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.
MINI CHERRY CHEESECAKES
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.
Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
MINI CHERRY CHEESECAKES
I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.
Provided by Nancy Singelyn
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place a vanilla wafer into the bottom of each muffin cup.
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
- Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g
NO-BAKE CHERRY CHOCOLATE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate graham cracker crumbs, packed brown sugar, butter, salt, cream cheese, vanilla extract, heavy whipping cream, white sugar, cocoa powder, salt, cherry pie filling
Provided by Hannah Williams
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
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!
CHOCOLATE CHERRY CHEESECAKE
My love for chocolate-covered cherries inspired this fun and fancy cheesecake that's perfect for Christmas.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. , In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.
Nutrition Facts : Calories 405 calories, Fat 25g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
TINY CHERRY CHEESECAKES (CHOCOLATE CRUST)
This are absolutely addictive! I think they originally came from Taste of Home. Cooking time does not include cooling time.
Provided by CountryMama
Categories Cheesecake
Time 33m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, sugar, and cocoa; cut in butter until crumbly.
- Gradually add water, tossing with a fork until dough forms a ball.
- Shape into 24 balls and press up sides of greased mini muffin cups.
- In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla.
- Add egg; beat on low just until combined.
- Spoon about 1 Tbsp into each cup.
- Bake at 325 F for 15-18 minutes or until set. Cool on a wire rack for 30 minutes.
- Carefully remove from pans to cool completely.
- Top with pie filling.
- Store in the refrigerator.
Nutrition Facts : Calories 1576.3, Fat 81, SaturatedFat 50, Cholesterol 323.4, Sodium 678.7, Carbohydrate 198.6, Fiber 7, Sugar 59.3, Protein 20.2
MINI CHOCOLATE CHEESECAKES
Individually-sized chocolaty cheesecakes on a gingersnap cookie base! You can, of course, use any cookie base that you'd like really. Oreo® is the obvious choice to play up the chocolate flavor, graham crackers are always great, and Nilla® wafers are a fun option, too!
Provided by Rebekah Rose Hills
Categories Chocolate Cheesecake
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine cookie crumbs and melted butter in a bowl until evenly combined and mixture resembles coarse sand. Divide mixture evenly and sprinkle into the bottom of the prepared muffin cups; use the bottom of a cup to press crumbs firmly into a crust.
- Bake in the preheated oven for 5 minutes. Remove crusts to a wire rack. Reduce oven temperature to 300 degrees F (150 degrees C).
- While the crusts are cooling, combine cream cheese, sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium to high speed, scraping down the sides and bottom as needed, until smooth and evenly combined. Blend in sour cream and vanilla. Add eggs, one at a time, blending after each addition until mixture is smooth and even and scraping the sides as necessary. Divide filling evenly between the crusts.
- Place in the oven and bake for 15 minutes. Turn the oven off, and leave cheesecakes in the oven without opening the door for 10 more minutes. Remove from the oven and let sit at room temperature for 30 minutes. Chill in the refrigerator for at least 1 hour before serving.
Nutrition Facts : Calories 217 calories, Carbohydrate 17.1 g, Cholesterol 69 mg, Fat 15.3 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 134.5 mg, Sugar 12.1 g
CHOCOLATE-CHERRY CHEESECAKE
Get ready for the "wow factor" when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it's baking and chilling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
- Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
- In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
- Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 125 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 1 1/2 g
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