How to Make Quick No bake chocolate cheesecake without gelatin

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, no bake chocolate cheesecake without gelatin. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

No bake chocolate cheesecake without gelatin is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. No bake chocolate cheesecake without gelatin is something which I’ve loved my whole life. They are nice and they look fantastic.

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

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

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