Easy No Bake Triple Chocolate Cheesecake Recipes

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NO-BAKE TRIPLE CHOCOLATE CHEESECAKE



No-Bake Triple Chocolate Cheesecake image

Cheesecake is a favorite in my family so I'm always looking for new spins on the classic. As a chocolate lover I couldn't resist creating a totally chocolate cheesecake, and it doesn't even require you to turn on the oven. The texture is dense and luscious, so you'll never suspect that this cheesecake is a no-bake version.

Provided by Dan Langan

Categories     dessert

Time 8h35m

Yield 12 servings

Number Of Ingredients 16

Cooking spray
30 chocolate sandwich cookies, crushed into fine crumbs (about 3 cups)
2 tablespoons confectioners' sugar
1 tablespoon cocoa powder
Pinch salt
5 tablespoons unsalted butter, melted
Three 8-ounce packages cream cheese, at room temperature
1 1/3 cups confectioners' sugar (5 1/2 ounces)
2 tablespoons cocoa powder
Pinch salt
1/2 cup plus 2 tablespoons heavy cream
2 teaspoons pure vanilla extract
8 ounces chopped semisweet chocolate, melted and cooled
3 ounces semisweet baking chocolate, chopped
2/3 cup heavy cream
6 strawberries, for garnish, optional

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.

EASY NO BAKE TRIPLE CHOCOLATE CHEESECAKE



Easy No Bake Triple Chocolate Cheesecake image

The best cheesecake you'll ever taste, and it is relatively easy to make. Your friends will love you (although your thighs may not!)

Provided by Karen in Aus

Categories     Cheesecake

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 10

200 g plain chocolate biscuits (I use Arnott's Scalliwags or Choc Ripple)
80 g butter
1/3 cup tap water
5 teaspoons gelatin
500 g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150 g white chocolate (I use Plaistowe brand)
150 g dark chocolate (I use Plaistowe brand)
250 ml thickened cream (suitable for whipping)

Steps:

  • Grease a 24cm (base) springform pan.
  • Process biscuits in a food processor to fine crumbs, transfer to a bowl.
  • Melt butter and add to biscuit crumbs, stir until well combined.
  • Use your fingertips to press crumbs into base of prepared pan. Refrigerate for 20 minutes.
  • Using an electric mixer, beat cream cheese, icing sugar and milk until smooth.
  • Boil water and place into a heatproof bowl/jug. Sprinkle gelatine over boiling water and stir vigorously.
  • While electric mixer is still mixing, pour gelatine mixture into cream cheese mixture and continue to have mixing for another minute. Set aside.
  • Pour thickened cream into a separate mixing bowl, and whip.
  • Melt dark chocolate and add half of cream cheese mixture to melted chocolate.
  • Fold half of the whipped cream into dark chocolate mixture.
  • Pour dark chocolate mixture over biscuit base and freeze for 10 minutes.
  • Melt white chocolate and add remainder of cream cheese mixture to melted chocolate.
  • Fold the remainder of the whipped cream into the white chocolate mixture.
  • Pour white chocolate mixture over dark. Cover. Refrigerate overnight.
  • Optional 1 - grate extra chocolate and sprinkle over top
  • Optional 2 - serve with berry coulis (2/3 cup sugar, 1 cup water, 3 ½ cups berries (Sara Lee frozen mixed berries); Boil water, add sugar to dissolve, Add berries, bring to boil, simmer for 15 minutes.

Nutrition Facts : Calories 595.7, Fat 49, SaturatedFat 29.7, Cholesterol 104.6, Sodium 344.6, Carbohydrate 37.2, Fiber 3.6, Sugar 21, Protein 10.2

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