Yummy no-bake chocolate cheesecake

Ingredients

The base

200 grams (7.05 ounces) chocolate cookies
90 milliliters (6 tablespoons) milk

Cheese mass

400 grams (14.1 ounces) cream cheese
300 grams (10.58 ounces) bitter chocolate
50 grams (1.76 ounces) powdered sugar
20 grams (0.71 ounces) gelatin
120 milliliters (1/2 cup) water
200 milliliters (3/4 cup) whipping cream
Cocoa for decorating

Equipment

Detachable Mold
Ensure easy removal of your cheesecake by using a detachable mold, ideally lined with acetate film to prevent sticking and offer smooth sides.
Food Processor
Efficiently grind cookies into fine crumbs for a smooth base. If you don't have one, a rolling pin and resealable bag will do the trick.
Mixing Bowls
Have multiple bowls handy to handle different mixtures separately, ensuring a seamless preparation process.
Electric Mixer
Achieve the perfect texture by using an electric mixer for whipping the cream cheese and cream to ideal consistency.
Spatula
Gently fold ingredients with a spatula to maintain airiness in your cheese mass, crucial for a fluffy cheesecake.

Instructions

Step 1

1. Grind the cookies into fine crumbs and gradually add the milk until the mixture forms a dough-like consistency that doesn’t stick to your hands. Press this mixture into the bottom of a detachable mold. For easier removal, line the bottom and sides of the mold with acetate film. Chill the base in the refrigerator. Chilling helps the base to set properly and makes it easier to handle the next layer.

Step 2

2. Cover the gelatin with water and let it swell. Meanwhile, melt the chocolate in a water bath, stirring constantly. Once melted, remove from the heat and allow to cool for a couple of minutes. Stirring the chocolate continuously ensures it melts evenly without burning.

Step 3

3. Whip the room-temperature cream cheese with powdered sugar for a few minutes. Gradually add the melted chocolate while consistently mixing with a mixer until smooth. In a separate chilled bowl, whip the well-chilled cream to firm peaks and set aside. Use a chilled bowl and beaters for whipping cream to achieve firmer peaks more efficiently.

Step 4

4. Melt the swollen gelatin in a water bath or microwave in 5-7 second bursts. Avoid boiling as it can destroy the gelling properties. If using the microwave, keep a close eye to prevent overheating.

Step 5

5. Pour the melted gelatin into the chocolate-cheese mixture in a thin stream while whipping at medium speed. Finally, gently fold in the whipped cream using a spatula, moving from top to bottom to maintain the airy texture. Folding helps to maintain the lightness of the mixture.

Step 6

6. Pour the mixture over the chilled cookie base and refrigerate the cheesecake for 3-4 hours until set. Decorate with cocoa powder before serving. For a smoother finish, sift the cocoa powder just before serving.

Servings

Elevate your serving game with a sprinkle of creativity! Fresh berries add a pop of color and a tangy note that complements the rich chocolate. If you love indulgence, drizzle some chocolate or caramel sauce over the top just before serving. For a festive vibe, dust cocoa powder in playful patterns using a stencil. Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. To turn this delight into a gourmet experience, serve with a side of raspberry coulis or espresso shots. Whether it's a cozy family dinner or a glamorous party, these serving ideas will make your cheesecake the star of the show!

Variations

To make this cheesecake gluten-free, simply swap the chocolate cookies with gluten-free chocolate cookies, ensuring everyone can enjoy this sweet treat. For a vegan version, replace the cream cheese with a vegan cream cheese alternative and use dairy-free chocolate and coconut milk instead of whipping cream and regular milk. Additionally, opt for agar-agar as a plant-based gelatin substitute. These simple tweaks will ensure your dessert meets all dietary needs without compromising on taste.

Faq

Why does my cookie base turn out soggy?
Ensure the crumbs are well-combined with milk and not too wet before pressing them into the mold. Also, allow the base to set in the fridge before adding the cheese mass.
Can I use regular sugar instead of powdered sugar?
Powdered sugar blends more smoothly into the cream cheese without leaving a gritty texture. If using regular sugar, ensure it dissolves completely during mixing.
My gelatin clumped together, what went wrong?
Gelatin needs to be melted gently over a water bath or in short microwave bursts to prevent clumping. Make sure it completely dissolves before mixing into the cheese mass.
How do I ensure my whipped cream holds its shape?
Use well-chilled cream and bowl, and whip until firm peaks form. Over-whipping can result in butter-like consistency, under-whipping will lead to a runny texture.
Can I prepare this dessert in advance?
Absolutely! In fact, this cheesecake sets beautifully and tastes even better when made a day ahead. Just keep it refrigerated and covered until serving.
How do I achieve a silky smooth cheese mass?
Keep the cream cheese at room temperature before mixing and gradually add the melted chocolate while continuously whipping for an even, lump-free mixture.