Mini Millionaires Cheesecakes Recipe tutorial #Shorts
How to make No Bake Mini Millionaires Cheesecakes!
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How to Make Easy Homemade Chocolate Cheesecake No Fuss Recipe
How to Make Easy, Delicious Homemade Chocolate Cheesecake No Fuss Recipe
Do you love “New York Style” cheesecake? What about chocolate? You're about to make a simple and delicious homemade chocolate cheesecake that combines them in a dessert, with an Oreo Cookie Crust, that is going to be your new favorite. This chocolate cheesecake recipe is perfect for Valentine's Day, any holiday party or just a romantic dinner. Once you make this, I think you'll agree this is one of the best and simplest cheesecake dessert recipes you can find. You'll blow your family and friends away with a dessert favorite you can make in just a few easy steps.
This Chocolate Oreo Cookie Crust Cheesecake is super easy to prepare and I guarantee you can make this taste better than anything you'll find in any restaurant. Serve this with pride, knowing it's not store bought, but made with love. Watch this video, make your own and send me some pictures of your own chocolate cheesecake.
Ingredients:
Crust
20 OREO Cookies, finely crushed (about 1-1/2 cups)
3 tablespoons butter, melted
Filling
4 (8 oz) packages of cream cheese, softened
1-1/2 cup sugar
1 tablespoon vanilla
2 pkg. (4 oz. each) Semi-Sweet Chocolate, broken into pieces, melted and cooled
1 tsp. instant coffee granules or espresso powder
5 eggs
2 tablespoons of flour
Optional: Chocolate syrup and homemade whipped cream for topping, strawberries.
Preparation Instructions:
HEAT oven to 325°F
In a bowl mix cookie crumbs and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan.
Bake in oven for 10 minutes.
While crust is baking, make the filling by beating the cream cheese, sugar and vanilla with electric mixer until smooth and well blended, about 5 minutes. Stop mixer to scrape the bowl and the beater occasionally.
Melt chocolate in microwave in a small microwave-safe bowl along with the instant coffee powder. It might take a minute or two. Be sure to watch it and stir it if you need to, to avoid burning. Add the melted chocolate / melted coffee mixture. Mix. Then add eggs, 1 at a time, mixing at medium speed after each egg is added, until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth.
Remove crust from oven, but keep the oven on and let the crust cool for 5 minutes then pour the filling over crust.
Bake for about 60 minutes or until the cake is cooked but still has a slight jiggle in the center.
Remove from oven and loosen cake from rim of pan by running a knife around the inside of the pan. Cool for at least one hour before refrigerating. Leave rim on the pan and cover and refrigerate at least 3 hours or over night.
Before serving, remove rim from pan and decorate as desired.
Cooks notes:
Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.
It is best to store the cheesecake in the spring-form pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.
Slice cake using a hot, wet knife, wiping knife blade clean in between slices.
Store leftover cheesecake in the refrigerator.
Whipped Cream Cheese can be replaced for half of the recipe. I sometimes like to use 2 whipped and 2 regular 8 oz. packages.
For the semi-sweet chocolate, I have found that Ghirardelli is one of the best for flavor.
AMAZING Chocolate Cheesecake Bundt Cake Recipe - EASY baking
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This Chocolate Cheesecake Bundt Cake is so chocolatey and moist with a luscious cream cheese filling!
This is how to make Chocolate Cheesecake Bundt Cake:
Chocolate Cheesecake Bundt Cake
Ingredients:
For Bundt Cake Pan:
Butter
2 tsp All-Purpose Flour
2 tsp Unsweetened Cocoa Powder
Chocolate Cake:
290 g All-Purpose Flour/ 1 3/4 cups
40 g Unsweetened Cocoa Powder/ 1 /3 cup
1 1/2 tsp Baking Powder
1/2 tsp Salt
250 g Butter, room temperature/ 1 1/8 cups
250 g Sugar/ 1 cup
1 tsp Vanilla Extract
5 Eggs, room temperature
80 ml Milk, room temperature/ 1/3 cup
Cheesecake Filling:
500 g Cream Cheese/ 18 oz
2 Tbsp Cornstarch
1 Egg Yolk
50 ml Heavy Whipping Cream/ 1/4 cup
150 g Sugar/ 1/2 cup
1 tsp Vanilla Extract
For Garnishing:
200 g Semi-Sweet Chocolate, melted/ 7 oz
100 g White Chocolate, melted/ 3.5 oz
Directions:
1. Preheat oven to 175°C/347°F. In a small bowl, mix flour and cocoa powder together. Grease bundt pan with butter and flour it with the cocoa/flour mixture.
2. In a medium mixing bowl, sift in flour, cocoa powder baking powder and salt. Give it a quick mix and set aside.
3. In a large mixing bowl, add in butter, sugar and vanilla extract. Beat on medium high speed until pale and creamy (this will take about 4-5 minutes).
4. Gradually, add in eggs one at a time, beating well after each addition.
5. Add in flour/cocoa mixture alternating with the milk. Beat on medium high speed just until combined. Do not overmix!
6. Make cream cheese filling:
In a medium mixing bowl, add cream cheese, cornstarch, egg yolk, heavy whipping
cream sugar and vanilla extract. Beat this on medium high speed just until combined.
7. Add half of the chocolate cake mixture into the bundt pan. Pull up chocolate mixture up the sides of the bundt pan by using a rubber spatula.
8. Scoop cream cheese mixture into the center of the chocolate cake mixture by using an ice cream scoop. Spread evenly.
9. Add remaining chocolate mixture on top and spread evenly.
10. Bake cake for 55-65 minutes or until toothpick inserted into the center comes out clean.
11. Let cake cool completely before flipping onto a wire rack.
12. Place parchment paper underneath wire rack before drizzling melted chocolate onto cooled cake (optional).
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Chocolate Cheesecake Recipe | No Bake Cheesecake Recipe
This No Bake Chocolate Cheesecake is a simple and easy no bake cheesecake recipe. It's rich, decadent and indulgent and doesn't require an oven. Make this no bake dessert recipe next time you have people around. SUBSCRIBE for new videos every Sunday
So if you would like to learn how to make cheesecake then just follow this Chocolate Cheesecake Recipe. Let me know if you would like to see more no bake dessert or no bake recipes!
Get the full recipe
More No Bake Cheesecake Recipes
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Food Processor
Mixing Bowl
Cake Tin
Chopping Board
Saucepan
Whisk
Offset Spatula
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NO BAKE CHOCOLATE CHEESECAKE RECIPE
Ingredients
25 Oreo Cookies
½ Stick | ¼ Cup | 55g Butter
9oz | 250g Dark Chocolate
1⅔ Cup | 400ml Heavy Cream
9oz | 250g Cream Cheese
½ Cup Powdered Sugar | Icing Sugar
1 Cup | 250ml Cream
9oz | 250g Dark Chocolate
Instructions
Place the Oreo cookies into a food processor and run the machine until there is only crumbs.
Melt the butter in the microwave for about 30 seconds or in a saucepan.
Pour the cookie crumbs and melted butter into a medium sized mixing bowl and mix together with a wooden spoon until well combined.
Pour the mixture into an 8inch or 20cm lined cake tin and press down with the back of a spoon until firmly packed and even.
Place the cheesecake base into the fridge to set.
Cut the chocolate into small pieces with a serrated 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 until softly whipped, set to the side.
In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined.
Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar.
Mix the ingredients together with a whisk for a few minutes until well incorporated.
Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top.
Bang the cake tin on the counter a few times to remove any air bubbles and place into the fridge to firm.
To make the topping for the chocolate cheesecake cut the second lot of chocolate into small pieces and place in a heat proof bowl.
Pour the cream into a small saucepan and heat over medium heat until it just starts to boil.
Remove the cream from the heat and pour over the chocolate and leave to stand for about 5 minutes.
Mix the chocolate and cream together until completely smooth and pour over the cheesecake.
Refrigerate or freeze the cheesecake for at least 4-6 hours or overnight before slicing and serving.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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No-bake white chocolate cheesecake bars - 6 ingredients
Double Chocolate Cheesecake
If you love sweets, you will be head over heels for this rich, luscious double chocolate cheesecake recipe. The flavors in this decadent dessert are mind-blowing.
Chocolate cheesecake is a sweet dessert cake in a cookie crust that is baked until firm and then chilled. The texture of the cheesecake is rich, creamy, dense, and filling. To make this a double chocolate cheesecake, I used cocoa powder and chocolate chips in the batter and then covered them with chocolate ganache.
While this cake can be eaten by itself, I’ve taken the liberty to enhance it by topping it off with chocolate whipped cream and serving it with raspberry coulis. There are several ways to make this recipe, which will differ depending on who is making it. In no way is this a healthy dessert.
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Ingredients for this recipe:
For the Filling:
• 24 ounces softened full-fat cream cheese
• 1 ¼ cups granulated sugar
• ½ cup full-fat sour cream
• 1 teaspoon vanilla extract
• 4 eggs + 1 egg yolk room temperature large eggs
• 1 teaspoon sea salt
• 3 tablespoons cornstarch
• 1 teaspoon espresso powder
• ¼ cup cocoa powder
• 2 cups semi-sweet chocolate chips
• 3 tablespoons whole milk
For the Topping:
• 4 ounces semi-sweet chocolate chips
• ½ cup heavy whipping cream
• chocolate whipped cream
• raspberry coulis
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