If you’re craving a delicious, creamy dessert but don’t want to spend hours in the kitchen, this no-bake chocolate cheesecake is the perfect solution! With just a few simple ingredients and minimal effort, you’ll have a rich, indulgent cake that’s sure to impress. Whether for a quick family treat or a last-minute gathering, this dessert is a must-try!
Ingredients
For the Base:
- 200 g crushed biscuits (such as digestive or graham crackers)
- 1 tbsp unsweetened cocoa powder
- 100 g melted butter
For the Cream Layer:
- 600 g cream cheese or mascarpone
- 100 g sugar
- 100 g melted dark chocolate
For Decoration:
- Grated dark chocolate
Step-by-Step Preparation
1. Prepare the Biscuit Base
In a mixing bowl, combine the crushed biscuits with cocoa powder and melted butter. Stir well until the mixture resembles wet sand.
2. Form the Base
Transfer the biscuit mixture into a 20 cm springform pan and press it down firmly with the back of a spoon to create an even layer. Place the pan in the refrigerator for about 10 minutes to set.
3. Make the Chocolate Cream
In another bowl, beat the cream cheese (or mascarpone) and sugar together until smooth and creamy.
4. Add the Chocolate
Gently fold in the melted dark chocolate and mix until fully incorporated, ensuring a rich and velvety consistency.
5. Assemble the Cake
Pour the chocolate cream mixture over the chilled biscuit base. Smooth the top with a spatula for a clean, even finish.
6. Chill and Serve
Refrigerate the cake for at least 3 hours, or until firm. Once set, sprinkle grated dark chocolate on top for extra indulgence.
7. Enjoy!
Slice and serve your no-bake chocolate cheesecake chilled. Each bite is a perfect blend of crunchy, creamy, and chocolatey goodness!
Tips and Variations
- Use Different Biscuits: Try Oreos for a richer base or digestive biscuits for a lighter taste.
- Add a Flavor Twist: Mix in a teaspoon of vanilla extract or a pinch of sea salt to enhance the chocolate flavor.
- Make it Lighter: Substitute half of the cream cheese with Greek yogurt for a tangy twist.
- Extra Crunch: Fold in chopped nuts like hazelnuts or almonds for a delightful texture.
- Fruit Topping: Serve with fresh berries like strawberries or raspberries for a refreshing contrast.
- Dairy-Free Option: Use dairy-free cream cheese and coconut oil instead of butter for a vegan-friendly version.
How to Store Your No-Bake Cake
- Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 4-5 days.
- Freezing: For longer storage, wrap the cake in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Make Ahead: You can prepare this cake a day in advance to save time.
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes! Milk chocolate will give the cheesecake a sweeter taste. If you prefer a deeper chocolate flavor, stick with dark chocolate.
2. Can I make this recipe without a springform pan?
Absolutely! You can use a regular dish, but lining it with parchment paper will help lift the cake out easily.
3. How can I make the cheesecake firmer?
If you want a firmer texture, add 1 teaspoon of gelatin dissolved in warm water to the cream mixture.
4. Can I add toppings?
Of course! Whipped cream, caramel drizzle, or even crushed nuts make great additions.
5. What’s the best way to cut the cake?
For clean slices, use a sharp knife dipped in hot water and wipe it between cuts.
This no-bake chocolate cheesecake is the perfect dessert when you need something quick, easy, and incredibly delicious. Try it out and enjoy a hassle-free treat that’s sure to impress your family and friends!