Monday, August 13, 2012

Individual No-Bake Chocolate Cheesecake





From the kitchen of One Perfect Bite...Last week I came across a recipe for a 3 ingredient cake in Food and Wine magazine. It had been developed for them by Grace Parisi. The recipe was for an icebox cheesecake and as soon as I saw it, I knew I'd have to give it a try. I did make a few changes to the original recipe. In order to make it less one-note, I added a bit of almond extract, and, because I'm involved in an on-going war with molded desserts, I decided to use some gelatin to insure the cake would leave the comfort of its pan and my refrigerator when the time came. I must also admit to using a few upscale ingredients as well. I replaced one brick of cream cheese with an equal weight of mascarpone and decided this would be the perfect place to use the last of the Ghiradelli chocolate syrup that had been sitting in my pantry for several months. Did, did and done! A whim caused me to change the form of the cake. I've had an individual cheesecake pan for several years now, but never used it, and I thought this would be a perfect time to give it a try. While the cake comes together in minutes, it sits for hours, so plan to make this the day before you serve it. Even with gelatin, it needs a lot of time to set. I had fun with this recipe. I hope you'll give it a try. Here's the recipe.

Individual No-Bake Chocolate Cheesecakes...from the kitchen of One Perfect Bite inspired by Grace Parisi

Ingredients:
1 envelope unflavored gelatin
1/4 cup boiling water
1 cup chocolate syrup (i.e. Hershey or Ghiradelli)
1/4 teaspoon almond extract
35 (1 package) Nabisco Famous Chocolate Wafers
3 (8-oz.) packages cream cheese, at room temperature


Directions:

1) Place gelatin in a 2-cup bowl or measuring cup. Cover with 1/4 cup boiling water and stir constantly until gelatin is completely dissolved. Gradually add chocolate syrup, whisking until perfectly smooth. Sir in almond extract. Set aside.
2) Lightly grease interiors of 6 large muffin cups or 6 individual cheesecake molds. Line each cup with enough plastic wrap to extend over all sides by about 2 inches.
3) Set aside 18 wafer cookies. Place remainder in a plastic zip-lock bag and use a rolling pin to crush them into coarse crumbs.
4) In a large bowl, using an electric mixer, beat cream cheese at high speed until fluffy, about 3 minutes. Pour in chocolate syrup mixture and beat the chocolate cream for 2 minutes longer.
5) Place 1 cookie in bottom of each cup or mold. Spoon about 1/3 cup of chocolate cream mixture over each. Top with another cookie and another 1/3 cup chocolate cream. Place a final wafer on top of each cheesecake. Fold plastic wrap over top of each cake. Lightly tap pan once or twice on a work surface. Refrigerate cakes for at least 8 hours and preferably overnight.
6) Peel back plastic wrap and invert cakes onto dessert dishes. Press cookie crumbs onto sides of cakes, brushing away excess from plate. Yield: 6 servings.








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24 comments:

Rambling Tart said...

Oh mercy - does this ever look good!!! I do so love chocolate desserts, and the more mascarpone the better. :-)

Lilli said...

Mary, I want it!!!^^

Rebecca Subbiah said...

fun recipe :-)

Jenn said...

It's like your own little piece of heaven... Can I have two please???

Food, Fun and Life in the Charente said...

This looks fantastic and there is not a cheese cake that I do not like. My problem is I have never seen chocolate syrup :-( Have a great day Diane

Cranberry Morning said...

Oh Mary! That looks amazing. I'm not sure I should have read this post today, since today is the day I'm starting [yet another] food journal to keep track of what I eat and portion control. lol

Jane said...

Yum, I love cheesecake! Thanks for sharing Mary! Have a great day!

Lois said...

Oh does that ever sound perfect. Yum.

Salsa Verde said...

Hi Mary,
Another fantastic and mouth watering recipe!!
It looks very moreish and delicious.
Cheers,
Lia.

Valerie said...

Mascarpone cheese is so much better than cream cheese...it's the sophisticated cousin of cream cheese.
This cheesecake looks scrumptious! Love your little upscale changes. :D

Merisi in Vienna said...

Food for the Gods! ;-)


P.S.:
Made your Scandinavian Shrimp Salad, again.
We love it. :-)

Ellen B Cookery said...

You had me at no bake, but then you really got me when it turned out to be a cheesecake! YUM!

Jessica@AKitchenAddiction said...

This sounds amazing! I love that it's no bake!

Tricia said...

A beautiful dessert indeed! Do I only get one???

Karen (Back Road Journal) said...

Mary, your changes have taken the cheesecake from good to special.

sississima said...

This mini cheesecake is a feast for the palate! If you too celebrate ... good mid-August, a hug SILVIA

Ashlee Christopher said...

This looks amazing! Thank you for sharing :). Glad I found your awesome blog!!
xoxo
Ash
http://abpetite.blogspot.com/

Kim Garceau said...

This looks like a delicious and easy recipe!

teresa said...

my own little cheesecake? yes please :)

Cindy said...

Now this is heaven on a plate!!

Blond Duck said...

How cute!

Dining Alone said...

Perfect for someone dining alone like me! Have a wonderful week!

anne said...

That cheesecake has my name on it ! lol Love the use of mascarpone in that chocolatey goodness !

Kathy said...

Mary, These look fabulous!! So decadent! I love that they are no bake!

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