How To make No Bake Chocolate Cheesecake
1/3 cup margarine or butter
melted
1 1/4 cups graham cracker crumbs
3/4 cup sugar
1 envelope unflavoured gelatin
2/3 cup water
2 packages cream cheese :
(8-ounce) softened
4 squares semi-sweet chocolate -- (1-ounce) melted
1 can sweetened condensed milk -- (14-ounce)
(not evaporated milk) 1 teaspoon vanilla extract
1 cup whipping cream :
(1/2 pint) whipped
Directions
Combine the margarine, crumbs and sugar. Pat firmly on the bottom of a 9-inch s pringform pan. Chill. (This is your cheesecake crust -- very tasty) In a small saucepan, soften the gelatin in the water. Over low heat, dissolve the gelatin completely; set aside. In a large mixing bowl, beat the cream cheese and melted chocolate until it becomes fluffy. Add condensed milk and vanilla; beat until smooth. Stir in the gelatin mixture. Fold in the whipped cream (make sure you f old in the whipped cream. Beating it in will make the cake lose its texture). P our into the prepared crust.
Chill for at least three hours, until set. Garnish as desired. Refrigerate left overs.
Delicious!
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Posted to the RecipeLu List - Jan 1998
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This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
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NO-BAKE CHOCOLATE CHEESECAKE Recipe (Without Gelatin) | DIY Dessert | Yummy & Tasty | Baking Cherry
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#dessert #yummy #cheesecake
Ingredients:
- Crust:
7oz (200g - About 18) Regular Oreos
1/4 cup (55g) Unsalted Butter
- Filling:
10oz (280g) Semi-Sweet Chocolate, chopped
10oz (280g) Cream Cheese, softened but still cold
1/2 cup (65g) Powdered Sugar
1 cup (240ml) Heavy Whipping Cream, cold
- Ganache:
7oz (200g) Milk Chocolate
3 Tbsp Milk at room temperature
- Cocoa Whipped Cream:
1/2 cup (65g) Powdered Sugar
3 Tbsp Unsweetened Cocoa Powder
4oz (115g) Cream Cheese, softened but still cold
1 cup (240m) Heavy Whipping Cream, cold
No-Bake Chocolate Cheesecake Recipe (without gelatin). Learn how to make this creamy and delicious dessert with an Oreo crust and a rich chocolate filling. Topped with milk chocolate ganache and cocoa whipped cream.
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No Bake Peanut Butter Chocolate Cheesecake
If you’re a fan of Reese's peanut butter cups, then you should really try this peanut butter and chocolate no bake cheesecake. The combination of nutty peanut butter with decadent chocolate and that slight touch of saltiness is just wonderful.
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Chocolate Cheesecake Recipe | No Bake Cheesecake Recipe
This No Bake Chocolate Cheesecake is a simple and easy no bake cheesecake recipe. It's rich, decadent and indulgent and doesn't require an oven. Make this no bake dessert recipe next time you have people around. SUBSCRIBE for new videos every Sunday
So if you would like to learn how to make cheesecake then just follow this Chocolate Cheesecake Recipe. Let me know if you would like to see more no bake dessert or no bake recipes!
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Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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NO BAKE CHOCOLATE CHEESECAKE RECIPE
Ingredients
25 Oreo Cookies
½ Stick | ¼ Cup | 55g Butter
9oz | 250g Dark Chocolate
1⅔ Cup | 400ml Heavy Cream
9oz | 250g Cream Cheese
½ Cup Powdered Sugar | Icing Sugar
1 Cup | 250ml Cream
9oz | 250g Dark Chocolate
Instructions
Place the Oreo cookies into a food processor and run the machine until there is only crumbs.
Melt the butter in the microwave for about 30 seconds or in a saucepan.
Pour the cookie crumbs and melted butter into a medium sized mixing bowl and mix together with a wooden spoon until well combined.
Pour the mixture into an 8inch or 20cm lined cake tin and press down with the back of a spoon until firmly packed and even.
Place the cheesecake base into the fridge to set.
Cut the chocolate into small pieces with a serrated knife and place into a heat proof bowl.
Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool.
Pour the heavy cream into a medium sized mixing bowl and beat with a whisk until softly whipped, set to the side.
In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined.
Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar.
Mix the ingredients together with a whisk for a few minutes until well incorporated.
Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top.
Bang the cake tin on the counter a few times to remove any air bubbles and place into the fridge to firm.
To make the topping for the chocolate cheesecake cut the second lot of chocolate into small pieces and place in a heat proof bowl.
Pour the cream into a small saucepan and heat over medium heat until it just starts to boil.
Remove the cream from the heat and pour over the chocolate and leave to stand for about 5 minutes.
Mix the chocolate and cream together until completely smooth and pour over the cheesecake.
Refrigerate or freeze the cheesecake for at least 4-6 hours or overnight before slicing and serving.
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