NO-BAKE CHOCOLATE CHEESECAKE RECIPE
This no-bake chocolate cheesecake is rich, chocolaty, and so creamy. It's the real deal for every chocoholic. This delicious no-bake chocolate dessert is easy to make with just a few ingredients and requires little prep time.
Provided by Sabine Venier
Categories Dessert
Time 4h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 564 kcal, Carbohydrate 51 g, Protein 6 g, Fat 39 g, SaturatedFat 22 g, TransFat 0.3 g, Cholesterol 76 mg, Sodium 237 mg, Fiber 3 g, Sugar 39 g, UnsaturatedFat 13 g, ServingSize 1 serving
BEST EVER NO BAKE CHOCOLATE CHEESECAKE
This Best Ever No Bake Chocolate Cheesecake is the perfect easy-to-make cheesecake dessert that's creamy and delicious and packed with real chocolate!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 6h20m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving, Calories 681 kcal, Carbohydrate 46 g, Protein 8 g, Fat 52 g, SaturatedFat 29 g, Cholesterol 112 mg, Sodium 420 mg, Fiber 3 g, Sugar 31 g
CHOCOLATE CHEESECAKE (UNBAKED)
Make and share this Chocolate Cheesecake (Unbaked) recipe from Food.com.
Provided by Lizzie in NZ
Categories Cheesecake
Time 40m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Base: Crush biscuits in food processor and add the cinnamon and cocoa, pulsing briefly. Now add the melted butter and pulse to blend.
- Press into a round 9 1/2 inch springform tin and put in refrigerator while making the filling.
- Filling: Dissolve gelatine in boiling water and set aside.
- Beat cream cheese and sugar till smooth and glossy.
- Add Kahlua and lemon juice, beating briefly.
- Then gently fold in whipped cream by hand also adding the slightly cooled, dissolved gelatine mixture.
- Lastly add in the melted chocolate, whisking quite quickly to blend with the other ingredients.
- Pour onto base and leave to set in refrigerator for at least 2 hours.
- Decorate with shaved chocolate. Red glacé cherries also make a lovely addition to the presentation.
THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
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 CHOCOLATE CHEESECAKE
Steps:
- Cover and chill until firm, about 2 to 4 hours.
- Slice, serve, and enjoy!
Nutrition Facts : Calories 370 kcal, Carbohydrate 29 g, Cholesterol 41 mg, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, Sodium 192 mg, Fat 27 g, ServingSize 8 servings, UnsaturatedFat 9 g
UNBAKED COFFEE CREAM CHEESECAKE
A nice light creamy coffee flavoured cheesecake. A change from the usual chocolate or lemon. I usually use Arnotts 'Nice' biscuits. Cook time does not include any chilling time. NOTE: Biscuits in New Zealand are Cookies in the USA.
Provided by Jen T
Categories Cheesecake
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Crust:.
- Crush biscuits and add melted butter.
- Mix then press into a 20cm springform pan and refrigerate.
- Filling:.
- Add beaten egg yolks to sugar salt and gelatine in a pot.
- Mix in the milk and blend well.
- Place over a low heat and stir until the gelatine is dissolved.
- Remove from heat and stir in instant coffee and cool.
- Beat cream cheese until smooth.
- Stir into the gelatine mixture with the vanilla.
- Place in fridge and stir occasionally until creamy and smooth and cooled.
- Beat egg whites to soft peaks, add second measure of sugar and beat until stiff.
- Fold into the cooled gelatine mixture.
- Fold in the 1/2 cup of cream that has been softly whipped and mix till smooth.
- Pour onto crust and refrigerate 4-8hrs or overnight.
- Before serving decorate with rosettes of whipped cream and sprinkle with grated chocolate.
Nutrition Facts : Calories 616.4, Fat 45.3, SaturatedFat 28.9, Cholesterol 181, Sodium 410, Carbohydrate 45.2, Fiber 0.4, Sugar 40.7, Protein 9.9
UNBAKED CHERRY CHEESECAKE
I got this recipe from my mother. I have been making it myself for the last 18 years and my family just adores it. It is a christmas tradition in our house!
Provided by mumoffour
Categories Cheesecake
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Blend creamcheese and icing sugar well.
- In a separate bowl, combine whipcream and vanilla till soft peaks.
- Add whipcream mixture to creamcheese mixture and beat well.
- Set aside and prepare crust.
- Combine graham crumbs and sugar.
- Add melted butter.
- Press into the bottom of a 9 or 10 inch springform pan, or into a 10 inch pie plate going up the sides a bit.
- Pour filling into crust.
- Add your topping and chill for about 1 hour.
UNBAKED CHOCOLATE OATMEAL COOKIES
Sweet & chewy cookies that are not baked.
Provided by Debbie
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes.
- Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients.
- Drop on waxed paper and allow to cool before serving.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 29.3 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 20.2 g
PHILADELPHIA-CHOCOLATE COOKIE NO-BAKE CHEESECAKE
Embrace easy with this six-ingredient PHILADELPHIA-Chocolate Cookie No-Bake Cheesecake. Cookies are littered throughout the PHILADELPHIA-Chocolate Cookie No-Bake Cheesecake.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spoon over crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
CHOCOLATE CHEESECAKE
Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Provided by Member recipe by lightwood
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
- To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
- Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
SIMPLE BASIC UNBAKED CHEESECAKE WITH VARIATIONS.
I found this is in a NZ magazine that had chef Genevieve McGough as a guest food writer. She says that cheesecake is believed to have originated in ancient Greece. The first recorded mention is that it was served to athletes during the first Olympic Games in 776BC !!! The two main techniques used these days are baked or gelatine based. This one is even easier as it does not use gelatine, does not require baking and only three ingredients are needed for the filling. I haven't made all the variations but I am sure they will be delicious. I have included 2 variations here and will post another separately. For the biscuit bases Digestive or plain sweet biscuits eg Nice or Super Wine biscuits seem to be most commonly used. However, try to match your base with filling eg,chocolate chip biscuits with chocolate filling. Chocolate covered biscuits as long as they don't have a chewy filling make a softer textured base that is easy to slice but as the packets weigh less, more than one is needed. NOTE:Cooking time is chill time.
Provided by Jen T
Categories Cheesecake
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- BASE:.
- In a food processor or blender combine the biscuits and melted butter until fine crumbs.
- Press the crumbs evenly and firmly into a 23cm (9") round springform tin or one with a removable base.
- Smooth with a spoon and place in fridge.
- FILLING:.
- Beat the cream cheese for a few mins on low speed with an electric beater until soft and lump free.
- Slowly add the sugar while continuing to beat on low.
- Once the sugar is incorporated slowly pour in the cream while still beating on low.
- On a higher speed whip the cream cheese & cream mixture til it holds its shape completely when the beater passes through the mix and it looks a little grainy.
- Spoon into the chilled base and smooth with a spatula.
- Chill for at least 4hours or overnight.
- Remove from tin and place on serving dish.
- Cut into portions using a hot dry knife. Between each slice, clean & reheat knife by dipping into hot water & drying. This makes neater portions.
- VARIATION #1.
- RIPPLED JELLY CHEESECAKE:.
- Make a basic cheesecake and place in fridge while you prepare jelly.
- Place 250mls water, 90g raspberries or other berries and 3Tblsp sugar into a pot and simmer for 2mins.
- When cooled a little, puree in a blender until smooth and return to clean pot on the stove and over a low heat stir in 1tsp gelatine until dissolved.
- Pass the mixture through a fine sieve into a metal bowl and chill until it reaches a thick soup like consistency.
- Pour this over the chilled cheesecake and use a fork to fold in the jelly by working in circles.
- When the jelly is partially worked in, tap the tin on the bench until the surface flattens, then place in fridge for at least 4hrs to set.
- VARIATION #2:.
- CHOCOLATE CHIP CHEESECAKE.
- Make basic cheesecake using either plain or chocolate biscuits for base.
- Melt 120g dark chocolate, then squiggle onto the surface of made cheesecake before chilling.
- Using a fork, quickly work circles of chocolate through the cheesecake. The chocolate will set while you are doing this.
- Tap the tin on the bench to settle & flatten the surface then chill for 4hrs or overnight.
- For a real treat you can use both the jelly and chocolate in the one cheesecake to make it a "Rippled Jelly & Chocolate Chip Cheesecake :).
CREAMY NO-BAKE CHOCOLATE PUDDING CHEESECAKE
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min.
- Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
- Refrigerate 4 hours.
- Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.
- Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.
Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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