No Bake Cherry Chocolate Biscuit Cake Food

NO-BAKE CHERRY CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a bowl, thoroughly mix graham cracker crumbs, brown sugar, salt, and butter. Press evenly into a springform pan. Chill.
• In a medium bowl, place cream cheese and beat with hand beaters until smooth. Gently pour in cream, adding gradually while stirring, until it's fully incorporated.
• Add sugar, vanilla, and salt, then beat until very smooth. Don't forget to scrape the sides. Gradually add cocoa powder into the smooth cream-cheese mixture and beat on medium speed until it's fully incorporated.
• Pour onto chilled crust and smooth out the top. Freeze for 3 hours or refrigerate overnight. Before serving, pour pie filling over the cheesecake.
• Enjoy!

INDIVIDUAL NO-BAKE CHOCOLATE-CHERRY CHEESECAKES WITH BISCOFF CRUST

Steps:

• Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
• Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
• Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
• Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
• For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
• Top each serving with a layer of whipped cream and the Cherry Topping to serve.

CHOCOLATE BISCUIT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
• Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
• Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
• Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
• Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.

NO-BAKE CHOCOLATE BISCUIT CAKE WITH DRIED CHERRIES

Steps:

• Line 9 x 5 x 2-inch metal loaf pan with plastic wrap. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Mix in cream and golden syrup. Remove from heat. Stir in remaining ingredients. Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.)
• Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.

CHOCOLATE BISCUIT CAKE

Steps:

• Break each of the biscuits into little pieces in a bowl.
• Melt the butter and the caster sugar in a saucepan over a low heat. Once it has melted, add the cocoa and the drinking chocolate.
• In a separate bowl, beat the two eggs, then add the beaten eggs to the butter and sugar mixture, and mix well.
• Pour over the broken biscuits. Press the mixture into a tin lined with greaseproof paper. Cover with another sheet of greaseproof paper and press down well.
• Leave the biscuits mix to set in the fridge over night.
• Break the milk chocolate into a bowl and set over a pan of boiling water to melt. Make sure the bowl does not touch the water. Once melted pour the chocolate over the biscuit mixture and leave to set.
• Once set, remove from the tin and slice into squares

NO-BAKE CHOCOLATE-CHERRY CHEESECAKE

Steps:

• Beat cream cheese, chocolate and sugar in large bowl with mixer until blended. Whisk in 2 cups COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours.
• Spoon remaining COOL WHIP around edge of cheesecake; fill center with pie filling.

NO - BAKE CHERRY CHOCOLATE BISCUIT CAKE

Steps:

• Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.
• Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.
• Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).
• Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
• Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.

NO BAKE CHERRY CHEESECAKE

Steps:

• In a medium bowl, beat cream cheese until light and fluffy.
• Beat in sweetened condensed milk.
• Add lemon juice and vanilla and stir until well mixed.
• Pour filling into crust and chill for 2-3 hours.
• Top with cherry filling.