No-bake Chocolate Cheesecake 朱古力芝士凍餅

This was what I made for myself on my birthday. I was on vacation for three days right before my birthday. I didn’t want to rush myself on cake preparation after I came back. Nor did I want a store-bought cake. So my solution was to make one the night before I left. This is a quick and simple no-bake cheesecake recipe that freezes very well. After pouring the batter into the mold, instead of refrigerating it I popped it right in my freezer. When I came back I simply thawed my cake in the fridge for about half a day. Then I unmolded it and decorated it like I would normally do! It was a 6-inch cake that I made this time. The batter filled my 6 by 2 inch cake ring completely with like 2 to 3 tablespoons of leftover batter. It could be made into a shorter 7-inch cake. Adding a cake layer in the middle of the cake would be great as well.



No-bake Chocolate Cheesecake

Makes a 6 or 7 inch round cake


For the Chocolate Crust
70 g Marie biscuits
1 Tbsp (about 6 g) unsweetened cocoa powder
1/2 Tbsp (about 6 g) granulated sugar
30 g unsalted butter, melted

For the Filling
50 g good quality dark chocolate, preferably couverture chocolate, chopped
50 g whipping cream
200 g cream cheese, softened
50 g granulated sugar
150 g whipping cream
1/2 tsp vanilla bean paste or pure vanilla extract
6 g (2 tsp) powdered gelatin
30 g water


瑪利餅 70克
無糖可可粉 1湯匙 (約6克)
細砂糖 1/2湯匙(約6克)
牛油溶液 30克

優質黑朱古力,切碎 (最好用調溫朱古力) 50克
淡忌廉 50克
忌廉芝士(室溫放軟) 200克
細砂糖 50克
淡忌廉 150克
雲尼拿醬或純雲尼拿香油 1/2茶匙
魚膠粉 6克 (2茶匙)
水 30克

Directions 做法

Chill mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before beating the whipping cream. Wrap bottom of a cake ring with plastic wrap. Set aside.

Prepare the crust by combining crumbled marie biscuits, sugar, and cocoa powder (I blend everything with a food processor until finely ground). Add melted butter and mix well. Press mixture evenly onto the bottom of the prepared ring with the back of a spoon. Chill for 10 to 15 minutes or until firm.

In a small bowl, heat 50 g of whipping cream in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until smooth. Let ganache cool to room temperature before using. Set aside.

In another small bowl, bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is dissolved. Set aside.

In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Add ganache and gelatin mixture and mix until well incorporated. Strain mixture through a sieve to get rid of any large lumps if necessary.

In the chilled mixing bowl and with an electric mixer (use clean beaters), beat 150 g of whipping cream until thickened and soft peaks form. With a whisk or spatula, fold whipped cream into the chocolate-cream cheese mixture in two to three batches until well combined. Pour batter into the prepared ring. Tap ring on the table several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate until set.

Unmold cheesecake and decorate as desired. I made a simple decoration by drawing a few lines with melted white chocolate and a modeling chocolate rose made with dark chocolate and corn syrup.

**Updated Aug 10, 2015**

I made this for a gathering last night for my church friends. A 7-inch cake ring was used. I increased the crust portion by 50% while keeping the filling unchanged. I prepared more ganache and reserved some for the swirls on top.


Recipe adapted from 食譜修改自 cookpad.

If you want to republish this recipe, please link back to this post.

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