No-bake triple chocolate cheesecake

no-bake triple chocolate cheesecake

I tried a lot of new recipes lately especially recipes for cookies. I could have just eaten all of them but I thought it would be better if I turned some of them into a cookie-based crust for a no-bake TRIPLE chocolate cheesecake and it turned out perfect if I say so myself!

Cheesecakes, especially the no-bake varieties, have been really popular lately. Everyone knows the NY cheesecake or the one with the oreo crust but where does this pie come from?

Cheesecake probably came from Greece. Moulds from 2000 BC have been found which are thought to have been used to make cheesecakes. The Romans took it with them further into Europe.

In many old cookbooks you will find recipes for cheesecake. Some books even tell you how to make the ‘cheese’ yourself. The first cheesecakes didn’t necessarily resemble the cheesecakes we make today. Some were made with a finely mashed hard cheese but others used a cheese that looks a lot like ricotta.

The use of the famous cream cheese comes from the 19th century when the American William Laurence accidentally discovered how to make this kind of cream cheese. This is how the Philadelphia brand was created, which is still the most popular brand to make a cheesecake.

I used my leftover digestives for this recipe but you can use any biscuit you want like graham crackers, oreo’s or maybe Biscoff?

How to make this no-bake cheesecake:

Step 1:
Put all your cookies in a ziplock bag and hit them with a rolling pin until they resemble sand or put them in a food processor.

Step 2:
Melt the butter and add it to the cookie crumbles. Mix them together and pour them into your 10-inch springform. Pack in tightly and set the crust in the fridge for about 10 minutes.

Step 3:
Whip the heavy cream into stiff peaks and set aside while we prepare the rest of the filling.

Step 4:
Add your softened cream cheese, I used mascarpone, to a bowl and mix it together with the sugar and vanilla until soft and creamy.

Step 5:
Add the whipped cream and fold it together. Divide the mixture into two bowls and set aside.

Step 6:
Melt your chocolate, let it cool and add it to your cream cheese mixture.

Step 7:
Take the crust out of the fridge and pour the chocolate mixtures into the springform. I like to start with the dark chocolate mixture but it doesn’t really matter. Put the cheesecake back into the fridge while you make the water ganache.

Step 8:

To make the water ganache you put your chocolate into a heatproof bowl and add hot water and let the chocolate sit for a few minutes. When the chocolate starts to melt, keep stirring until you have a smooth glossy ganache. Set aside to cool.

Step 9:
Take your cheesecake out of the fridge and pour your ganache over the top. Put it back into the fridge to set for at least 6 hours. I like to let mine sit in the fridge overnight.

No-bake triple chocolate cheesecake

No-bake triple chocolate cheesecake

Ingredients

the crust

  • 200g (2 cups) digestive bisquits
  • 100g (7 tbsp) butter

The filling

  • 250 ml (1 cup) heavy cream
  • 500g (2 cups) mascarpone
  • 100g (1/2 cup) sugar
  • 110g (4 oz) dark chocolate
  • 110g (4 oz) white chocolate

Water ganache

  • 110g (4 oz) dark chocolate
  • 60 ml (4 tbsp) water

Instructions

    1. Put all your cookies in a ziplock bag and hit them with a rolling pin until they resemble sand or put them in a food processor.
    2. Melt the butter and add it to the cookie crumbles. Mix them together and pour them into your 10-inch springform. Pack in tightly and set the crust in the fridge for about 10 minutes.
    3. Whip the heavy cream into stiff peaks and set aside while we prepare the rest of the filling.
    4. Add your softened cream cheese, I used mascarpone, to a bowl and mix it together with the sugar and vanilla until soft and creamy.
    5. Add the whipped cream and fold it together. Divide the mixture into two bowls and set aside.
    6. Melt your chocolate, let it cool and add it to your cream cheese mixture.
    7. Take the crust out of the fridge and pour the chocolate mixtures into the springform. I like to start with the dark chocolate mixture but it doesn't really matter. Put the cheesecake back into the fridge while you make the water ganache.
    8. To make the water ganache put your chocolate into a heatproof bowl and add hot water. Let the chocolate sit for a few minutes. When the chocolate starts to melt, keep stirring until you have a smooth and glossy ganache. Set aside to cool.
    9. Take the cheesecake out of the fridge and pour your ganache over the top. Place it back into the fridge and let the cheesecake set for at least 6 hours. I like to let mine set in the fridge overnight.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 713 Total Fat: 56g Saturated Fat: 33g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 124mg Sodium: 392mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 2g Sugar: 37g Sugar Alcohols: 0g Protein: 6g

Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag @nutmegandvinegar me in your message.

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