A super easy dessert, with a crunchy crust made with milk chocolate and crispy chocolate pearls (aka chocolate coated cereal balls).
No-Bake No-Mixer No-Gelatin Crunchy Chocolate Cheesecake
Active Time: 25mins | Yield: one 9-inch cheesecake
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Ingredients:
For the Crust:
- 6 oz (170g) Milk Chocolate
- 4 tablespoons Milk at room temperature
- 10 oz (280g) Crispy Chocolate Pearls – Chocolate Coated Cereal Balls
For the Filling:
- 12 oz (340g) Cream Cheese at room temperature
- 3/4 cup (135g) Caster Sugar
- 2/3 cup (160g) Table Cream or Whipping Cream at room temperature
- 9 oz (250g) Milk or Semi-Sweet Chocolate
Video:
NO-BAKE NO-MIXER NO-GELATIN CRUNCHY CHOCOLATE CHEESECAKE | Recipe | Baking Cherry/>
Instructions:
Crust:
- Lightly grease a 9-inch round cake pan with removable bottom.
- Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds.
- Add the milk and stir until well combined, smooth and shiny. Important note: In this method, the milk must be at room temperature, or it will change the texture of the chocolate.
- Add the Crispy Chocolate Pearls and stir until just combined.
- Transfer mixture to the pan and spread into an even layer. Set aside.
Filling:
- Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds. Set Aside.
- Combine cream cheese and sugar in a large bowl. Stir until the sugar dissolves.
- Add the table cream and melted chocolate. Stir until well combined
- Pour cream cheese filling into the prepared pan. Sprinkle chocolate pearls over the top of the cheesecake to decorate.
- Refrigerate for at least 6 hours or overnight.
Makes one 9-inch cheesecake.
Store in an airtight container in the refrigerator for up to 1 week.
Other Recipes:
Fluffy and Moist Passion Fruit Cake
Chocolate Filled Sandwich Cookies
Chocolate-Covered Key Lime Pie Bites
Condensed Milk White Chocolate Balls
No-bake No-Mixer No-Gelatin Crunchy Chocolate Cheesecake
Prep time:
Total time:
Serves: One 9-inch cheesecake
No-Bake No-Mixer No-Gelatin Crunchy Chocolate Cheesecake. A super easy dessert, with a crunchy crust made with milk chocolate and crispy chocolate pearls (aka chocolate coated cereal balls).
Ingredients
- For the Crust:
- 6 oz (170g) Milk Chocolate
- 4 tablespoons Milk at room temperature
- 10 oz (280g) Crispy Chocolate Pearls – Chocolate Coated Cereal Balls
- For the Filling:
- 12 oz (340g) Cream Cheese at room temperature
- 3/4 cup (135g) Caster Sugar
- 2/3 cup (160g) Table Cream or Whipping Cream
- 9 oz (250g) Milk or Semi-Sweet Chocolate
Instructions
Crust:
- Lightly grease a 9-inch round cake pan with removable bottom.
- Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds.
- Add the milk and stir until well combined, smooth and shiny. Important note: In this method, the cream must be at room temperature, or it will change the texture of the chocolate.
- Add the Crispy Chocolate Pearls and stir until just combined.
- Transfer mixture to the pan and spread into an even layer. Set aside.
Filling:
- Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds. Set Aside.
- Combine cream cheese and sugar in a large bowl. Stir until the sugar dissolves.
- Add the table cream and melted chocolate. Stir until well combined
- Pour cream cheese filling into the prepared pan. Sprinkle chocolate pearls over the top of the cheesecake to decorate.
- Refrigerate for at least 6 hours or overnight.
Notes
Makes one 9-inch cheesecake.[br]Store in an airtight container in the refrigerator for up to 1 week.