Easy Chocolate Cheesecake Recipe No Bake

Oleh zopisces4 Mei 23, 2023 Posting Komentar

A classic rich and creamy no-bake chocolate cheesecake that is made from 8 ingredients and takes just 10 minutes to prepare. The perfect recipe for holiday celebrations, birthdays, special occasions or dinner parties.

There's no denying my love of cheesecake... it's by far my biggest weakness when it comes to desserts. Whether it's a classic New York Baked Cheesecake, a light and zesty lemon cheesecake, a fruity raspberry cheesecake or a boozy Baileys Irish Cream cheesecake, I am all in....

And this no-bake chocolate cheesecake is one of my all-time favourite cheesecake flavours. It's rich enough to satisfy the biggest of chocoholics, but creamy enough to make even the biggest dessert critics fall head over heels.

Easy Elegant No Bake Cheesecake

Forget about turning the oven on. Forget about hoping your baked cheesecake doesn't sink or crack. Forget about waiting for the cheesecake to cook and cool.

The hardest part is waiting for the cheesecake to set! The wait is just sooo cruel when you know what's waiting for you.

Add the melted butter and mix through until well coated. If your mixture is too dry, add a little extra melted butter (it's important that the cookie crumbs are well coated to allow the crust to set firm).

Vegan Chocolate Cheesecake (paleo, No Bake)

Melt the chocolate and then set aside to cool to room temperature. I find it easiest to melt chocolate in the microwave, however, you can also use a double boiler on the stove-top or your Thermomix instead.

Sprinkle the gelatine powder over ¼ cup boiling water. Use a fork to quickly whisk the powder until completely dissolved. Set aside to cool to room temperature.

No-bake cheesecakes do take a bit of planning ahead! It's important to chill the cheesecake for a minimum of 4 hours (overnight is best if you can control yourself for that long!)

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It's best to use a springform pan when making cheesecakes as the removable sides make it easy to transfer the cheesecake from the pan to a serving plate.

Grease the pan well and line the base and sides with baking paper to avoid the filling from sticking to the edges.

Place the Oreo crust into the fridge or freezer while you prepare the filling. This ensures that the base sets firm and no crumbs mix into the filling.

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It's important to allow enough time for your cheesecake to set before consuming. A minimum of 4 hours is required but overnight is best whenever possible.

Remove the cheesecake from the fridge, decorate with grated chocolate and serve. Because this cheesecake contains gelatine, it will be fine out of the fridge for a couple of hours without losing it's shape or texture (great for parties!)

Alternatively, you canfreeze the cheesecake as a whole or in individual portions. Wrap in a layer ofplastic wrap and then a layer of foilandfreeze for up to 1 month.

No Bake Chocolate Cheesecake + Video

If you love the ease and simplicity of a no-bake cheesecake (and let's face it... who doesn't?!), then browse 5 more of my favourite no-bake cheesecake flavours:

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Chocolate Cheesecake Recipe

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Easy No Bake Chocolate Cheesecake

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The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.If you’re a chocolate lover, look no further, this Cheesecake hits your cravings perfectly without even needing to turn on the oven. It’s perfect to make a day or two in advance and just pull out of the fridge when you’re ready to serve, or its perfect for freezing so chocolate cheesecake is never far away.

If you’ve been a follower of my recipes for a while you’ll know my love for no bake cheesecakes. I have a total of 5 flavors and counting but to be 100% honest this chocolate cheesecake is my number 1 favorite. Crumbly Oreo base, smooth, rich and decadent chocolate filling and best of all topped with a dark chocolate ganache. You need to try out this recipe.

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How to Make No Bake Chocolate Cheesecake Using a food processor or a heavy object like a rolling pin crush the Oreo cookies until they are fine crumbs. Place into a mixing bowl.

Measure out the butter and melt in a saucepan or microwave. Pour it into the bowl with the cookie crumbs and using a wooden spoon combine the ingredients together until the mixture resembles wet sand.

Pour the crumbs into a lined 8″ or 20cm cake pan and using the back of a spoon press it down into an even layer. Place the cake pan into the fridge for the base to set while making the filling.

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With the first measurement of chocolate use a knife or clean hands to break it into smaller pieces that will melt easier. Place the chopped chocolate into a heat proof bowl and melt over a saucepan filled with a few inches of boiling water or in the microwave. While the chocolate is melting pour the cream into a mixing bowl and using a hand mixer or whisk whip the cream until it forms soft peaks. Set to the side.

Using a hand mixer or a whisk combine the ingredients together for a few minutes until light and smooth. It’ll look lumpy at first but it should smooth out as you continue to mix.

We only softly whipped the cream at the beginning to make sure it won’t over whip when all of the ingredients are combined together.

The

Vegan Chocolate Cheesecake

Pour the cheesecake filling into the cake pan on top of the set base. Use an offset spatula to smooth out the top and bang the cake pan a few times on the work surface just to make sure there are no trapped air bubbles. Place the cake pan into the fridge to set while we make the chocolate ganache topping.

Using a knife or your hands break up the second measurement of dark chocolate. Pour the second measurement of cream into a saucepan and heat over medium until the cream just starts to come to the boil. Remove it from the heat and pour straight over the chopped chocolate. Leave for a few minutes before using a spoon to combine the ingredients together until you have a smooth chocolate ganache.

Pour the chocolate ganache on top of the chocolate cheesecake and place back into the fridge to set for at least 6 hours or overnight.

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Remove the cheesecake from the fridge just before serving. Cut into slices and enjoy! Once you try this cheesecake once you’ll be making it again and again and again. I’m speaking from experience here! Equipment needed for this Chocolate Cheesecake Recipe Hand Mixer

The cheesecake will set in the fridge just by the chocolate and cream cheese firming up. The only rule here is you need to serve the cheesecake cold as when it warms up it will start to soften. Alternatively you can set this cheesecake with a small amount of gelatine.

Yes, this is one of my favorite things to do! Slice the cheesecake and freeze, pull it out 15-30 minutes before you want a slice and you’ll never have a delicious dessert too far away!

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Cream is a tricky one because every country around the world seems to have different names. The cream needs to whip which means in need to have about 35% fat, this can be called whipping cream, double cream or heavy cream.

Serving: 1 Slice Calories: 485 kcal Carbohydrates: 33 g Protein: 5 g Fat: 37 g Saturated Fat: 21 g Cholesterol: 73 mg Sodium: 159 mg Potassium: 320 mg Fiber: 4 g Sugar: 20 g Vitamin A: 810 IU Vitamin C: 1 mg Calcium: 69 mg Iron: 5 mg

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