Creamy No Bake Chocolate (Printer-Friendly Version)
Velvety chocolate filling on a buttery cookie crust, chilled to perfection without oven baking.
# Required Ingredients:
→ Crust
01 -
120 grams chocolate cookie crumbs
02 -
60 grams unsalted butter, melted
→ Filling
03 -
450 grams cream cheese, softened
04 -
100 grams powdered sugar
05 -
120 grams semi-sweet chocolate, melted and cooled
06 -
240 milliliters heavy cream
07 -
5 milliliters vanilla extract
# Step-by-Step Instructions:
01 -
Combine chocolate cookie crumbs with melted butter. Press firmly into the bottom of a 23 cm springform pan to form an even crust. Chill while preparing the filling.
02 -
Beat softened cream cheese with powdered sugar until smooth. Incorporate melted chocolate and vanilla extract until fully combined.
03 -
Whip heavy cream until stiff peaks form. Gently fold whipped cream into the chocolate cream cheese mixture in batches, preserving the airy texture.
04 -
Spread filling evenly over chilled crust. Smooth the surface using an offset spatula. Cover and refrigerate for a minimum of 6 hours or overnight until set.
05 -
Detach cheesecake from the pan carefully. Garnish with whipped cream, chocolate shavings, or fresh berries. Slice with a sharp knife cleaned between cuts and serve chilled.
# Handy Cooking Tips:
01 -
For clean slices, wipe the knife between each cut. This cheesecake can be prepared a day in advance and is best chilled overnight.