Cherry Cheesecake With Chocolate Almond Crust Recipes

NO BAKE KETO CHERRY CHEESECAKE

Steps:

• Melt butter then mix with almond flour, heavy cream, and sweetener.
• Transfer the mixture into the round pan and press with a spoon or spatula.
• In a medium-size mixing bowl, beat heavy cream, cream cheese, sweetener, and cherries with an electric mixer. You can replace cherries with any type of berries.
• Add the filling onto the crust. Refrigerate at least one hour before serving.

MINI NO-BAKE CHERRY ALMOND CHEESECAKE

Steps:

• Make sure the cream cheese has been softened to room temperature to avoid a lumpy filling.
• Preheat oven to 350 °F. Melt butter. Sift almond flour before measuring. Combine flour with butter, sweetener and optional cardamom. Divide among 15 4-ounce Mason jars or ramekins, pressing firmly into the bottom of the jar. (A shot glass works well for this job.) Place the jars on a rimmed baking sheet and bake for 12-14 minutes or until lightly browned.
• Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat softened cream cheese with sweetener, then add Greek yogurt and vanilla and beat until well combined. Make sure you have softened the cream cheese ahead of time to avoid lumpy cheesecake.
• Spoon into cooled jars and refrigerate.
• To make cherry topping, combine cherries, sweetener and cornstarch in a saucepan. If using fresh cherries, add 1/3 to 1/2 cup water. Simmer until thickened, stirring gently. Chill completely before adding to cheesecake jars.
• Garnish with a sprig of mint, if desired and serve. Store leftovers covered.

KETO VANILLA CHEESECAKE WITH ALMOND CRUST

Steps:

• Preheat the oven to 180 °C or 350F and prepare the mold for the cheesecake. Cover the mold with butter and set aside.
• In a large bowl, mix the melted butter with almond flour, sweetener and vanilla. Stir very well with a spoon until you get a mixture similar to cookie crumbs.
• Distribute the mixture evenly in the container and flatten with your hands, you can also use a flat-bottomed potato chopper.
• Bake for about ten minutes and remove from the oven. Meanwhile, prepare the cheesecake filling.
• In a bowl, mix the cream cheese, eggs, sweetener, lemon juice, lemon zest and vanilla essence. Beat until well blended.
• Empty the mixture into the crust, give it a small blow so that the air comes out and flatten with a spatula. Bake in the oven for 40 minutes covered with aluminum foil.
• Cool for at least 6 hours. Unmold, slice and enjoy.

NO-BAKE ALMOND CHEESECAKE

Steps:

• Cream the cream cheese and sugar.
• Using a stand mixer and a whisk attachment, whip the heavy cream until thick.
• Mix in the almond extract and whipped heavy cream into the cream cheese mixture, and then set aside.
• In a 9 or 10-inch springform pan, mix together the ingredients for the crust. Pat down ontothe bottom of the pan and freeze for 15 minutes.
• Spread the cheesecake filling out over the crust and smooth the top of the cheesecake.
• Refrigerate for 12 hours or overnight.
• Freeze the cheesecake for 10-15 minutes prior to removing from the springform pan.

CHOCOLATE-ALMOND CHEESECAKE

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 350 degrees F.
• For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
• For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
• For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
• Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
• Serve cold, with a dusting of powdered sugar if desired.

CHERRY ALMOND CHEESECAKE

Steps:

• In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until combined. Pour into prepared crust., Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling. Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices; garnish with reserved pie filling. Refrigerate leftovers.

FEEL GOOD VEGAN CHERRY CHEESECAKE BARS

Steps:

• Place cashews in a large bowl, then add 3 cups boiling water and let the cashews soak in the hot water for approximately 1 hour. Alternatively you can soak your cashews overnight in room temperature water so they are already ready to go. Once you are ready to use your cashews, be sure to drain them.
• Line an 8x4 or 9x5 inch loaf pan with parchment paper.
• Make the crust by adding the dates and almonds to the bowl of a food processor and process until chunky, then add in cocoa powder, coconut oil and sea salt.
• Process again until mixture is slightly clumps together into a ball. Add the mixture to the prepared pan pressing evenly towards the sides.
• Next make the filling: add (drained) cashews, maple syrup, vanilla, coconut milk, lemon juice and 1 cup frozen cherries to a high powered blender (such as a Vitamix); blend until smooth and creamy. If it is way too thick you can add another few tablespoons of coconut milk to help process.
• Pour ½ of the filling mixture over the crust. Add ½ cup frozen cherries over the filling layer. Top with remaining filling and smooth the top.
• Make the chocolate filling by adding chocolate chips to a small saucepan and placing over low heat; stir frequently until chocolate chips are completely melted. Alternatively you can microwave the chocolate chips in 30 second increments until smooth. Drizzle melted chocolate over filling.
• Place in freezer for 4-6 hours to harden. Once ready to serve cut into 10 bars. Enjoy! Bars will keep in freezer for up to a month if covered correctly.

NO-BAKE CHERRY CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a bowl, thoroughly mix graham cracker crumbs, brown sugar, salt, and butter. Press evenly into a springform pan. Chill.
• In a medium bowl, place cream cheese and beat with hand beaters until smooth. Gently pour in cream, adding gradually while stirring, until it's fully incorporated.
• Add sugar, vanilla, and salt, then beat until very smooth. Don't forget to scrape the sides. Gradually add cocoa powder into the smooth cream-cheese mixture and beat on medium speed until it's fully incorporated.
• Pour onto chilled crust and smooth out the top. Freeze for 3 hours or refrigerate overnight. Before serving, pour pie filling over the cheesecake.
• Enjoy!

CHERRY CHEESECAKE WITH CHOCOLATE ALMOND CRUST

Steps:

• Make crust:
• Preheat oven to 350° F.
• In a food processor pulse almonds until ground. Add chocolate wafer cookies and grind fine. Add butter, sugar, almond extract, and salt and pulse until combined well. Transfer mixture to a 9-inch springform pan and press evenly onto bottom and 1 inch up side. Bake crust in middle of oven 10 minutes and transfer to a rack to cool. Crust may be made 3 days ahead and kept, covered, at room temperature.
• Make topping:
• In a very small bowl sprinkle gelatin over water and let stand about 1 minute to soften. In a heavy saucepan bring cherries, sugar, and lemon juice to a boil, stirring. Remove pan from heat and reserve 1/2 cup juice for filling. To mixture remaining in pan add gelatin mixture and almond extract and stir until gelatin is dissolved.
• Make filling:
• In a bowl with an electric mixer beat cream cheese with sugar until smooth. Beat in flour and add eggs 1 at a time, beating after each addition. Beat in sour cream, vanilla, and reserved cherry juice until combined well.
• Pour filling into crust and bake in middle of oven 50 minutes. (Cake will not be set in center but will set as it cools.) Transfer cake in pan to a rack to cool completely. Chill cake, loosely covered, 1 hour. Remove side of pan and transfer cake to a plate. Spread topping evenly over cake. Chill cake, loosely covered, at least 2 hours and up to 3 days.