MINI CHOCOLATE-STRAWBERRY CHEESECAKES
Treat your guests to individual cheesecakes made with a shortbread-almond crust and chocolate filling.
Provided by Food Network Kitchen
Time 1h10m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Pulse the cookies, almonds, butter and 3 tablespoons granulated sugar in a food processor until finely ground. Spray 6 cups in a muffin tin with nonstick cooking spray. Press the crumbs on the bottom and up the sides of the cups. Bake until golden, about 10 minutes.
- Heat the chocolate in a large bowl in the microwave, stirring every 30 seconds, until just melted. Add the confectioners' sugar, cream cheese and heavy cream, and beat on medium-high speed to combine with an electric mixer. Spoon into the muffin cups and refrigerate until set, about 20 minutes.
- Toss the strawberries with the remaining 2 tablespoons granulated sugar until syrupy, about 15 minutes. Remove the cheesecakes from the muffin tin and serve topped with the strawberries.
CHOCOLATE-COVERED STRAWBERRY CHEESECAKE
Chocolate-covered strawberries are the quintessential Valentine's Day sweet. Here they adorn a strawberry-packed no-bake cheesecake with a chocolate cake bottom -- share a slice with your main squeeze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- For the cheesecake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Line a baking sheet with parchment and set aside. Cut a 10-inch-by-5 1/2-inch strip of parchment.
- Prepare and bake the cake batter in the prepared pan according to the package directions for a 9-inch pan. Let cool completely on a rack, about 1 hour. Open the pan clasp, loosen the collar and slip in the parchment strip so it encircles the cake; it will come up about 2 inches higher than the edge. Close the clasp.
- Meanwhile, chop enough strawberries to make 2 cups. Toss with the sugar in a medium bowl and let sit until softened slightly, about 5 minutes. Use a potato masher to mash the strawberries and sugar to a pulp (the mixture should be mostly smooth with a few chunks).
- Beat the cream cheese and 2 cups cream in a large bowl with an electric mixer on medium speed until smooth and stiff peaks form, 4 to 5 minutes.
- Bring 1/2 cup cream to a boil in a small saucepan then whisk in the gelatin, stirring continuously, until dissolved, 2 to 3 minutes.
- Fold the cream-gelatin mixture into the strawberry mixture until combined. Fold the cream cheese mixture into the strawberry-gelatin mixture until combined. Pour on top of the cake and smooth out the top with an offset spatula. Chill until set, 2 hours and up to overnight.
- For the ganache: Put the chocolate in a medium heatproof bowl. Bring the butter and the remaining 1 cup heavy cream to a boil in a small saucepan over medium heat. Pour the cream mixture over the chocolate and let stand for 5 minutes. Stir until melted and smooth.
- Dip each of the remaining strawberries into the chocolate halfway, twisting to let any excess chocolate drip back into the bowl. Place on the prepared baking sheet and let harden, about 30 minutes. Reserve the remaining chocolate.
- Open the pan clasp and remove the collar and parchment. Transfer the cake to a serving platter or cake stand. Reheat the reserved ganache in the microwave until it is pourable. Pour the ganache around the edge of the cake, smoothing it with an offset spatula and letting some drip down the sides. Place the chocolate-covered strawberries around the rim with the stems facing inward. Let stand until hardened, about 15 minutes.
STRAWBERRY CHEESECAKE BITES
These treats are a perfect mouthful of strawberry, sweet cream cheese filling and just a drizzle of chocolate. Easy to fill and fix ahead, they add tempting variety to brunch or party offerings-and make a delicious homemade gift. -Linda Baldt, Croydon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- For filling, beat cream cheese, confectioners' sugar and extract until smooth., Remove stems from strawberries. Using a paring knife or small melon baller, cut a 1-in.-deep opening in the stem end of strawberries. Pipe or spoon cream cheese mixture into openings. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over strawberries; if desired, sprinkle with graham cracker crumbs. Refrigerate until set.
Nutrition Facts : Calories 70 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 36mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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
CHOCOLATE DIPPED CHEESECAKE FILLED STRAWBERRIES
Make and share this Chocolate Dipped Cheesecake Filled Strawberries recipe from Food.com.
Provided by Chef Emanuela
Categories Brunch
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Wash the strawberries. Then, slice the bottom point off the strawberry, so that it can stand up straight. Next, pluck the stem off. Using a paring knife or strawberry huller, scoop out the top to make room for the cheesecake.
- This is the most important step...dry off the strawberries individually with paper towels. If the strawberries are wet, the chocolate will not stick.
- Melt the chocolate in a double broiler or microwave. (Note: if using a microwave, only melt it in 20-second increments to make sure it doesn't burn). I use Ghirardelli 60% Cacao Bittersweet Chocolate Chips.
- Line a cookie sheet (that will fit in your freezer) with waxed paper or a Silpat. Dip the bottom half of each strawberry into the melted chocolate and place on the lined pan. Once the pan is full, place it in the freezer for about 5 minutes or until the chocolate has hardened.
- While the chocolate is cooling, make the cheesecake filling. In a small bowl, beat together the cream cheese, powdered sugar and milk, until smooth. If it seems too thick, add a splash more milk.
- Spoon the cheesecake mixture into a piping bag with a star tip. If you don't have a piping bag, scoop it into a large Ziploc bag and snip off the corner. Remove the strawberries from the freezer and pipe in the cheesecake filling. Top with a slivered almond and serve or refrigerate until ready to serve.
Nutrition Facts : Calories 256.5, Fat 18.1, SaturatedFat 10.5, Cholesterol 25.2, Sodium 77.8, Carbohydrate 26.3, Fiber 2.7, Sugar 21.8, Protein 3.1
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- Make the chocolate cups. In a medium, microwave-safe bowl, microwave the chocolate in 30-second intervals, stirring in between, until it is completely melted and smooth. Put a spoonful of the chocolate into each of 6 wells of an ice cube tray (or chocolate molds or foil mini cupcake liners) and then tilt and turn so that the chocolate coats the sides. Place in the freezer while you make the filling.
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- Place the graham crackers, sugar, and butter in a bowl and stir it until it looks like wet sand and it holds together when you pinch it. Press the mixture into the bottom of six 3-inch pans. Place them in the refrigerator to chill while you make the filling.
- Heat the heavy cream in the microwave or in a saucepan over medium heat on the stove. Only heat it until it gently simmers and don’t let it boil.
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- In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a 12 cup muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.
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