Chocolate Cheesecake Unbaked Recipes

BEST EVER NO BAKE CHOCOLATE CHEESECAKE

Steps:

• Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
• Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
• Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
• Add the melted semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
• Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
• Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula.
• Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.
• Slice and serve with whipped cream, chocolate shavings, and fresh berries, if desired.

NO-BAKE CHOCOLATE CHEESECAKE RECIPE

Steps:

• Line a 9" (23cm) springform pan with parchment paper and set aside.
• Crust: In a large bowl, stir together Oreo crumbs, melted butter, and cocoa until well combined and evenly moist. Transfer to the prepared pan and use the bottom of a flat-bottomed cup to press the crumbs into the bottom and halfway up the sides of the pan. Freeze until the filling is prepared.
• Filling: In a large mixing bowl, using an electric mixer fitted with the whisk or paddle attachment, beat cream cheese until creamy, about 1 minute. Add sugar and cocoa and mix until smooth, about 1 minute. Mix in the vanilla and melted chocolate just to combine. Add heavy whipping cream and mix until soft peaks form, about 1-2 minutes.
• Spoon filling into the crust and spread evenly. Chill in the fridge for 4 hours or until firm. Store in an airtight container in the refrigerator for up to 2 days.

THE BEST NO-BAKE CHEESECAKE

Steps:

• For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
• For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
• Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
• Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
• Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Cover and chill until firm, about 2 to 4 hours.
• Slice, serve, and enjoy!

CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

CHOCOLATE CHEESECAKE (UNBAKED)

Steps:

• Base: Crush biscuits in food processor and add the cinnamon and cocoa, pulsing briefly. Now add the melted butter and pulse to blend.
• Press into a round 9 1/2 inch springform tin and put in refrigerator while making the filling.
• Filling: Dissolve gelatine in boiling water and set aside.
• Beat cream cheese and sugar till smooth and glossy.
• Add Kahlua and lemon juice, beating briefly.
• Then gently fold in whipped cream by hand also adding the slightly cooled, dissolved gelatine mixture.
• Lastly add in the melted chocolate, whisking quite quickly to blend with the other ingredients.
• Pour onto base and leave to set in refrigerator for at least 2 hours.
• Decorate with shaved chocolate. Red glacé cherries also make a lovely addition to the presentation.

GERMAN CHOCOLATE NO-BAKE CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with mixer until blended. Add melted sweet chocolate; beat just until blended. Stir in 2 cups COOL WHIP. Spoon into crust; cover with remaining COOL WHIP.
• Refrigerate 3 hours or until set. Meanwhile, microwave semi-sweet chocolate in microwaveable bowl on HIGH 1 min.; stir. Dip one end of each pecan in chocolate; place in single layer on waxed paper-covered plate. Let stand until ready to use.
• Sprinkle cheesecake with coconut just before serving. Top with pecans.

CHOCOLATE CHEESECAKE

Steps:

• To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
• To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
• Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

EASIEST NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese, chocolate and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP.
• Spoon into crust. Refrigerate 3 hours or until firm.

SIMPLE BASIC UNBAKED CHEESECAKE WITH VARIATIONS.

Steps:

• BASE:.
• In a food processor or blender combine the biscuits and melted butter until fine crumbs.
• Press the crumbs evenly and firmly into a 23cm (9") round springform tin or one with a removable base.
• Smooth with a spoon and place in fridge.
• FILLING:.
• Beat the cream cheese for a few mins on low speed with an electric beater until soft and lump free.
• Slowly add the sugar while continuing to beat on low.
• Once the sugar is incorporated slowly pour in the cream while still beating on low.
• On a higher speed whip the cream cheese & cream mixture til it holds its shape completely when the beater passes through the mix and it looks a little grainy.
• Spoon into the chilled base and smooth with a spatula.
• Chill for at least 4hours or overnight.
• Remove from tin and place on serving dish.
• Cut into portions using a hot dry knife. Between each slice, clean & reheat knife by dipping into hot water & drying. This makes neater portions.
• VARIATION #1.
• RIPPLED JELLY CHEESECAKE:.
• Make a basic cheesecake and place in fridge while you prepare jelly.
• Place 250mls water, 90g raspberries or other berries and 3Tblsp sugar into a pot and simmer for 2mins.
• When cooled a little, puree in a blender until smooth and return to clean pot on the stove and over a low heat stir in 1tsp gelatine until dissolved.
• Pass the mixture through a fine sieve into a metal bowl and chill until it reaches a thick soup like consistency.
• Pour this over the chilled cheesecake and use a fork to fold in the jelly by working in circles.
• When the jelly is partially worked in, tap the tin on the bench until the surface flattens, then place in fridge for at least 4hrs to set.
• VARIATION #2:.
• CHOCOLATE CHIP CHEESECAKE.
• Make basic cheesecake using either plain or chocolate biscuits for base.
• Melt 120g dark chocolate, then squiggle onto the surface of made cheesecake before chilling.
• Using a fork, quickly work circles of chocolate through the cheesecake. The chocolate will set while you are doing this.
• Tap the tin on the bench to settle & flatten the surface then chill for 4hrs or overnight.
• For a real treat you can use both the jelly and chocolate in the one cheesecake to make it a "Rippled Jelly & Chocolate Chip Cheesecake :).