Partnered Post: How to make chocolate cheesecake in a jar

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Which could you live without cheese or chocolate? It’s a hard question and one that I’d hate to ever have to answer: they’re my two favourite things. Luckily I’ve found you a get out of jail free card if anyone ever asks you this: Philadelphia Chocolate Block. Essentially this is a chocolate version of Philly cream cheese.

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I got sent some to try out and as tempting as it was just to eat the block there was also a lot of baking potential. Essentially any dessert you make with Philadelphia Cream Cheese you can now make with the Chocolate Block without having to melt and add chocolate! For a dessert that can be made in a flash I came up with this no bake chocolate cheese cake recipe. Just to make it even easier to eat and prettier to look at serve it in individual jars. As a hoarder of leftover jars so I’m always pleased for an excuse to use my collection.

Making the biscuit base
Making the biscuit base
Chocolate cheesecake in a jar
Yields 6
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656 calories
82 g
36 g
33 g
9 g
18 g
153 g
262 g
59 g
0 g
9 g
Nutrition Facts
Serving Size
153g
Yields
6
Amount Per Serving
Calories 656
Calories from Fat 295
% Daily Value *
Total Fat 33g
51%
Saturated Fat 18g
91%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 36mg
12%
Sodium 262mg
11%
Total Carbohydrates 82g
27%
Dietary Fiber 5g
20%
Sugars 59g
Protein 9g
Vitamin A
8%
Vitamin C
2%
Calcium
26%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g chocolate biscuit (I used chocolate ripple biscuts)
  2. 3 tbs butter
  3. 1 tbs brown sugar
  4. 1 tsp cinnamon
  5. 2 x 250g block PHILADELPHIA Chocolate Block
  6. 1 cup sweetened condensed milk
  7. 100g dark good quality chocolate
Instructions
  1. 1. Wrap biscuits in a tea towel and hit with a rolling pin until they form rough crumbs. Or (slightly less aggressively) use a food processor to turn the biscuits into crumbs.
  2. 2. Melt the butter and mix the sugar, cinnamon and mashed biscuits together in a bowl until well combined. Set aside.
  3. 3. For the cheesecake filling use an electric mixer to beat the PHILADELPHIA Chocolate Block until smooth. Beat in the condensed milk a little at a time, scraping the bowl as necessary.
  4. 4. Pour the crumb mixture evenly between the six glass jars and press down into the base. Then distribute the cheesecake mixture on top.
  5. 5. Chill in the fridge for at least 2 hours.
  6. 6. When ready to serve use a peeler to create some chocolate shavings and sprinkle these on top.
Notes
  1. You need six glass jars to serve the cheesecakes in. I just saved up some old sauce jars. Short fat jars work best.
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calories
656
fat
33g
protein
9g
carbs
82g
more
Gourmet Chick http://www.gourmet-chick.com/
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With thanks to PHILADELPHIA Australia for the PHILADELPHIA Chocolate Block.

One comment

  1. Such a sweet end to the year! Happy New Year, Cara, and looking forward to more delicious posts in 2015 😀

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