Delicious No Bake (No Joke) Frozen Chocolate Cheesecake

This is a lovely no bake chocolate cheesecake given to me by my friend at work. I did not even realize that it was a no bake cheesecake until I asked her how she made it! Not too rich, not too sweet, not too heavy on the cream cheese - but it is still undoubtably a cream cheese cheesecake. Not overly dense and heavy like most. Nor is it one of those light fluffy little phony cheesecakes that make you shudder - this is the real thing but with a lighter touch than the baked kind. Oh yeah, this went so fast - if I had realized how fast it would go I would have taken a second piece and hidden it deep within the hidden recesses of the overcrowded refrigerator among the plastic bags and containers and mystery foods and whatever the hell else is in there cluttering it up.
The ingredients in this recipe can easily be adjusted to make it more chocolaty (with the additon of more cocoa or melted chocolate). Or softer with the addition of more whipping cream or coffee or liquors could be added. It is very very flexible - no fail - no bake - no joke. A really lovely cheesecake.
No-Bake Frozen Chocolate Cheesecake

Oreo cookie crumbs (12 box)
1/3 c. melted butter

In a springform pan pour Oreo cookie crumbs and pour melted butter over. Mix with fork and flatten down evenly with hand or spoon (when using your hand please remember you are cooking for others ie. under fingernail remenants not required) Bake for 10-15min at 375 degrees (sure hope you pre-heated!)

Cheesecake Filling
125 ml whipping cream (35%)
1 large package cream cheese (light if you want to fool yourself into thiniing this will be low fat.) Lit this sit out at room temperature to make it easier (or don't - whatever.)
3/4 to 1 c. white sugar (to taste - less if you think you are sweet enough)
1/4 c. cocoa

In a large bowl whip the whipping cream - set aside.  In another large bowl (I know you have 2!) whip the cream cheese.  In a 2 cup measuring cup mix together with a fork the sugar and cocoa (just to get the lumps out of the cocoa) and add sugar to cream cheese mix.  Taste filling to be sure it is chocolaty/sweet enough (adjust as needed).  *When the crust is cooled spread filling evenly around (or don't - whatever), cover, and put in freezer for a minimum of 1 hour - I suggest overnight. Serve immediately and put back in freezer if getting to soft.

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