‘No-Bake’ Triple Chocolate Cheesecake

Im still away on vacation, but I’m always craving chocolate! And in this heat I deffinitly don’t want to bake anything in the oven! So what better way to enjoy chocolate than to make a ‘No-Bake’ Chocolate Cheesecake! It’s easy peasy and extremely delicious!!!!

Here’s how you bake it!

INGREDIENTS:

  • 35 Graham Cookies
  • 55g Butter

White Chocolate Cheesecake Layer –

  • 250g White Chocolate
  • 400ml Heavy Cream
  • 250g Cream Cheese
  • 1/4 Cup Icing Sugar

Dark Chocolate Cheesecake Layer –

  • 250g Dark Chocolate
  • 400ml Heavy Cream
  • 250g Cream Cheese
  • ½ Cup Icing Sugar

Chocolate Ganache Topping –

  • 250ml Heavy Cream
  • 250g Dark Chocolate

METHOD:

  1. Place the Graham cookies into a food processor and run the machine until there is only crumbs.
  2. Melt the butter in the microwave for about 30 seconds or in a saucepan.
  3. Pour the cookie crumbs and melted butter into a medium sized mixing bowl and mix together with a wooden spoon until well combined.
  4. Pour the mixture into an 20cm lined cake tin and press down with the back of a spoon until firmly packed and even.
  5. Place the cheesecake base into the fridge to set.
  6. White Chocolate Cheesecake Layer – Cut the white chocolate into small pieces with a serrated knife and place into a heat proof bowl.
  1. Melt the white chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool.
  2. Pour the heavy cream into a medium sized mixing bowl and beat with a whisk until softly whipped, set to the side.
  3. In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined.
  4. Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar.
  5. Mix the ingredients together with a whisk for a few minutes until well incorporated.
  6. Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top.
  1. Dark Chocolate Cheesecake Layer – Cut the dark chocolate into small pieces with a serrated knife and place into a heat proof bowl.
  1. Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool.
  2. Pour the heavy cream into a medium sized mixing bowl and beat with a whisk until softly whipped, set to the side.
  3. In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined.
  4. Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar.
  5. Mix the ingredients together with a whisk for a few minutes until well incorporated.
  6. Pour the cheesecake filling into the cake tin ontop of the white Chocolate Cheesecake and use an offset spatula to smooth out the top.
  7. Bang the cake tin on the counter a few times to remove any air bubbles and place into the fridge to firm.
  8. Chocolate Ganache Topping – To make the topping for the chocolate cheesecake cut the lot of chocolate into small pieces and place in a heat proof bowl.
  9. Pour of cream into a small saucepan and heat over medium heat until it just starts to boil.
  10. Remove the cream from the heat and pour over the chocolate and leave to stand for about 5 minutes.
  11. Mix the chocolate and cream together until completely smooth and pour over the cheesecake. (I didn’t mix mine all the way through and used a toothpick to make little swirls as a design element ontop)
  12. Refrigerate or freeze the cheesecake for at least 4-6 hours or overnight before slicing and serving. And Voila! You’re all ready to eat and enjoy the summer weather with some cool desert!

ENJOY!

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