Frozen chocolate cheesecake tart is a special dessert for dinner guests, who were overwhelmed by its rich flavor and appearance. It’s a cool, different dessert. My husband said it was the best he had ever eaten! From Heather Bennett of Dunbar West Virginia.
2-1/4 cups crushed chocolate cream-filled
sandwich cookies (about 22 cookies)
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese,
1/3 cup confectioners’ sugar
3 cups vanilla or white chips, melted and
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate
Chocolate curls, optional
In a bowl, combine cookie crumbs and butter.
Press onto the bottom and sides of a greased 9-in. fluted tart pan with a removable bottom. Cover and freeze for at least 1 hour.
In a large mixing bowl, beat cream cheese and sugar until smooth.
Beat in the vanilla chips, cream, and vanilla until well combined. Stir in chocolate chips; pour over crust. Cover and freeze for 8 hours or overnight.
Uncover and refrigerate 3-4 hours before serving; garnish with chocolate curls if desired.
Refrigerate leftovers. Yield: 12 servings.
|Frozen chocolate cheesecake|