We Are Celebrating Life: Rich and Creamy Chocolate Cheesecake (No Bake)

Chocolate Cheesecake als kleiner Seelenschmeichler (ohne backen)

Guys, today is a special day for me. Exactly two years ago I had a horrible bike accident. Including hemorrhage. It is a special day for me as I didn’t get any long-term damage. Yeah, it did take a while for me to recover, but I made it back with a clean health bill. And since this is a special day for me, I always make a special cake on this occasion. Last year I made this vegan Oreo cake and the previous year I made one gigantic cookie with the cookie monster on top. Needless to say that I am a huge cookie monster myself. Yes, all of these cakes are very decadent and rich, I am celebrating life and don’t want to hold back. Yes, this year’s cake is decadent as well. This rich and creamy chocolate cheesecake is anything but healthy. In total we have 400 grams of chocolate and 600 grams of heavy cream. I promise you, if you are a chocoholic like I am, you will love this cake. But be warned, you won’t manage to eat more than a small slice. For that reason I made it in a 20cm/8inch cake pan because you really don’t need a lot to satisfy your chocolate craving. And I am saying this as somebody who can eat chocolate all the time, regardless if it is summer or winter. I will never understand why some people say they don’t need chocolate in summer. I definitely do. If you are the same, this cake is for you.

Chocolate Cheesecake als kleiner Seelenschmeichler (ohne backen)The good thing about this cheesecake is that you don’t have to turn on your oven. You basically need the stovetop/microwave and have to whip up some heavy cream. That’s about it. However, you need to be a little patient as you need to wait for it to chill. But once it has set and it is all chilled, boy, I can guarantee you, this is chocolate overload! And since it does not contain any egg, you can keep it for about a week if chilled properly. Heck, I think I ate from it for two weeks. But don’t hold me to that, one week should be safe for sure.

Chocolate Cheesecake als kleiner Seelenschmeichler (ohne backen)I know that this chocolate overload is probably not for everyone. My most popular recipe of this blog, these brownie cookies, are apparently too chocolaty for some. But be it as it may, I don’t think anything can be too chocolaty, I mean, this is a chocoholic speaking, so no,  I don’t think that there ever is too much chocolate. At least in my humble opinion. So if you belong to that part of humanity that thinks chocolate is equally good and important in summer, this decadent chocolate cheesecake is meant for you. No bake, but lots of melted chocolate, lots of cream and a few bowls to make dirty. Celebrate life with me, celebrate the fact that you can be with your loved-ones, that you are healthy and that you can enjoy this chocolate heaven.

Chocolate Cheesecake als kleiner Seelenschmeichler (ohne backen)

Rich and Creamy Chocolate Cheesecake (No Bake)

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Serves: One 20-24cm/8inch springform
Prep Time: 30min preparation + chilling

This rich and creamy chocolate cheesecake doesn't require the oven and is prepared with about 400 grams of chocolate and 600 grams of heavy cream.

Ingredients

  • Cookie Crust
  • 90 grams of semi-sweet chocolate
  • 30 grams of butter
  • 170 grams of pumpernickel or really dark rye bread

  • Chocolate Cheesecake Filling:
  • 400 grams of cream cheese
  • 100 grams of regular sugar
  • 30 grams of brown sugar
  • 20 grams of unsweetened cocoa powder
  • 360 grams of heavy cream
  • 200 grams of semi-sweet chocolate

  • Ganache
  • 100 grams of chocolate
  • 90 grams of heavy cream

  • Chocolate swirls
  • 100 grams of heavy cream
  • 20 grams of unsweetened cocoa powder
  • 20 grams of regular sugar

Instructions

1

For the cookie crust melt the chocolate on low on the stovetop or in the microwave. Rub the pumpernickel into crumbs and mix with the melted chocolate. Press on the bottom of a 20cm/8inch springform. This is best done with the bottom of a glass, which you may also dampen with a little water. Chill while you prepare the rest.

2

For the cheesecake filling whisk together the cream cheese, sugars, cocoa, and 120 grams of the heavy cream in a large bowl, set aside. Whip the remaining 240 grams of heavy cream and also set aside. Melt the chocolate on low on the stovetop or in the microwave, quickly fold in the created whipping cream. You need to be fast as the change of temperature will harden the chocolate quickly. Spread onto prepared cookie crust and chill for at least half an hour or overnight.

3

For the ganache almost boil the heavy cream and pour on chopped-up chocolate. Mix well and then pour over the cheesecake. Chill again. You can do this again overnight or for at least half an hour.

4

Once the ganache is hard, whip up the remaining heavy cream with all remaining ingredients and pipe small roses onto the cake. This cake tastes best if chilled and will keep for about a week if chilled properly.

Chocolate Cheesecake als kleiner Seelenschmeichler (ohne backen)

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