No-Bake Chocolate Cheesecake Recipe

No-Bake Chocolate Cheesecake Recipe, one of the creamiest, most beautiful cheesecakes I’ve ever made. This cheesecake is dense, rich in flavor, and has deep dark chocolate that will make you addicted. The texture becomes like a grilled cheesecake or even better with this easy-to-follow recipe.

No-Bake Chocolate Cheesecake Recipe

You know how much I love chocolate and cheesecake. These two things are my weaknesses. Now imagine what if I combined the two. This would be my favorite dessert. That’s what I did last week, I created The most tested ‘chocolate cheesecake’ recipe Once.

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Here I bring you my chocolate heaven cheesecake. The taste is smooth, rich and very chocolatey.

About No Bake Chocolate Cheesecake

Over the years of my cooking and baking career, I have made countless cheesecake recipes. I have also tried different versions of cheesecake. But this chocolate cheesecake is the best.

I feel like, it turned out the way I wanted it to. The cheesecake has the most intense, dense chocolate flavor, similar in texture to a grilled cheesecake. Every bite felt like, I was eating a spoonful of chocolate.

The recipe is also quite easy. There are no binding agents such as gelatin or agar-agar involved. You don’t need to whip the cream separately. Put everything into a bowl and stir together. Very easy.

Similar Recipes

In my opinion, a good no-bake cheesecake should taste like a baked cheesecake. A little dense but still creamy and dreamy. This recipe has been tried, tested many times to produce the best cheesecake ever.

The pan I used was a small cake pan measuring 11 cm which could be removed. You can use a standard 18 cm springform tin, in which case you will have to double the recipe.

The cake crust, I want a deep brown crust. So I used chocolate Oreo cookies and they didn’t disappoint.

The Best No Bake Chocolate Cheesecake

Now let’s talk about charging. It’s very simple and easy to follow. Everything is shaken in one bowl. The recipe is simple, but you have to follow each step correctly so that the filling doesn’t fall apart.

First, that cream cheese should be at room temperature Which very important. If your cream cheese is cold, it will never become creamy. Always beat your cream cheese until it becomes creamy briefly before adding sugar.

Now comes the sugar. You have 2 options. You can use icing sugar (confectioner’s sugar) or granulated sugar (powder first). I also used ¼ cup sugar, you can increase it up to ⅓ cup depending on the level of sweetness you like.

When adding sugar, you can add vanilla, salt, cocoa and beat again until smooth.

The next step is the most important ingredient that brightens the cheesecake. For the cream, I use heavy cream. If using Amul cream, strain it first before adding. You should only use the thick part and not the milky liquid. Make sure the cream is cold so it is quicker and easier to whip.

The last one is melted chocolate. Make sure you melt the chocolate a few hours beforehand so it cools completely. Never add hot melted chocolate into the cheesecake. This will melt everything and ruin your entire cheesecake filling.

Once you add the melted chocolate and start beating, you will notice the cheesecake filling becomes thicker and creamier. This is because once the melted chocolate comes into contact with the moisture of the cream filling, it will harden slightly and become thicker.

Now the most important rule – Never over whip. Once you feel the filling is smooth, shiny, and creamy. Stop whipping. If you beat too much, the filling may separate due to the chocolate and cream used.

Ingredients

• cake – You can use any cookies you like. I prefer using Oreo chocolate cookies because of the chocolate taste.
• Butter – Unsalted butter, melted, is mixed into the cake crumbs to form the base of the cheesecake.
• Cream cheese – make sure to use room temperature cream cheese. High quality for creamy texture.
• Sugar – You can use powdered sugar. icing sugar is the best, because it is very fine.
• Vanilla Extract – pure vanilla always.
• Salt – a pinch of fine salt enhances the taste of chocolate. You can even add espresso powder or instant coffee powder
• Cocoa powder – the best quality unsweetened cocoa provides a dark cocoa taste.
• Cream – I use heavy cream. To be precise, milk mist dessert cream is preferred. Use cold cream.
• Dark Chocolate – The best quality dark chocolate is used for filling and topping.

Step by Step Images

Pre preparation

1)You will need a removable 11 cm round cake tin for this recipe. You can even arrange them in individual serving glasses too. Depending on the side of the pan, the thickness of the cheesecake will appear smaller.

2) Take the chopped chocolate into a bowl and melt it in the microwave or double boiler over low heat until melted. In the microwave, heat in 10 second intervals so the chocolate melts evenly. I only need almost 30 to 40 seconds.

3) Remove the chocolate from the microwave and stir until smooth and shiny. Now set aside to cool completely.

Cheesecake Crust

4)Take oreo cookies in a blender, you can use any chocolate cookies you like.

5) Don’t make the powder too fine, a slightly coarse texture is suitable for cheesecakes. This adds contrasting texture.

6) Take the cake crumbs into a bowl, pour the melted butter over it and mix well.

7)Each cookie crumb must be mixed with butter.

8)Now transfer it to the cake pan and spread it evenly and press gently until it is evenly pressed. Place this in the refrigerator and let it harden.

Cheesecake Filling

9)Now for the cheesecake filling. Take the room temperature cream cheese into a bowl and use an electric beater to beat briefly until smooth.

10)Now add icing sugar, cocoa powder, salt, vanilla extract and beat again until light and fluffy.

11)Now add the cold cream (don’t add the liquid part of the cream, only the thick part).

12)use a whisk to beat again for 30 seconds until thick and creamy.

13)Now add the cooled melted chocolate and beat again for another 30 seconds.

14)As you add the chocolate, the mixture will become thicker and smoother. Don’t whip too much.

15)Now take the cake shell from the fridge and put the chocolate cream cheese mixture into the tin.

16) Spread evenly, tap the counter several times to spread evenly and remove air bubbles. Place in the refrigerator and leave overnight.

Chocolate Topping

17)The next day, take the chocolate, cream and butter in a microwave safe bowl and melt for 10 to 20 seconds.

18) Stir well so that the chocolate melts evenly and is smooth. You can also do this with a double boiler.

19) Pour this over the cheesecake set and spread evenly. Return to the refrigerator for another 1 hour to firm up.

Portion

20) Take the cheesecake out of the refrigerator. Use a knife to gently move the sides to remove it. Now to unmold, place the pan on top of the jar and push it down. The cheesecake will be easy to shape.

21) Transfer the cheesecake to a serving plate. Decorate as desired, I used edible glitter flakes.

22) Slice and serve.

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Expert Tips

Cake Choices – You can use any biscuits you like. If you don’t want the skin to brown, you can use digestive biscuits.

Temperature is key – Cream cheese should be at room temperature. The cream should be very cold so that it can be easily whipped. The melted chocolate must cool completely before adding to the cream cheese filling.

Topping consistency – I made a simple ganache for topping with a combination of cream, butter and chocolate. Using just melted chocolate can cause the topping to crack.

Storage & Serving – You can store the cheesecake in the refrigerator for up to a week. Serve the chocolate cheese as is or with a dollop of whipped cream.

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