Looking for an easy chocolate cheesecake without baking? Here are a few tips
Chocolate dessert recipes don’t come much tastier than a no bake chocolate cheesecake. You won’t only be obsessed with the taste of this sweet delight, but also the fact you can make it without turning on your oven.
There are a few tips to follow to achieve a velvety, smooth texture like a pastry chef with decades of experience. Choose a heavy double cream with at least 35% fat content, so your cake sets effortlessly. Before starting, take the cream cheese out of the refrigerator. It’ll help keep any lumps far away from your beautiful cheesecake.
Ingredients
200g digestive biscuits
80g butter
250g cream cheese
120g white sugar
180g dark chocolate
20g cocoa powder
150ml double cream
Instructions
1. Put baking paper in a loose bottom round tin.
2. Create the biscuit crumb however fine or coarse you like.
3. Mix the melted butter into the crushed biscuits.
4. Press the crushed biscuit mixture into the baking tin. Use the back of a spoon to create an even layer. Then, put the tin into the fridge to harden.
5. Whisk the cream cheese and sugar together.
6. Use a double boiler to melt the dark chocolate and set aside.
7. In a new bowl, whisk the whipped cream until stiff peaks are formed.
8. To the whipped cream, add the melted chocolate and cocoa powder. Mix until well combined.
9. Use a spatula and gently fold the cream cheese into the creamy chocolate mixture.
10. Take the baking tin out of the fridge. Top the biscuit crumb with the cream cheese filling. Smooth out any air bubbles with a spatula or blunt knife.
11. Place the cake into the fridge to set for at least a few hours.
12. When it’s ready to serve, take your cake out of the fridge.
13. You can decorate with chocolate shavings. Enjoy!
Variations and Tips
The cookie crumb of the uncooked chocolate cheesecake can be achieved in a couple different ways, depending on your personal tastes. We recommend blending in a food processor for those who love an even, fine crumb. Or get a crunchier base by putting your biscuits in a bag and then hitting them with a rolling pin.
Add extra freshness to your cheesecake with juicy fruit toppings. You can use fresh strawberries and raspberries. Or create a homemade syrup by cooking down frozen cherries and a little sugar.
Put a nutty twist on our original recipe and swap out the chocolate and cocoa powder for peanut butter. For those who prefer their desserts on the sweeter side, use Oreo cookies for the crumb and create a no bake peanut butter cheesecake you’ll want to make again.
Freezing and storing your chocolate cheesecake
You’ll have to hide this cheesecake to keep it safe from hungry mouths, once it’s already been made. Good luck!
We do not recommend freezing this cake because it can cause the filling to become grainy. There is some good news, though: it can be stored in the fridge for five days. Keep it in an airtight container or double wrap it in cling film.