No Bake Chocolate Silk Cheesecake Recipes

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.

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 SILK CHEESECAKE

Steps:

• To make crust, combine crumbs, melted butter and sugar.
• Combine well and press into bottom and sides of a 9 in pie plate. (Can use a store bought graham cracker crust.).
• Combine softened cream cheese and sweetened condensed milk. Beat until smooth. Add vanilla, lemon juice and zest. Mix until incorporated and pour into crust. Smooth over top and refrigerate at least 4 hours.
• After 4 hours, on low heat, heat milk until just hot (do not let it boil.).
• Place chocolate chips in a blender. Add hot milk and vanilla. Place cover on blender and cover with a towel. Carefully blend chocolate and milk mixture until smooth and creamy. Allow to cool until thick but not set.
• Pour mixture over cheesecake and smooth evenly over pie.
• Chill until chocolate is set. Serve with whipped topping if desired.
• Cooking time includes refrigeration time.
• (IMPORTANT: BE VERY CAREFUL WHEN BLENDING HOT LIQUID, ALWAYS START SLOWLY.).

NO-BAKE DECADENT CHOCOLATE CHEESECAKE

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.

NO-BAKE CHOCOLATE CHEESECAKE

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.

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.