Even though I don’t blog about desserts very often, I’ve formed quite an obsessive relationship with everything sweet especially cheesecakes. Anyway, who doesn’t love smooth, silky, melt-in-your- mouth cheesecakes? And wait, did I mention chocolate? I mean, cheesecake overloaded with chocolate. Well, now, let’s have a look at what makes this no bake chocolate cheesecake so awesome. First, the springform pan. If you like cheesecakes, invest in a good springform cake tin. It’s going to make all your cheesecake creations super awesome. Second, the ingredients. I decided on chocolate biscuits for the base. Coarsely grind them, and stir in some melted butter. Now press it down into the pan, and press it down really well. When refrigerated, this will make a very firm base. The top of this no bake chocolate cheesecake is a combination of cream cheese, sugar, cream and heavenly chocolate. As we are going for a “no bake” version in this recipe, we need a setting agent to hold the shape of the cheesecake. And that’s where gelatine comes in. Stir gelatine into boiling water, and set aside to cool. Store whipped cream in the refrigerator until needed. The soft peaks in the whipped cream is one factor that gives this cheesecake its amazing texture. Chocolates – milk or dark- melted and cooled adds the rich chocolatey taste. Now, let’s bring all the ingredients together. Whip cream cheese, sugar and vanilla extract together. Add gelatine and whip again. Fold in chocolate first, and then whipped cream. Pour this mixture onto the biscuit base. Refrigerate again until firm. As Easter is just a few days away, I thought the addition of chocolate eggs will be a fabulous idea. I cut the eggs horizontally, and placed on top. Cool! Doesn’t this no bake chocolate cheesecake recipe sound perfect for your special occasion?
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Yield: 10 No Bake Chocolate Cheesecake | Video Print Cheesecake overloaded with heavenly chocolate! Plus, it's no-bake. Prep Time 30 minutes Total Time 30 minutes Ingredients 300 g chocolate biscuits 75 g melted butter 2 tsp powdered gelatine 1/4 cup boiling water 300 g cooking milk chocolate 500 g cream cheese, softened 1 cup caster (granulated) sugar 1 tsp vanilla extract 300 ml fresh cream Instructions Place the chocolate biscuits in a food processor. Give a quick whizz to crush them into coarse crumbs. Mix in melted butter. Press into the base of a greased 23cm springform cake tin. Chill until firm.Stir gelatine into boiling water, and leave to cool.Place chocolate in a microwave safe bowl, and microwave for 2 minutes. Stir. Set aside to cool.Whip cream until soft peaks form. Place in the refrigerator until needed.Using an electric mixer, beat together cream cheese, sugar and vanilla extract in a large bowl until smooth. Add half of gelatine mixture, and beat until combined. Add the rest of the gelatine mixture, and beat again. Add cooked chocolate, and fold in gently. Add whipped cream. Fold in gently.Pour cream cheese mixture over the chilled chocolate base. Smooth top. Chill for 4 hours or until set.Decorate with chocolate eggs if you like. Notes - You can substitute milk chocolate with dark chocolate if you like Nutrition Information Yield 10 Serving Size 1 Amount Per Serving Calories 641Total Fat 50gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 16gCholesterol 111mgSodium 318mgCarbohydrates 42gFiber 2gSugar 30gProtein 8g © Nish Kitchen Cuisine: American / Category: Cakes and Muffins Like this no bake chocolate cheesecake recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram or YouTube. Also, check out:
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