No-Bake Chocolate Cheesecake: the easy and super delicious dessert recipe
The no-bake chocolate cheesecake is a fresh and super delicious dessert, especially designed for chocolate addicts. Easy and very fast to prepare, it is perfect for the summer season as it does not need to be baked in the oven but only to rest in the refrigerator. The base, prepared with butter and cocoa biscuits, acts as a crunchy contrast to a soft and tasty chocolate cream; an irresistible and impressive dessert, perfect to be served at the end of a meal on the occasion of a birthday or a special dinner, but nothing prohibits to have a slice also as a snack.
How to store No-Bake Chocolate Cheesecake
The no-bake chocolate cheesecake can be stored for 3 days in the refrigerator, covered on the surface with a sheet of cling film or placed in a special container with an airtight seal.
How to make No-Bake Chocolate Cheesecake
Mix the biscuits in a kitchen mixer. Gently melt the butter, add it to the biscuits and mix carefully 1.
Mix the biscuits in a kitchen mixer. Gently melt the butter, add it to the biscuits and mix carefully 1.
Line the bottom of a 20 cm diameter hinged mold with a disc of parchment paper, then line it with the biscuit-based mixture, taking care to also go up along the walls 2. Transfer to the refrigerator and let it rest for about an hour.
Line the bottom of a 20 cm diameter hinged mold with a disc of parchment paper, then line it with the biscuit-based mixture, taking care to also go up along the walls 2. Transfer to the refrigerator and let it rest for about an hour.
Work the mascarpone cheese with the icing sugar 3.
Work the mascarpone cheese with the icing sugar 3.
Melt the chocolate in a bain marie or in the microwave oven, then add it to the mascarpone cheese 4 and mix well.
Melt the chocolate in a bain marie or in the microwave oven, then add it to the mascarpone cheese 4 and mix well.
Whip the cream with an electric whisk and then add it to the cream, stirring gently and with movements from the bottom upwards 5, until the mixture is smooth and soft.
Whip the cream with an electric whisk and then add it to the cream, stirring gently and with movements from the bottom upwards 5, until the mixture is smooth and soft.
Pour the filling into the biscuit shell 6, put the cheesecake in the refrigerator and let it harden for at least 4 hours or even better overnight.
Pour the filling into the biscuit shell 6, put the cheesecake in the refrigerator and let it harden for at least 4 hours or even better overnight.
After the necessary time has elapsed, take the cheesecake out of the mold and gently transfer it to a serving dish. Heat the cocoa cream for a few seconds in the microwave oven, then decorate the surface by letting it fall with a fork. Finish with white chocolate curls and serve very cold 7. Serve no-bake chocolate cheesecake and enjoy!
After the necessary time has elapsed, take the cheesecake out of the mold and gently transfer it to a serving dish. Heat the cocoa cream for a few seconds in the microwave oven, then decorate the surface by letting it fall with a fork. Finish with white chocolate curls and serve very cold 7. Serve no-bake chocolate cheesecake and enjoy!
