Best Mexican Chocolate Cheesecake Parfait Recipes

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MEXICAN CHOCOLATE CHEESECAKE



Mexican Chocolate Cheesecake image

My kids love this and we used it to make mini cheesecake bites for a bake sale too. We found the recipe somewhere and tweeked it a little. If you make cheesecake bites in a mini muffin pan you may want to reduce the recipe some as we made 82 with the full recipe.

Provided by toozie

Categories     Dessert

Time 1h50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11

1 1/2 cups crushed vanilla wafers
3/4 teaspoon ground cinnamon
3 tablespoons butter or 3 tablespoons margarine, melted
1 1/2 cups semi-sweet chocolate chips
1/2 cup whipping cream
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/16 teaspoon cayenne pepper, if desired, adjust to taste
1 teaspoon ground cinnamon
1 teaspoon vanilla
3 eggs

Steps:

  • Heat oven to 350 degrees. Wrap outside bottom and side of 8 or 9 inch springform pan with heavy duty foil. (to prevent leaks) Spray inside of pan with cooking spray. Grind and mix wafers with 3/4 tsp cinnamon (I use a food processor or blender) mix in melted butter; press into bottom of pan. Note: If making Mini's put small amout of crust mix in each muffin liner and tamp down. Bake crust 8 to 10 minutes or until set. (For Mini's just a few minutes) Reduce oven temperature to 300 degrees. Cool crust 10 minutes before filling.
  • In 2 quart saucepan, melt chocolate chips and cream over medium - low heat; stir until smooth. In large bowl, beat cream cheese, sugar, pepper, 1/2 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour over crust. Bake at 350 degrees for 1 hour or until edge of cheesecake is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan again; remove side of pan. Top with whipped cream and sprinkle remaining 1/2 tsp cinnamon if desired. You can also put some chocolate shavings on top to fancy it up. Store in refridgerator. Note: Mini's take about 12 min to cook.

Nutrition Facts : Calories 305.1, Fat 25.1, SaturatedFat 14.4, Cholesterol 97.7, Sodium 173.7, Carbohydrate 18.6, Fiber 1.1, Sugar 16.3, Protein 4.5

MEXICAN CHOCOLATE CHEESECAKE



Mexican Chocolate Cheesecake image

Planning a Mexican menu? Complete the meal with this heavenly cheesecake-the cinnamon and chili powder add authentic flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h40m

Yield 16

Number Of Ingredients 14

1 1/2 cups crushed vanilla wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons butter or margarine, melted
1 1/2 cups semisweet chocolate chips (9 oz)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chili powder, if desired
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
3 eggs
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings, if desired

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.
  • Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Nutrition Facts : Calories 450, Carbohydrate 32 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 1/2 g

EASY NO-BAKE CHEESECAKE PARFAITS



Easy No-Bake Cheesecake Parfaits image

When it comes to digging your spoon into a tall glass of deliciousness, there's no party quite like a cheesecake parfait party. Sweeten up the deal by bypassing the oven in favor of this 15-minute no-bake cheesecake.

Provided by Kelly Senyei

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 9

Two (8-ounce) packages cream cheese, at room temperature
1 cup plus 3 tablespoons chilled heavy cream
1/2 cup (8 tablespoons) sugar
1 tablespoon plus 1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
1/4 cup sour cream
1 1/2 cups crushed graham crackers
1 1/2 cups fresh fruit, such as strawberries, blueberries or raspberries

Steps:

  • Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Beat until light and creamy, about 3 minutes.
  • Whisk together the remaining 1 cup heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract and the sour cream in a large bowl with a handheld electric mixer (or a stand mixer fitted with the whisk attachment) on high speed until soft peaks form.
  • Add a layer of crushed graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake, then a layer of fruit (see Cook's Note). Top each parfait with a dollop of the whipped cream and serve.

MEXICAN CHOCOLATE-RASPBERRY PARFAITS



Mexican Chocolate-Raspberry Parfaits image

Dessert for two? Whip up a delicious soymilk parfait in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 2

Number Of Ingredients 7

1 1/4 cups light chocolate soymilk
1 box (4-serving size) chocolate instant pudding and pie filling mix
1/4 teaspoon ground cinnamon
1 slice (4x1 inch) angel food cake, torn into pieces
1/2 cup Cool Whip fat-free frozen whipped topping, thawed
1/2 cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired

Steps:

  • In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
  • To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

MEXICAN CHOCOLATE CHEESECAKE RECIPE - (4.3/5)



Mexican Chocolate Cheesecake Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 17

CRUST:
1 1/2 1 1/2 35 cups crushed vanilla wafer cookies (about 35 cookies)
3/4 3/4 3/4 teaspoon ground cinnamon
3 3 3 tablespoons butter or margarine, melted
FILLING:
1 1/2 1 1/2 1/2 cups semisweet chocolate chips (9-ounces)
1/2 1/2 1/2 cup whipping cream
3 3 3 (8-ounces each) packages cream cheese, softened
1/2 1/2 1/2 cup sugar
1/2 1/2 1/2 teaspoon chili powder, if desired
1/2 1/2 1/2 teaspoon ground cinnamon
1 1 1 teaspoon vanilla
3 3 3 eggs
TOPPING AND GARNISH:
2 2 2 cups sweetened whipped cream
1/2 1/2 1/2 teaspoon ground cinnamon
Chocolate shavings, if desired

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes. Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust. Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake. 1 Serving Calories450 ( Calories from Fat300), % Daily Value Total Fat33g33% (Saturated Fat18g,18% Trans Fat1 1/2g1 1/2% ), Cholesterol120mg120%; Sodium250mg250%; Total Carbohydrate32g32% (Dietary Fiber1g1% Sugars23g23% ), Protein5g5%

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