How long should I refrigerate this cheesecake before serving?

Chill for at least 8 hours (overnight is best) to ensure perfect slicing texture. The layers need time to fully set.

Can I speed up the chilling time?

Not recommended! Less than 8 hours may cause a soft, messy texture. Plan ahead for best results.

Can I freeze this cheesecake?

Yes! Freeze un-sliced for up to 1 month. Thaw overnight in the fridge before serving.

Can I use low-fat cream cheese or cream?

No! Full-fat ( 35%+ heavy cream and regular cream cheese ) are essential for texture. Low-fat versions will make it runny.

No bake double chocolate cheesecake - creamy and delicious

Description

The perfect creamy double chocolate cheesecake, no oven needed. Once you try it it will be a family favorite!

Ingredients

Scale

CRUST:

200 grams biscuits
50 grams butter
50 grams nut choco spread

CHEESECAKE FILLING:

500 grams cream cheese
200 grams heavy whipping cream
50 grams granulated sugar
175 grams white chocolate spread
200 grams Nut choco spread

MIDDLE LAYER:

50 grams Nut Choco spread

DECORATE:

100 grams nut choco spread
25 grams white choco spread

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Instructions

Start by crushing the biscuits into fine crumbs, you can use a food processor as it will be easier to do the job. Once it’s fully crushed add melted butter and mix until you see how it resembles wet sand.
Pour this mixture into the pan and press it to the bottom of the pan, you can use a spoon or your hands – it will be much easier.
Melt some nut chocolate spread and pour it on top of the base, leave it in the refrigerator while you prepare the rest of the recipe.
Whip the cream until soft peaks, no more than that. In a cold bowl (make sure it’s not wet or warm) add the heavy cream and sugar and start whipping, you can use an electric mixer as it will be easier or a whisk. Set aside.
In a mixing bowl add the room temperature cream cheese and work it with a spoon or a spatula, then remove half of the cream cheese and put it in another mixing bowl.
First prepare the white chocolate layer: to half of the cream cheese add the white chocolate spread and mix until it’s incorporated, then add half of the heavy cream and fold it until incorporated. The texture should be super creamy and smooth.
For the nut chocolate layer, to the other half of cream cheese, add the nut chocolate spread and mix with a spatula until it’s all incorporated, then add the rest of the whipped cream and fold it until smooth and creamy.
Add all of the white chocolate cheesecake filling to the crust and smooth it out, then add nut chocolate spread on top in an even layer.
On top add the nut chocolate cheesecake filling and smooth out. Leave in the refrigerator for 8 hours or overnight until it has fully set.
To decorate: melt both chocolate spreads, pour first the nut chocolate on top of the cheesecake and tilt the pan so it covers all the top, then add lines of white chocolate spread and using a knife make a nice pattern.

Notes

– discount code for the products: ARCHERSFOOD