Steps to Prepare Favorite No bake chocolate cheesecake without gelatin

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, no bake chocolate cheesecake without gelatin. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

No bake chocolate cheesecake without gelatin is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. No bake chocolate cheesecake without gelatin is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have no bake chocolate cheesecake without gelatin using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make No bake chocolate cheesecake without gelatin:

1. Make ready For the Crust
2. Make ready Borborn Biscuit
3. Make ready Melted Butter
4. Make ready For the Filling
5. Prepare Cream Cheese room temperature (see recipe)
6. Make ready Dark Chocolate
7. Make ready Heavy Cream
8. Take Powder Sugar
9. Make ready Vanilla Essence
10. Get For the Ganache
11. Take Milk Chocolate
12. Prepare Heavy Cream

Instructions to make No bake chocolate cheesecake without gelatin:

1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Chop the chocolate, melt in the microwave in 30-second pulses or over a double boiler.
3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
5. Pour the filling into the pan. Place in the freezer while making the topping.
6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.

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