Frozen Chocolate Cheesecake Tart Recipe

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Frozen Chocolate Cheesecake Tart Recipe
Frozen Chocolate Cheesecake Tart Recipe photo by Taste of Home
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Frozen Chocolate Cheesecake Tart Recipe

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4.5 4 4
Publisher Photo
I first made this irresistible dessert for some dinner guests. They were overwhelmed by it's rich flavor and appearance. My husband commented that it was the best dessert he had ever eaten in his whole life. —Heather Bennett, Dunbar, West Virginia
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 2-1/4 cups crushed chocolate cream-filled sandwich cookies (about 22 cookies)
  • 1/3 cup butter or margarine, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1/3 cup whipping cream
  • 1 teaspoon vanilla extract
  • 3 cups vanilla chips, melted and cooled
  • 1/2 cup miniature semisweet chocolate chips
  • Chocolate curls, optional

Directions

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Cover; place in freezer, being careful not to push up on the removable pan bottom. Freeze for at least 1 hour.
In a mixing bowl, beat cream cheese and sugar until smooth. Add cream, vanilla and melted vanilla chips; beat for 3 minutes. 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.
Originally published as Frozen Chocolate Cheesecake Tart in Taste of Home December/January 1999, p29

Nutritional Facts

1 slice: 546 calories, 36g fat (20g saturated fat), 52mg cholesterol, 291mg sodium, 53g carbohydrate (18g sugars, 2g fiber), 6g protein.

  • 2-1/4 cups crushed chocolate cream-filled sandwich cookies (about 22 cookies)
  • 1/3 cup butter or margarine, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1/3 cup whipping cream
  • 1 teaspoon vanilla extract
  • 3 cups vanilla chips, melted and cooled
  • 1/2 cup miniature semisweet chocolate chips
  • Chocolate curls, optional
  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Cover; place in freezer, being careful not to push up on the removable pan bottom. Freeze for at least 1 hour.
  2. In a mixing bowl, beat cream cheese and sugar until smooth. Add cream, vanilla and melted vanilla chips; beat for 3 minutes. 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.
Originally published as Frozen Chocolate Cheesecake Tart in Taste of Home December/January 1999, p29

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Reviews forFrozen Chocolate Cheesecake Tart

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cbenne12 User ID: 7424916 241352
Reviewed Jan. 8, 2016

"Fantastic! Of course, being the chocolate lover that I am, I substituted dark chocolate for the vanilla chips."

MY REVIEW
kshea User ID: 2698812 23127
Reviewed May. 20, 2012

"I thought this was good, but would have liked a better texture. My husband didn't really like it. I bake alot, so I thought the texture should be a little creamier."

MY REVIEW
susitravl User ID: 21761 48259
Reviewed Feb. 15, 2010

"I improvised with an Oreo cookie pie Crust. It's my 16 yr old sons favorite dessert - really easy and very good."

MY REVIEW
krystaljoy User ID: 4390151 84304
Reviewed Jan. 28, 2010

"loved it! I don't have a tart pan so I used my 9-in springform. turned out great."

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