Sunday, April 14, 2013

Chocolate Champagne Cheesecake Tartlets

You know when you open a bottle of champagne and you don't finish it how you just don't know what to do with what remains?  Well, here's a great way to use your champagne!  Make dessert!

This recipe is absolutely no bake!  But it's very impressive and you can serve it to guests easily.

Chocolate Champagne Cheesecake Tartlets 


6 sponge cake shells
4 Philadelphia Milk Chocolate Indulgence Cups
2 Cups Philadelphia Ready to Use Cheesecake Filling
½ Cup Champagne
2 Tablespoons Cocoa Powder
12 Large strawberries
1 Cup Heavy Cream
½ Cup + 1 Tablespoon Powdered Sugar
1Tablespoon Vanilla Extract


In a large mixing bowl, blend together 2 Cups Philadelphia Cheesecake filling and 4 Philadelphia Milk Chocolate Indulgence Cups. 

Blend in ½ Cup Champagne.

Add in 2 tablespoons Cocoa Powder. 

Using a pastry bag with a large star tip, pipe the chocolate cheesecake mixture into the sponge cake shells. 

Slice 6 strawberries and arrange on top of the chocolate cheesecake mixture. 

Slice remaining 6 strawberries ¾ of the way through in 4 slices and fan out.  Set aside.

In a well chilled mixing bowl with a well chilled beater, mix heavy cream with 1 tablespoon of vanilla extract and ½ cup plus 1 tablespoon of powdered sugar.  Beat on high speed for 5 minutes until soft peaks form. 

Pipe whipped cream on to tartlets using a piping bag and a large star tip. 

Chill in refrigerator for 10 to 15 minutes before topping with fanned strawberry. 

Top with a fanned strawberry and serve.

Serves 6.

To see more of my Chocolate recipes, follow this link:  Real Women Of Philadelphia

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