No Bake Peanut Butter Chocolate Cheesecake
If you’re a fan of Reese's peanut butter cups, then you should really try this peanut butter and chocolate no bake cheesecake. The combination of nutty peanut butter with decadent chocolate and that slight touch of saltiness is just wonderful.
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Chocolate Strawberry Cheesecake. No Bake. No Egg
Chocolate strawberry cheesecake recipe (16cm round pan/6in)
1 cup = 240ml
100g chocolate chip cookies (3.5 oz)
35g unsalted melted butter (2.5 tbsp)
200g strawberries (7 oz)
35g sugar (3 tbsp)
a pinch of salt
2 tsp lemon juice (10ml)
200g cream cheese (7 oz)
30g sugar (2.5 tbsp)
1 tsp vanilla extract
100g sugar free Greek yogurt (3.5 oz or 5.5 tbsp)
250ml heavy cream (1 cup + 1 tbsp)
20g sugar (2 tbsp)
6g gelatine leaves, bloomed in cold water for 15 minutes (or 2 tsp powdered gelatine)
2 tbsp water to melt gelatine
Chocolate ganache: 35g dark chocolate (3.5 tbsp chococlate chip); 35g heavy cream (2.5 tbsp)
fresh strawberries
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Chocolate Finger Cheesecake Recipe tutorial #Shorts
How to make a No Bake Chocolate Finger Cheesecake!
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Check out this Chocolate Finger Cheesecake! Grab some Cadbury's Chocolate Fingers and make this simple tasty no bake cheesecake!
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No-Bake Chocolate Cheesecake Recipe (Without Gelatin)
New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.
Printable Version:
More No-Bake Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
No Bake Mango Cheesecake:
No-Bake Peanut Butter Cheesecake:
No-bake Strawberry Cheesecake:
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Ingredients:
For the crust:
200g (7oz) Oreo cookies
1/4 cup (60g) butter, melted
For the filling:
2 cups (450g) Full fat Cream cheese, room temperature
9oz (250g) Dark chocolate
1 cup (240ml) Heavy cream
2/3 cup (83g) Powdered sugar
1 teaspoon Vanilla extract
For the ganache:
140g (5oz) milk chocolate
1/2 cup (120ml) Heavy cream
Directions:
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.
Anna's Triple Chocolate Cheesecake Recipe UNCUT!
Anna Olson shows you her incredible Triple Chocolate Cheesecake recipe from start to finish. Watch along and bake with Anna!
Special thanks to Rolling Meadow for sponsoring this video!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 25 minutes, plus chilling
Cook Time: 75 minutes
Ingredients
Crust
1½ cups (210 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Cheesecake
12 oz (360 g) semisweet couverture/baking chocolate, chopped
24 oz (750 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar (divided)
½ cup (100 g) packed light brown sugar
3 Tbsp (22 g) cocoa powder
½ tsp fine salt
¾ cup (175 mL) full-fat sour cream
1 tsp vanilla extract
4 large eggs, room temperature
2 large egg yolks, room temperature
Ganache Topping
¾ cup (175 mL) whipping cream
3 Tbsp (45 g) unsalted butter
6 oz (180 g) semisweet couverture/baking chocolate, chopped
Directions
1. Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside of the pan in foil.
2. For the crust, stir the chocolate cookie crumbs and melted butter together until evenly blended. Press into the bottom of the prepared pan. Bake for 10 minutes to set it (there will be no visible change once baked), then cool while preparing the filling.
3. For the cheesecake, melt the chocolate by placing it in a metal bowl set over a pot filled with 1 inch (2.5 cm) of barely simmering water, stirring gently with a spatula until smooth. Set aside while preparing the cheesecake batter.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, scraping down the bowl once or twice. Add half of the granulated sugar, then beat at medium-high and scrape down the bowl again. Add the remaining granulated sugar and the brown sugar and beat again, once again scraping down the bowl. Beat in the cocoa powder and salt at low speed, then beat in the sour cream and vanilla, again scraping the bowl to ensure the batter is smooth (it will be quite fluid now).
5. Add the eggs and egg yolks one at a time, while mixing at medium-low speed, until fully combined. Pour in the melted chocolate (still warm is OK) and beat at medium-low until smooth.
6. Place the springform pan in a large roasting pan and pour the batter into the pan. Fill the roasting pan with boiling water so that the water comes to at least halfway up the sides of the pan (this is easiest done at the oven). Bake the cheesecake for about 65 minutes until it loses its surface shine and jiggles in the centre.
7. Transfer the pan from the water bath to a cooling rack. After letting the cake cool for 10 minutes, run a palette knife around the inside edge of the springform pan (this helps prevent cracks from developing while the cake cools). Let the cheesecake cool completely (cooling can take up to 2 hours) before chilling, uncovered, overnight.
8. Release the sides of the springform pan and transfer the chilled cheesecake to a platter or cake stand.
9. For the ganache, heat the cream and butter in a saucepan over medium-high heat until it just begins to bubble. Pour this mixture over the chopped chocolate, let it sit for a minute and then gently stir with a spatula until the chocolate has melted and the ganache is smooth.
10. Pour the ganache over the centre of the cheesecake. Using an offset spatula, quickly but gently spread the ganache to the edges of the cake, coaxing it just over the top edge to drip down the sides a little (the chilled cheesecake will set the ganache relatively quickly). Chill the cheesecake, uncovered, until ready to serve. Once cut, cover the cut surface directly with parchment or plastic wrap and it will keep in the fridge for up to 4 days.
Notes
You know you have a serious chocolate-lover’s dessert when it calls for over a pound of chocolate!
The smooth, satiny ganache top to this cheesecake leaves you open to decorate it as you wish. Write a greeting in melted white chocolate, add a few berries or edible flowers, or even add more chocolate by using a vegetable peeler to grate curls from a block of chocolate.
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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Chocolate Cheesecake Recipe
This chocolate cheesecake is made with whole Oreo cookie crust, chocolate cheese cream filling, topped with an amazing spiral of chocolate frosting and decorated with chocolate curls. Any chocolate lover will love this for sure.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Cream Cheese Filling
1 pound (500g) cream cheese, room temperature
1/2 cup (120g) sour cream, room temperature
4 oz (120g) semisweet chocolate, melted
3 eggs, room temperature
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
1/4 tsp (1g) salt
Garnish
4 oz (120g) semisweet chocolate, cut in small pieces
1/3 cup (80g) whipping cream, hot
1/2 cup (120g) whipping cream, chilled
Chocolate curls, optional
1. Preheat oven to 350F (180C).
2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon.
4. Bake for 10 minutes. Set aside to cool completely.
5. Prepare the chocolate cream cheese filling.
6. In a large bowl mix the cream cheese until smooth. Add sugar, cocoa and salt and mix until combined.
7. Add eggs one at a time until each egg is incorporated. Add sour cream and melted chocolate. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
8. Pour the chocolate cream cheese mixture over the prepared crust.
9. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
10. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
11. Place chocolate in a heatproof bowl and pour hot cream over it. Let sit for 1 minute then stir until chocolate is completely melted.
12. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.
13. Place the frosting into a piping bag fitted with a 9 mm plain tip.
14. Pipe the frosting in a spiral over the cheesecake and refrigerate for another 30 minutes to set,
15. Decorate with chocolate curls or as desired and serve.
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