No-bake chocolate cheesecake
Note plus the resting time in the fridge (at least 2 hours)
- Cookies 12.5 oz
- Unsweetened cocoa powder 1.1 oz
- Butter 9 tbsp
- Cream cheese 13.1 oz
- Fresh liquid cream ½ cup
- Dark chocolate 50% 5.5 oz
- Powdered sugar 1.2 oz
- Hazelnuts to taste
- Dark chocolate to taste
- To prepare the chocolate no-bake cheesecake, finely pulse the plain dry cookies in a food processor 1 . Remove about 2 oz (50 g) and set them aside for the final decoration. Transfer the remaining 11 oz (300 g) to a bowl and mix them with the cocoa powder 2 . Melt the butter and let it cool slightly, then pour it over the cookie mixture 3 .
- Mix thoroughly until you get a uniform mixture 4 . Line a springform pan 8 in (20 cm) in diameter with parchment paper. Spread the cookie mixture evenly across the bottom of the pan 5 , pressing and compacting it well 6 .
- Do the same on the sides 7 to create an even shell that will hold the filling. Finely chop the dark chocolate 8 and place it in a bowl. Heat the heavy cream and pour it over the chopped chocolate 9 .
- Stir 10 until you obtain a smooth, homogeneous ganache 11 . In a bowl combine the cream cheese and the powdered sugar 12 .
- Whisk well 13 and pour in the chocolate mixture 14 . Mix carefully until you achieve an even, creamy filling 15 .
- Pour the chocolate filling into the cookie base and level the surface carefully with a spatula 16 . Transfer the cheesecake to the refrigerator and let it set for at least 2 hours 17 . After resting, transfer the cheesecake to a serving plate and decorate it with the crumbled cookies set aside earlier 18 .
- Add the chopped hazelnuts 19 and some grated dark chocolate 20 . Keep the cheesecake refrigerated until serving 21 .
Difficulty: Average
- Prep time: 25 min
- Serving: 8
- Cost: Average
- Note plus the resting time in the fridge (at least 2 hours)
INGREDIENTS
- for the crust (for an 8-inch pan)
- Cookies 12.5 oz (350 g)
- Unsweetened cocoa powder 1.1 oz (30 g)
- Butter 9 tbsp (130 g)
- for the filling
- Cream cheese 13.1 oz (370 g)
- Fresh liquid cream ½ cup (120 g)
- Dark chocolate 50% 5.5 oz (155 g)
- Powdered sugar 1.2 oz (35 g)
- for decoration
How to prepare No-bake chocolate cheesecake
To prepare the chocolate no-bake cheesecake, finely pulse the plain dry cookies in a food processor 1.
Remove about 2 oz (50 g) and set them aside for the final decoration. Transfer the remaining 11 oz (300 g) to a bowl and mix them with the cocoa powder 2.
Melt the butter and let it cool slightly, then pour it over the cookie mixture 3. Mix thoroughly until you get a uniform mixture 4.
Line a springform pan 8 in (20 cm) in diameter with parchment paper. Spread the cookie mixture evenly across the bottom of the pan 5, pressing and compacting it well 6. Do the same on the sides 7 to create an even shell that will hold the filling.
Finely chop the dark chocolate 8 and place it in a bowl. Heat the heavy cream and pour it over the chopped chocolate 9.
Stir 10 until you obtain a smooth, homogeneous ganache 11. In a bowl combine the cream cheese and the powdered sugar 12.
Whisk well 13 and pour in the chocolate mixture 14. Mix carefully until you achieve an even, creamy filling 15.
Pour the chocolate filling into the cookie base and level the surface carefully with a spatula 16. Transfer the cheesecake to the refrigerator and let it set for at least 2 hours 17.
After resting, transfer the cheesecake to a serving plate and decorate it with the crumbled cookies set aside earlier 18. Add the chopped hazelnuts 19 and some grated dark chocolate 20.
Keep the cheesecake refrigerated until serving 21.