Our take on the No Bake Cheesecake is smooth, decadent… and chocolatey! 

Definitely a crowd-pleaser, we’ve added cocoa powder to our graham cracker crust, dark chocolate to our cream cheese filling, then topped it all off with crunchy cacao nibs.  

 



Yield

1 cake

Prep Time

45 mins

Cook Time

4-12 hrs

Total Time

12 hrs and 45 mins

Ingredients

Directions

Chocolate Crust
65 g of Butter
140 g of Graham Crackers Powder
15 g of Cocoa Powder
25 g of Brown Sugar
1 pinch of Salt




 

    For the Cheesecake Crust :

    1. Lightly coat a 6- inch springform pan with nonstick spray or thin layer of oil. Set aside.
    2. Melt the butter
    3. In a large bowl evenly combine the butter, graham cracker crumbs, sugar, and salt.
    4. Press the mixture firmly into the bottom and up the sides of the prepared pan.
    5. Place in the freezer while you prepare the filling.
    Cheesecake Batter

     

    230 g of Cream (35% FAT)
    330 g of Cream Cheese
    80 g of Dark Chocolate 64%
    30 g of Milk
    75 g of Icing Sugar

     

     

     

     

     

    Finishing

    40 g of Cocoa Nibs

      For the Cheesecake Batter :


      1. In the bowl using mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form.  Remove the whipped cream from the mixing bowl and set aside.
      2. In the same mixing bowl, using the same whisk attachment mix the cream cheese, powdered sugar, on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed. 
      3. Add slowly the warmed milk and chocolate Inside
      4. Remove the bowl from the mixer and using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.
      5. Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula.
      6. Cover and chill for 4 hours or overnight and sprinkle with Cocoa Nibs.