It has a very chocolatey smooth, thick filling; absolutely addictive! It is a no-fail recipe as I took no chances and added a little unflavored gelatin to the cheesecake filling. By doing this there is no need to whip the cream until stiff peaks form. I don't know about you, but I'm not always successful; probably because I use the kind of cream that sits on the shelf in a sealed box.
There is melted chocolate in this cheesecake which makes it so chocolatey tasting. I used mostly unsweetened chocolate. Make sure the filling is spread in an even layer over the crust, if using, but otherwise, just spread it evenly, and in fact, you could simply use a pie dish in that case for this no bake cheesecake recipe.
If I were to make this dessert again and most likely I will as it is excellent, I would give the crust a skip to make this a truly no-bake dessert. You can freeze the crust to chill it and then not bake it, but it is almost always better to bake a crust.
I used full fat ingredients in this recipe. I don't use whipped cream as the heavy whipping cream is simply added to the ingredients. Technically cocoa powder could be used instead of good quality chocolate but I loved the chocolate in this recipe with the full-fact cream cheese. The flavor is awesome!
I used a springform pan and pressed the oreo crust (well, not really - mock oreo) in the bottom. The texture of this chocolate cheesecake recipe is creamy delicious milk chocolate and not a dark chocolate. Keep the cheesecake in the fridge, even the leftovers.
The chocolate glaze is not a true chocolate ganache. Of all my no-bake cheesecake recipes, this is now one of my favorite recipes.
INGREDIENTS:
Chocolate Crust (optional):
11/2 cups almond flour (375 mL)
2 tbsp cocoa (30 mL)
1/2
cup butter, melted (125 mL)
Liquid sweetener to equal 1/2 cup (125 mL)
sugar
2 tbsp heavy cream (30 mL)
1/4
tsp vanilla extract (1 mL)
Filling:
20 oz cream cheese (600 g)
Liquid sweetener to equal 11/2 cups sugar (375
mL)
1/2
cup sour cream (125 mL)
1/2
cup heavy cream (125 mL)
2 tbsp heavy cream (30 mL)
2 tsp unflavored gelatin ( 10 mL)
1 tsp vanilla extract (5 mL)
4 oz unsweetened chocolate (120 g)
2 oz sugar-free chocolate chips (60 g)
Chocolate Glaze:
1 oz unsweetened chocolate (30 g)
2 tbsp unsalted butter (30 mL)
2 tbsp heavy cream (30 mL)
Liquid sweetener to equal 2/3 cup sugar (150 mL)
1 tsp allulose (5 mL)
1/2
tsp vanilla extract (2 mL)
Preheat the oven to 350°F (180°C).
Chocolate Crust (optional): In
medium bowl, combine almond flour and cocoa.
In small bowl, combine melted butter, liquid sweetener, heavy cream and
vanilla extract. Add to dry
ingredients. Mix well. Press into a greased 9-inch (23 cm) nonstick
spring form pan. Bake 10 minutes.
Filling: In food processor or in bowl with mixer,
process cream cheese, liquid sweetener, sour cream and 1/2 cup
(125 mL) heavy cream. In small bowl,
combine 2 tbsp (30 mL) heavy cream and unflavored gelatin. Nuke 30 seconds to dissolve the gelatin. Add to the cream cheese mixture along with
vanilla extract; process.
In
cereal bowl combine unsweetened chocolate and sugar-free chocolate chips; nuke
in 30 second increments until it is possible to stir them together until
smooth. Add to cheesecake batter;
process until cheesecake batter is completely smooth. Pour over prepared crust. Cover spring form pan with plastic wrap and
refrigerate overnight.
Chocolate Glaze: In small bowl, combine unsweetened chocolate,
unsalted butter and heavy cream. Nuke in
20 second increments until it is possible to stir the ingredients
together. Stir in liquid sweetener,
allulose and vanilla extract. Allow to
cool slightly and then spread over chilled cheesecake.
Yield: 12 to 16 servings
1
serving (without crust)
320.5/240.3
calories
7.6/5.7
g protein
30.1/
22.6 g fat
2.5/1.9 g fiber
3.6/2.7
g net carbs