Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them. Plus, the fact that this is no bake totally makes it even better! Gently fold in the whipped cream. Top this with a thick layer of chocolate ganache, a sprinkle of chocolate chips, and you have yourself the ultimate no-bake chocolate dessert! In a separate bowl, whisk together the cream cheese and sugar until smooth and combined. And the chessecake I think it need some gelatine, to be more ferm. STEP 1. Chocolate lovers – you are going to LOVE today’s recipe. Thanks Marsha, am going to make it for Christmas, looks divine. It will become very hard if refrigerated. Merry Christmas, Carla! This no-bake chocolate cheesecake recipe starts off with an Oreo crust. Can I freeze this cheesecake? In a separate bowl, whisk together the cream cheese and sugar until smooth and combined. Thaw overnight in the fridge before serving. Does it need instant gelatine to make it firm? This site uses Akismet to reduce spam. Thaw overnight in the fridge before serving. 1 and 1/2 cups (265g) dark chocolate, melted and cooled, 1 cup (175g) dark chocolate, coarsely chopped. The cheesecake was amazing, tasted as good as it looks. Hi all, I did not bother with the ganache, just grated dark chocolate over the top. Simply crush your Oreos into fine crumbs, then mix in a little melted butter. Pinned, of course! If so, how many ounces equal 1 1/2 cups? Hi Lily, if freezing or making a day in advance, I would make the ganache the day it is being served. I’d love to see! How long will this chocolate cheesecake last? How to make No-Bake Double Chocolate Cheesecake. Chocolate cheesecake with chocolate ganache! Hope it turns out well! Make the crust. I just made it this evening. Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. TIP: If the chocolate happens to harden (seize up) against the cool mixture, microwave the mixture to warm up slightly, then mix until smooth and combined. The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post. Make sure to give the … Press the mixture into the prepared pan and refrigerate while preparing the cheesecake. Deliciously creamy cheesecake made with melted dark chocolate – mmmmm. Leave to cool for 5 minutes. If freezing or making a day in advance, I would make the ganache the day it is being served, as it will become very hard when kept refrigerated. Spread the mixture evenly over the cooled crust and smooth out the top. Can I substitute semi sweet chips? Craving for more sweet treats? Using a handheld or stand mixer, whip the heavy cream on high speed until it starts to thicken. This cheesecake and any leftovers can be covered and stored in the fridge for up to 3 days. Stir together the Oreo crumbs and melted butter until all the crumbs are moist. Spread the mixture evenly over the cooled crust and smooth out the top. Nutrition information isn’t always accurate. Thanks Marsha! You can also keep up to date on Facebook, Pinterest, and Instagram. Add the icing sugar and vanilla and whip until stiff peeks form. I am the baker, recipe developer, writer, and photographer behind Marsha’s Baking Addiction - a food blog based on bringing you delicious and easy dessert recipes. I do cheat and use Cool Whip in the filling, but you can totally make homemade whipped cream instead (which is what I use to top this cheesecake). Spread over the cheesecake, and serve. The best kind of crust! Note that you will not follow the preparation instructions on the jello package. If you try this recipe, let us know! How to Make a No Bake Chocolate Cheesecake. Subscribe to receive new recipe updates via email! Thank you for the recipe . Ingredients you’ll need: Oreos (you’ll need 25 of them) unsalted butter; heavy/double cream; icing/powdered sugar; vanilla extract; cream cheese; caster/granulated sugar; dark chocolate (or milk, or semi-sweet) For the ganache: dark chocolate (or milk, or semi-sweet) unsalted butter; To make this chocolate cheesecake… It will become very hard if refrigerated. © 2020 Marsha's Baking Addiction. Today, I bring you the ultimate no-bake chocolate dessert. I love how artfully you placed those chocolate chips on top! To make the filling, first you’ll dissolve one 4 oz package of jello in ¾ cup of boiling water. Gently fold in the whipped cream. Refrigerate for at least 6 hours - preferably overnight. Will definitely be trying some of your other recipes, thanks x. in regards to the Oreos – do you mean the original white creme filled ones & use the creme in the base mix ? All Rights Reserved. Press the crumbs into a springform pan. Refrigerate for at least 6 hours – preferably overnight. This cheesecake can be frozen, covered tightly, for up to 1 month. It’s a lovely chessecake, but genache is very hard, to difficult to cut in. Add the icing sugar and vanilla and whip until stiff peeks form. Subscribe to my newsletter to receive recipe updates straight to your inbox. Leftovers can be covered and stored in the fridge for up to 3 days. xo, Hi from UK. Just made this cheesecake, really easy to follow and extra special to have these ingredients in grams so better for us folk in the UK. . This cheesecake can also be frozen, covered tightly, for up to 1 month. Learn how your comment data is processed. To make this chocolate cheesecake, simply stir together the Oreo crumbs and melted butter until all the crumbs are moist. If you use good chocolate in the mix, it will set well due to the fat/butter content. If freezing or making a day in advance, I would make the ganache the day it is being served. Add the cooled melted chocolate, and mix until combined. No-Bake Double Chocolate Cheesecake – Deliciously creamy NO-BAKE chocolate cheesecake recipe with an Oreo crust, and topped with chocolate ganache! Happy weekend, my friend! Grease the base and sides of a 9" springform pan and set aside. This double chocolate beauty is no exception. For the chocolate ganache, microwave the chocolate and butter together in 30 second intervals, stirring after each one, until melted and smooth. Deliciously creamy NO-BAKE chocolate cheesecake recipe with an Oreo crust, and topped with chocolate ganache! Add the cooled chocolate, and mix until combined. In a food processor, pulse Oreo cookies until fine crumbs. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until it starts to thicken. Microwave the chocolate and butter together in 20 second intervals, stirring after each one, until melted and smooth. Merry Christmas Marsha – the cheesecake turned out AMAZING – even the fussy toddler loved it – thanks for the recipe, I’m so glad to hear it! NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Unlike my traditional no bake cheesecake, this recipe doesn’t use JELL-O or sweetened condensed milk. Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction, Oh, I always love any recipe you put out, Marsha! I have two 10 oz bags. Press the mixture into a greased 9″ springform pan and refrigerate whilst preparing the cheesecake. Hi Marsha, this recipe looks lovely! Next up, the chocolate cheesecake. Leave to cool for 5 – 10 minutes, then spread over the cheesecake.

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