No Bake Cherry Chocolate Cheesecake Recipe By Tasty

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!

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY

Steps:

• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, mix together softened cream cheese until smooth.
• Add the powdered sugar and continue to mix until there are no lumps.
• Add the vanilla and melted chocolate and mix until the color is even.
• Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
• In a large bowl, mix together melted peanut butter and confectioner's sugar.
• Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
• Refrigerate for 2-4 hours.
• Enjoy!

NO-BAKE CHERRY CHEESECAKE

Steps:

• In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate. , In another large bowl, beat cheesecake filling mix and milk on medium speed for 3 minutes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture and beat well. Fold in whipped topping. , Spoon half of cheesecake mixture into chilled crust; spoon the remaining half into the purchased crust. Refrigerate for at least 1 hour. Top each with pie filling.

NO-BAKE BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Add 24 chocolate sandwich cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a large bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
• Transfer the crust mixture to a 9-inch springform pan and firmly pat down in an even layer.
• Add the brownie mix to a large, heat-proof bowl. Microwave for 2 minutes, stirring every 30 seconds, until the internal temperature reaches 165°F (75°C). This will help kill any harmful bacteria. Set aside.
• Add the cream cheese to a separate large bowl and beat with an electric hand mixer on medium-high speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the powdered sugar, vanilla, heavy cream, and sour cream and beat until the filling is smooth, about 2 minutes, scraping down the sides of the bowl as needed.
• Gradually add the brownie mix and beat on low speed until fully incorporated and smooth, 1-2 minutes, scraping down the sides of the bowl as needed.
• Pour the filling over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until the filling is set.
• Remove the cheesecake from the fridge, unwrap, and release the springform. Transfer to a serving plate and garnish with whipped cream and the 8 halved chocolate sandwich cookies.
• Slice and serve. Leftover cheesecake will keep in the refrigerator for 2-3 days.
• Enjoy!

NO-BAKE CHOCOLATE AND BERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Throw the biscuits into a food processor and mix until you have fine crumbs.
• Stir in the butter.
• Pour into a greased springform tin and spread to make sure the base is even.
• Chill for 10 minutes.
• While the biscuit base is chilling, prepare the filling by whipping the cream cheese and double cream until you have soft peaks.
• Fold in the melted white chocolate and vanilla extract.
• Pour and spread on top of the biscuit base.
• Place the berries on top.
• Chill for 1 hour.
• Enjoy!

CHOCOLATE RIPPLE CHEESECAKE RECIPE BY TASTY

Steps:

• Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
• Pour cookie crumbs into a bowl with melted butter and mix until well combined.
• Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
• In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
• Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
• Slowly whisk in the heavy cream into the cream cheese until smooth.
• Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
• In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
• To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
• Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
• Enjoy!

CHOCOLATE CHERRY CHEESECAKE

Steps:

• In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° 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. Refrigerate overnight. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. , In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• In a large saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook and stir over medium heat for 5 minutes or until candy is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes. , Meanwhile, in a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add chocolate mixture and cream. Beat on high speed for 4 minutes. Pour into prepared crust. Cover and refrigerate for 8 hours or overnight. , Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries.