BEST EVER NO BAKE CHOCOLATE CHEESECAKE
This Best Ever No Bake Chocolate Cheesecake is the perfect easy-to-make cheesecake dessert that's creamy and delicious and packed with real chocolate!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 6h20m
Number Of Ingredients 7
Steps:
- Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the melted semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
- Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.
- Slice and serve with whipped cream, chocolate shavings, and fresh berries, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 681 kcal, Carbohydrate 46 g, Protein 8 g, Fat 52 g, SaturatedFat 29 g, Cholesterol 112 mg, Sodium 420 mg, Fiber 3 g, Sugar 31 g
NO-BAKE CHOCOLATE CHEESECAKE RECIPE
This no-bake chocolate cheesecake is rich, chocolaty, and so creamy. It's the real deal for every chocoholic. This delicious no-bake chocolate dessert is easy to make with just a few ingredients and requires little prep time.
Provided by Sabine Venier
Categories Dessert
Time 4h30m
Number Of Ingredients 9
Steps:
- Line a 9" (23cm) springform pan with parchment paper and set aside.
- Crust: In a large bowl, stir together Oreo crumbs, melted butter, and cocoa until well combined and evenly moist. Transfer to the prepared pan and use the bottom of a flat-bottomed cup to press the crumbs into the bottom and halfway up the sides of the pan. Freeze until the filling is prepared.
- Filling: In a large mixing bowl, using an electric mixer fitted with the whisk or paddle attachment, beat cream cheese until creamy, about 1 minute. Add sugar and cocoa and mix until smooth, about 1 minute. Mix in the vanilla and melted chocolate just to combine. Add heavy whipping cream and mix until soft peaks form, about 1-2 minutes.
- Spoon filling into the crust and spread evenly. Chill in the fridge for 4 hours or until firm. Store in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 564 kcal, Carbohydrate 51 g, Protein 6 g, Fat 39 g, SaturatedFat 22 g, TransFat 0.3 g, Cholesterol 76 mg, Sodium 237 mg, Fiber 3 g, Sugar 39 g, UnsaturatedFat 13 g, ServingSize 1 serving
CHOCOLATE CHEESECAKE PUDDING CUPS RECIPE BY TASTY
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
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
CHEESECAKE CUPS
Delicious, quick cheesecake cups in easy one-man portions!
Provided by Amanda
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
- Place 1 cookie in the bottom of each cupcake liner.
- Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
- Bake in the preheated oven until golden and set, about 15 minutes.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 14.1 g, Cholesterol 38.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 68.6 mg, Sugar 9.5 g
NO-BAKE CHOCOLATE CHEESECAKE CUPS
Taken from justataste.com, put here for safe-keeping and to try. http://www.justataste.com/no-bake-chocolate-cheesecake-cups-recipe/?utm_campaign=shareaholic&utm_medium=email_this&utm_source=email
Provided by CoCaShe
Categories Dessert
Time 45m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined. Transfer the mixture to a piping bag and refrigerate.
- Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.).
- Line the mini muffin pan with the paper candy cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.
- Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the cups in an airtight container in the fridge.
Nutrition Facts : Calories 107.9, Fat 7.2, SaturatedFat 4.1, Cholesterol 5.2, Sodium 598.5, Carbohydrate 12.5, Fiber 1, Sugar 10.8, Protein 1
VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST
This easy vanilla no-bake cheesecake is creamy, tangy, and takes just 15 minutes of active time. Plus, this easy dessert practically a one-bowl project.
Provided by Jessie Sheehan
Yield Makes one 9-inch round cake
Number Of Ingredients 11
Steps:
- Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
- To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
- To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
- When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.
More about "no bake chocolate cheesecake cups recipes"
NO-BAKE CHOCOLATE CHEESECAKE CUPS - JUST A TASTE
From justataste.com
4.3/5 (6)Total Time 45 minsCategory DessertCalories 131 per serving
- In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined. Transfer the mixture to a piping bag and refrigerate.
- Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.)
- Line the mini muffin pan with the paper candy cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.
- Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the cups in an airtight container in the fridge.
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Servings 1Total Time 3 hrs 20 minsCategory No-Bake
- 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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