LAYERED CHOCOLATE CHEESECAKE SQUARES
They like chocolate. They like cheesecake. So they'll really, really like these easy to make chocolate-cheesecake squares!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 15 servings, 1 square each
Number Of Ingredients 6
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Empty Crust Mixes from both packages into large bowl. Add margarine; mix with fork until crumbs are well moistened. Press firmly onto bottom of prepared pan.
- Empty each Filling Mix into separate medium bowl. Prepare each filling with the milk as directed on package. Spread the chocolate filling evenly over the crust, then top with the cheesecake filling. Drizzle with melted chocolate.
- Refrigerate at least 1 hour or until ready to serve. Cut into 15 squares to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 20 g, Protein 4 g
CHOCOLATE-COVERED CHEESECAKE SQUARES
Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, the sweet, creamy delights are party favorites. But be warned...you won't be able to eat just one! -Esther Neustaefer, La Crete, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 49 squares.
Number Of Ingredients 12
Steps:
- Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. , Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip., Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
Nutrition Facts : Calories 141 calories, Fat 10g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE COVERED CHEESECAKE SQUARES
Make and share this Chocolate Covered Cheesecake Squares recipe from Food.com.
Provided by Sorella
Categories Cheesecake
Time 6h
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 300ºF.
- Line 8" square pan w/heavy duty foil with foil extending over sides of pan.
- Spray foil w/nonstick spray.
- In a small bowl, combine all crust ingredients; mixing well.
- Press into bottom of foil lined, sprayed pan.
- In a large bowl, beat cream cheese until smooth.
- Add all remaining filling ingredients; beat until smooth.
- Pour over crust.
- Bake at 300ºF.
- for 40 to 45 minutes or until edges appear set.
- Center will be soft but sets as it cools.
- Refrigerate until chilled, about 1 1/2 hours.
- Freeze until firm, about 2 hours.
- Lift cheesecake out of pan by lifting foil.
- Cut into 48 squares and place each square onto waxed paper.
- Melt coating ingredients in a small sauce pan over low heat until smooth, stirring frequently.
- Cool slightly, 2 to 3 minutes.
- Put into a small 2-cup bowl.
- Use a fork to stick into tops of squares, dip each one into coating and coat bottom and sides, let excess drip off.
- Place back onto waxed paper.
- Spoon about 1 teaspoon coating mixture over each bite to coat the tops and smooth with the back of the spoon.
- Let stand until firm, about 20 minutes.
- Store in the fridge.
- Tips.
- Try different flavored crumbs for the crust: chocolate or cinnamon grahams, vanilla or chocolate wafers.
- You can also slice cheesecake into larger squares and drizzle the melted chocolate over the top.
- Look in the cake decorating supplies department for dipping forks, which are angled for dipping.
Nutrition Facts : Calories 145.4, Fat 13.6, SaturatedFat 7.6, Cholesterol 21.3, Sodium 54.6, Carbohydrate 8.3, Fiber 2.5, Sugar 3.1, Protein 2.9
CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS
Peanut butter, chocolate, and cheesecake? Put it on a pop and it's all our favorite things in a kid- and party-friendly form.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 36 mini squares
Number Of Ingredients 8
Steps:
- For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
- Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
- Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
- Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
- 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
- Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
- Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
FAVORITE CHEESECAKE SQUARES
Make and share this Favorite Cheesecake Squares recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 45m
Yield 16 squares.
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Beat margarine and brown sugar till light and fluffy.
- Add flour and walnuts; mix well.
- Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8" sqaure pan.
- Bake at 350 degrees for 10 minutes.
- Combine cream cheese (nuke for 15 seconds to soften), garnulated sugar and vanilla; mixing at medium speed and electric mixer till well blended.
- Add egg; mix well.
- Layer 1/2 cup Smarties or M&Ms over crust; top with cream cheese mixture.
- Combine remaining candy, chopped and reserve crumb mixture; mix well.
- Sprinkle crumb mixture over cream cheese mixture.
- Bake at 350 degrees, 20 minutes.
- Cool.
Nutrition Facts : Calories 216.1, Fat 13.5, SaturatedFat 5.1, Cholesterol 28.6, Sodium 100.6, Carbohydrate 21.4, Fiber 0.7, Sugar 14.1, Protein 3.1
CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY
Here's what you need: graham cracker sheet, confectioners sugar, kosher salt, butter, cream cheese, confectioners sugar, vanilla extract, chocolate chips
Provided by Tasty
Categories Snacks
Yield 30 bites
Number Of Ingredients 8
Steps:
- In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
- In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
- Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
- Freeze for 10 minutes.
- In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
- Spread the cream cheese mixture evenly on top of the graham cracker crust.
- Freeze for one hour.
- Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
- In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
- Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
- Freeze for 15 minutes, then serve!
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 13 grams
CHEESECAKE SQUARES
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.
Nutrition Facts :
CHOCOLATE CHIP CHEESECAKE SQUARES
This is an easy, delicious bar dessert using prepared cookie dough. Always a huge hit at picnics and for a sweet snack at home. Once you take a bite, you won't be able to stop eating it! Try using different varieties of cookie dough like chocolate chunk or chocolate chips with walnuts.
Provided by IHeartDogs
Categories Bar Cookie
Time 55m
Yield 24 squares
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cut one package of cookie dough into approximately 1/2 inch slices.
- (Note: This is easier if you freeze the dough just slightly and slice with a sharp knife ran under hot water.) Line the slices in the bottom of a 13x9 inch pan.
- Gently press cookie slices together to fill any holes.
- In a medium bowl, combine the softened cream cheese, eggs, sugar and vanilla, either by hand or using a mixer, until well blended.
- Pour mixture over cookie dough.
- Slice the second package of cookie dough into 1/2 inch slices.
- Place the slices evenly over the cream cheese mixture.
- You will be able to see the cream cheese mixture, the slices will not cover it completely.
- Bake in the oven for 30-45 minutes.
- Remove from oven, cool completely and refrigerate until ready to use.
- Cut into 24 squares and serve!
TOPPED CHEESECAKE SQUARES
These tempting bites from our Test Kitchen are sure to steal top billing at any summer meal or social. Let family and friends choose from a warm drizzle of caramel and almonds, a dollop of fresh fruit and jam or a chocolate-dipped strawberry to top off their cheesecake. Each topping takes only three or four ingredients and mere minutes to microwave.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine crumbs and butter. Press firmly onto the bottom of an 8-in. square baking dish. , In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 teaspoon vanilla and the almond extract., Pour over crust. Bake at 325° for 45-55 minutes or until set. Cool for 5 minutes. , Meanwhile, in a small bowl, combine sour cream with remaining sugar and vanilla. Spread over filling; bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 5 hours or overnight., In a microwave, melt candy bar; stir until smooth. Dip strawberries in chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet; let stand until set. Melt white chocolate; stir until smooth. Drizzle over strawberries. Refrigerate until serving. , Just before serving, cut cheesecake into nine squares. Place chocolate strawberries on three cheesecake squares. , For caramel topping, in a small microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over three cheesecake squares. Top with a dollop of whipped cream; sprinkle with almonds. , For berry topping, in a small microwave-safe bowl, combine jam and berries. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over remaining squares., ,
Nutrition Facts :
CHOCOLATE-COVERED CHEESECAKE SQUARES
Make and share this Chocolate-Covered Cheesecake Squares recipe from Food.com.
Provided by Courtly
Categories Bar Cookie
Time 1h35m
Yield 49 serving(s)
Number Of Ingredients 10
Steps:
- Line a 9 inch baking pan with foil and greased the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
- In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth.
- Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
- Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
- In a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly. Using foil, life cheese cake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keeping remaining squares refrigerated until ready to dip.
- Using a toothpick, completely dip squares, one at a time, in melted chocolate.
- Place on waxed paper-lined baking sheets; spoon about 1 t. chocolate over each. [Reheat chocolate if needed to finish dipping.] Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
Nutrition Facts : Calories 138.7, Fat 10.1, SaturatedFat 5.6, Cholesterol 21.8, Sodium 49.5, Carbohydrate 12.5, Fiber 0.9, Sugar 10.2, Protein 1.8
CHOCOLATE-COCONUT CHEESECAKE SQUARES
With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
- Stir together graham cracker crumbs and 2 cups coconut.
- Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
- Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
- Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
- Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.
CHOCOLATE-COVERED WHITE CHEESECAKE
The inside scoop on this tasty treat is the white chocolate center, which makes for an especially rich dessert appropriate for celebrating New Year's. Carol Staniger of Springdale, Arkansas serves it when company calls and at holiday meals.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine wafer crumbs and butter; press into the bottom of a greased 9-in. springform pan. Place pan a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar, cream and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted vanilla chips. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. x 16 in.). Securely wrap foil around pan., Place springform pan in a larger baking pan. Add 1 in. hot water to larger pan. Bake at 350° for 65-70 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For glaze, place chocolate chips in a large bowl; set aside. In a heavy saucepan, bring the cream, butter and sugar to a boil over medium-high heat, stirring constantly. Pour over chocolate chips. Cool for 3 minutes. Stir until smooth and cool. , Remove sides of pan. Spread glaze over the top and sides of cheesecake. Refrigerate for 2 hours. , Drizzle melted vanilla chips over cheesecake. Garnish with kisses and raspberries if desired. Refrigerate leftovers.
Nutrition Facts :
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