Martina's Individual No-Bake Chocolate-Cherry Cheesecakes with Biscoff Crust
by Cindi Sutter, Chief Communicator & Editor of Spirited Table® - Excerpted from Martina’s Kitchen Mix by Martina Mc Bride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
This cheesecake is fun (who doesn’t want their own personal portion of heaven?), rich, decadent, and delicious. And it is just as good (or maybe even better) the next day—so feel free to prepare it a day ahead.
SERVES 8 HANDS-ON 40 MINUTES TOTAL 4 HOURS, 55 MINUTES, INCLUDING TOPPING
Ingredients
20 Biscoff cookies (such as Lotus)
2 Tbsp granulated sugar
3 Tbsp butter, melted
1 cup dark chocolate chips
2 (8-ounce) packages cream cheese, softened
1⁄2 tsp vanilla extract
1⁄4 tsp kosher salt
1 1⁄4 cups heavy cream
1⁄2 cup powdered sugar
CHERRY TOPPING
Ingredients
1 (12-ounce) package frozen dark, sweet pitted cherries
1⁄4 cup sugar
1 Tbsp cornstarch
1 Tbsp orange liqueur (such as Grand Marnier, or orange juice may be substituted)
1⁄8 tsp kosher salt
Whipped cream, for topping
Instructions
Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or just until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
Top each serving with a layer of whipped cream and the Cherry Topping to serve.
ad lib: Change the flavor of this cheesecake by using gingersnaps in place of Biscoff cookies. Omit the chocolate chips (or not) and top with Cranberry Orange Relish (page 253).