No Bake Chocolate Cheesecake Food

BEST EVER NO BAKE CHOCOLATE CHEESECAKE

Steps:

• Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
• Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
• Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
• Add the melted semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
• Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
• Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula.
• Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.
• Slice and serve with whipped cream, chocolate shavings, and fresh berries, if desired.

NO-BAKE CHOCOLATE CHEESECAKE RECIPE

Steps:

• Line a 9" (23cm) springform pan with parchment paper and set aside.
• Crust: In a large bowl, stir together Oreo crumbs, melted butter, and cocoa until well combined and evenly moist. Transfer to the prepared pan and use the bottom of a flat-bottomed cup to press the crumbs into the bottom and halfway up the sides of the pan. Freeze until the filling is prepared.
• Filling: In a large mixing bowl, using an electric mixer fitted with the whisk or paddle attachment, beat cream cheese until creamy, about 1 minute. Add sugar and cocoa and mix until smooth, about 1 minute. Mix in the vanilla and melted chocolate just to combine. Add heavy whipping cream and mix until soft peaks form, about 1-2 minutes.
• Spoon filling into the crust and spread evenly. Chill in the fridge for 4 hours or until firm. Store in an airtight container in the refrigerator for up to 2 days.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Cover and chill until firm, about 2 to 4 hours.
• Slice, serve, and enjoy!

EASIEST NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese, chocolate and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP.
• Spoon into crust. Refrigerate 3 hours or until firm.

THE BEST NO-BAKE CHEESECAKE

Steps:

• For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
• For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
• Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
• Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
• Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

NO-BAKE TRIPLE CHOCOLATE CHEESECAKE

Steps:

• For the crust: Prepare a 9-inch springform pan by turning the base of the pan over so that the lip of the base is on the underside. Lock pan in place. Spray the pan with cooking spray and place a round of parchment in the bottom.
• Stir the cookie crumbs, sugar, cocoa and salt together in a medium bowl. Stir in the melted butter until the crumbs are evenly moistened. Pour the crumbs into the prepared pan. Start by pressing the crumbs all the way up the sides of the pan so that they are just under a 1/4 inch thick. Spread the remaining crumbs evenly across the bottom of the pan. Use a flat-bottom glass or measuring cup to compact the bottom and sides of the crust. Refrigerate the crust while you prepare the filling.
• For the filling: Melt the chocolate in a double boiler set over (not in) simmering water. Set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, about 1 minute. Stop and scrape the bowl and paddle. Add the sugar, cocoa and salt and combine on low speed. Raise the speed to medium-high and beat for 30 seconds. Scrape the sides of the bowl.
• Add the heavy cream and vanilla and mix on low speed until combined. Raise the speed to medium-high and beat for 30 seconds. Add the cooled chocolate and mix on low until combined. Scrape the bowl. Turn the mixer to high speed and beat for 30 seconds.
• Scrape the filling into the chilled crust and spread it towards the edge of the pan. Use an offset
• spatula to spread the filling up against the edge of the crumb crust and smooth the top. Set
• aside while preparing the ganache.
• For the ganache: Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and heat over medium heat until just simmering. Pour the hot cream over the chocolate and cover the bowl; let sit for 1 minute. Uncover and whisk gently until smooth. Pour the ganache over the top of the cheesecake and gently tip the pan to so the ganache to spreads to the edge of the crust. Refrigerate for at least 8 hours or preferably overnight; to avoid ruining the surface of the ganache, do not cover the cheesecake until the ganache has set, and then do so carefully.
• To unmold the cheesecake, gently run a butter knife between the edge of the ganache and the pan. Unlatch the pan, remove the ring and gently slide and offset spatula between the cheesecake and the pan bottom. Remove the parchment and place the cheesecake on a serving plate. Arrange the strawberry halves in a ring around the top of the cheesecake if using. For neat slices, cut the cheesecake with a sharp knife dipped in warm water and dried.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• In a large saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook and stir over medium heat for 5 minutes or until candy is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes. , Meanwhile, in a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add chocolate mixture and cream. Beat on high speed for 4 minutes. Pour into prepared crust. Cover and refrigerate for 8 hours or overnight. , Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
• In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
• Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
• Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.

JELL-O NO-BAKE CHOCOLATE CHEESECAKE BARS

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Mix Crust Mix, butter and sugar until blended; press onto bottom of prepared pan.
• Beat milk and Filling Mix with mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spread crust with half the filling. Blend remaining filling with half the chocolate; spread over layer in pan. Drizzle with remaining chocolate.
• Refrigerate 1 hour or until firm.

NO-BAKE DECADENT CHOCOLATE CHEESECAKE

Steps:

• Make sure all ingredients are at room temperature before you start.
• Melt the butter over a low heat.
• Crush the ginger nut biscuits while the butter is melting.
• Stir crushed biscuits into the melted butter.
• Pour mixture into a 9-inch springform tin and press down evenly to form base for cheesecake.
• Place in fridge to chill.
• Melt chocolate gently in bowl suspended over simmering water (water shouldn't touch the bowl).
• Whip double cream til it forms peaks.
• In another bowl mix half the mascarpone and half the yogurt.
• Pour half the melted chocolate into the whipped cream and mix immediately (it is important that the whipped cream is not chilled at this point or the chocolate will set too quickly. If this does happen (end up with a speckled brown and white mix instead of a smooth, homogenous brown mix) pop into the microwave for 20 seconds the).
• Pour the rest of the melted chocolate into the mascarpone/yogurt mix and mix immediately (same points as above apply about chocolate setting too quickly).
• Spread the chocolately mascarpone/yogurt mix over the biscuit base.
• Spread the chocolately double cream over the mascarpone/yogurt mix.
• Mix the remainder of the yogurt and mascarpone together and spread over the top of the double cream (it will probably mix together and become a bit chocolately but that's fine).
• Chill overnight.
• Decorate with grated chocolate if you wish.

HERSHEY'S NO BAKE CHOCOLATE CHEESECAKE

Steps:

• Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
• Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.
• Refrigerate until firm. Garnish as desired. Cover; refrigerate leftover cheesecake.