Today I have 6 Remarkable Chocolate Cheesecakes for you! All different ways to take an ordinary cheesecake and make it extraordinary. These beauties are destined to become family favorites in your house and mine!
Chocolate Raspberry Cheesecake from Camille of Growing Up Gabel
- No Bake Turtle Cheesecake Phyllo Cups from Carla of Homemade in the Kitchen
- White Chocolate Cheesecake from Larisha of We’re Parents
- Chocolate Hazelnut Cheesecake from Sabrina of Dinner Then Dessert
- Brownie Bottomed Cheesecake from Kristina of Spabettie
Almond Joy Cheesecake from Jane of The Heritage Cook
So, what do you think? Aren’t these Chocolate Cheesecakes amazing! Can you believe how gorgeous and mouthwatering these cheesecakes are?! I cannot decide which one I want to make first. How about you – which one is your favorite?
Happy Chocolate Monday everyone!
Did you enjoy these recipes? Let me know in the comments, I love hearing from you!
Some recommended tools that will help you make these wonderful recipes (affiliate links; no extra cost to you):
Using ground almonds or gluten-free cookies in the place of graham cracker crumbs is a perfect solution for crumb crusts like those used with cheesecakes. Also, you can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
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