Do you love Chocolate? Why not try mixin’ up a Mad Dash Mixes No Bake Chocolate Chip Cheesecake! It is so quick & easy!
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WELCOME TO MIX IT UP MONDAY WITH MAD DASH MIXES
WEEK 89
WHAT ARE WE MIXIN’ UP THIS WEEK?
Do you love chocolate? Are you looking for a quick no bake cheesecake? Why not try mixin’ up a Mad Dash Mixes No Bake Chocolate Chip Cheesecake!
I think you will love this recipe because it is quick and easy to prepare and doesn’t require baking! Your family will love it because it is delicious and offers a gluten free alternative to other desserts! Gluten Free? Yes, the crushed pecan crust makes a great gluten free crust!
Over the next several weeks I will be highlighting Mad Dash Mixes delicious array of no bake cheesecake mixes and quick & easy dip mixes! These will be perfect additions for all your summer celebrations!
I met the folks behind Mad Dash Mixes at a blogging conference in Atlanta in mid 2021. Since then, I have been writing a weekly blog post featuring one of their recipes! If you would like to try some of their mixes, please use the code farmhouse on your on line order at www.MadDashMixes.com. You will receive a 15% discount. I did receive some product from Mad Dash Mixes in order to test out their line but any opinions expressed are my own. My full disclosure policy can be found on the Disclosure page.
If you have been following me for a bit, you know that I love chocolate! In fact, the concept behind my “dream” restaurant featured a flourless chocolate cake! While I didn’t get to realize that dream, I did open a pizzeria! More about my entrepreneurial journey can be found here:
Let’s Get to Mixin’
Pictured above are the ingredients you will need in addition to their Cheesecake Mix packet. If you are interested in purchasing any of their products, use the code farmhouse to receive 15% off your order at www.MadDashMixes.com
Ingredients:
2 8 oz Softened Cream Cheese ( I used the lower fat option)
1 8 oz Cool Whip or similar whipped topping
1 Mad Dash Mix No Bake Chocolate Chip Cheesecake Mix packet
Pecan crust in a springform pan (recipe below)
The Mixing Process
I love to use my Mom’s vintage Hamilton Beach Stand Mixer. You can use an electric hand mixer or even mix the ingredients by hand.
After the cream cheese has softened, add it to your mixing bowl. Then add the Cheesecake Mix. Blend until the cream cheese is very creamy.
Fold in your Cool Whip or other whipped Topping. Add this cheesecake batter to the prepared crust. A word of caution: when carrying the filled springform pan, always carry it from the sides. Do not press up from the bottom! You could break the seal and end up with a mess…. ask me how I know this!
Chill for at least three hours. The cheesecake will be easier to cut into slices if it is given a chance to chill.
To serve, remove from the refrigerator and sprinkle top with nonpareils if desired.
Save This Pin For Later!
Gluten Free Crust with Chopped Pecans
Equipment
- 7 ' Springform Pan
- Rolling Pin
- plastic bag with a zipper closure
- parchment paper
Ingredients
- 1 cup chopped pecans
- 2 Tablespoons melted butter
- 1 Tablespoon Stevia
- butter or shortening to grease the sides of the pan
Instructions
Preparing the Springform Pan
- Line the bottom of the springform pan with parchment paper
- use butter or shortening to grease the sides of the pan. In place of the butter or shortening, it may be possible to spray the pan with pan spray. Check the directions with the pan. You could also line the insides of the pan with parchment paper.
- Well greased sides are essential in getting the finished cheesecake out of the pan without the crust crumbling.
Preparing the Crust
- place the chopped pecans in the plastic bag and zip shut
- using a rolling pin, crush the pecans
- Place the crushed pecans in a bowl and add the melted butter & Stevia. Blend with a fork until all pecans are covered
- Place the pecan mixture in the prepared pan. Using a spatula, press the crumbs firmly in the bottom
- Cover the pan with plastic wrap and place the pan the refrigerator for an hour
- after an hour, you will be ready to fill with the filling of your choice
- once you have filled the crust and allowed it to chill, unlatch the latch and gently remove the outer rim from the pan
- The filling in the picture is the Pumpkin Spice No Bake Cheesecake.
- Sprinkle ground cinnamon ( similar topping) if desired to the top of the cheesecake, slice and serve
Notes
- When using a springform pan, carry it by holding the sides. Once the pan is filled with either a crust, cake batter or cheesecake... DO NOT PRESS THE BOTTOM OF THE PAN! Pressing the bottom can cause the pan to come apart and potentially make a mess! Ask me how I know...
- Individual cheesecakes could also be prepared using a muffin tin. The pecan crust could be used in the individual muffin tins to give a gluten free alternative.
Pecan Crusted No Bake Chocolate Chip Cheesecake
Equipment
- mixing spoon
- measuring cup
- mixing bowl
Ingredients
- 16 oz Cream Cheese, Softened low fat cream cheese can be used
- 8 oz Cool Whip other brands of whipped topping can be used
- 1 packet chocolate chip No Bake Cheesecake Mix by Mad Dash Mixes
- 1 prepared pecan crust see recipe
Instructions
- Add softened cream cheese and the Cheesecake Mix in a bowl. Blend until Creamy
- Fold in Cool Whip or other whipped topping
- Gently Spread in prepared crust
- Chill for at least 3 hours
- After the cheesecake has chilled, remove from refrigerator
- If desired, sprinkle nonpareils over the top of the Cheesecake
- slice cheesecake into 12 slices and serve. Cover & refrigerate any remaining cheesecake
Notes
Alternate Serving Ideas
Instead of filling a pie crust, the prepared no bake cheesecake can be served in a bowl as a dip for fresh fruit or cookies.
A Oreo cookie crust could be used in place of the pecan crust. This would not be a gluten free option though. They even make a ready-made graham cracker crust that has pecans in it! I think that would be really delicious! I will have to try that one soon!
If you want to make individual cheesecakes, Keebler makes a package of 6 mini graham cracker crusts.
Cooking With Kim
My entrepreneurial journey started with my love of herbs, both growing and cooking with them. My love of herbs eventually led to owning a pizzeria. After relocating to Florida, I decided to start a blog.
Throughout my culinary career, I have discovered the using mixes can make a cook’s life so much easier! Using a mix to make a recipe is as simple as adding a few ingredients to the mix and then stirring, cooking or chilling and serving! Mixes are such a time saver! After meeting the folks from Mad Dash Mixes* at a blogging conference last summer, I decided to add a weekly blog post featuring recipes using their mixes. I am now having a lot of fun working with the ladies from Mad Dash Mixes.
They did send me some products to sample but my opinions about the products are my own. My full disclosure policy can be found on the Disclosure page.
*If you would like to try some of their products, I have arranged for you to receive a 15% discount if you use the code farmhouse. Orders can be placed at http://www.MadDashMixes.com
Disclosure: this post was written in collaboration with Mad Dash Mixes
All opinions are my own.
Please see my disclosure page for more information.
So many awesome mixes you have here, Love those small individual tartlets.
I visited you via Flowers in Bloom at All About Home #195
If you are not already part of SSPS, this is a personal invite to hop over and come and share your posts with us at Senior Salon Pit Stop, every Monday to Saturday, and share your awesome post/s with us as well.
See my entries:106+107 to the bottom of my page for the Senior Salon Pit Stop linkup, we hope to meet you there virtually.
Thank you, Esme! I will visit the SSPS!