Death By Chocolate Cheesecake Bites Recipes

DEATH-BY-CHOCOLATE CHEESECAKE BITES

Steps:

• Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot, filling halfway; place on the bottom rack in the oven. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring that your cheesecakes won't crack.)
• To make the crusts, mix together the graham cracker crumbs, butter, cocoa powder, brown sugar and sea salt.
• Spoon the chocolate graham cracker mixture into 24 paper-lined mini muffin pan cups. Press crumbs onto bottoms of cups with your fingers or the back of a measuring spoon.
• Melt 4 oz. of the semi-sweet chocolate using the instructions on the package; set aside.
• To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds or until smooth. Add the granulated sugar and beat together for about 1 minute.
• Crack the egg into a separate bowl. Add the egg to the cream cheese mixture; beat until blended. Scrape side of bowl.
• Add the sour cream, heavy cream and melted chocolate and beat until everything is mixed together.
• Spoon equal amounts of chocolate cheesecake batter into mini muffin pan cups. For easier portioning, use a small cookie scoop to evenly distribute the cheesecake batter.
• Place the muffin tins on the middle rack of the oven. The casserole dish with the water should still be on the bottom rack of the oven.
• Bake for 20 to 25 minutes or until done. (The cheesecakes will be done when the sides look set, but the centers still jiggle slightly when nudged.)
• Turn the oven off and prop the door open a little bit. Allow the cheesecakes to cool for 30 minutes in the oven.
• After the 30 minutes have passed, allow the cheesecakes to cool completely outside of the oven before placing the muffin tins in the fridge to cool for at least 2 hours.
• When you're ready to serve, remove the mini cheesecakes from the muffin pan cups. (You may need to run a knife around the edges of the cups to loosen them.)
• Melt 4 oz. of the remaining semi-sweet chocolate; drizzle over the tops of the cheesecake bites.
• To top with chocolate shavings, scrape a vegetable or potato peeler along the edge of the remaining chocolate squares. Sprinkle the shavings over the tops of the cheesecake bites before serving.

DEATH BY CHOCOLATE CHEESECAKE

Steps:

• 1. Heat hot fudge and spoon about 3/4 of the jar over the bottom of Oreo crust.
• 2. Add 1/4 cup of half & half and 8 oz of cream cheese. Blend until smooth.
• 3. Add pudding mix and remaining half & half. Mix on medium until blended.
• 4. Mix on high an additional 2-3 minutes (until thickens).
• 5. Fold in half the tub of Cool Whip.
• 6. Spoon into prepared crust.
• 7. Chill for 4-6 hours.
• 8. Sprinkle with chips just before serving.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
• In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
• Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
• Freeze for 10 minutes.
• In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
• Spread the cream cheese mixture evenly on top of the graham cracker crust.
• Freeze for one hour.
• Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
• In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
• Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
• Freeze for 15 minutes, then serve!
• Enjoy!

CHOCOLATE CHEESECAKE - DEATH BY CHOCOLATE!

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 ½ inches up the sides of a greased 9-inch spring form pan Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325.
• In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Then bake for 45-50 minutes or until center is almost set.
• For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from the heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Carefully run a knife around the edge of the pan to loosen. Remove the sides of the pan.