No-bake chocolate cheesecake with whipped cream

Ingredients

Chocolate Cheesecake

400 grams (14.1 ounces) 33% cream
200 grams (7.1 ounces) dark chocolate
200 grams (7.1 ounces) milk chocolate
400 grams (14.1 ounces) cream cheese
30 grams (1.1 ounces) cocoa powder
Pinch of salt (if the cream cheese is unsalted)

Syrup

40 grams (1.4 ounces) vanilla sugar
1 tablespoon (0.53 ounces) honey
50 milliliters (1.7 ounces) water
50 milliliters (1.7 ounces) lemon or orange juice

Whipped Cream Frosting

200 grams (7.1 ounces) 33-35% cream
1 teaspoon vanilla
10 grams (0.35 ounces) powdered sugar

For Decorating

Cocoa powder
Fruits or berries

Equipment

Springform Pan
A springform pan is essential for easily removing the cheesecake without damaging its delicate sides. Ensure it's well-built and non-stick for best results.
Blender
A good blender helps achieve a smooth, velvety texture in the chocolate cheese mixture. Make sure it's powerful enough to blend the ingredients thoroughly.
Hand Mixer or Stand Mixer
Whipping cream to the perfect consistency requires a good mixer. A hand mixer is great for versatility, while a stand mixer can make the job easier and quicker.
Cling Film
Cling film is crucial for covering the cake and letting it set properly in the fridge. It keeps the cake fresh and helps it to hold its shape.
Cooling Rack
A cooling rack ensures that your cake cools evenly before decorating. It's a tool many overlook but can make all the difference in your baking process.

Instructions

Step 1

Step 1: Prepare the Sponge Cake Base You can use any kind of sponge cake for this cheesecake with a diameter of 18-20 cm (7-8 inches) and a height of 7 cm (2.7 inches). Cover the cake in cling film and leave it in the fridge overnight. Then, cut out the crumb, leaving the sides and bottom intact. Using a cake ring can help maintain the shape of the cheesecake.

Step 2

Step 2: Make the Syrup In a saucepan, bring the sugar, lemon or orange juice, and water to a boil. Remove from the stove, add honey, stir until combined, and let it cool. Apply the syrup to the inside of the sponge cake. For best results, use a brush to evenly spread the syrup.

Step 3

Step 3: Prepare the Cheese and Chocolate Mixture In a saucepan, heat the cream until just boiling, then add the dark and milk chocolate. Stir until fully melted and smooth. In another bowl, beat the cream cheese until smooth, then gradually add the melted chocolate mixture and combine using a blender. Add the cocoa powder and a pinch of salt if necessary. Pour the chocolate and cheese mixture on top of the sponge cake base, cover with cling film, and leave it in the fridge overnight to set. Ensure the mixture is well blended to avoid lumps in your cheesecake.

Step 4

Step 4: Make the Whipped Cream Frosting In a large bowl, whip the 33-35% cream with the vanilla and powdered sugar until soft peaks form. You can add mascarpone or additional cream cheese if you prefer a more consistent texture, but using only whipped cream will give a light and airy feeling to the dessert. Place the whipped cream on top of the chocolate layer evenly. Chill the bowl and beaters before whipping the cream for best results.

Step 5

Step 5: Decorate and Serve Sprinkle a little cocoa powder on top of the whipped cream and decorate the cheesecake with fruits or berries of your choice. Slice and enjoy! For a cleaner cut, heat your knife under hot water before slicing.

Servings

The beauty of this chocolate cheesecake is its versatility when it comes to serving suggestions! Picture this: a sunny picnic in the park, your blanket spread out, and a slice of this luxurious cheesecake adorning a porcelain plate. Alternatively, elevate your next dinner party by serving this cheesecake as the show-stopping finale. A gentle dusting of cocoa powder, combined with a vibrantly fresh assortment of seasonal fruits, adds that wow factor. To make it even more indulgent, why not pair your slice with a scoop of vanilla ice cream or a drizzle of raspberry coulis? The creamy and chocolatey notes of the cheesecake will perfectly balance the tartness of the coulis, creating a burst of flavors in every bite. And let's not forget the holiday season – this cheesecake makes a fantastic centerpiece on your festive table, guaranteed to impress your guests. Whether you're enjoying it by yourself or sharing it with loved ones, serving this cheesecake is always a joyful experience.

Variations

Are you or someone you love gluten-free or vegan? No worries, you can still enjoy this delicious cheesecake with a few tweaks! For a gluten-free version, use a gluten-free sponge cake as the base. Ensure all your other ingredients, like chocolate and cocoa powder, are certified gluten-free. For a vegan variation, substitute the cream and cream cheese with plant-based alternatives, easily found in health food stores. Opt for dark chocolate that's dairy-free, and use a flaxseed or chia egg as a binder if needed. The whipped cream frosting can be replaced with coconut cream whipped to a fluffy consistency. With these simple changes, everyone can enjoy a slice without worry!

Faq

How can I prevent my cheesecake from cracking?
To avoid cracks, make sure not to overmix your batter and tap the pan gently to release any air bubbles before setting it in the fridge.
Can I make this recipe without a springform pan?
While a springform pan is ideal, you can use a regular cake pan. Just make sure to line it with parchment paper for easier removal.
How can I make the chocolate layer smooth and creamy?
Ensure that the chocolate is fully melted and combined evenly with the cream. Using a blender helps achieve a silky texture.
Can I prepare the cheesecake in advance?
Yes, this cheesecake can be prepared a day or two in advance. Keep it covered with cling film in the fridge to maintain freshness.
What can I use if I don't have a piping bag for the whipped cream?
If you don't have a piping bag, you can use a resealable plastic bag with one corner snipped off to pipe the whipped cream.
How do I know if my whipped cream is over-whipped?
Over-whipped cream will look grainy and may start to separate. Stop mixing as soon as you reach stiff peaks to avoid over-whipping.