No Bake Chocolate Pudding Cheesecake Food

NO BAKE CHOCOLATE PUDDING CHEESECAKE

Steps:

• To make crust: combine almond crumbs, butter, cacao powder and 1-tablespoon sugar in a medium bowl. Evenly pat into bottom of 8-inch round springform pan. Chill for at least 30 minutes to set. Or you can bake crust, see notes below.
• To make filling: Beat cream cheese in a large bowl until creamy, about 2 minutes. Slowly beat in chocolate pudding and ¼ cup sugar until combined.
• In a separate medium bowl, beat heavy whipping cream on high until thick peaks form, about 5 minutes. Fold into pudding mixture with a spatula. Pour into crust and evenly spread.
• Chill for 1 hour to thicken.
• Top with a thin layer of chocolate pudding and strawberries, then serven.

CREAMY NO-BAKE CHOCOLATE PUDDING CHEESECAKE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
• Refrigerate 4 hours.
• Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.
• Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.

CHOCOLATE-BERRY NO-BAKE CHEESECAKE

Steps:

• Microwave chocolate in small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in COOL WHIP DIPS. Spoon into crust.
• Refrigerate 3 hours or until set. Top with strawberries just before serving. Store leftover pie in refrigerator.

JELL-O NO-BAKE PUDDING CHEESECAKE

Steps:

• Combine crumbs, 1/4 cup sugar, and butter; press firmly on bottom and sides of 8-inch square or 9-inch pie pan. Chill while preparing filling.
• Beat cream cheese until very soft. Blend in 1/2 cup milk. Add remaining milk, 2 tablespoons sugar, the vanilla, and pie filling mix; beat as directed on package for pie.
• Pour into crust. Chill until firm at least 2 hours; garnish with dollops of prepared whipped topping and strawberries, or 1 cup cherry or pineapple pie filling.
• For ease in serving, dip pie pan in warm water for a few seconds; cut and serve.

5 EASY NO-BAKE CHOCOLATE DESSERT RECIPES

Steps:

• No-Bake Chocolate Cheesecake:To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.Pour the filling into the pan. Place in the freezer while making the topping.Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.Refrigerate for at least 6 hours.Chocolate pudding:Finely chop dark chocolate and set aside.In a medium saucepan combine sugar, cornstarch, cocoa powder and salt. Gradually add milk, whisking, until incorporated and smooth.Place the saucepan over medium heat. Cook, stirring constantly until thickens. Add heavy cream, chopped chocolate and whisk until melted and combined. Turn the heat off and add vanilla extract.Transfer to serving dishes. Let cool to room temperature, then refrigerate.Can be served warm or cold.Chocolate Salami:Crush the biscuitsMelt chocolate and butter over double boiler, until completely smooth. Remove from heat and add alcohol or coffee (optional), milk, vanilla extract, crushed cookies, pistachios, salt and mix until combined.Spread half the mixture onto plastic wrap and shape it into a log. Roll the plastic wrap and twist the ends to seal. Roll back and forth few times to make the log evenly round. Repeat with remaining mixture.Refrigerate for at least 2-3 hours until firm.Remove the plastic wrap, dust with powdered sugar from all sides (or roll in powdered sugar). Brush off excess sugar.To give it an authentic salami look Wrap it up in kitchen twine.Chocolate Truffles:Chop the chocolate and place in a large heat proof bowl. Set aside.Place heavy cream in a small saucepan, bring to a simmer over low-medium heat.Pour the cream over the chocolate, let sit for 2 minutes. Stir until smooth. Cover and refrigerate for 1 hour, until set.Using an ice cream scoop or a spoon, scoop a small portion of the chocolate mixture and form small balls by rolling between your hands. Arrange the balls on a baking sheet or a big plate and refrigerate for 30 minutes. Roll again between your hands to create smooth balls.Roll the balls in the cocoa powder.Chocolate Tart: In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of an 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.Chop dark chocolate and place in a large heatproof bowl. Add heavy cream, butter and place over a pot with simmering water (double boiler), and melt completely, stirring occasionally. Or melt in the microwave in a 30 second pulses.Pour chocolate mixture over the crust. Refrigerate for 2-3 hours or until set. Decorate with strawberries (optional).

CHOCOLATE CHEESECAKE PUDDING DESSERT RECIPE

Steps:

• Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside. In a small microwave safe dish, melt the butter and sugar together. Stir to dissolve completely. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into a 13x9-inch pan. In a stand mixer or with a hand-held blender, beat the cream cheese, pudding mix, and milk until well combined. Pour onto prepared crust and smooth into an even layer. Add the whipped topping in an even layer and garnish with additional graham cracker crumbs. Refrigerate for at least 4 hours or until set.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• In a medium-sized saucepan add sugar, flour, cocoa powder, and salt. Whisk together until well combined.
• Whisk egg yolks until well combined, and slowly whisk in whole milk.
• Slowly pour milk mixture into flour mixture while stirring to prevent lumps.
• Bring to a simmer over medium heat while stirring. Make sure to scrape sides, and bottom of pan to prevent pudding from scorching.
• Cook until chocolate pudding is thick, and holds stir lines when stirred. Stir in vanilla, and set aside.
• Beat cream cheese until light, fluffy, and smooth. Scrape sides of bowl, and beaters often to remove lumps.
• Mix warm chocolate pudding into cream cheese until smooth, and well combined. Scrape sides of bowl often while mixing.
• Pour chocolate pudding cheesecake mixture into baked pie shell. Cover and refrigerate until cold, or overnight.
• Use a vegetable peeler to run along edge of chocolate bar to form chocolate curls, and shavings.
• Serve chocolate pudding cheesecake with sweetened whipped cream, and chocolate shavings.

CHOCOLATE PUDDING SKOR CHEESECAKE (NO-BAKE)

Steps:

• Combine graham crumbs, 2 tbsp sugar and melted butter together until well mixed. Press into the bottom of a 10" spring-form pan. (I line my pan with parchment paper.) Place in fridge until ready to use.
• Prepare Nutriwhip as indicated on package.
• Blend softened cream cheese, 1 1/4 cups of prepared nutriwhip, remaining sugar and 1/4 cup Skor bits in a mixer until well mixed. Spread evenly over graham crust.
• Prepare chocolate pudding mix as directed.
• Blend prepared chocolate pudding, 1 cup prepared nutriwhip in a mixer until light and fluffy. Spread over cream cheese mixture.
• Spread remaining prepared Nutriwhip over top of pudding mixture. Garnish with remaining Skor bits.
• Refridgerate for 4 hours before serving.
• Makes 18 servings.
• **Note: Substitute Skor bits with your favourite garnish.

CHOCOLATE TURTLES® CHEESECAKE II

Steps:

• Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.
• In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.
• Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.

NO BAKE CHOCOLATE CHEESECAKE RECIPE

Steps:

• Using a food processor or a heavy object like a rolling pin crush the cookies into fine crumbs. Melt the butter and pour over the cookie crumbs, mix until evenly combined.
• Pour the cookie crumbs into a lined cake pan and use the back of a spoon to press into an even layer. Place into the fridge to set while preparing the filling.
• Cut the chocolate into small pieces with a knife and place into a heat proof bowl. Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool. Pour the heavy cream into a medium sized mixing bowl and beat with a whisk or a hand mixer until softly whipped, set to the side.
• In a large mixing bowl combine the cream cheese and sugar together with a whisk or hand mixer until light and smooth. Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar. Fold the ingredients together until combined.
• Pour the cheesecake filling into the cake pan and use an offset spatula to smooth out the top. Bang the cake pan on the counter a few times to remove any air bubbles and place back into the fridge.
• Cut the second measurement of chocolate into small pieces and place into a small bowl. Add the cream to a saucepan and heat over medium heat until it just comes to the boil. Pour the cream over the chocolate and stir until you have a smooth thick mixture.
• Pour the chocolate ganache over the cheesecake filling and place back into the fridge for at least 6 hours or overnight to set completely before serving.

CHOCOLATE LASAGNA | NO BAKE CHOCOLATE PUDDING DESSERT

Steps:

• Add the pack of Oreos to a food processor, and crush into fine crumbs.
• In a medium bowl, pour in the cookie crumbs and melted butter. Stir well until combined.
• Pour into a 9 x 13 baking dish and use a spatula (or your hands) to evenly press the crumbs across the dish.
• In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 tbsp of milk and sugar and mix well.
• Add one of the 8 oz Cool Whip containers into the cream cheese mixture, and mix with a spoon or silicone spatula. Spread the cream cheese mixture over the cookie crust, and put it into the fridge to set for 10 minutes. (Waiting the full 10 minutes makes the next steps much easier, as the cream cheese will be more firm, and the chocolate pudding mixture will spread more evenly without mixing together)
• While the cream cheese mixture is setting, in a large bowl, add the pudding mixes and 2 3/4 cups of milk and beat on medium speed until it starts to thicken.
• Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.
• Once set, gently spread the remaining 8 oz of Cool Whip over the pudding layer, being careful not to mix the two layers together.
• Cover and let chill for at least 4 hours in the fridge or 1 hour in the freezer.
• Once fully set, sprinkle with chocolate chips, and slice and serve.

EASIEST NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese, chocolate and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP.
• Spoon into crust. Refrigerate 3 hours or until firm.

CREAMY CHOCOLATE MOUSSE CHEESECAKE (NO BAKE)

Steps:

• In a medium bowl, whip together cream cheese and confectioners' sugar until light and smooth.
• In a large bowl, prepare chocolate mousse mix with milk, as directed on package.
• Gently fold cream cheese mixture into mousse, until mixture is no longer streaky.
• Sprinkle the bottom of pie crust with some of the chocolate chips, if using.
• Spoon mousse mixture into pie crust and decorate with remaining chocolate chips.
• Refrigerate for 2 hours before serving.
• Store in refrigerator.

NO BAKE WHITE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese and 1/4 cup of the milk in large bowl with electric mixer until well blended.
• Add remaining 1 cup milk and pudding mix.
• Beat about 1 minute or until mixed throughly.
• Gently stir in whipped topping until well blended.
• Spoon into crust.
• Refrigerate 4 hours or until set.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Cover and chill until firm, about 2 to 4 hours.
• Slice, serve, and enjoy!

CHOCOLATE PUDDING PIE

Steps:

• Combine all crust ingredients and firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.
• Using a stand or hand-held mixer, beat cream cheese and sugar on medium speed until well blended. Gently stir in 1 cup of the Cool Whip. Add mixture into crust and spread so that it is evenly distributed.
• Pour milk into medium bowl. Add dry pudding mix and beat with a wire whisk or fork for 2 minutes or until well blended. Spoon over cream cheese layer.
• Refrigerate 3 to 4 hours or overnight and until set. Just before serving, top with remaining 1/2 cup whipped topping and sprinkle with grated chocolate, if desired. Slice and enjoy!

NO-BAKE CHOCOLATE OREO LASAGNA RECIPE

Steps:

• In a food processor or blender, place the Oreo cookies and pulse until they are crumbs.
• Remove one cup and set it aside.
• Into a large bowl, add the remaining Oreo crumbs and the melted butter.
• Mix together well then press onto the bottom of a springform pan or your favorite baking dish that has been lined with parchment paper or wax paper.
• Cover the crust loosely and refrigerate for 30-minutes or freeze for 15-minutes.
• In a large bowl, add 1/2 of the Cool Whip, the powdered sugar, and softened cream cheese. Mix together until smooth using a hand mixer or wooden spoon.
• Spread the cream cheese mixture over the Oreo crust and then cover again and put into the refrigerator for 30-minutes.
• In a new large bowl, add the instant chocolate pudding, instant vanilla pudding, and milk. Whisk or beat for 2 minutes until it begins to thicken.
• Pour over the chilled cheesecake layer.
• Spread the remaining Cool Whip over the top of the pudding mixture.
• Sprinkle the remaining 1 cup of Oreo crumbs over the top of the whipped topping.
• Cover and refrigerate for at least 30-minutes before serving.
• Top with additional whipped cream, strawberries, and Oreo cookies if desired.