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No-Bake Chocolate Cheesecake

One bite and you won't be able to stop! Chocolate cheesecake is a wonderful treat for a holiday table or an evening tea. The dessert is airy, light, and fragrant, and simply melts in your mouth. It looks elegant, and it's easier to make than it might seem at first glance. Success is guaranteed!

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Chocolate cheesecake without baking
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 9 g
Fats 46 % 32 g
Carbohydrates 41 % 28 g
457 kcal
GI: 11 / 39 / 50
  • Any shortbread cookie works for the base — chocolate cookies, oatmeal cookies, or ladyfingers (savoiardi). A salty cracker and chocolate make an interesting combination, too. Put the cookies in a blender or food processor and grind them into fine crumbs. You can also pour them into a bag and crush them with an ordinary rolling pin. Add softened butter — you can melt it in a double boiler or in the microwave — and stir until smooth. Line the bottom of a 20–25 cm pan with plastic wrap. Spread the cookie mixture over it and pack it down with a spoon. If you like, brush it with brandy. Refrigerate for 40 minutes. The first layer is ready. Now make the filling for the second layer. On high speed, beat the chilled cream with a mixer until it thickens and grows in volume. Add the sugar or powdered sugar. Pour in the vanilla or chocolate extract. Beat to stiff peaks. The cream whips better if you keep it in the freezer for 15 minutes first. In a separate bowl, beat the cream cheese with sugar; you can replace the cheese with low-fat farmer's cheese. Pour in chocolate melted in the microwave and beat for another 2–3 minutes. Combine the whipped cream and the cheese mixture, folding gently with a silicone spatula or with a mixer on the lowest speed. If you like, add berries or chopped nuts to the cheese mixture. Take the pan out of the refrigerator. Spread the cheese mixture over the base and smooth the surface. Return it to the refrigerator and leave it for at least six hours, but preferably overnight. Take the pan out, carefully transfer the chocolate cheesecake to a flat plate, and dust it with cocoa powder through a fine sieve. Decorate with chocolate shavings and fresh mint leaves. You can also sprinkle it with chopped nuts or drizzle it with chocolate, sugar, or citrus glaze. The treat is ready! Serve with tea or fragrant coffee. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream 20% fat - 300  kcal/100g
  • Cream 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted sweet cream butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Cream cheese 50% fat - 349  kcal/100g
  • Chocolate 70% - 539  kcal/100g
  • Dark chocolate - 539  kcal/100g
  • Vanilla extract - 321  kcal/100g
  • Shortbread cookies - 716  kcal/100g

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