It’s Monday once again, which means… Food Adventure Time! This FAT Monday we’re not going out to eat something new and/or weird like we usually do. We’re staying home to make a simple no-bake cheesecake with chocolate ganache! It’s delicious, foolproof (…remember that I said this) and as the name implies – doesn’t require any actual baking, which is perfect for someone like me who prefers eating to baking. Keep reading for the recipe!
No-bake cheesecake with chocolate ganache
Although I’m making a no-bake cheesecake with chocolate ganache this time for Chocolate October, I usually make it plain. You can use the cheesecake recipe as a base to add whatever you like! You can’t go wrong with crushed oreos or strawberries for example.
- 150 gr (1.5 cup) crushed digestive biscuits or graham crackers
- 30 gr (2 tbs) granulated sugar
- 85 gr (6 tbs) melted, unsalted butter
Note: double the recipe if you want to cover the sides as well. While you crush the biscuits, melt the butter in a pan or in the microwave. The easiest way to crush the cookies is to put them in a Ziploc bag and go nuts with a rolling pin, but you can do it in a bowl with your hands or the back of a spoon as well. Add the sugar and melted butter and stir until combined. Line a baking tin (one with removable sides) with baking paper. Tip all the cookie crumbles into the tin and spread out evenly. I doubled the recipe because Frank and I both love cookie crust. Lightly pat down the crust with the back of a spoon so it keeps its shape and put it in the fridge while you prepare the filling.
- 300 gr (11 oz) cream cheese
- 240 ml (1 cup) whipping cream
- 50 gr ( 1/4 cup) granulated sugar
- 1 tsp vanilla extract
Beat the whipping cream until soft peaks form and set aside. In another bowl, beat the cream cheese until it’s smooth, add the sugar and vanilla extract and beat it some more until it’s all mixed and completely smooth. You’ll probably need to scrape down the sides of the bowl once between beating to get everything mixed. Gently fold the whipped cream into the cream cheese mixture with a spatula (don’t whisk!) until it’s evenly combined. Remove the cookie crust from the fridge and spread the cheesecake filling on top. Put the cheesecake back in the fridge for at least a couple of hours before you glaze it with the ganache. In the meantime, lick the spatula clean.
- 150 gr (6 oz) dark, milk or white chocolate
- 120 ml (1/2 cup) whipping cream
Break your chocolate of choice into small pieces and put them in a large bowl. In a small saucepan, heat up the cream until just boiling (keep an eye on it!). When it starts to boil, pour the cream into the bowl of chocolate. Stir, stir and stir until the chocolate melts and the ganache starts to look glossy. Let it cool down a little (about ten minutes), then carefully pour it over the no-bake cheesecake, starting from the centre. Don’t pour everything in one go, because it’ll be too much. If you put the leftover ganache in the fridge, it will become thicker and you can whip it to use as frosting for something else.
Alright, remember when I said this no-bake cheesecake is foolproof? That’s unless you’re me – after finishing the cheesecake, I wanted to grate some chocolate on top. Then I dropped the grater into the cheesecake. Oh well, it’s not a pretty cake anymore… but it’s still tasty!
Ready to dig in?