Best 3 Cherry Fudge Truffle Coconut Cheesecake Recipes

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Indulge in a symphony of flavors with this delectable Cherry Fudge Truffle Coconut Cheesecake, a masterpiece that combines the richness of chocolate, the tanginess of cherries, the velvety smoothness of coconut, and the creamy texture of cheesecake. This recipe offers a delightful fusion of textures and flavors, making it a perfect treat for any occasion. From the decadent cherry fudge truffle filling to the tender coconut cheesecake layer and the graham cracker crust, each element of this dessert comes together to create an unforgettable culinary experience. Get ready to embark on a flavor journey that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

FUDGE TRUFFLE CHEESECAKE



Fudge Truffle Cheesecake image

Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.

Provided by macs

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h

Yield 14

Number Of Ingredients 9

1 ½ cups vanilla wafer crumbs
½ cup confectioners' sugar
⅓ cup unsweetened cocoa powder
⅓ cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
  • In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
  • In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
  • Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
  • Allow to cool to room temperature, then refrigerate for several hours before serving.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 51.4 g, Cholesterol 127.1 mg, Fat 35.9 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 20.7 g, Sodium 288.3 mg, Sugar 33.6 g

CHOCOLATE CHERRY FUDGE



Chocolate Cherry Fudge image

This chocolate cherry fudge is unique from others, and festive for the holidays. It's a recipe my husband really enjoys. I've made it for our Homemaker group's Christmas party. -June Lindquist, Hammond, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-5 dozen.

Number Of Ingredients 5

1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1/2 cup coarsely chopped almonds
1/2 cup chopped candied cherries
1 teaspoon almond extract

Steps:

  • In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 10mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT-FUDGE CHEESECAKE



Coconut-Fudge Cheesecake image

Provided by Sarah Smythe

Categories     Cake     Milk/Cream     Mixer     Chocolate     Dairy     Dessert     Bake     Cream Cheese     Coconut     Fall     Bon Appétit     Connecticut     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 20

Crust
1 cup graham cracker crumbs
3/4 cup sliced almonds, toasted
1/2 cup sweetened shredded coconut, toasted
7 tablespoons unsalted butter, melted
1/4 cup (packed) golden brown sugar
Filling
4 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/4 teaspoon almond extract
1 cup canned cream of coconut (such as Coco López)*
1 cup sweetened shredded coconut, toasted
2 tablespoons all purpose flour
4 large eggs
Topping
5 tablespoons whipping cream
5 tablespoons light corn syrup
8 ounces semisweet chocolate chips (about 1 1/3 cups)
3/4 cup sliced almonds, toasted
1/4 cup sweetened shredded coconut, toasted

Steps:

  • For crust:
  • Preheat oven to 350°F. Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Blend all ingredients in processor until nuts are finely ground and crumbs stick together. Press crust mixture over bottom and 2 inches up sides of prepared pan. Bake until set, about 10 minutes. Cool. Maintain oven temperature.
  • For filling:
  • Using electric mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut and flour. Add eggs 1 at a time, beating until just combined. Pour filling into crust. Bake until top is brown and center is almost set, about 1 hour 15 minutes. Transfer to rack and cool. Cover and chill overnight.
  • For topping:
  • Bring cream and syrup to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth. Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set, about 2 hours. (Can be made 2 days ahead; cover and refrigerate.)
  • *Available in the liquor department of most supermarkets nationwide.

Tips:

  • Use fresh ingredients. This will ensure the best flavor and texture for your cheesecake.
  • Make sure your cream cheese is at room temperature. This will help it blend smoothly with the other ingredients.
  • Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will allow the flavors to develop and the cheesecake to set properly.

Conclusion:

This cherry fudge truffle coconut cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy cheesecake filling, rich fudge truffle topping, and sweet coconut crust, this cheesecake is sure to be a hit with everyone who tries it.

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