Schisandra Cheesecake Bars Without Baking 💖
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💟 Ingredients:
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Making a crust
2 cups chocolate crumbs.
1/2 cup unsalted butter, melted.
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Stuffing
16 oz cream cheese, softened
1 cup creamy peanut butter
1 cup rock sugar
1 tsp vanilla extract
1 cup whipped cream, plus more whipped cream for garnish
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Ingredients
1 cup semi sweet chocolate chips
2 tablespoons peanut butter
Whole peanuts for decoration
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💟 Practice:
Line an 8 x 8-inch baking dish with parchment paper and allow the edges to dangle for easy removal.
Mix the chocolate crumbs with the melted butter and press firmly into the bottom of the prepared baking dish to form a crust. Chill in the refrigerator while making the filling.
In a large bowl, whisk together cream cheese, 1 cup peanut butter, rock sugar, and vanilla extract until smooth. Add 1 cup whipped cream.
Spread the filling evenly onto the dough and return to the fridge to chill.
To make the ingredients, melt the chocolate chips with 2 tablespoons of peanut butter until smooth. Spread over cooled filling.
Refrigerate for at least 4 hours, or until set.
Garnish with whipped cream and whole peanuts before serving. Use parchment paper to lift the baking stick off the plate before cutting into squares.
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White Chocolate Pistachio Cheesecake
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Ingredients
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Bread crust
1 1/2 cups crushed Graham cookies.
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
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Stuffing
16 oz cream cheese, softened
1 cup caster sugar
1 tsp vanilla extract
3 large eggs
1/2 cup melted white chocolate chips
1/2 cup chopped pistachio nuts (add for garnishing)
1/4 cup sour cream
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For topping
Whipped cream
Chopped pistachios
White chocolate shavings (optional)
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Preparation method
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Prepare the crust: Preheat oven to 325 ° F (163 °C). In a bowl, add crushed Graham cookies, melted butter, and sugar. Press the mixture into the bottom of a 9-inch spring-loaded baking pan. Bake for 10 minutes and let cool.
To make the filling: In a large bowl, whisk together softened cream cheese and sugar until smooth. Add vanilla and mix well. Add eggs one by one, then melted white chocolate, pistachio chops and sour cream and beat until well combined.
Roasting: Pour the filling into the cooled pastry and bake until set, 55-60 minutes. Turn off the oven and place the cheesecake in the oven with the door slightly open to cool for 1 hour. Refrigerate for at least 4 hours or overnight.
Serve: Drizzle with whipped cream, chopped pistachios and shavings of white chocolate before serving.
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Black velvet Oreo cheesecake
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Ingredients: 💥 💥
-2 cups Oreo crumbs
-1/2 cup unsalted butter, melted
-3 packs (8 oz) softened cream cheese
-1 cup granulated sugar
-1 teaspoon vanilla extract
-3 large eggs
-1 cup sour cream
-1/2 cup heavy cream
-1 cup dark chocolate, melted and slightly cooled
-1/2 cup crushed Oreo cookies
-1/4 cup chocolate ganache
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Production instructions
1. Preheat oven to 325 ° F (163 °C). Grease a 9 inch pan.
2. In a medium bowl, add Oreo cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
3. In a large bowl, beat together the cream cheese and sugar until smooth and creamy.
4. Add vanilla extract and stir well.
5. Add eggs one by one, stirring well after each addition.
6. Add sour cream and whipped cream and mix well.
7. Stir in melted dark chocolate until well incorporated.
8. Pour the cheesecake batter onto the crust in a springform pan.
9. Bake in the preheated oven for 55-60 minutes until the center has just set and the surface looks slightly dry.
10. Cool the cheesecake in the oven with the door slightly open for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
11. Before serving, sprinkle the cheesecake with crushed Oreo cookies. Finish with a drizzle of chocolate ganache on top of the cake to make the cake even more delicious.
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Prep time: 25 minutes [Cook time: 60 minutes] [Cool time: 5 hours] [Total time consumption: 6 hours 20 minutes] [Serves 10 people
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