These tasty bars are just a fun to look at as they are to eat……….and super easy to make as well!
The trick in making your chocolate topping extra fancy is just finding a cheap, patterned place mat to cut up and smear some melted chocolate all over. Let it cool, peal back the mat………. and you’ve got a great new look to plain old cheesecake.
1. Cut the place mat so that it is the same size as the dessert. This woven mat worked well but any patterned plastic will be fine.
2. Spread melted chocolate over the mat and refrigerate until chocolate hardens.
When the chocolate hardens, slowly peel the plastic mat away from the chocolate. Then keep the chocolate in the fridge wrapped up until you are ready to top your dessert with it.
Gently place the patterned chocolate on top of your dessert.
Press down lightly to adhere the chocolate onto the top and refrigerate to seal.
The mat should wash up and be reusable over and over. I got this one at Marshall’s for $1.99.
There are also professional versions available on line as well.
There are tons of great Pumpkin Cheesecake recipes out there. Here’s the one I used for this:
Vegan Pumpkin Cheesecake Bars with Basket Weave Chocolate Topping
Chocolate Topping – Melt about 8 oz. of Non Dairy Dark Chocolate and spread onto a precut plastic woven place mat (see instructions above)
1 Cup Ground Cinnamon Graham Crackers
1/3 Cup Vegetable Spread, melted
Stir the crumbs in with the melted spread. Press the crumbs onto the bottom and sides of a greased or lined pan. Freeze the crust.
Cheesecake Filling –
2 1/2 Cups of Pumpkin Puree
1/2 Cup of Coconut Flour or Gluten Free
1/3 Cup Almond Milk
1/3 Cup Maple Syrup
1/3 Cup Ground Flax Seed
1/3 Cup Olive Oil
1 tsp. Liquid Vanilla Stevia or 2 Packets of powdered Stevia
1 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
pinch of sea salt
Combine all ingredients in a food processor or high speed blender and blend well until smooth.
Spoon batter onto the frozen crumb crust and smooth out the top.
See instructions above for adding on the woven chocolate topping. Keep frozen or refrigerated. Cut squares with a thin knife warmed in hot water. Serve slightly thawed.
Do you have any favorite dessert tricks to share? Any new holiday recipes? Link ups are always welcome….
Enjoy everyone 🙂
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