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Chocolate Cheesecake (No Bake)

Rich and creamy, this Chocolate No-Bake Cheesecake is the perfect dessert on weekdays or holidays! Simple and delicious.



There are some desserts that always taste very good in my house ... Krispie rice and cheesecake!
When it comes to cheesecake, I'm not a stranger to creating this amazing treat! I have a little of everything on the blog here ... including delicious Chocolate Cheesecake.

However, sometimes I want to NOT use my oven. And even though this No-Bake Cheesecake is amazing, a chocolate version must be made!

Why this Chocolate cheesecake recipe is the best:

  • No oven needed
  • Soft chocolate flavor
  • Easy preparation!
  • Can be filled with all your favorite sweets

You will love the taste of chocolate in today's cheesecake. The combination of melted chocolate with cocoa powder gives chocolate rich and smooth taste and texture!

How to Make Chocolate Cheesecake Without Grilling
Unlike traditional cheesecake without roasting, this recipe does not use JELL-O or sweetened condensed milk. I cheat and use Cool Whip as a field/

STEP 1. Make a crust.
In the food processor, add Oreo biscuits until crumbs. This is a thick layer of skin, so keeping the cream content helps to bind up the crumbs and create the perfect texture.
Add melted butter to the crumbs and press on a 9-inch springform pan. Be sure to squeeze some of the crumbs to the sides of the pan.
Freeze the crust until the filling is ready.

STEP 2. Filling Cheesecake.
Melt the chunks of semi-sweet chocolate in a microwave-safe bowl for 1 minute. Mix until even (if necessary, heat 15-30 additional seconds). Put aside.
In a mixing bowl, shake the soft cream cheese with sugar, vanilla extract, and cocoa powder until it is completely mixed (rub the sides of the bowl as needed).
Add melted chocolate and stir until smooth. Fold in a Cool Whip.
Pour the contents of the cheesecake into the cake crust that has been prepared.
Chill the cheesecake for 4 hours, or overnight.

STEP 3. For toppings.
Either make homemade whipped cream or use Cool Whip to spin it over the cheesecake. You can place it on top of the cheesecake before cooling it, or just before serving.
For topping whipped cream, whisk the heavy cold whipped cream with high sugar at high speed to form a stiff peak (about 3 minutes).
Pipe over the cheesecake or spread it evenly and sprinkle with chocolate chips.

STEP 4. Serve.
Before removing the springform pan, slide the butter knife around the edge of the pan first. Slide the pan and slice and serve. ENJOY.

What should be put on top of the cheesecake

  • Whipped cream
  • Fresh berries
  • caramel sauce
  • Chocolate chip
  • Crushed Candy Canes


How to save Chocolate No-Bake Cheesecake
I like this cheesecake can be made first. It makes it perfect for holidays and parties
Store this cheesecake in the refrigerator for up to 5 days.
You can also freeze this cheesecake. After chilling for 4 hours, wrap in plastic wrap, then in foil for up to 60 days. Melt in the refrigerator overnight before serving.

Tips for the Perfect Chocolate Cake
Replace Oreo with another cookie you want. Nutter Butters, Grasshoppers, and Graham Crackers are all delicious choices.
Make sure your cream cheese has softened. This helps cream cheese blend with sugar and chocolate.
Plan ahead to cool the cheesecake for at least 4 hours.
You can also make this cheesecake in a 9-inch square pan.

INGREDIENTS
For the edges

  • 30 Oreo Cookies (about 2 3/4 cups)
  • 5 tablespoons of unsalted butter, thaw

To fill

  • 1 cup of semi-sweet chocolate chips
  • 24-ounce cream cheese (3 packages), soft
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 8 ounces of Cool Whip, thawed

For toppings

  • 1 cup of heavy whipped cream
  • 3 tablespoons of refined sugar
  • 2 Tbsp semi-sweet chocolate chips


INSTRUCTIONS
STEP 1. Make a crust.

  1. In the food processor, add Oreo biscuits until crumbs.
  2. Add melted butter to the crumbs and press on a 9-inch springform pan. Be sure to squeeze some of the crumbs to the sides of the pan.
  3. Freeze the crust until the filling is ready.

STEP 2. Filling Cheesecake.

  1. Melt the chunks of semi-sweet chocolate in a microwave-safe bowl for 1 minute. Mix until even (if necessary, heat 15-30 additional seconds). Put aside.
  2. In a mixing bowl, shake the soft cream cheese with sugar, vanilla extract, and cocoa powder until it is completely mixed (rub the sides of the bowl as needed).
  3. Add melted chocolate and stir until smooth. Fold in a Cool Whip.
  4. Pour the contents of the cheesecake into the cake crust that has been prepared.
  5. Chill the cheesecake for 4 hours, or overnight.

STEP 3. Topping.

  1. For a whipped cream topping, whisk the cold heavy whipped cream with refined sugar at high speed until it forms rigid (about 3 minutes).
  2. Pipe over the cheesecake or spread it evenly and sprinkle with chocolate chips.

STEP 4. Serve.

  1. Before removing the springform pan, slide the butter knife around the edge of the pan first.
  2. Slide the pan and slice and serve. ENJOY.
This recipe is inspired by sugary sweets

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