Chocolate Ribbon Cheesecake Squares Recipes

OREO NO-BAKE CHOCOLATE CHEESECAKE BARS

Steps:

• 1. Place one package of the Double Stuffed Oreos into a food processor.
• 2. Grind until fine crumbs.
• 3. Mix the 1/4 cup of butter into the crumbs.
• 4. Line the pan with parchment paper for easier removal. Press cookie crumbs into your 9x13 pan.
• 5. Melt your 8 Baker's Semi-Sweet Chocolate squares over low heat. Set aside to cool.
• 6. Add your four packages of cream cheese, 1/2 cup of sugar and 1 tsp of vanilla to a bowl.
• 7. Beat until well blended and smooth.
• 8. In a second bowl, whip your heavy cream until peaks are starting to form.
• 9. Add remaining 2 tsp vanilla and 2 Tbsp powdered sugar.
• 10. Whip until peaks are formed. Do not over beat or it will become lumpy.
• 11. Combine the two bowls (cream cheese mix and whipped cream) and mix until blended.
• 12. Place half the mixture back into the other bowl.
• 13. In the first bowl with half of the mixture, pour in the melted chocolate
• 14. Mix completely.
• 15. Place blobs around the crust to help spread out the mixture.
• 16. Crunch up as many of the second package of Double Stuffed Oreos as you would like. My children seemed to make some of mine vaporize before they got into the recipe. Place a portion of the thick crumbs into the second mixture.
• 17. Drop blobs of the second mixture over the chocolate mixture.
• 18. Spread evenly.
• 19. Sprinkle the remaining crumbs on the top.
• 20. Place in the fridge for a couple hours before serving. Get ready to hear about how amazing you are .... again.

CHOCOLATE-COVERED CHEESECAKE SQUARES

Steps:

• Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. , Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip., Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.

CHOCOLATE RIBBON CHEESECAKE

Steps:

• Preheat the oven to 350*F>.
• Mix crushed cookies, margarine, pecans and coconut: press firmly into the bottom of a 13"x9" baking pan. Chill while preparing filling.
• Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until mixed well. Add the eggs, one at a time, mi,ing on low speed after each addition until just blended. Pour over the crust.
• Bake 40 minutes or until the center is almost set. Cool, then chill in fridge 3 hours and up to overnight.
• Place whipping cream and chocolate in a small saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Chill 15 minutes or until chocolate is firm. Store any leftover cheesecake in the fridge.
• To make this special:.
• Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl and microwave on Medium 1 minute, stirring after 30 seconds. Stir until the chocolate is totally melted. Pour it into a small reclosable plastic bag. Snip off one small corner from the bottom of bag; twist top of bag to squeeze chcolate from bag to pipe a special message, such as Love You, Greetings, etc. on top of cheesecake. Enjoy!

CHOCOLATE CHEESECAKE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping., For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough., Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.

CHOCOLATE CHEESECAKE SQUARES

Steps:

• Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with 2 crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
• Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
• Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
• Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

CHOCOLATE RIBBON BARS

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,

CHOCOLATE-COVERED CHEESECAKE SQUARES

Steps:

• 1. Line a 9" square baking pan with foil and grease the foil.
• 2. In a small bowl, combine the graham cracker crumbs, pecans, and butter. Press into prepared pan, set aside.
• 3. In a large bowl, beat the cream cheese, sugar, and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325* for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight.
• 4. In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly
• 5. Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 1 1/4" squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
• 6. Using a toothpick, completely dip squares, one at a time, in melted chocolate, allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.