No-Bake Chocolate Cheesecake Recipe (Without Gelatin)
New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.
Printable Version:
More No-Bake Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
No Bake Mango Cheesecake:
No-Bake Peanut Butter Cheesecake:
No-bake Strawberry Cheesecake:
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Ingredients:
For the crust:
200g (7oz) Oreo cookies
1/4 cup (60g) butter, melted
For the filling:
2 cups (450g) Full fat Cream cheese, room temperature
9oz (250g) Dark chocolate
1 cup (240ml) Heavy cream
2/3 cup (83g) Powdered sugar
1 teaspoon Vanilla extract
For the ganache:
140g (5oz) milk chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
5. Pour the filling into the pan. Place in the freezer while making the topping.
6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.
No Bake Cheesecake Recipe - CookingWithAlia - Episode 336
How to make a super easy and super delicious no bake cheesecake!
WRITTEN RECIPE:
INGREDIENTS:
2 cups (100 grams) of finely ground plain butter cookies
1 tablespoon white granulated sugar
7 tablespoons (100 grams) butter (melted)
8 oz (226 grams) cream cheese (softened)
1 teaspoon vanilla
3/4 can (10 oz / 280 grams) sweetened condensed milk
3.5 oz (100 grams) dark chocolate
How to Make No-Bake Cheesecake with Cool Whip | Get Cookin' | Allrecipes
Have a buttery and rich cheesecake that doesn't require an oven to make. In this video, Nicole makes a no-bake cheesecake with a smooth and creamy filling. This recipe mixes together room temperature cream cheese with ingredients like sugar, vanilla extract, and whipped cream to make the delicious filling. Using a store-bought pie crust, or a homemade one if you so choose, add the filling and refrigerate it until firm. This smooth and flavorful dessert is easy to make and every bit as good as baked cheesecake.
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???? Chapters:
0:00 Introduction
0:06 Making the Filling
0:40 Filling the Crust
1:20 Chilling the Cake
1:53 The Perfect Bite
2:58 Outro
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How to Make No-Bake Cheesecake | Get Cookin' | Allrecipes.com
Anna's Best No Bake Cheesecake Recipe! | Anna's Occasions
Anna Olson's best no bake cheesecake recipe, all part of the Anna's Occasions series!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 20 minutes, plus chilling
Ingredients
Crust
1½ cups (375 g) graham cracker crumbs or gluten-free cookie crumbs, or egg-free cookie crumbs
½ cup (115 g) unsalted butter, melted (see note)
Cheesecake
1 cup (250 mL) whipping cream
24 oz (750 g) cream cheese, room temperature
1 cup (130 g) icing sugar
½ cup (125 mL) crème fraiche (see note)
1½ Tbsp (22 mL) fresh lemon juice
1 Tbsp (15 mL) vanilla extract or vanilla bean paste
Fresh berries, for serving
Blueberry Sauce
2 cups (500 mL) fresh blueberries
½ cup (100 g) granulated sugar
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) cornstarch
Directions
1. Lightly grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper.
2. For the crust, combine the graham cracker (or gluten-free or egg-free) crumbs and melted butter and press firmly into the bottom of the pan. Chill for an hour, or freeze while preparing the filling.
3. For the cheesecake, using electric beaters or a stand mixer fitted with the whip attachment, whip the cream until it holds a soft peak. Chill until ready to use.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until light and fluffy, scraping down the sides of the bowl a few times. Add the icing sugar ¼ cup (32 g) at a time, beating well (start on slow and increase to medium) and scraping well after each addition. Beat in the crème fraîche, lemon juice and vanilla and beat until smooth.
5. Add the whipped cream to the cream cheese and fold in by hand. Pour the cheesecake filling (it will be pourable but will set up once chilled) over the chilled crust and refrigerate, uncovered, for at least 6 hours, ideally overnight.
6. For the blueberry sauce, bring the blueberries, sugar and lemon juice up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with 2 tablespoons (30 mL) of cold water and add this to the blueberries, stirring and returning to a simmer until the sauce has thickened and is glossy. Set aside to cool to room temperature and then chill completely.
7. Serve the cheesecake with a generous spoonful of blueberry sauce. The whole cheesecake will keep, uncovered, in the fridge for up to 3 days. Leftovers should be loosely covered and refrigerated.
Notes
Baking a graham crust helps to set it. This unbaked crust relies on the set of chilled butter to get it to stay in place and slice without crumbling, so more butter is needed in this recipe than for a baked graham crust. If you wish to reduce the butter, use ¼ cup (60 g), bake the crust for 10 minutes at 350°F (180°C) and cool completely before filling.
Crème fraîche is a French style of rich sour cream that has the same fat content as (or more fat than) whipping cream. Unfortunately, fat is the reason you cannot use regular sour cream. Part of the reason this cheesecake sets on its own is that the lemon juice reacts with the fat in the crème fraîche and whipping cream, thickening it and creating a creamy but sliceable cheesecake.
Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020.
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Amazing No Bake Cheesecake Recipe
Looking for a stunningly versatile dessert that will work for literally any occasion? My No Bake Cheesecake recipe is here for you. Whether you top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce, this 9-ingredient basic cheesecake is the perfect creamy canvas to finish any meal with style. This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.
RECIPE:
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HOW TO MAKE CHEESECAKE IN COOKER | BAKED CHEESECAKE WITHOUT OVEN | SMALL SERVE DESSERTS
Episode 13 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨
For all the oreo and cheesecake lovers, there is nothing better than this delicious oreo cheesecake recipe ✨????
This creamy delight is made in the pressure cooker and trust me, it can't get easier than this to enjoy a cheesecake at the comfort of your home ????????????????
Ingredients
✨5 whole oreo biscuits
✨3 tbsp butter
✨1/2 cup cream cheese
✨1/4 cup condensed milk
✨2 tbsp fresh cream/ whipping cream
✨1/2 tbsp corn flour
✨1/2 tsp vanilla extract
Method
1. Scrape the cream off the biscuits and crush only the cookies in a blender.
2. Add melted butter and blend again till a sandy texture is achieved.
3. Pour this mixture into a lined 4” cheesecake mould and press diwn evenly. Freeze for 8-10 mins.
4. For the cheesecake batter, combine softened cream cheese, condensed milk, cream, cornflour and vanilla until everything is nicely combined.
5. Pour this over the biscuit layer and tap gently a few times to remove any air bubbles.
6. Now take a pressure cooker and add some salt to it. Place a stand in the middle of the cooker and now let the salt heat for 5-7 minutes with the lid on.
7. Meanwhile, place your cheesecake in a slightly bigger mould filled with upto 1 inch water. This ensures that the cheesecake doesn’t dry out during the cooking process.
8. Once the salt is warm, carefully place the water bath on the stand and close the pressure cooker lid.
9. Cook on low heat without the whistle for about 40 mins and then chill in the fridge for atleast 2-4 hours.
10. Decorate with some whipped cream and mini oreos and enjoy!
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