Unbaked Chocolate Cheesecake Recipes

WHITE CHOCOLATE CHEESECAKE - AN EASY NO BAKE RECIPE

Steps:

• About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
• Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.
• Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
• Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
• Chill for 2 hours or even better, over night.
• Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.

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.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

ULTIMATE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
• In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
• Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
• In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
• Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
• Scrape the filling over the partially baked crust in the prepared pan.
• Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
• Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
• Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
• Add chopped chocolate to a medium bowl; set aside.
• In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
• Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
• Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
• To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
• Store, loosely covered, in the refrigerator, for up to 5 days.

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.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

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

EASY NO-BAKE CHOCOLATE CHEESECAKE

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.

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 :).

UNBAKED CHOCOLATE CHEESECAKE

Steps:

• http://bowlofmush.blogspot.com/2009/08/chocolate-cheesecake.html