This No-Bake German Chocolate Cheesecake is a luxurious dessert that combines the richness of bittersweet chocolate with the smoothness of cream cheese and the indulgence of heavy cream. Without the need for an oven, this dessert offers a decadent chocolate experience with the ease of preparation. Perfect for any celebration or when you’re craving something truly special. Here’s how to create this delightful treat.
Ingredients:
- 14 ounces bittersweet chocolate, coarsely chopped: Forms the chocolatey base of the cheesecake.
- 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature: Ensures a smooth, creamy texture.
- 1 cup (198g/7 ounces) granulated sugar: Adds sweetness to balance the bittersweet chocolate.
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed: Provides a slight molasses flavor and additional sweetness.
- 1 Tablespoon Dutch-process cocoa powder: Enhances the chocolate flavor.
- 1 and 1/2 teaspoons vanilla extract: Adds depth and enhances the overall flavor.
- 1 cup (8 ounces) heavy cream, at room temperature: Adds richness and creaminess to the cheesecake.
Instructions:
- Melt the Chocolate:
- Gently melt the bittersweet chocolate in a heatproof bowl set over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until smooth. Remove from heat and let cool slightly.
- Beat the Cream Cheese and Sugars:
- In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated and light brown sugars, continuing to beat until well combined and smooth.
- Mix in the Dutch-process cocoa powder and vanilla extract until evenly incorporated.
- Combine Chocolate with Cream Cheese Mixture:
- Once the melted chocolate has cooled but is still pourable, gradually add it to the cream cheese mixture, beating continuously until fully incorporated and the mixture is smooth and homogeneous.
- Whip the Heavy Cream:
- In a separate bowl, whip the heavy cream until it forms stiff peaks. Be careful not to over-whip.
- Fold in the Whipped Cream:
- Gently fold the whipped cream into the chocolate and cream cheese mixture until no streaks remain, ensuring not to deflate the mixture.
- Prepare the Crust (optional):
- For a complete cheesecake experience, consider making a simple crust by combining crushed chocolate cookies or graham crackers with melted butter. Press this mixture into the bottom of your serving dish or springform pan and chill to set before adding the cheesecake filling.
- Assemble the Cheesecake:
- Pour the cheesecake mixture over the prepared crust (if using) in your serving dish or a lined springform pan. Smooth the top with a spatula.
- Chill to Set:
- Refrigerate the cheesecake for at least 6 hours, or overnight, until it is firm and set.
- Serve:
- Once set, remove the cheesecake from the fridge. If using a springform pan, carefully release and remove the sides of the pan. Slice and serve chilled.
Tips:
- Decorating: For an added touch, garnish the cheesecake with chocolate shavings, whipped cream, or a drizzle of caramel sauce before serving.
- Serving: A hot knife (dipped in warm water and wiped dry) will give you clean slices when cutting the cheesecake.
- Storing: Keep any leftovers refrigerated, covered, for up to 5 days.
Indulge in this No-Bake German Chocolate Cheesecake, a dessert that promises a rich, creamy, and unforgettable chocolate experience with every bite.
