NO BAKE CHOCOLATE CHEESECAKE RECIPE RECIPES

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NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE RECIPE: H…



No-Bake Chocolate Chip Cannoli Cheesecake Recipe: H… image

I make this cannoli cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. —Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 14

1 package (4 ounces) cannoli shells
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3/4 cup part-skim ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup miniature semisweet chocolate chips
Chopped pistachios, optional

Steps:

  • Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

Nutrition Facts : Calories 548 calories, FatContent 36g fat (20g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 292mg sodium, CarbohydrateContent 51g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE RECIPE - BBC GOO…



No-bake chocolate hazelnut cheesecake recipe - BBC Goo… image

Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining

Provided by Good Food team

Categories     Dessert

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 12

Number Of Ingredients 9

140g unsalted butter
300g digestive biscuit, broken up
500g cream cheese, softened
85g icing sugar
300ml double cream
1 tsp vanilla extract
15 hazelnut chocolate (we used Ferrero Rocher), 5 roughly chopped, remainder reserved, to decorate
4 tbsp hazelnut chocolate spread
25g hazelnuts, roughly chopped

Steps:

  • Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
  • Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
  • Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.

Nutrition Facts : Calories 680 calories, FatContent 56 grams fat, SaturatedFatContent 32 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.7 milligram of sodium

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