No Bake Chocolate Cheesecake
This decadent no bake chocolate cheesecake is full of all the good stuff, buttery chocolate base and creamy chocolate filling topped with a crunchy cookie crumb.
Servings: 12 slices
Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
Electric hand beaters or stand mixer
Stick/immersion blender with chopping bowl attachment or food processor
- 2 & ⅓ cups (250gms) chocolate flavored cookies
- 1 stick/ ½ cup (115gms) unsalted butter
- 1 block (180gms) milk chocolate
- 1 cup (250mls) thickened cream
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ tablespoon fresh lemon juice
Cheesecake topping (optional)
- 3 chocolate flavored cookies, crushed
Line the base and sides of a springform tin with baking paper.
Break up the cookies and blitz briefly in a food processor into crumbs.
Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
Pour into lined spring form tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
Chill in fridge for at least one hour and up to overnight.
Chop the chocolate for the cheesecake filling into small pieces. Put in a microwave proof bowl, preferable glass or ceramic and melt in the microwave in thirty second to one minute bursts until melted. Stir and allow to cool but not set.
Whip the cream untill soft peaks form.
In a seperate bowl add the lemon juice to the room temperature cream cheese and beat until combined. Add the cooled melted chocolate to the cream cheese mix and beat in.
Fold the whipped cream into the cream cheese mix until well mixed in.
Tip the cheesecake filling onto the prepared base, taking care to press down the filling into the edges as you go to smooth down any bubbles. Chill in the fridge for at least six to eight hours, preferably overnight.
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
I have kept this a gelatine-free cheesecake to keep things vegetarian-friendly. The milk chocolate should be enough to set the cheesecake, however on particularly hot and humid days the center can wilt a bit when sliced. If is a hot and humid day I recommend taking it out of the fridge and slicing and serving straight away to prevent slumping! Either way it will still taste delicious!