GANACHE TOPPED CHEESECAKE
This luscious Ganache Topped Cheesecake combines a creamy vanilla cheesecake with a thick layer of dreamy chocolate for those who cannot choose between a chocolate or cheesecake dessert!!
Decadent CHOCOLATE CHEESECAKE | No-Bake
PRINT THE CHOCOLATE CHEESECAKE RECIPE:
PRINT THE RAW COCONUT CREAM RECIPE:
GET A FREE RAW DESSERT E-COOKBOOK with video tutorials and taste tests:
✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦
This no-bake chocolate cheesecake is a perfect combination of dense and chewy crust and rich and fluffy filling. It’s everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that melts in your mouth!
No-bake cheesecake is a bit of a misnomer. It is neither cheese nor a cake, but it is creamy, rich, and decadent, just like the original. There is no mixing, no water baths, and no baking. Instead, the recipe is much more straightforward and forgiving, with remarkably few ingredients. So, it’s not surprising that no-bake cheesecakes are taking over, from restaurants and cafes to Pinterest and popular food blogs.
✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦
USED TOOLS:
Blender:
Food processor:
Spring-form pan:
Can opener:
Liquid measuring cup:
Measuring cups:
Measuring spoons:
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦
FOLLOW NUTRITION REFINED ON SOCIAL:
Facebook:
Instagram:
Pinterest:
Twitter:
Chocolate Fudge Brownie Cheesecake
Here is what you'll need!
CHOCOLATE FUDGE BROWNIE CHEESECAKE
Servings: 10-12
INGREDIENTS
Cheesecake
1 box brownie mix, prepared according to package instructions
24 ounces cream cheese, softened
¾ cup sugar
3 eggs, beaten
2 teaspoons vanilla extract
Ganache
1 pound semi-sweet chocolate chips
2 cups heavy cream
PREPARATION
1. Preheat oven to 350˚F/180˚C.
2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes.
3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
4. Remove brownies and lower oven temperature to 325˚F/165˚C.
5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
6. Remove cheesecake and refrigerate for 4 hours, or overnight.
7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips.
8. Stir continuously until the chocolate is melted and smooth.
9. Allow the ganache to sit for 10-15 minutes.
10. Transfer cheesecake to a baking pan with a wire rack.
11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
12. Allow ganache to cool and set for 30 minutes.
13. Enjoy!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Man Of Mystery
Licensed via Warner Chappell Production Music Inc.
Created by
The Easiest Chocolate Cheesecake in the World | Big Little Recipes
Fudgy, tangy cheesecake with a two-ingredient filling and two-ingredient crust. Yes, it’s possible. Most of the chocolate is melted and beaten into soft cream cheese until billowy and the rest is chopped and stirred in so that each bite has a little crunch. This no-bake approach makes the recipe as simple as mix, scrape, refrigerate, and done. GET THE RECIPE ►►
Check out the Big Little Recipes cookbook:
Also featured in this video
Five Two Ultimate Apron with Built-In Pot Holders:
Five Two Wooden Spoons:
Five Two Essential Kitchen Knives:
Five Two Bamboo Double Sided Cutting Board:
PREP TIME: 15 minutes
COOK TIME: 5 minutes
MAKES: 1 9-inch cake
INGREDIENTS
7 ounces Ritz or graham (classic or chocolate) crackers
4 ounces (8 tablespoons/1 stick) salted butter, melted, plus more for greasing
1/4 teaspoon kosher salt, plus flaky salt for sprinkling (optional)
10 ounces (1⅔ cups) semisweet chocolate chips, divided
12 ounces (1½ cups) cream cheese, at a cool room temperature
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
TikTok:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#chocolatecheesecake #cheesecake #nobakecheesecake
NO-BAKE MINI CHOCOLATE CHEESECAKES Recipe (Egg-Free) | Quick and Easy Dessert | Baking Cherry
???? Get the written recipe here:
???? Subscribe here:
⚠️ Note: Make sure to use semi-sweet chocolate. Milk or White chocolate has fewer cocoa solids in its composition, and if used, the filling and ganache won't firm up properly.
???? You may also like:
→ Super Moist Black Forest Cake:
→ Red Velvet Layer Cake with White Chocolate Frosting:
→ Easy Chocolate Layered Dessert:
→ No-Bake Chocolate Peanut Butter Granola Bars:
→ Double Chocolate Muffins:
→ Coconut Mousse Cake:
→ Quick and Easy Banana Crumble Cake:
#cheesecake #dessert #yummy
No-Bake Mini Chocolate Cheesecakes Recipe. These easy-to-make cheesecakes are delicious and full of chocolate flavor. They have a crunchy graham cracker crust, filled with creamy chocolate cheesecake and topped with ganache. A quick, easy, and delicious dessert!
Soft and Chewy Cream Cheese Chocolate Chip Cookies | NO Chill
Cream Cheese Chocolate Chip Cookies | Chocolate Chip Cheesecake Cookies
:: Cook Me Food ::
These melt-in-your-mouth chocolate chip cookies have the perfect balanced of softness, chewiness and smoothness, thanks to one added ingredient – cream cheese. You’ll get a rich yet a subtle creamy flavor and loads of chocolate chips with every bite!
You’ll need:
• 2 ¼ cup all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ½ cup salted butter (softened)
• ¼ cup cream cheese (softened)
• 1 large egg (room temperature)
• ¾ cup brown sugar
• ¼ cup white sugar
• 2 tsp vanilla extract
• 1 ½ cup chocolate chips
Makes 20 cookies
* Using a 2” ccokie scoop
:: HELPFUL HINTS::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly cookies when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let the cookie rest in the baking pan for 5-10 minutes. Transfer to wire rack to finish cooling.
Happy baking!
Thank you for watching!