In case you happen to be one of those people that needs to be hooked in the first line, I'mma do it for you right now:
3 INGREDIENT NO-BAKE CHOCOLATE CHEESECAKE.
WITH SALTED CARAMEL SAUCE.
Are you with me? I thought so.
Am I right in thinking that every Valentine's Day celebration needs cheesecake? It just says 'fancy special occasion to me.' However, it does not say 'hide an engagement ring in me.' So if that's what you're after this V-Day, chose a lighter, fluffier dessert. This cheesecake is so dense and rich that you would swallow that diamond in a hot second. But, the thing is, you wouldn't care because you would be too busy in the salted caramel moment that happens after the cheesecake bite. It all rounds out with a salted crunch finish, and that, my friends, is better than a diamond. Give me food, keep your jewelry.
Let's review how easy this cheesecake is: room temperature cream cheese (seriously, room temperature. Leave it out the night before), melted chocolate of your choice, and a splash of heavy cream. I copied this method from the lovely Beth, whose white chocolate no-bake cheesecakes wouldn't leave my mind all week. Thanks for the inspiration, Beth!
The salted caramel sauce takes some finesse, I won't lie to you. So if effortless is your game plan for a cook-at-home Valentine's Day dinner this year, go ahead and buy a jar of salted caramel sauce. No one will ever know the difference. The only reason I made my own caramel sauce is because I had the cream already on the counter from making the cheesecakes.
Two small ramekins of chocolate cheesecake topped with salted caramel sauce. This recipe makes just two servings in small ramekins, but you can use other small jars. You can also double the recipe to serve more people!Chocolate Cheesecakes + Salted Caramel Sauce
Ingredients
For the cheesecakes:
For the salted caramel sauce:
Instructions
Notes
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 611Total Fat: 48gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 130mgSodium: 510mgCarbohydrates: 43gFiber: 0gSugar: 36gProtein: 5g
Mary Ann says
Hey Christina,
I made your chocolate cake and frosting last week and both were superb! I made it as a small one layer (it was my birthday) and used powdered sugar I had made from demera sugar. A little grainy but still delish.
Did you use semi sweet chips, do you think extra bittersweet chocolate would need an additional sweetener for the cheesecakes?
Finally, what kind of hand mixer do you use and do you recommend it?
Happy Valentine's Day little momma!
Erin R. says
Oh, man, I had an old boyfriend hide an engagement ring in a grocery store brownie one time. Unfortunately, we were sitting in the dark watching tv, and I thought the little cling wrap thing was some kind of junk that had fallen into my brownie, so I just pushed it aside. He finally had to ask me if I had found anything. (sigh) Not the grand moment he had envisioned. It was such a microscopic diamond (sorry, I know how that sounds) and it was so dark in the room that I just ended up being kind of confused and unresponsive. In conclusion, men, do NOT hide engagement rings in food of any kind.
Now then, if melted chocolate and cream cheese are all I need for this cheesecake, I'm on it like a cheap suit.
Carol at Wild Goose Tea says
What a WILD recipe. Waaaaaaaaaaaaay too easy for one of my all time favorite desserts!
Meriem @ Culinary Couture says
Speechless.
Ashley says
I always wondered about when people hide jewelry in food ... I eat so darn fast I feel like I would break a tooth or something!! haha Maybe that's just me :) These look AWESOME!
Amy says
I made this tonight. Wow! It was beyond delicious, and so simple. One question, though. The caramel got pretty hard right away making it kind of difficult to eat. I took the cheesecakes out of the fridge when I started making the caramel, but should I have taken them out sooner?
Christina Lane says
Oh no, Amy! I'm so sorry! I should clarify my recipe. I refrigerate the cheesecakes for their time (step 3), and I make the caramel sauce before serving. I'm guessing your caramel got hard because it was refrigerated :( Sorry!
Amy says
I didn't refrigerate the caramel, just the cheesecakes. I took them out of the fridge when I started sauce, and topped them right before serving. I guess they we're still too cold. It was still delicious and I will definitely make them again :)
Allie | Baking a Moment says
Just had to pop over and congratulate you for making BHG's Top Ten Baking Blogs! Really I have a whole lot more to congratulate you for... book, baby, etc. You are killing the game girl! So happy for you and ps- these cheesecakes are insane!!! That salted caramel is calling to me...
Tammee says
Made this today and added a crushed chocolate biscuit and butter base to it. Super super yummy.
Olivia says
These were AMAZING and so easy to make!! I love that they required so few ingredients too!
Thanks for an awesome recipe - me and the BF both loved them!
Christina Lane says
Yay, Olivia! I'm so glad! Thanks for letting me know :)
Natalie says
These cheesecakes look so good! I love the added caramel sauce which makes them even more beautiful ♥