Mocha chocolate chip & Heavenly chocolate cheesecake recipes (1986)

Simply sensational: Two incredible no-bake chocolate cheesecake recipes

Mocha chocolate chip cheesecake recipe

Mocha chocolate chip cheesecake recipe

Ingredients

  • 2-1/4 cup graham cracker crumbs
  • 1 12-ounce package Nestle Little Bits semi-sweet chocolate chips, divided (2 cups)
  • 2/3 cup butter melted; cooled to room temperature
  • 1/2 cup milk
  • 4 teaspoons Taster's Choice freeze-dried coffee
  • 1 envelope unflavored gelatin
  • 2 8- ounce packages cream cheese softened
  • 1 14- ounce can sweetened condensed milk
  • 2 cups heavy cream whipped

Instructions

  1. In a bowl, combine the graham cracker crumbs, butter, and 1 cup of the semi-sweet chocolate chips; mix well.
  2. Pat into a 9-inch springform pan, covering bottom and 2-1/2 inches up the sides; set aside.
  3. In a saucepan, combine the milk and freeze-dried coffee; sprinkle gelatin on top. Set aside for 1 minute.
  4. Cook over low heat, stirring constantly until the gelatin and the coffee dissolve -- Set aside.
  5. In a bowl, beat the cream cheese until creamy. Beat in the sweetened condensed milk and gelatin mixture.
  6. Fold in the remaining 1 cup of chocolate chips and the whipped cream; pour into a prepared pan.
  7. Chill; remove the rim.

Recipe notes/servings

  • Makes one 9-inch cheesecake

MORE: Philly velvet cream chocolate cheesecake (1964)


Heavenly chocolate cheesecake recipe

Heavenly chocolate cheesecake recipe

Ingredients

  • 2 cups vanilla wafers finely-crushed
  • 1 cup ground toasted almonds
  • 1/2 cup butter melted
  • 1/2 cup sugar
  • 1 12-ounce package (2 cups) Nestle milk chocolate chips
  • 1/2 cup milk
  • 1 envelope unflavored gelatin
  • 2 8-ounce packages = cream cheese softened
  • 1/2 cup sour cream
  • 1/2 teaspoon almond extract
  • 1/2 cup heavy cream whipped

Instructions

  1. In a bowl, combine the wafer crumbs, almonds, butter, and sugar; mix well.
  2. Pat the mixture firmly into a 9-inch springform pan, covering the bottom and 2-inches up the sides of the pan; set aside.
  3. Melt over hot (not boiling) water, chocolate chips; stir until smooth -- set aside.
  4. Pour the milk into a saucepan and sprinkle the gelatin on top. Set it aside for 1 minute, then continue to cook over low heat, stirring constantly until the gelatin dissolves; set aside.
  5. In a bowl, combine the cream cheese, sour cream and melted chips; beat until fluffy. Beat in the gelatin mixture and almond extract. Fold in the whipped cream.
  6. Pour into a prepared pan. Chill; remove the rim.

Recipe notes/servings

  • Makes one 9-inch cheesecake

MORE: German sweet chocolate cheesecake pie recipe (1994)

Mocha chocolate chip - Heavenly chocolate cheesecake recipes 1986


Mocha chocolate chip recipe card

Mocha chocolate chip cheesecake recipe


Heavenly chocolate cheesecake recipe card

Heavenly chocolate cheesecake recipe card










Send this to a friend