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oday I’m making super creamy and delicious no-bake double chocolate cheesecake! My cheesecake has four components: “Oreo” cookie crust, dark chocolate cream cheese mousse, milk chocolate cream cheese mousse and chocolate glaze. Yum!
Now, I don’t have much more to say about chocolate or cheesecake, You see, I’ve already written a lot about chocolate in my free e-book that you can download when you subscribe to my website. Regarding cheesecake, there are quite a few cheesecakes here too, for example – cheesecake hearts with raspberry sauce, no-bake passion fruit cheesecake, guilt-free blueberry cheesecake, no-bake coconut cheesecake and fig, walnut and honey cheesecake.
Quite a collection, right? Anyway, since I still didn’t have chocolate cheesecake recipe, I decided to redeem myself for this terrible injustice by making not ordinary chocolate cheesecake, but no-bake double chocolate cheesecake! Yum!
My No-Bake Double Chocolate Cheesecake
So, first I’ll make chocolate crust from “Oreo” cookies, of course, because, who doesn’t like them, right? Then, I will make dark chocolate cream cheese mousse that I’ll pour onto my crust. When my mousse sets, I will make another mousse – this time milk chocolate cream cheese mousse! I will pour it onto frozen dark chocolate cream cheese mousse. Finally, when my second mousse sets I will make chocolate glaze. I will decorate my cheesecake with fresh strawberries, and that’s it, delish! So let’s get to work!
No-Bake Double Chocolate Cheesecake Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 20 minutes
Cook time : 0 minutes
Ready in 20 minutes plus cooling
Level : Basic
Ingredients: “Oreo” Cookie Crust:- “Oreo” cookies 100g (3.5oz)
- Butter, melted 30g (1oz)
- Cream cheese 150g (5.3oz)
- Milk 40g (1.4oz)
- Sugar 55g (2oz)
- Vanilla powder
- Gelatin 3g (1.5 sheets)
- Dark chocolate 115g (4oz)
- Cream 35% 115g (4oz)
- Cream cheese 150g (5.3oz)
- Milk 40g (1.4oz)
- Sugar 30g (1oz)
- Vanilla powder
- Gelatin 3g (1.5 sheets)
- Milk chocolate 115g (4oz)
- Cream 35% 115g (4oz)
- Water 80g (2.8oz)
- Sugar 120g (4.2oz)
- Cocoa powder 10g (2.5Tsp)
- Glucose syrup 20g (0.7oz)
- Gelatin 6g (4 sheets)
- Fresh strawberries
- To make cookie crust put “Oreo” cookies into a food processor. Pulse until you grind them. Transfer your ground cookies into a bowl, and add melted butter. Stir with a silicone spatula to combine.
- Wrap the bottom of 16cm (6″) in diameter and 5cm (2″) high cake ring with cling film, and line it with acetate strip. Transfer the mixture into the mold, and then press it into the bottom using the back of the spoon. Put everything in the fridge to chill.
- To make dark chocolate cream cheese mousse soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put the cream cheese into a bowl, and mix it with silicone spatula until it becomes smooth. Put milk into another bowl, add sugar and vanilla, and stir with a whisk to combine. Heat up this mixture in the microwave. Add gelatin into hot milk and stir until it melts. Add this mixture to cream cheese and stir with a whisk until it becomes uniform. Add melted dark chocolate into the mixture and stir well with a whisk. Whip the cream in your stand mixer fitted with whisk attachment to soft peaks. Add whipped cream into the cream cheese mixture. Stir with a silicone spatula until the mixture becomes uniform. Pour the mixture into the prepared mold. Shake the mold to distribute the mousse evenly. Smooth the surface using your small spatula, and then put everything in the freezer until it sets completely.
- To make milk chocolate cream cheese mousse soak the gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Put the cream cheese into a bowl, and mix it with silicone spatula until it becomes smooth. Put milk into another bowl, add sugar and vanilla, and stir with a whisk to combine. Heat up this mixture in the microwave. Add gelatin into hot milk and stir until it melts. Add this mixture to cream cheese and stir with a whisk until it becomes uniform. Add melted milk chocolate into the mixture and stir well with a whisk. Whip the cream in your stand mixer fitted with whisk attachment to soft peaks. Add whipped cream into the cream cheese mixture. Stir with a silicone spatula until the mixture becomes uniform. Pour the mixture into the mold, onto frozen dark chocolate cream cheese mousse. Shake the mold to distribute the mousse evenly. Smooth the surface using your small spatula, and then put everything in the freezer until it sets completely.
- To make the glaze, soak the gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put water, sugar, and sifted cocoa powder into a saucepan and stir well with a whisk. Bring the mixture to a boil, and then add the glucose syrup. Stir well with a silicone spatula and remove the pan from heat. Add soaked gelatin and stir until it melts. Run the mixture through a strain, cover it with cling film and leave it to cool down a bit. When the glaze becomes lukewarm, pour it into frozen milk chocolate cream cheese mousse. Shake the mold to distribute it evenly, and then put everything in the freezer to set.
- When your cake sets, decorate it with some fresh strawberries.
- There, your delicious no-bake double chocolate cheesecake is done! Enjoy!
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