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Chocolate Butterscotch No-Bake Cheesecake Yield: 16 2-inch cheesecakes or 1 9-inch cheesecake Ingredients For crust: 1 1/2 cup crushed graham cracker 1/4 cup packed light brown sugar 7 tbs unsalted butter, melted For cheesecake: 1/4 cup water 1 tbs powdered gelatin 2 1/4 cup heavy cream 1 lb cream cheese, softened 2/3 cup sugar 1/2 tsp coarse salt 1/3 cup Whoppers, pulverized 1/4 cup chocolate chips 1/4 cup butterscotch chips 2 tbs fresh lemon juice Instructions For crust: Combine graham cracker crumbs with sugar. Add melted butter and blend. Press into pan. Set aside. For cheesecake: Bring 1 inch of water to simmer in bottom of double boiler. Sprinkle water over gelatin and let stand for 5 minutes. Scrape softened gelatin and place into top of double boiler. Set over simmering water until mixture becomes liquid. Remove from heat and set aside. Crush Whoppers. Set aside. Heat chocolate in microwave for 10-20 seconds, until melted. Set aside. Place butterscotch chips and 1 tbs heavy cream in microwave for 10-20 seconds, until melted. Whisk to combine. Set aside. Beat heavy cream until medium peaks form. Set aside. Add cream cheese, sugar, salt, and lemon juice to bowl. Beat until smooth. Add 1/2 cup of cream cheese mixture to gelatin and fold. Return gelatin mixture to remaining cream cheese mixture and fold. Fold in crushed Whoppers. Gently add butterscotch and chocolate sauce by drizzling into mixture and folding only until mixture shows streaks of sauce. (Do not over-mix) Fill pan with slight mound at center. Refrigerate for at least 6 hours or overnight. Serve with whipped cream and garnish with Whopper. —

Chocolate Butterscotch No-Bake Cheesecake

Yield: 16 2-inch cheesecakes or 1 9-inch cheesecake

Ingredients

For crust:

  • 1 1/2 cup crushed graham cracker
  • 1/4 cup packed light brown sugar
  • 7 tbs unsalted butter, melted
For cheesecake:
  • 1/4 cup water
  • 1 tbs powdered gelatin
  • 2 1/4 cup heavy cream
  • 1 lb cream cheese, softened
  • 2/3 cup sugar
  • 1/2 tsp coarse salt
  • 1/3 cup Whoppers, pulverized
  • 1/4 cup chocolate chips
  • 1/4 cup butterscotch chips
  • 2 tbs fresh lemon juice
Instructions
For crust:
  1. Combine graham cracker crumbs with sugar.
  2. Add melted butter and blend.
  3. Press into pan. Set aside.
For cheesecake:
  1. Bring 1 inch of water to simmer in bottom of double boiler. Sprinkle water over gelatin and let stand for 5 minutes.
  2. Scrape softened gelatin and place into top of double boiler. Set over simmering water until mixture becomes liquid. Remove from heat and set aside.
  3. Crush Whoppers. Set aside.
  4. Heat chocolate in microwave for 10-20 seconds, until melted. Set aside.
  5. Place butterscotch chips and 1 tbs heavy cream in microwave for 10-20 seconds, until melted. Whisk to combine. Set aside.
  6. Beat heavy cream until medium peaks form. Set aside.
  7. Add cream cheese, sugar, salt, and lemon juice to bowl. Beat until smooth.
  8. Add 1/2 cup of cream cheese mixture to gelatin and fold. Return gelatin mixture to remaining cream cheese mixture and fold.
  9. Fold in crushed Whoppers. Gently add butterscotch and chocolate sauce by drizzling into mixture and folding only until mixture shows streaks of sauce. (Do not over-mix)
  10. Fill pan with slight mound at center.
  11. Refrigerate for at least 6 hours or overnight.
  12. Serve with whipped cream and garnish with Whopper.

—

Posted 1 year ago
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