|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 75g||96%|
|Saturated Fat 42g||210%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 3g||12%|
|Total Sugars 48g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A no-bake cheesecake is a recipe to cherish as it can be made in no time and is a base for so many lovely different flavors, colors, and decorations. This marbled cheesecake shows just how easy it is to make a show-stopping dessert with little effort.
The basic cream and cream cheese topping sits on a firm chocolate cookie base and it's transformed in a flash with swirls of melted dark chocolate. Switch to milk if the dark chocolate is too bitter, or if you're serving to children.
For the Crust:
3 cups semisweet chocolate cookies
1/2 cup unsalted butter, melted
For the Filling:
1 1/4 cups heavy cream
1 1/2 cups full-fat cream cheese
For the Chocolate Swirl:
6 ounces dark chocolate, broken into pieces
Make the Crust
Gather your ingredients.
Grease an 8-inch loose-bottom cake tin, then line the bottom with greaseproof paper and put to one side.
Quickly blitz the chocolate cookies in a food processor until the biscuit crumbs resemble coarse sand. Do not overmix or the base will be too hard. If you do not have a food processor, place the cookies in a plastic bag and crush lightly with a rolling pin.
Pour the melted butter over the crumbs and stir well, making sure they are all covered.
Spoon the buttery crumbs into the base of the cake tin, spreading them evenly and making sure there are no holes. Using a drinking glass with a smooth bottom, press the crumb mixture firmly to help level it up. Chill the base in the refrigerator for at least one hour.
Make the Cheesecake
Whip the cream until it forms peaks, but is still soft, Be careful not to overwhip or the cream will start to curdle into butter.
Carefully fold in the cream cheese until incorporated and a smooth, glossy cream forms.
Take the base out from the refrigerator, gently spoon the filling onto the crust, making sure to not leave any gaps around the edges. Level the surface using the back of a spoon or a small palette knife. Return the cheesecake to the fridge.
Decorate the Cheesecake
Place the chocolate pieces into a heatproof bowl and set over a pan of lightly boiling water making sure the chocolate is not touching the water. Stir with a wooden spoon when melted.
Working quickly and using a teaspoon, drop small dots of chocolate over the surface of the cheesecake. Do not linger at this point as the chocolate will start to set.
Using a skewer or something with a similar shape, quickly swirl the chocolate dots through the cream and cheese filling. Do not be too precious here; the marbling should be random, both thick and thin to resemble the marks on a marble slab.
Return the cheesecake once more to the refrigerator and chill until needed.
Decorate some more as you wish, or serve as it is and enjoy!