How to Make Perfect No bake chocolate cheesecake without gelatin

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, no bake chocolate cheesecake without gelatin. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

No bake chocolate cheesecake without gelatin is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. No bake chocolate cheesecake without gelatin is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. 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. Take For the Crust
2. Take 200 Gm Borborn Biscuit
3. Make ready 60 Gm Melted Butter
4. Make ready For the Filling
5. Get 450 Gm Cream Cheese room temperature (see recipe)
6. Take 250 Gm Dark Chocolate
7. Make ready 240 ML Heavy Cream
8. Make ready 83 Gm Powder Sugar
9. Prepare 1 Tsp Vanilla Essence
10. Take For the Ganache
11. Get 140 Gm Milk Chocolate
12. Make ready 120 ML 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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