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Here Are 8 Fruity & Frozen Sangrias For Girls' Night

Something for even the pickiest of besties

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8 Fruity And Frozen Sangria Recipes

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Raspberry Peach Sangria

Servings: 10-12

INGREDIENTS

Cheesecake:

1 box brownie mix, prepared according to package instructions

24 ounces cream cheese, softened

¾ cup sugar

3 eggs, beaten

2 teaspoons vanilla extract

Ganache:

1 pound semi-sweet chocolate chips

2 cups heavy cream

PREPARATION

1. Preheat oven to 350˚F/180˚C.

2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes.

3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.

4. Remove brownies and lower oven temperature to 325˚F/170˚C.

5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.

6. Remove cheesecake and refrigerate for 4 hours, or overnight.

7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips.

8. Stir continuously until the chocolate is melted and smooth.

9. Allow the ganache to sit for 10-15 minutes.

10. Transfer cheesecake to a baking pan with a wire rack.

11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.

12. Allow ganache to cool and set for 30 minutes.

13. Enjoy!

Mixed Berry Frozen Sangria

Servings: 10-12INGREDIENTSCheesecake 1 box brownie mix, prepared according to package instructions24 ounces cream cheese, softened¾ cup sugar3 eggs, beaten2 teaspoons vanilla extractGanache1 pound semi-sweet chocolate chips2 cups heavy creamPREPARATION1. Preheat oven to 350˚F/180˚C. 2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes. 3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth. 4. Remove brownies and lower oven temperature to 325˚F/170˚C.5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly. 6. Remove cheesecake and refrigerate for 4 hours, or overnight. 7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips. 8. Stir continuously until the chocolate is melted and smooth. 9. Allow the ganache to sit for 10-15 minutes. 10. Transfer cheesecake to a baking pan with a wire rack. 11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides. 12. Allow ganache to cool and set for 30 minutes. 13. Enjoy!

Servings: 10-12

INGREDIENTS

Cheesecake

1 box brownie mix, prepared according to package instructions

24 ounces cream cheese, softened

¾ cup sugar

3 eggs, beaten

2 teaspoons vanilla extract

Ganache

1 pound semi-sweet chocolate chips

2 cups heavy cream

PREPARATION

1. Preheat oven to 350˚F/180˚C.

2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes.

3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.

4. Remove brownies and lower oven temperature to 325˚F/170˚C.

5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.

6. Remove cheesecake and refrigerate for 4 hours, or overnight.

7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips.

8. Stir continuously until the chocolate is melted and smooth.

9. Allow the ganache to sit for 10-15 minutes.

10. Transfer cheesecake to a baking pan with a wire rack.

11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.

12. Allow ganache to cool and set for 30 minutes.

13. Enjoy!

Mango Pineapple Sangria

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Get the recipe.

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