(Photo credit: Lyubomira of Cooking LSL)
Cheesecake, the dessert so many of us crave every day. This collection has 8 succulent chocolate cheesecakes that will have you drooling. Enjoy every bite!
Can you believe how gorgeous these beauties are?! Which one will you make first?
Paleo Chocolate Cheesecake (Vegan, No-Bake) from Erin of Texanerin
Chocolate Mascarpone Cheesecake from Lyubomira of Cooking LSL
No Bake Chocolate Cookie Cheesecake Parfaits from Ashley of Spoonful of Flavor
Triple Chocolate Cheesecake from Jen of Baked By An Introvert
Chocolate Cherry Truffle Cheesecake from Sara of Yummy Smells
Hot Chocolate Flavored Cheesecake Dip from Rachel of Rachel Cooks
Easy No-Bake Chocolate Cheesecake from Julianne of Beyond Frosting
Chocolate Peanut Butter Cheesecake from Catalina of Sweet and Savory Meals
Enjoy these 8 succulent chocolate cheesecakes and just try to resist the urge to make every single one. Happy Chocolate Monday!
Photo credit: Erin of Texanerin
If you forgot to set your cream cheese out ahead of time, you can pour hot water into a bowl and let it sit for a minute, then pour it out, wipe it dry, and place it upside down on top of the cream cheese. The remaining heat inside the bowl will help speed up the warming of the cream cheese.
To convert savory recipes to gluten-free, substitute GF ingredients where possible. For baking, use a 1-for-1 style gluten-free flour blend. Add 1/4 tsp of xanthan gum or 1/2 tsp of psyllium husk powder per cup of flour if your blend doesn’t already contain it. They both help avoid crumbly baking results.
If you are using a kitchen scale, spoon your flour blend into a cup with straight sides and no spout then use a straight edge to even the top and scrape off excess. Weigh this amount and use that as your base for the flour measurements. If you have questions, you can find a lot of information by clicking on the “Gluten-Free” tab at the top of the page.
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