Chocolate Cheesecake Pudding Cups Recipe By Tasty

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CHOCOLATE CHEESECAKE PUDDING CUPS RECIPE BY TASTY



Chocolate Cheesecake Pudding Cups Recipe by Tasty image

Here's what you need: chocolate pudding cups, semisweet chocolate, coconut oil, cream cheese, sugar, vanilla extract, peanut, caramel, cookies, strawberry

Provided by Alix Traeger

Categories     Desserts

Time 30m

Yield 3 servings

Number Of Ingredients 10

3 chocolate pudding cups
1 cup semisweet chocolate
2 teaspoons coconut oil
8 oz cream cheese, softened
¼ cup sugar
1 teaspoon vanilla extract
peanut, crushed
caramel
½ cup cookies, crushed
strawberry, sliced

Steps:

  • Open the chocolate pudding cups and spoon the pudding into a medium bowl. Place the pudding in the refrigerator and wash out the plastic cups.
  • Using scissors, cut the cups down one side and across the bottom, leaving one side of the cup intact. Tape the cut edges together to seal the cups. Set aside.
  • Place the chocolate chips in a medium microwave-safe bowl. Add the coconut oil and melt in the microwave in 30-second intervals for 1 minute total. Stir the chocolate until smooth.
  • Spoon the melted chocolate into the plastic cups. Tilt the cups to coat the insides completely and pour any excess chocolate back into the bowl.
  • Place the cups on a baking sheet and refrigerate until set, about 5 minutes.
  • Add the cream cheese to a medium bowl with the sugar and vanilla. Stir until smooth and well-combined. Transfer to a piping bag or zip-top plastic bag with a corner cut off.
  • Transfer the reserved chocolate pudding to another piping bag or zip-top plastic bag with a corner cut off.
  • Peel the tape off the pudding cups and carefully remove the plastic from the chocolate cups.
  • Flip the cups upright and pipe the chocolate pudding into the bottom of the cups. Top the pudding with the cheesecake mixture and your favorite dessert toppings, such as crushed peanuts, caramel sauce, crushed cookies, and/or strawberries.
  • Enjoy!

Nutrition Facts : Calories 951 calories, Carbohydrate 91 grams, Fat 64 grams, Fiber 4 grams, Protein 12 grams, Sugar 49 grams

HASTY CHOCOLATE PUDDING



Hasty Chocolate Pudding image

This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.

Provided by Debra

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 15m

Yield 4

Number Of Ingredients 5

½ cup white sugar
⅓ cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract

Steps:

  • In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
  • Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
  • Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 40.3 g, Cholesterol 9.8 mg, Fat 3.4 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 52.3 mg, Sugar 31.1 g

CHOCOLATE PEANUT BUTTER CUP CHEESECAKES RECIPE BY TASTY



Chocolate Peanut Butter Cup Cheesecakes Recipe by Tasty image

Here's what you need: cream cheese, sugar, flour, eggs, chocolate chips, vanilla extract, chocolate peanut butter cups

Provided by Hannah Williams

Categories     Desserts

Yield 12 servings

Number Of Ingredients 7

16 oz cream cheese, softened
½ cup sugar
2 tablespoons flour
2 eggs, lightly beaten
1 cup chocolate chips, melted and cooled
1 teaspoon vanilla extract
12 chocolate peanut butter cups

Steps:

  • Preheat oven to 350°F (180°C).
  • In a bowl, beat cream cheese, sugar, and flour until smooth.
  • Add eggs and mix until combined.
  • Fold in melted chocolate and vanilla extract.
  • Line a muffin tin with muffin liners. Place a peanut butter cup upside down in each cup.
  • Fill cups ¾-full with cheesecake mixture.
  • Bake 20 minutes, cool completely, and refrigerate for 3 hours.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams

CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY



Chocolate Mousse Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, brown sugar, butter, cream cheese, semi-sweet chocolate chips, cocoa powder, sugar, vanilla extract, eggs, heavy cream, powdered sugar, chocolate chips, heavy cream

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 13

20 chocolate sandwich cookies
¼ cup brown sugar
7 tablespoons butter, melted
32 oz cream cheese, softened
4 oz semi-sweet chocolate chips
1 tablespoon cocoa powder
1 ½ cups sugar
2 teaspoons vanilla extract
4 eggs
1 ½ cups heavy cream
¼ cup powdered sugar
16 oz chocolate chips
2 cups heavy cream, hot

Steps:

  • Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
  • Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
  • Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
  • Once the crust has been formed, place it in the refrigerator to firm up.
  • Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
  • NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
  • Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
  • In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
  • Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
  • Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
  • Preheat oven to 300˚F (150˚C).
  • Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
  • NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
  • Fill the larger pan with about 1 inch (2 ½ cm) of hot water.
  • Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
  • Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
  • Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
  • Pour ganache evenly over the cooled cheesecake.
  • Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
  • Enjoy!

CHEESECAKE-CHOCOLATE PUDDING BARS



Cheesecake-Chocolate Pudding Bars image

You may know it as chocolate delight or chocolate lush, but while this dessert has many names, the recipe rarely varies. Traditionally, it starts with a salty nut base, followed by a mixture of cream cheese and Cool Whip, a layer of boxed-mix chocolate pudding, and then even more Cool Whip. This from-scratch version starts with a crumbly pecan shortbread, which adds texture and salt. The homemade pudding tastes of deep, dark chocolate and serves as the perfect contrast to the simple no-bake cheesecake layer. Gilding the lily with freshly whipped cream and chocolate shavings isn't imperative, but it certainly takes it to another level.

Provided by Samantha Seneviratne

Categories     custards and puddings, dessert

Time 6h30m

Yield 9 servings

Number Of Ingredients 19

2/3 cup/86 grams all-purpose flour
2/3 cup/80 grams finely chopped pecans
1/2 teaspoon kosher salt
5 tablespoons/76 grams unsalted butter, melted
8 ounces cream cheese, at room temperature
1/2 cup/62 grams confectioners' sugar
2 teaspoons pure vanilla extract
3/4 cup/187 milliliters cold heavy cream
3 ounces/85 grams bittersweet or semisweet bar chocolate, chopped
2 tablespoons unsalted butter
1/4 cup plus 2 tablespoons/75 grams granulated sugar
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/2 teaspoon kosher salt
1 1/2 cups/375 milliliters whole milk
3 large egg yolks
1 cup/250 milliliters cold heavy cream
1 tablespoon confectioners' sugar
Chocolate shavings (optional)

Steps:

  • Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
  • While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
  • Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
  • Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
  • Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
  • Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.

CHOCOLATE CHEESECAKE PUDDING CUPS RECIPE BY TASTY



Chocolate Cheesecake Pudding Cups Recipe by Tasty image

Here's what you need: chocolate pudding cups, semisweet chocolate, coconut oil, cream cheese, sugar, vanilla extract, peanut, caramel, cookies, strawberry

Provided by Alix Traeger

Categories     Desserts

Yield 3 servings

Number Of Ingredients 10

3 chocolate pudding cups
1 cup semisweet chocolate
2 teaspoons coconut oil
8 oz cream cheese, softened
¼ cup sugar
1 teaspoon vanilla extract
peanut, crushed
caramel
½ cup cookies, crushed
strawberry, sliced

Steps:

  • Open the chocolate pudding cups and spoon the pudding into a medium bowl. Place the pudding in the refrigerator and wash out the plastic cups.
  • Using scissors, cut the cups down one side and across the bottom, leaving one side of the cup intact. Tape the cut edges together to seal the cups. Set aside.
  • Place the chocolate chips in a medium microwave-safe bowl. Add the coconut oil and melt in the microwave in 30-second intervals for 1 minute total. Stir the chocolate until smooth.
  • Spoon the melted chocolate into the plastic cups. Tilt the cups to coat the insides completely and pour any excess chocolate back into the bowl.
  • Place the cups on a baking sheet and refrigerate until set, about 5 minutes.
  • Add the cream cheese to a medium bowl with the sugar and vanilla. Stir until smooth and well-combined. Transfer to a piping bag or zip-top plastic bag with a corner cut off.
  • Transfer the reserved chocolate pudding to another piping bag or zip-top plastic bag with a corner cut off.
  • Peel the tape off the pudding cups and carefully remove the plastic from the chocolate cups.
  • Flip the cups upright and pipe the chocolate pudding into the bottom of the cups. Top the pudding with the cheesecake mixture and your favorite dessert toppings, such as crushed peanuts, caramel sauce, crushed cookies, and/or strawberries.
  • Enjoy!

Nutrition Facts : Calories 951 calories, Carbohydrate 91 grams, Fat 64 grams, Fiber 4 grams, Protein 12 grams, Sugar 49 grams

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