BEST EVER NO BAKE CHOCOLATE CHEESECAKE
This Best Ever No Bake Chocolate Cheesecake is the perfect easy-to-make cheesecake dessert that's creamy and delicious and packed with real chocolate!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 6h20m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving, Calories 681 kcal, Carbohydrate 46 g, Protein 8 g, Fat 52 g, SaturatedFat 29 g, Cholesterol 112 mg, Sodium 420 mg, Fiber 3 g, Sugar 31 g
THE BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE
A simple yet intensely rich and luxurious no bake chocolate cheesecake recipe that will blow your family and friend's minds! (For US measurements, please see main recipe.)
Provided by Emma Mason
Categories Cheesecakes
Time 4h30m
Number Of Ingredients 11
Steps:
- Grease and line the base and sides of the pan.
- Blitz the Oreos until fine crumbs then add the melted butter and pulse again until clumping.
- Press the crumbs into the base and sides of the tin and freeze until needed.
- Melt the dark chocolate and 8 tbsp of the cream in 10 second blasts in the microwave stirring well between each time. Set aside to cool.
- Whip the remaining cream until the soft peaks stage. Sift in the cocoa powder and fold in gently with a spatula.
- Fold the dark chocolate mixture into the cream in thirds.
- Beat the cream cheese and caster sugar together until shiny then fold in the chocolate cream mixture.
- Pour into the Oreo base and set in the fridge for 4 hours.
- When set, remove from the tin & peel off the paper. Top with mini meringue nests and drizzle with a dark chocolate sauce.
Nutrition Facts : Calories 603 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 42 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 289 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
EASY NO-BAKE CHOCOLATE CHEESECAKE
This Easy No-Bake Chocolate Cheesecake is made with melted chocolate, requires few simple ingredients and is made without Cool Whip or gelatin.
Provided by Julianne Dell
Categories Cheesecake
Time 4h30m
Number Of Ingredients 11
Steps:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
- In a microwave-safe bowl, combine the chocolate and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese until it's completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth.
- Next add the melted chocolate, beating until it's completely mixed into the cream cheese.
- Slowly fold in the whipped cream until it's completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
- Prepare another batch of whipped cream as directed above. Pipe the borders of the cheesecake with whipped cream using a large open star tip. Garnish with fresh fruit.
Nutrition Facts : ServingSize 1 slice, Calories 668 calories, Sugar 35.7g, Sodium 183.1mg, Fat 54g, SaturatedFat 32.3g, Carbohydrate 42g, Fiber 1.8g, Protein 6g, Cholesterol 132.3mg
NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
Steps:
- Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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