Hersheys No Bake Chocolate Cheesecake Recipes
HERSHEY'S NO BAKE CHOCOLATE CHEESECAKE
Make and share this Hershey's No Bake Chocolate Cheesecake recipe from Food.com.
Provided by geckoluvr2000
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
- Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.
- Refrigerate until firm. Garnish as desired. Cover; refrigerate leftover cheesecake.
Nutrition Facts : Calories 550.8, Fat 38.8, SaturatedFat 23, Cholesterol 58.1, Sodium 285.8, Carbohydrate 51.6, Fiber 2.2, Sugar 42.2, Protein 5.5
EASIEST NO-BAKE CHOCOLATE CHEESECAKE
This no-bake chocolate cheesecake is the easiest-and possibly the fluffiest-you'll ever make, thanks to a premade crust and whipped topping.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese, chocolate and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP.
- Spoon into crust. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 470, Fat 34 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 75 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
HERSHEY'S BEST LOVED CHOCOLATE CHEESECAKE RECIPE
Provided by Aqualeo
Number Of Ingredients 9
Steps:
- Prepare Quick Chocolate Crumb Crust. Heat oven to 450'F. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time, beat just until blended. Pour into crust. Bake 10 min. Reduce oven temp. to 250'F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator. Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch)crust. Quick Chocolate Drizzle: Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 tsp. shortening(do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds or until melted.
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- Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
- Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.
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- Place butter in medium microwave-safe bowl. Microwave at high (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
- Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
- Bake 1 hour and 5 minutes or until set. (Center will be soft). Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired.
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