NO-BAKE CHOCOLATE-CRUST CHEESECAKE
A luscious, no-bake cheesecake with a rich, chocolate cookie crust can be put together in a snap before chilling for an hour. Due to its delicate stature, it's perfect for an intimate gathering or simple weeknight dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 20m
Yield One 6-inch cake
Number Of Ingredients 7
Steps:
- Make the crust: Place cookies in the bowl of a food processor and pulse until finely ground. Transfer to a medium bowl. Add 3 tablespoons sugar and 6 tablespoons butter and mix until evenly moistened. If needed, add remaining 2 tablespoons butter. Press into bottom and 3/4 of the way up the sides of a 6-inch springform pan. Freeze while you prepare the filling.
- Make the filling: Using a hand mixer, beat cream cheese, lemon juice, and remaining 1/3 cup sugar on medium speed until well combined, about 2 minutes. In another bowl, whip cream to soft peaks; gently fold into cream cheese mixture (do not overmix.) Pour filling over frozen crust, spreading evenly to edges. Cover with plastic wrap; freeze until set, at least 30 minutes. Transfer to refrigerator and chill until firm, at least 30 minutes and up to 1 day.
- To serve, press half of the raspberries through a fine mesh sieve into a clean bowl to create a puree. Slice cake and serve drizzled with puree and topped with remaining berries.
NO-BAKE CHOCOLATE CHEESECAKE RECIPE
This no-bake chocolate cheesecake is rich, chocolaty, and so creamy. It's the real deal for every chocoholic. This delicious no-bake chocolate dessert is easy to make with just a few ingredients and requires little prep time.
Provided by Sabine Venier
Categories Dessert
Time 4h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 564 kcal, Carbohydrate 51 g, Protein 6 g, Fat 39 g, SaturatedFat 22 g, TransFat 0.3 g, Cholesterol 76 mg, Sodium 237 mg, Fiber 3 g, Sugar 39 g, UnsaturatedFat 13 g, ServingSize 1 serving
NO-BAKE CHOCOLATE CHEESECAKE
Steps:
- Cover and chill until firm, about 2 to 4 hours.
- Slice, serve, and enjoy!
Nutrition Facts : Calories 370 kcal, Carbohydrate 29 g, Cholesterol 41 mg, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, Sodium 192 mg, Fat 27 g, ServingSize 8 servings, UnsaturatedFat 9 g
EASIEST NO-BAKE CHOCOLATE CHEESECAKE
This no-bake chocolate cheesecake is the easiest-and possibly the fluffiest-you'll ever make, thanks to a premade crust and whipped topping.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 470, Fat 34 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 75 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
NO-BAKE CHOCOLATE-CRUST CHEESECAKE
A luscious, no-bake cheesecake with a rich, chocolate cookie crust can be put together in a snap before chilling for an hour. Due to its delicate stature, it's perfect for an intimate gathering or simple weeknight dessert.
Provided by Martha Stewart
Categories Cake Recipes
Time 20m
Yield One 6-inch cake
Number Of Ingredients 7
Steps:
- Make the crust: Place cookies in the bowl of a food processor and pulse until finely ground. Transfer to a medium bowl. Add 3 tablespoons sugar and 6 tablespoons butter and mix until evenly moistened. If needed, add remaining 2 tablespoons butter. Press into bottom and 3/4 of the way up the sides of a 6-inch springform pan. Freeze while you prepare the filling.
- Make the filling: Using a hand mixer, beat cream cheese, lemon juice, and remaining 1/3 cup sugar on medium speed until well combined, about 2 minutes. In another bowl, whip cream to soft peaks; gently fold into cream cheese mixture (do not overmix.) Pour filling over frozen crust, spreading evenly to edges. Cover with plastic wrap; freeze until set, at least 30 minutes. Transfer to refrigerator and chill until firm, at least 30 minutes and up to 1 day.
- To serve, press half of the raspberries through a fine mesh sieve into a clean bowl to create a puree. Slice cake and serve drizzled with puree and topped with remaining berries.
CREAMY NO-BAKE CHEESECAKE DESSERT WITH CHOCOLATE CRUST
Plan ahead, this needs to chill for a minimum of 8 hours or overnight before serving. For a *chocolate* cheesecake; omit lemon juice, melt 1-1/2 cups semisweet chocolate chips with 2 tablespoons butter in microwave, cool until almost room temperature then mix in with the cream cheese. You might also want to reduce the sugar by a couple of tablespoons. See *note* on the bottom for a graham crust.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 8h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a 13 x 9-inch baking dish or a 8 or 10-inch springform pan.
- In a processor process the cookies until finely crushed, then place in a bowl.
- Add in melted butter then mix until combined.
- Press into the bottom of the pan; chill or freeze while making the rest of the dessert.
- In a very chilled bowl using an electric mixer with chilled beaters beat the whipping cream until VERY thick.
- Place the whipped cream in the coldest part of the fridge and chill for 45 minutes.
- In a medium bowl beat cream cheese with sugar, lemon juice and vanilla until smooth and no sugar granules remain.
- Using a spatula fold in the chilled whipped cream until well combined.
- Spread the mixture on top of the crust.
- Top with the cherry topping then refrigerate at least 8 hours or overnight.
- If using a springform pan remove the sides of the springform pan just before serving.
- *NOTE* for a graham crust; in a bowl mix together 1-1/2 cups graham cracker crumbs with 1/3 cup brown sugar and 1/2 teaspoon cinnamon until combined; add in 1/3 cup melted butter or margarine.
- Press into the bottom of prepared pan.
- Chill or freeze until firm.
Nutrition Facts : Calories 639.6, Fat 39.1, SaturatedFat 21.4, Cholesterol 102.7, Sodium 378.4, Carbohydrate 68.2, Fiber 1.7, Sugar 26.8, Protein 5.9
VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST
This easy vanilla no-bake cheesecake is creamy, tangy, and takes just 15 minutes of active time. Plus, this easy dessert practically a one-bowl project.
Provided by Jessie Sheehan
Yield Makes one 9-inch round cake
Number Of Ingredients 11
Steps:
- Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
- To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
- To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
- When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.
NO-BAKE CHOCOLATE CHEESECAKE
Milky Way candy bars and make-ahead convenience give this sweet specialty its fantastic flair. "Our children and their families love this eye-appealing dessert," says Pat Pierce of Epworth, Iowa. "And I never worry about left-overs because it's gone in a flash."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook and stir over medium heat for 5 minutes or until candy is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes. , Meanwhile, in a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add chocolate mixture and cream. Beat on high speed for 4 minutes. Pour into prepared crust. Cover and refrigerate for 8 hours or overnight. , Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries.
Nutrition Facts : Calories 327 calories, Fat 25g fat (15g saturated fat), Cholesterol 74mg cholesterol, Sodium 247mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
NO-BAKE DECADENT CHOCOLATE CHEESECAKE
This recipe is super-rich, super-decadent and super-easy. If you can whip cream and melt chocolate you can make this recipe. It needs to be chilled overnight. Which makes it the perfect prepare-ahead dessert.
Provided by coolaboola
Categories Cheesecake
Time P1DT15m
Yield 1 9inch cheesecake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Make sure all ingredients are at room temperature before you start.
- Melt the butter over a low heat.
- Crush the ginger nut biscuits while the butter is melting.
- Stir crushed biscuits into the melted butter.
- Pour mixture into a 9-inch springform tin and press down evenly to form base for cheesecake.
- Place in fridge to chill.
- Melt chocolate gently in bowl suspended over simmering water (water shouldn't touch the bowl).
- Whip double cream til it forms peaks.
- In another bowl mix half the mascarpone and half the yogurt.
- Pour half the melted chocolate into the whipped cream and mix immediately (it is important that the whipped cream is not chilled at this point or the chocolate will set too quickly. If this does happen (end up with a speckled brown and white mix instead of a smooth, homogenous brown mix) pop into the microwave for 20 seconds the).
- Pour the rest of the melted chocolate into the mascarpone/yogurt mix and mix immediately (same points as above apply about chocolate setting too quickly).
- Spread the chocolately mascarpone/yogurt mix over the biscuit base.
- Spread the chocolately double cream over the mascarpone/yogurt mix.
- Mix the remainder of the yogurt and mascarpone together and spread over the top of the double cream (it will probably mix together and become a bit chocolately but that's fine).
- Chill overnight.
- Decorate with grated chocolate if you wish.
Nutrition Facts : Calories 223.4, Fat 20.2, SaturatedFat 11.6, Cholesterol 25.6, Sodium 121.1, Carbohydrate 13.6, Fiber 3.5, Sugar 0.6, Protein 4
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- Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
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