No bake chocolate cheesecake without gelatin
No bake chocolate cheesecake without gelatin

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, no bake chocolate cheesecake without gelatin. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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No-Bake Chocolate Cheesecake Recipe (without gelatin). Learn how to make this creamy and delicious dessert with an Oreo crust and a rich chocolate filling. Topped with milk chocolate ganache and cocoa whipped cream.

To begin with this recipe, we must prepare a few components. You can have no bake chocolate cheesecake without gelatin using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make No bake chocolate cheesecake without gelatin:
  1. Make ready For the Crust
  2. Get 200 Gm Borborn Biscuit
  3. Get 60 Gm Melted Butter
  4. Make ready For the Filling
  5. Take 450 Gm Cream Cheese room temperature (see recipe)
  6. Take 250 Gm Dark Chocolate
  7. Take 240 ML Heavy Cream
  8. Take 83 Gm Powder Sugar
  9. Get 1 Tsp Vanilla Essence
  10. Prepare For the Ganache
  11. Prepare 140 Gm Milk Chocolate
  12. Take 120 ML Heavy Cream

Tips for the best no bake cheesecake: Use full fat cream cheese. Low fat cream cheese has a high water content and liquifies much more easily at room temperature than regular full fat cream cheese does. Using full fat cream cheese will help your no bake cheesecake stay firm and help it slice cleanly for serving. This easy no-bake cheesecake is creamy and velvety-smooth.

Instructions to make No bake chocolate cheesecake without gelatin:
  1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
  2. Chop the chocolate, melt in the microwave in 30-second pulses or over a double boiler.
  3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
  4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
  5. Pour the filling into the pan. Place in the freezer while making the topping.
  6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
  7. Refrigerate for at least 6 hours.

It's delightfully light and tangy with a buttery graham cracker crust. It sets up nice and firm and is made without gelatin or sweetened condensed milk. Stir well with a spatula between each blast. When it's two thirds melted, stir the rest of the way until it's completely melted and smooth. This Easy No-Bake Chocolate Cheesecake is made with melted chocolate, requires few simple ingredients and is made without Cool Whip or gelatin.

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