NO-BAKE CHEESECAKE SQUARES
Provided by Food Network Kitchen
Time 2h25m
Yield 24 to 36 squares
Number Of Ingredients 13
Steps:
- Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes.
- Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners' sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes.
- Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week.
PEPPERMINT CHEESECAKE BARS
Pretty in pink: Creamy peppermint fluff in a rich layer of chocolate and chocolate-cookie crust! Yum!!!!! Note** Plan ahead. Bars need 4 hours to set up.
Provided by kittycatmom
Categories Bar Cookie
Time 4h30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Crust:.
- In a medium bowl, combine crushed chocolate wafer cookies, melted butter and sugar. Press mixture into bottom of an ungreased 13 x 9-in baking pan; set aside.
- Chocolate Layer:.
- In a saucepan, melt chocolate chips and 2/3 cup heavy whipping cream, stirring occasionally. Pour chocolate mixture over crust and spread evenly to cover. Place in freezer for 20-25 minutes.
- Peppermint Filling:.
- In a medium bowl, using an electric mixer set on medium-high, whip remaining 1 1/2 cup heavy cream until thick and fluffy; set aside.
- In another bowl beat cream cheese with an electric mixer until fluffy. Add peppermint extract, confectioners' sugar, and if desired a few drops of red food coloring. Beat until mixture is smooth. Stir in crushed peppermint candy canes. Fold in whipped cream until just mixed. Spread evenly over chocolate layer. Sprinkle with more crushed candy canes if desired.
- Cover pan and freeze for 4 hours.
- This dessert can be served at room temperature or frozen. If desired, garnish each square with a peppermint candy.
Nutrition Facts : Calories 274.5, Fat 21.8, SaturatedFat 13.2, Cholesterol 60.6, Sodium 146.3, Carbohydrate 18.9, Fiber 0.7, Sugar 13.2, Protein 2.8
CHOCOLATE PEPPERMINT CHEESECAKE
After making some delicious dessert bars, I was determined to turn the recipe into a chocolate peppermint cheesecake. This festive dessert is the result and one of my favorites to serve for the holidays. Whether I share it with family or give it as a gift, it always receives rave reviews. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.
Nutrition Facts : Calories 561 calories, Fat 39g fat (22g saturated fat), Cholesterol 120mg cholesterol, Sodium 329mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
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NO BAKE PEPPERMINT CHOCOLATE CHEESECAKE RECIPE
From practicallyhomemade.com
Category DessertTotal Time 2 hrs 25 minsEstimated Reading Time 7 mins
- Combine Oreo cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Add peppermint extract and gently mix until completely incorporated. Divide batter into two bowls {1/3 batter in 1 bowl and 2/3 batter in 1 bowl}.Melt semi-sweet chocolate in the microwave starting with 30 seconds, stir and then add 10 second increments until completely melted. Once cooled {but still melted} pour the chocolate into bowl filled with 2/3 of the cheesecake filling. Fold the chocolate into the mixture being sure not to deflate the batter.
- Pour the chocolate cheesecake into the Oreo crust and smooth into an even layer. Take the other plain cheesecake batter add dollops on top of the chocolate cheesecake. Using a toothpick or skewer swirl the regular cheesecake into the chocolate cheesecake. This will create beautiful swirls on the top of the cheesecake. Top the cheesecake with the crushed candy cane and refrigerate for at least 2 hours.
NO-BAKE CHOCOLATE PEPPERMINT CHEESECAKE (GLUTEN-FREE)
From ditchthecarbs.com
4.1/5 (53)Total Time 20 minsCategory Cakes And Desserts, Sweet TreatsCalories 154 per serving
- Mix all the ingredients together. Press into a 33cm x 22cm (13 " x 9") dish lined with baking parchment.
- Melt the 90% chocolate in the microwave or stove top. Drizzle over the cooled peppermint cheesecake filling in swirls, zig zags or wavy lines.
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