No-Bake Espresso Chocolate Cheesecake

An easy and delicious recipe for No-Bake Espresso Chocolate Cheesecake! So rich and creamy… it’s hard to stop at one slice.

Yield : 9" cheesecake

author : ashley manila

Ingredients

For the Chocolate Cookie Crust:

• (1) regular full-size package Oreo cookies, crushed into fine crumbs 
• 8 tablespoons unsalted butter, melted
• 1/2 teaspoon espresso powder 

For the Espresso Cheesecake Filling:

• 14 ounces bittersweet chocolate, coarsely chopped
• 1 and 1/2 teaspoons espresso powder 
• 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
• 1 cup (198g/7 ounces) granulated sugar
• 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
• 1 Tablespoons Dutch-process cocoa powder 
• 1 and 1/2 teaspoons vanilla extract 
• 1 cup (8 ounces) heavy cream, at room temperature

For the Espresso Ganache: 

• 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
• 1 and 1/4 cups (12 ounces) heavy cream
• 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
• 1 teaspoon espresso powder
• Espresso beans, for garnish, optional 
• Chocolate shavings, for garnish, optional 

Instructions

For the Chocolate Cookie Crust:

1. Lightly grease the bottom and sides of a 9-inch springform pan. 

You can visit bakerbynature.com for full instructions.

The Best Soft Chocolate Chip Cookies

These are THE BEST soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies!

Yield : 12 cookies (or 9 if you make the cookies HUUUGE, which I often do)

Author : Pinch of Yum

INGREDIENTS

• 8 tablespoons of salted butter
• 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups all purpose flour (more as needed – see video)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (but I always add a little extra)
• 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.

You can visit pinchofyum.com for full instructions. 

CHOCOLATE STRAWBERRY CAKE

Take chocolate dipped strawberries to the next level with this dreamy Chocolate Strawberry Cake!

Servings: 14

Author : Olivia

INGREDIENTS

Cake:

• 1 1/2 cup all purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder sifted
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup vegetable oil
• 3/4 cup buttermilk room temperature
• 3/4 cup hot strong brewed coffee or hot water
• 2 large eggs
• 2 tsp vanilla

Strawberry Buttercream:

• 6 large egg whites
• 1 1/2 cup granulated sugar
• 2 cups unsalted butter cubed, room temperature
• 1/2 cup pureed strawberries (about 1 cup whole strawberries - stemmed, hulled, and pureed)
• Ganache:
• 2 oz semi-sweet chocolate finely chopped
• 2 oz heavy whipping cream

INSTRUCTIONS

Cake:

1. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.

You can visit livforcake.com for full instructions.

Chocolate Kiss Cookies

Chocolate Kiss Cookies-decadent chocolate cookies rolled in sprinkles and topped with a chocolate kiss. A fun cookie for the holidays or any occasion! 

Yield : 25 Cookies

Author : twopeasandtheirpod

INGREDIENTS:

• 1 cup all-purpose flour
• 1/2 cup Dutch process or unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 egg yolk, at room temperature
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 3/4 cup nonpareil sprinkles
• 25 Hershey’s Kisses, unwrapped

DIRECTIONS:

Visit twopeasandtheirpod.com for full directions.