Best No Bake Triple Chocolate Cheesecake Recipes

BEST EVER NO BAKE CHOCOLATE CHEESECAKE

Steps:

• Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
• Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
• Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
• Add the melted semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
• Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
• Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula.
• Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.
• Slice and serve with whipped cream, chocolate shavings, and fresh berries, if desired.

TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch spring form pan with butter and set aside.Add crushed Oreo's and butter to a medium bowl and mix until combined and the texture is similar to wet sand.
• Press Oreo crumbs into the prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool.
• In a stand mixer with the paddle attachment beat cream cheese until smooth and fluffy, 2-3 minutes.Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
• Add in cooled chocolate and mix until combined.
• Pour cheesecake mixture into the cooled pan.Place in the oven and bake for 1 hour to 1 hour and 10 minutes or until the top looks set.Run a thin knife around the edge of the pan to prevent cracking. (Leave the cake in pan). Cool completely on a wire rack.Cover loosely with plastic wrap and place in the refrigerator for at least 8 hours or overnight to chill and set.
• A couple of hours before serving prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours).
• Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
• Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
• Place back into the fridge to allow the ganache to set. Slice and serve!

EASY NO BAKE TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Grease a 24cm (base) springform pan.
• Process biscuits in a food processor to fine crumbs, transfer to a bowl.
• Melt butter and add to biscuit crumbs, stir until well combined.
• Use your fingertips to press crumbs into base of prepared pan. Refrigerate for 20 minutes.
• Using an electric mixer, beat cream cheese, icing sugar and milk until smooth.
• Boil water and place into a heatproof bowl/jug. Sprinkle gelatine over boiling water and stir vigorously.
• While electric mixer is still mixing, pour gelatine mixture into cream cheese mixture and continue to have mixing for another minute. Set aside.
• Pour thickened cream into a separate mixing bowl, and whip.
• Melt dark chocolate and add half of cream cheese mixture to melted chocolate.
• Fold half of the whipped cream into dark chocolate mixture.
• Pour dark chocolate mixture over biscuit base and freeze for 10 minutes.
• Melt white chocolate and add remainder of cream cheese mixture to melted chocolate.
• Fold the remainder of the whipped cream into the white chocolate mixture.
• Pour white chocolate mixture over dark. Cover. Refrigerate overnight.
• Optional 1 - grate extra chocolate and sprinkle over top
• Optional 2 - serve with berry coulis (2/3 cup sugar, 1 cup water, 3 ½ cups berries (Sara Lee frozen mixed berries); Boil water, add sugar to dissolve, Add berries, bring to boil, simmer for 15 minutes.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
• In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
• Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
• Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.