Frozen Lite Chocolate Cheesecake Pie Recipes

FROZEN CHOCOLATE CHEESECAKE TART

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Cover and freeze for at least 1 hour. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the vanilla chips, cream and vanilla until well combined. Stir in chocolate chips; pour over crust. Cover and freeze for 8 hours or overnight. , Uncover and refrigerate 3-4 hours before serving. If desired, sprinkle with miniature chocolate chips. Refrigerate leftovers.

FROZEN SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.
• Add whipped topping; stir gently until well blended. Spoon into crust.
• Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.

FROZEN LITE CHOCOLATE CHEESECAKE

Steps:

• Heat syrup and half and half in a microwave-safe container for 1 minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.
• Blend on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.
• Pour into crust. Cover and freeze for at least 6 hours. Remove from freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped toopping and cocoa, if desired.
• For a Mocha Pie, stir 2 teaspoons instant coffee granules into the syrup mixture before it is microwaved.

FROZEN CHOCOLATE PIE

Steps:

• In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).

FROZEN CHOCOLATE PIE

Steps:

• In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
• Add cocoa alternately with milk; mix well.
• Fold in whipped topping.
• Pour into pie shell.
• Freeze for 8 hours or overnight.
• If desired, garnish with chocolate curls or chips.
• Serve directly from the freezer (pie does not need to be thawed to cut).
• **Freeze time not included in "cook" time.

FROZEN CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese, 1/4 cup sugar, vanilla and egg yolks until well blended.
• Fold in the melted chocolate.
• Beat the eggs whites and add 1/4 cup sugar, beating well. Fold this into the chocolate mixture.
• Beat the whipping cream. Fold into the chocolate mixture.
• Pour into crust and freeze. (approximately 5-6 hrs).

FROZEN CHEESECAKE WITH BAILEYS & CHOCOLATE

Steps:

• Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
• Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
• Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
• Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.