No-bake No-Mixer No-Gelatin Crunchy Chocolate Cheesecake - Baking Cherry

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).

No-Bake No-Mixer No-Gelatin Crunchy Chocolate Cheesecake

Active Time: 25mins | Yield: one 9-inch cheesecake

Print Recipe

 

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:
  1. Lightly grease a 9-inch round cake pan with removable bottom.
  2. Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds.
  3. 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.
  4. Add the Crispy Chocolate Pearls and stir until just combined.
  5. Transfer mixture to the pan and spread into an even layer. Set aside.
Filling:
  1. Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds. Set Aside.
  2. Combine cream cheese and sugar in a large bowl. Stir until the sugar dissolves.
  3. Add the table cream and melted chocolate. Stir until well combined
  4. Pour cream cheese filling into the prepared pan. Sprinkle chocolate pearls over the top of the cheesecake to decorate.
  5. 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

Instant Cappuccino Mix

Creamy Lime Ice Pops

Easy Rum Balls

Chocolate Filled Sandwich Cookies

Easy Oreo Truffles

Black and White Cookies

Chocolate-Covered Key Lime Pie Bites

Condensed Milk White Chocolate Balls

No-Bake No-Mixer No-Gelatin Crunchy Chocolate Cheesecake. A super easy dessert, with a crunchy crust made with chocolate and crispy chocolate pearls (aka chocolate coated cereal balls). The creamy filling is made with cream cheese, table cream, and semi-sweet chocolate.

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:
  1. Lightly grease a 9-inch round cake pan with removable bottom.
  2. Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds.
  3. 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.
  4. Add the Crispy Chocolate Pearls and stir until just combined.
  5. Transfer mixture to the pan and spread into an even layer. Set aside.
Filling:
  1. Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds. Set Aside.
  2. Combine cream cheese and sugar in a large bowl. Stir until the sugar dissolves.
  3. Add the table cream and melted chocolate. Stir until well combined
  4. Pour cream cheese filling into the prepared pan. Sprinkle chocolate pearls over the top of the cheesecake to decorate.
  5. 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.