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.
Equipment
11 cm Round Removable Base Cake Pan
Electric Beater
Sauce Pan
Blender or Food Processor
Ingredients
For Cookie Crust
- 120 grams Oreo Cookies
- 40 Grams Unsalted Butter melted
For Cheesecake Filling
- 200 grams Cream Cheese room temp
- ¼ cup Icing sugar
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Salt
- 1 tablespoon Unsweetened Cocoa Powder
- ¼ cup Thickened Cream has to be cold
- 150 grams Dark chocolate chopped
For Topping
- ¼ cup Thickened Cream
- 120 grams Dark Chocolate chopped
- 1 tablespoon Unsalted Butter
Instructions
- Pre Preparation - 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.
- Melt Chocolate - 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. Remove the chocolate from microwave and mix until smooth and glossy. Now set aside to cool completely.
- Make Crust - Take cookies in a blender and crust them coarse. Take the cookie crumbs in a bowl, pour melted butter over it and mix well. 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.
- Make Filling - 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. Now add in icing sugar, cocoa powder, salt, vanilla extract and whip again until creamy and smooth.
- Now add in the cold cream (don't add the liquid part of cream, only thick part) and use the beater to whip again for just 30 seconds until thick and creamy. Now add in the cold melted chocolate and whip again for 30 more seconds. As you beat in the chocolate, the mixture will get even more thick, creamy. Don't over whip.
- Assembling - Now take the cookie crust from fridge and spoon the chocolate cream cheese mix into the pan. 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.
- Topping - next day, Take chocolate, cream and butter in a microwave safe bowl and melt for 10 to 20 seconds. Mix well so the chocolate melts evenly and smooth. You can do this over a double boiler too. Pour this over the set cheesecake and spread evenly. Return to fridge for another 1 hour to set.
- Un moulding - 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. Now decorate it as you wish, slice and serve.
Nutrition
Nutrition Facts
No Bake Chocolate Cheesecake Recipe
Serving Size
1 servings
Amount per Serving
Calories
633
% Daily Value*
Fat
49
g
75
%
Saturated Fat
28
g
175
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
77
mg
26
%
Sodium
246
mg
11
%
Potassium
447
mg
13
%
Carbohydrates
43
g
14
%
Fiber
6
g
25
%
Sugar
26
g
29
%
Protein
7
g
14
%
Vitamin A
982
IU
20
%
Vitamin C
0.1
mg
0
%
Calcium
86
mg
9
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.