Mini White Chocolate Cheesecakes
Happy Wellness Wednesday! This week I wanted to give you a recipe demo just in time for #ValentinesDay that is the perfect healthy paleo treat.
White Chocolate Mini Cheesecakes
1 batch of chocolate graham crackers
1 egg white
1 cup soaked cashews
6 tbsp coconut cream
¼ cup melted cacao butter
¼ cup honey
1 tsp vanilla extract
1 ½ - 2 tbsp lemon juice
¼ tsp salt
Preheat the oven to 350º. Grind the graham crackers into flour using a food processor or a rolling pin. Mix the graham cracker flour with the egg white and distribute the mixture evenly between 12 muffin tins, pressing it down to form a crust on the bottom, then bake for 10-15 minutes to set. Set aside to cool.
While the crusts are baking, combine all ingredients in a high powered blender and blend until smooth, stopping to scrape down the sides as necessary.
You can then toss in some freeze dried fruit (fresh fruit will add too much moisture to the recipe) and blend it in, or hand mix in some chocolate chips if you like. Plain is also ridiculously tasty!
Fill the crusts with 1-2 tablespoons of filling and pop them in the freezer for 1-2 hours to set, then store in an airtight container in the fridge up to 4 days.
CHOCOLATE CHEESECAKE CAKE | Recipe | Dessert | Baking Cherry
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● Buttermilk substitute: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Stir, then let it stand for 5 minutes.
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#cake #cheesecake #yummy
This cake is so delicious! It has a rich chocolate flavor, a fluffy and moist cake, and a creamy chocolate cheesecake filling that almost melts in your mouth! Hands down, one of my favorite cakes!
Ingredients: All-Purpose flour, caster sugar, unsweetened dutch-processed cocoa powder, baking powder, baking soda, salt, vegetable oil, vanilla extract, water, buttermilk, milk chocolate, unflavored powdered gelatin, cream cheese, powdered sugar, heavy whipping cream, semi-sweet chocolate, milk.
Chocolate Covered White Chocolate Cheesecake | EASY TO LEARN | QUICK RECIPES
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How To Make a Dark Chocolate Kahlua Cheesecake Thanksgiving Recipe | Chef Jean-Pierre
Hello There Friends, This Dark Chocolate Kahlua Cheesecake is the perfect dessert for chocolate lovers! The rich chocolate flavor is balanced perfectly with the creamy cheesecake and a crunchy hazelnut Oreo crust! Let me know what you think in the comments below.
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No Bake White Chocolate Strawberry Cheesecake
Quick and easy No Bake White Chocolate Strawberry Cheesecake.
This Cheesecake tastes so delicious and creamy, super easy to make and a great dessert for making ahead of time. Enjoy!
Written Recipe:
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If you have any request, please comment below and I will do my very best to make it.
CHOCOLATE RECIPES:
➡️ Dark Chocolate Ganache
➡️ Moist Chocolate Strawberry Cake (Eggless)
➡️ Moist Chocolate Cake (with egg)
➡️ Moist Chocolate Cake (No Bake | Eggless)
➡️ Choco Caramel Butternut Roll Cake
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➡️ White Chocolate Fondant
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➡️ Eggless Ombre Cupcake
➡️ Choco Caramel Butternut Roll Cake
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White Chocolate Raspberry Cheesecake
Learn how to make this decadent white chocolate raspberry cheesecake!! A delicately flavored white chocolate cheesecake with a raspberry swirl in a chocolate cookie crust. Don't miss all the tips included to make the perfect cheesecake!
***CLICK SHOW MORE FOR RECIPE AND INFO***
**I realize I said in the video to bake at 250*F for one hour and 20 minutes AND 120 minutes. The correct time is one hour and 20 minutes. Sorry for the confusion.**
What you'll need:
2 lbs cream cheese, softened
2/3 cup sugar
4 large eggs
2 egg yolks
2 Tbsp all-purpose flour
1-1/2 tsp vanilla extract
8 oz white chocolate, melted and slightly cooled
3/4 cup raspberry pie filling, preserves or doughnut filling
3 cups chocolate cookie crumbs
10 Tbsp butter, melted
Start off with the crust by chopping the cookies in a food processor until they are fine crumbs. Add in melted butter and mix thoroughly. Put into a 9 springform pan and press up the sides about 2/3rd's of the way up and on the bottom. Set aside.
Melt the white chocolate in a bowl in the microwave for about a minute, stirring every 30 seconds until melted and smooth. Set aside.
For the batter, in a stand mixer or in a large bowl with an electric hand mixer, beat cream cheese for 2-3 minutes or until nice and smooth. Scrape down the beater and bowl and mix again until no lumps remain. Add in sugar and beat until incorporated. Scrap down beater and bowl and mix again. Add in the eggs, one at a time, just until incorporated. Do NOT over mix! After adding the first 2 eggs and yolk, again scrape down beater and bowl. When eggs are incorporated add in flour, vanilla and white chocolate. Mix just until incorporated. Again, scrape beater and bowl and give it one last mix to make sure everything is mixed well. Pour into prepared crust.
Preheat oven to 350*F and bring a pot of water to a boil on the stove top. Microwave the raspberry filling or preserves for about 30 seconds just until warm. Drop by spoonfuls onto the batter and using a knife, swirl into the batter. Use an up and down motion to get a nice swirl all the way to the bottom of the batter. Put springform pan into a 10 cake pan and then into a roaster in the preheated oven. (Thanks to America's Test Kitchen for this tip to avoid a leaky water bath). Add boiling water to the roaster being careful not to splash it into your cheesecake. Add enough to come up 2/3rd's of the way up the sides of the cake pan. Bake for 20 minutes and reduce oven temp to 250*F and bake another hour and 20 minutes. ***DO NOT OPEN THE OVEN DOOR!!*** After 80 minutes is up, turn oven off and let the cheesecake cool in the oven for 3 hours or until room temp. ***AGAIN, DO NOT OPEN OVEN DOOR!!*** Remove the cheesecake from the cake pan and refrigerate overnight. The next day, remove spring form pan and cut into slices. Serves 12-18. Enjoy!!
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