No Bake Chocolate Cheesecake Recipe

No Bake Chocolate Cheesecake Recipe, one of the creamiest, dreamiest cheesecake I have ever made. This cheesecake is dense, rich and has intense dark chocolate which makes you crave more. The texture turns out just like baked cheesecake or even better with this easy to follow recipe.

No Bake Chocolate Cheesecake Recipe

You know how much I love chocolates and cheesecake. These two are my weakness. Now imagine what if I combine both. It would become my top favorite dessert. Thats what I did last week, I made the best chocolate cheesecake recipe ever.

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• About No Bake Chocolate Cheesecake
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ
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Here I am delivering you my chocolate heaven cheesecake. It is creamy, rich and very very chocolaty.

About No Bake Chocolate Cheesecake

Over the years in my cooking and baking career, I have made tons of cheesecake recipes. I have tried out different versions of cheesecakes too. But this chocolate cheesecake is the best.

I felt like, it turned out how I wanted. The cheesecake had the most intense chocolate flavour, dense, similar to baked cheesecake texture. Each mouthful tasted like, I am having spoons of chocolate.

The recipe is pretty easy as well. There is no setting agent like gelatin or agar agar involved. You don't need to whip cream separately. All goes in a bowl and whisked together. So easy.

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In my opinion, a proper no bake cheesecake should taste like a baked cheesecake. Little dense but still creamy and dreamy. This recipe is tried, tested recipe, multiple times to give you the best cheesecake ever.

The pan which I used is a small 11 cm removable base cake pan. You can use standard 18 cm spring form pan, in that case you have to double the recipe.

The cookie crust, I wanted a deep chocolate crust. So I used chocolate oreo cookies and it didn't disappoint.

Best Ever No Bake Chocolate Cheesecake

Now lets talk about filling. It is so simple and easy to follow. Everything is whipped in a single bowl. The recipe is simple, But you have to follow each step correctly so you don't mess with the filling.

First, the cream cheese should be at room temperature which is very important. If your cream cheese is cold, it would never get creamy. Always whip your cream cheese till it is creamy for a minute before adding in sugar.

Now coming to sugar. You have 2 options. You can use icing sugar (confectioners sugar) or granulated sugar (powder first). Also I used ¼ cup of sugar, you can increase it upto ⅓ cup depending on the sweetness level you prefer.

When adding sugar, you can add vanilla, salt, cocoa along with it and whip again till creamy.

Next step is the most important ingredient which lightens the cheesecake. Cream, I used thickened cream. If you are using Amul cream, Strain it first before adding. You have to use only the thick part and not the milky liquid. Make sure the cream is cold so it gets whipped faster and easily.

The last one is the melted chocolate. Make sure you melt the chocolate few hours earlier, so it can cool completely. Never add hot melted chocolate into the cheesecake. It will melt everything and ruin your cheesecake filling entirely.

After you add the melted chocolate and start whipping, you will see the cheesecake filling getting even more thick and creamy. it is because once the melted chocolate comes it contact with the moisture of the creamy filling, it seizes a little and get more creamy.

Now the most important rule - Never over whip. Once you feel like the filling is smooth, glossy and creamy. Stop whipping. If you over whip, then the filling may separate because of the chocolate and cream used.

Ingredients

• Cookies - you can use any cookies you like. I prefer using Oreo chocolate cookies for the chocolate taste.
• Butter - unsalted butter, melted is mixed into the cookie crumbs to form the base of cheesecake.
• Cream Cheese - make sure to use room temp cream cheese. High quality for the creamy texture.
• Sugar - you can use powdered sugar. icing sugar is best, because it is already super fine.
• Vanilla Extract - pure vanilla always.
• Salt - a pinch of fine salt enhances the chocolate taste. You can even add some espresso powder or instant coffee powder
• Cocoa Powder - unsweetened best quality cocoa provides the dark cocoa flavour.
• Cream - I used thickened cream. To be precise, milky mist dessert cream is preferred. Use cold cream.
• Dark Chocolate - best quality dark chocolate is used in the filling and for topping.

Step by Step Pictures

Pre preparation

1)You need a 11 cm round removable base cake pan for this recipe. You can even set this in individual serving glasses too. Depending on the side of the pan, the cheesecake will look smaller in thickness.

2)Take chopped chocolate in a bowl and melt them in microwave or a double boiler on low flame till it is melted. In microwave, heat in 10 seconds interval so the chocolate melts evenly. it took me nearly 30 to 40 seconds only.

3)Remove the chocolate from microwave and mix until smooth and glossy. Now set aside to cool completely.

Cheesecake Crust

4)Take oreo cookies in a blender, you can use any chocolate cookies that you like.

5)Don't powder them super fine, a little coarse texture is great in a cheesecake. It adds contrast texture.

6)Take the cookie crumbs in a bowl, pour melted butter over it and mix well.

7)Every cookie crumbs should be mixed with the butter.

8)Now transfer this to the cake pan and spread evenly and press gently until evenly pressed. Place this in fridge and allow it to set.

Cheesecake Filling

9)Now for cheesecake filling. Take room temperature cream cheese in a bowl and use an electric beater to whip for a minute until it gets creamy.

10)Now add in icing sugar, cocoa powder, salt, vanilla extract and whip again until creamy and smooth.

11)Now add in the cold cream (don't add the liquid part of cream, only thick part).

12)use the beater to whip again for just 30 seconds until thick and creamy.

13)Now add in the cold melted chocolate and whip again for 30 more seconds.

14)As you beat in the chocolate, the mixture will get even more thick, creamy. Don't over whip.

15)Now take the cookie crust from fridge and spoon the chocolate cream cheese mix into the pan.

16)Spread evenly, tap on the counter few times to make it even and remove any air bubble. Place it into the fridge and let it set overnight.

Chocolate Topping

17)next day, Take chocolate, cream and butter in a microwave safe bowl and melt for 10 to 20 seconds.

18)Mix well so the chocolate melts evenly and smooth. You can do this over a double boiler too.

19)Pour this over the set cheesecake and spread evenly. Return to fridge for another 1 hour to set.

Serving

20)Take the cheesecake from fridge. Use a knife to gently run around the sides to release. Now to un mould, place the pan over a jar and push it downwards. The cheesecake would have de moulded easily.

21)Transfer the cheesecake to a serving plate. Decorate as you wish, I used edible glitter flakes.

22)Slice and serve.

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Expert Tips

Choice of Cookies - You can use any biscuits as you like. if you don't want chocolaty crust, you can use digestive biscuits.

Temperature is key - Cream cheese should be at room temperature. Cream should be super cold for easy whipping. Melted chocolate should cool completely before adding into cream cheese filling.

Topping consistency - I made a simple ganache for topping with a combo of cream, butter and chocolate. Using only melted chocolate can make the topping crack.

Storage & Serving - you can store cheesecake in fridge upto a week. Serve chocolate cheese as it is or with a dollop of whipped cream.

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FAQ

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