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This homemade no-bake chocolate cheesecake is a chilled dessert that combines the dark chocolate with the tangy smoothness of cream cheese. It’s light yet indulgent, with a texture that’s somewhere between a truffle and a cloud.
The bottom though, is made like a Swedish chocolate ball, as the kids couldn't decide what cake to make, so we made a combination of two desserts.
Ingredient List for 12 servings:
Bottom
70
gr
Oat meal
75
gr
Soft butter
2
tablespoons
Cacao powder
1
teaspoon
Vanilla sugar
2
tablespoons
Strong coffee
35
gr
Grated coconut
Filling
300
gr
Milk chocolate
250
gr
Mascarpone cheese
200
gr
Cream cheese
70
gr
Icing sugar
50
ml
Baking syrup
2
tablespoon
Cacao powder
200
ml
Heavy cream
1
pinch
salt
Topping
150
ml
Whip cream
1
teaspoon
Vanilla sugar
20
gr
Grated chocolate
Instructions:
Start by making the cake bottom. Make the coffee and let it cool down a few minutes.
Mix the sugar and the butter together.
Add the oat meal, and the grated coconut and mix well.
Add the coffee, vanilla sugar and cacao powder and mix like you would make a cookie dough.
Place a baking paper in a baking form with removable edges. Make sure to cover the bottom and the edges with the paper.
Press out the cake bottom evenly over the bottom.
Place in the fridge while making the filling.
Melt the chocolate in a casserole. Take away the casserole from the stow.
In a kitchen aid pour in the rest of the ingredients for the filling.
Mix on high speed until creamy and a bit fluffy.
Lower the speed and add the melted chocolate. Mix well for 1 minute.
Take out the cake bottom and pour evenly the filling on top.
Place in the fridge for minimum a few hours, preferable over the night.
Whip the cream with the vanilla sugar with an electrical mixer.
Place in a pipping bag and decorate the cake.
Sprinkle the grated chocolate over the cake.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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