No Bake Chocolate Cheesecake with Chocolate Truffles

This post contains affiliate links. 


Is there anythings better than a rich, chocolaty dessert? There is if the dessert is homemade and easy! This No Bake Cheesecake with Chocolate Truffles is that dessert! It is the perfect dessert for a party or just a weekend treat and as I mentioned it is so easy it only takes about 20 minuets from start to finish to prepare. You will have to wait a minimum of 4 hours for it to set but I promise it will be worth it!

I found the recipe on one of my favorite blogs Also the Crumbs Please and have made it 3 times since then. Make sure to stop by and check out Sabines' beautiful blog and other scrumptious recipes. 

No Bake Chocolate Cheesecake with Chocolate Truffles

Recipe from Also the Crumbs Please 

Orea Cookie Crust

36 Oreo cookie with filling, crushed into crumbs

1 Tablespoon unsweetened cocoa powder

8 Tablespoons butter, melted

Cheesecake Filling

3 Cups Cream cheese(24 Oz.), softened

1 + 1/2 cups white sugar

2  Tablespoons  unsweetened cocoa powder

2 Tablespoons vanilla extract

2 cups semi-sweet chocolate chips melted and cooled

1 cup heavy cream

Garnish with Homemade Truffles

Line a 9" Spring From Pan with parchment paper and set aside. 

Crust: In a large bowl mix together the crushed Oreo crumbs, cocoa powder, and melted butter until evenly combined and moistened. Pour mixture into the  9" Spring From Pan and press in the bottom and around the sides(half way up). Then place in the freezer until filling is ready. 

Filling: In a large bowl beat the softened cream cheese with a hand-held mixer until light and creamy. About 1 minute. Then add the sugar and the  unsweetened cocoa powder and mix until smooth. Stir in the melted chocolate and the vanilla extract. Then add the heavy cream and beat with mixer until soft peaks form, about another 1-2 minutes. Pour the mixture into the crust and spread evenly to smooth out the top. Place in the refrigerator for 4 hour or until firm. I like to refrigerate mine overnight. 

Truffles

8 ounces 60% chocolate Chips

1/2 cup of heavy whipping cream

Coco powder

chocolate jimmies

cookie crumbs

chopped nuts

Chop the chocolate and place in a heat proof bowl. Heat the heavy cream until hot but not boiling, can be done on the stovetop or microwave. Pour the heavy cream over the chocolate, let sit for 5 minutes. Whisk until combined and smooth. Refrigerate until firm. Once mixture is firm use a small cookie scoop to form balls, transfer to hand and roll into a ball. Roll the ball in unsweetened coco or cookie crumbs, place on a plate. Refrigerate for 30 minutes. 

To serve, remove cheesecake from springform pan, place on a platter or cake stand and decorate with truffles in any design that you like. Cut, serve and enjoy. 

Friday Favorites from Taste of the South, Mom Loves Baking, Living Sweet Moments, and More

You can never have enough chocolate and just because it's Fall doesn't mean that you have to give it up and start making everything with pumpkin You can combine the flavors of Fall with chocolate for the perfect dessert! Here are a few of my favorite chocolate finds this week. 

Chocolate Spice Cake

Cinnamon, ginger and cardamon add a touch of fall to your  Chocolate Spice Cake. 

Image Mom Loves Baking

If you love caramel apples but don't want to eat a whole one these Chocolate Turtle Apple Slices from Mom Loves Baking.

Image Living Sweet Moments

Living Sweet Moments made Apple Cider Caramels don't they look delicious?

Cranberry Pumpkin Seed Bark from A Clean Bake is easy, delicious and healthy. 

Pumpkin Bars with Nutella Frosting from Carlsbad Cravings, yum! I cannot wait to try these. 

Friday Favorites from Also the Crumbs Please, Baker By Nature, Savor the Best and More

This post contains affiliate links. 

Good morning! I thought it would be fun to start a new weekly post of all of my favorite chocolate finds! I hope you like the recipes, books, and whatever else I find! Enjoy!

Image

Fall means lots of baking and comfort foods and one of the first things I will be making are these Chocolate Rolls from Also the Crumbs Please. 

I have bookmarked this Chocolate Pecan Pie from Pretty Simple Sweet to make over the holidays!

Baked Brownies my all time favorite and most requested brownies. 

Baker by Nature

I love no bake desserts, especially as it is still in the high 90's here. This No Bake Chocolate Espresso Cheesecake from Baker by Nature looks like the perfect dessert to whip up this weekend. 

Savor the Best

Chocolate Chip Cookie Cake from Savor the Best the best of both desserts!

The Amazing Story of the World's Favorite Candy!

Just in case you need a chocolate fix for your lips! Mint Cocoa lip balm!

And last but not least! Chocolate Tea.

Have a great weekend!

Brownie Raspberry Ice Cream Sandwiches

I love ice cream sandwiches. As a child whenever we would walk to the store for treats or when the ice cream truck came around I always got one of two things, a fudgsesicle or an ice cream sandwich. More often than not I would get an ice cream sandwich. I haven't had one in years and so I thought I would make some with some leftover homemade ice cream that I had.

These are the easiest and most delicious ice cream sandwiches you have ever made, you simply make a pan of brownies, a batch of no-churn vanilla ice cream or store bought mix in fresh raspberries and then sandwich together and enjoy.


Ice Cream Sandwiches

1 Batch of This Brownie Recipe
1 Batch Vanilla Bean Ice Cream or store bought
1 pint raspberries

Bake the brownies, you can either make 1 9 x 13" pan or take the recipe and divide it between 2 8x8" pans and let them cool overnight. Take the ice cream out of the freezer and let it sit for 5 minutes to get a little soft, then mix in the berries.

If you are using the 8 x 8 inch pans leaf the brownies in one pan and then spread a layer of the vanilla raspberry ice cream over them, then remove the other pan of brownies from the pan and place on top. Press down a little. Return to the freezer and let let. When ready to eat remove pan from freezer and cut into rectangle sized bars.

If you are using a 9 x 13" pan, simple remove the cooled brownies from the pan, cut the brownies in half and fill one piece with ice cream and then place the other brownie piece on top. Wrap in foil and return to freezer until ready to eat.

The last way to make these are to bake the brownies, let them cool, cut into pieces, add a dollop of ice cream add another brownie to the top to create a sandwich and enjoy.

Enjoy!