Looking for something new to try to impress your family this Valentine’s Day? How about making a decadent chocolate cheesecake? What’s great about cheesecakes is that you can make them a day or two before and they get better after sitting in the fridge. The flavors meld together giving the cheesecake a thick, smooth texture. And what kind of flavors can you mix into your chocolate cheesecake? If your kids like coconut, try the German chocolate cheesecake. For berry lovers, whip up the chocolate raspberry cheesecake. For the ultimate in richness, mix up either the chocolate swirled chocolate chip cheesecake or the triple-chocolate cheesecake. Any of these kid-friendly valentine recipes will make your holiday something special!
Combine sweetened chocolate with a caramel coconut frosting to make this German chocolate cheesecake from Kraft. The key to the flavor is Baker’s German’s Sweet Chocolate melted into the cream cheese. The other secret? A gooey coconut frosting pocketed with chopped pecans.
Instead of using cookie crumbs, this chocolate swirled chocolate chip cheesecake from Hershey’s starts with a cookie crust. Stir chocolate chips into the cream cheese filling next. Put dollops of chocolate sauce on the cheesecake before using a knife to create a swirl affect.
Melted raspberry jam whisked into dark chocolate gives this raspberry chocolate truffle cheesecake from MyKidsEatSquid an added layer of richness. Add even more berry flavor by putting fresh raspberries on top along with a drizzle of melted raspberry jam.
Start with crushed cinnamon graham crackers mixed with sugar and melted butter to make a crisp crust. For the filling, blend melted white chocolate with cream cheese. Once your cheesecake is done, top with a fresh-made strawberry sauce to craft this white chocolate cheesecake from Taste of Home.
You don’t have to use the oven to make cheesecake! Keep it simple with this no-bake chocolate cheesecake from AboutFood.com. Melt chocolate chips and then add in softened cream cheese, sugar and butter. Pour the mixture into a graham cracker crust. Refrigerate until chilled through for a creamy, smooth dessert.