How To make Heath Bar Mocha Cheesecake
8 Heath English Toffee bars
1.4 oz size
:
CRUST 9 ounces Chocolate wafer cookies
3 tablespoons Butter :
melted
FILLING:
1 1/3 cups Heavy cream
5 tablespoons Instant coffee crystals
24 ounces Cream cheese softened
1 cup Sugar
4 Eggs
1 tablespoon Vanilla extract
:
TOPPING----- 12 ounces Milk chocolate chips
Preheat oven to 325~. Coarsely chop 4 Heath bars. Finely chop remaining 4 bars. Reserve separately. CRUST: IN a food processor, grind cookies into fine crumbs. Add melted butter and process until mixed. Press into bottom and about 1" up sides of a 9 1/2" springform pan. Sprinkle coarsely chopped Heat bars over crust. Refrigerate while preparing filling. FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee crystals. Heat in a microwave oven on HIGH 40-60 seconds, or until coffee dissolves when stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and vanilla until well mixed, 1-2 minutes. With mixer on low speed, beat in chilled coffee-cream mixture; continue beating 5 minutes. Turn into prepared crust. Bake 1 hour and 15-20 minutes, or until cheesecake looks set around edges and center still jiggles slightly. Let cake cool; then refrigerate. TOPPING: When cake is cool, in top of a double boiler, heat together chocolate chips and remaining 1/3 cup cream, stirring often, until melted and smooth. Let cool in refrigerator until slightly thickened. Spread topping over cheesecake. Sprinkle finely chopped candy bars on top. Refrigerate until chocolate layer is set and cake is well chilled, 6 hours. Run a knife around edge of pan to loosen cake and remove springform side of pan.
How To make Heath Bar Mocha Cheesecake's Videos
Mocha Chocolate Brownie Trifle made with 4 ingredients | Best & Easy Crowd Pleasing Dessert
#Mocha chocolate #brownie trifle is one easy dessert that is ready in no time, and is a crowd pleaser! Made with just 4 main ingredients, it is perfect to make for potlucks, picnics, or when you have friends over for dinner. It not only is quick and simple to put together, but also is very economical. This is one of those desserts that is loved by all age groups. It is rich and decadent, and every bite is heavenly!
You can add more #coffee if you prefer a stronger, more intense ‘mocha’ flavor. My family likes it less intense so I use just a teaspoon.
Here’s the written recipe for your convenience:
1 box brownie mix of your choice (bake according to instructions and set aside to let cool)
1/2 or full tub of cool whip (16 oz) depending on how many layers you’re making.
1/2 tub of pillsbury dark chocolate frosting, plus 2 to 3 tbsp extra for topping
1 tsp or more of instant coffee powder dissolved in 1/4 cup water
Whisk together the cool whip, coffee and chocolate frosting until smooth, fluffy and fully combined.
Cut the cooled brownies into cubes. Place half of the cubes into your serving dish. Add half the creamy mocha filling and spread. Add another layer of brownies and mocha cream. Heat the 2 or 3 tablespoons of frosting in the microwave for 10-15 seconds to make it a bit runny. Drizzle over the top of the trifle to decorate. You can also garnish with salted caramel, chopped nuts or your choice, toffee bits, chopped #chocolate (milk, dark or white chocolate, all taste great in this)
Serve chilled. I usually make this the night before and it’s perfect ????????
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Detailed recipe here:
Recipe Brownie Mocha Trifle Recipe
Recipe - Brownie Mocha Trifle Recipe
INGREDIENTS:
●1 package fudge brownie mix (8-inch square pan size)
●1-3/4 cups cold milk
●2 packages (3.4 ounces each ) instant vanilla pudding mix
●1/4 cup cold brewed coffee
●2 cups whipped topping
●1 Heath candy bar (1.4 ounces), crushed
Heath Bar Frappuccino
Today, I went to Starbucks to try my own creation. I had a reward that I had to use. My favorite candy bar is the Heath Bar. So, I decided to use that as my inspiration.
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