Not only are these cheesecakes delicious they are no bake! No water baths, over mixing or under baking here. This recipe is also small batch, your welcome! Unless you are having a party you don’t need millions of mini cheesecakes. This recipe should give you exactly 5 mini cheesecakes if you use normal size cupcake cases.
WHAT DO THEY TASTE LIKE?
Well they are definitely not lacking in the chocolate flavour department. They are rich, creamy and super indulgent. Let’s break down the four layers of chocolate heaven shall we? The bottom layer is a Oreo biscuit crumb base, topped with a creamy chocolatey no bake cheese cake, then smothered in a chocolate ganache and finally finished off with a chocolate whipped cream! Each layer brings it’s own chocolatey goodness to the party which I love in a dessert. I’m a dessert layers kind gal…did someone say Tiramisu?
WHY SHOULD I MAKE NO BAKE CHEESECAKE?
Soooo many reasons, let me list a few below-
- They are so easy to make,no fuss like a baked cheesecake. You could literally be eating these cheesecakes in just over 1 hour (if you set them in the freezer)
- As you can whip these babies up so quickly they can be a great dessert if you are having an improptu dinner party. They look very fancy, your guests will be well impressed and never know how quick and easy they were to make.
- No complicated baking methods, no water baths in sight.
- This recipe does not use gelatine so it’s vegetarian.
- They taste great. Simple.
EMMA’S NO BAKE CHEESECAKE MAKING TIPS
- Make sure your cream is very cold.
- Use a good quality dark chocolate between 50-60% cocoa solids. Any higher it will taste very bitter.
- If you want to make these cheesecakes the day before serving, just make the Oreo base and chocolate cheesecake. Pop in the fridge to set overnight. Make the chocolate ganache and the whipped cream before serving. Note:the chocolate ganache needs a little time to cool down before spreading on top of the cheesecakes.
- If you want to make your cheesecakes a bit more decorative you can pop half a Oreo cookie on top or even some Oreo cookie crumbs.
Ingredients
Chocolate cheesecake
- 100g cream cheese
- 50g caster sugar
- 20g cocoa powder
- 60ml double cream
- 60g dark chocolate
Oreo base
- 7 Oreo biscuits
- 1tbsp butter
Chocolate ganache
- 120ml double cream
- 120g dark chocolate
- 3-4tbsp golden syrup
Chocolate whipped cream
- 240ml double cream
- 20g cocoa
- 4tbsp icing sugar
- 1tbsp vanilla extract
Instructions
Oreo biscuit base 1.Crush the Oreo cookies in a zip lock bag, melt the butter in the microwave. 2.Mix the Oreo crumbs & melted butter in a bowl. 3.Pop 5 cupcake uses into a cupcake pan, push the Oreo crumbs into the bottoms. Set aside. Chocolate cheesecake 1.Add the cream cheese, sugar, half the sifted cocoa to a bowl. Mix until combined and creamy. Add the remaining cocoa & cream. Mix until combined. 2.Scoop on top of the Oreo crumb base. Pop in the freezer for 1h 20mins or 5 hours in the fridge. Chocolate ganache: 1.Melt the chocolate & cream in the microwave 20 secs at a time. 2.Once cooled spread 1tbsp on top of each cheesecake. Chocolate whipped cream: 1.Add all the ingredients in a bowl, only add half the cocoa. Mix until combined. Whisk in the remaining cocoa until combined. 2.Add to a piping bag, pipe on top of the cheesecakes.
