No-Bake Chocolate Cheesecake

My name is Lisa, I’m the Editor & Publisher of a magazine called Sweet. It’s a baking,┬ácelebration and cake decorating magazine, which is why this next sentence might puzzle you. I don’t own an oven, or have a kitchen – just a bench, a microwave, a spice rack that at any one time has seven bottles of paprika, and a set of very sharp expensive knives…and a KitchenAid.

Yesterday, I wanted cheesecake.

It’s a temporary thing (the kitchen) but what wasn’t temporary, last night, was the requirement for cheesecake. How on earth do you bake a cheesecake without an oven or set a mixture without lemon juice? Chocolate!

5 Ingredients & No Baking

Here’s the thing about ingredients. When one ingredient is the flavour, it needs to be the best quality you can afford. There are only five ingredients in this entire cheesecake, and only three make up the cheesey part. The chocolate you use is the flavour of your cheesecake. Taste it – is it amazing? Your cake will be too!

You don’t need to bake it, so what it tastes like in the mix, is what it tastes like…you know, when it’s not cooked…but set.

No Bake Chocolate Cheesecake Recipe

Crush a packet of Shredded Wheat biscuits into fine crumbs (use a food processor, blender, or plastic bag and take out your anger with a rolling pin). Add 60g of melted butter and mix until the butter is evenly distributed. Press into the bottom of a pie tin lined with cling film, and place in the fridge to set.

Take 300g of milk chocolate, and 100g of dark chocolate – the best quality you have. Melt it in the microwave in 30 second bursts on low power, stirring between each burst until melted.

Use a hand held mixer or your stand mixer to beat one can of condensed milk in to one packet of Philadelphia Cream Cheese until creamy and smooth. Add the cooled and melted chocolate and continue to beat until the mixture thickens and the chocolate is completely mixed in.

Pour your mixture into the prepared biscuit base, and pop in the fridge for an hour or two to set. Use a hot knife to cut and serve – delicious with fresh berries and a dollop of cream. But I had mine with a hot cuppa!

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