Philadelphia Chocolate Cheesecake No Bake

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Are Cheesecake Factory Cheesecakes No

Philadelphia No Bake Cheesecake Filling Review | Taste Test

They arent made in-house. In case the name didnt give it away, Cheesecake Factory desserts arent exactly baked mom-and-pop style. All of the decadent cheesecakes are put together by baking teams in Calabasas Hills, California, and Rocky Mount, North Carolina, before being frozen and shipped all over the country.

Which Is Better No

The prime difference between no-bake cheese and baked cheesecake is that the baked one has a better texture. In particular, baked cheesecake has a creamy and smooth texture which is hard to achieve with a no-bake cheesecake recipe. The baked cheesecake tends to be fluffy and moist even if its baked.

Have You Tried Philadelphia Chocolate Cheesecake No Bake

Philadelphia chocolate cheesecakes are a classic dessert. The only problem is that it has been easier for us to make them with premade ingredients than it has been to make them by ourselves. When it comes right down to it, we all know that it takes a special talent to cheesecakes. It is amazing that people who do not specialize in baking are still able to come up with some of the best desserts. The secret is having a good recipe and knowing what you are doing.

Many people think that making a chocolate cheesecake requires baking the chocolate cake. It is true that you need to bake the chocolate cake. However, making it into a Philadelphia chocolate cheesecake requires you to mix the dry ingredients together prior to pouring the wet mixture into the pans. You must also grease the pans so that your chocolate cake does not stick. This will ensure that your chocolate cake comes out perfect every single time.

If you are trying to decide if this is the best dessert you have ever had, then you need to taste it. You can find cheesecakes that vary from no-bake to baking, sugar-free, and dessert cheesecakes. A lot of people think that chocolate cheesecake has to be very rich and decadent. However, this is not true. If you are not that patient when it comes to cooking your own dessert, then you should opt for one that has more elaborate ingredients.

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How To Thaw Cheesecake

To thaw frozen cheesecake, transfer it into the fridge and let it sit there overnight. Leave the plastic wrap on to ensure it doesnt absorb nearby odors and/or flavors.

Alternatively, you can let it defrost on the counter for 2 to 4 hours. The thawing time depends on the size of the cheesecake. Be sure to remove the foil when defrosting the cake.

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If youre in a rush, you can microwave the cheesecake slices for 30 seconds. Be sure to remove the plastic wrap and foil!

How Do You Make A Chocolate No

  • Firstly, youll need to turn your Oreo biscuits into a fine crumb by adding them to a food processor. Then add the melted butter to the food processor and pulse the machine until the crumb becomes moist and clumps. Pour the crumb into the bottom of a spring form pan and press firmly until level. Next refrigerate to chill.
  • Next place the cream cheese and sugar into a bowl and beat until smooth using stand mixer or . Add the gelatine and melted chocolate and beat until combined. Set aside.
  • In a separate bowl, whip the cream until soft peaks form. Then gently fold the whipped cream until mixed through. Pour into your springform pan, level with an offset spatula and refrigerate for at least four hours but preferably overnight to set.
  • Last step is to make your chocolate ganache. Do this my heating your cream until it simmers , pour the cream over your chopped chocolate in a bowl and let it sit for a couple of minutes. Then whisk continuously until the chocolate is fully melted and ganache is smooth and shiny. Set aside for ten minutes for it to cool slightly and then after releasing the cheesecake from the springform pan, pour the ganache over the top.
  • Allow 20 minutes in the fridge for the cheesecake to set, then you can decorate to your hearts content. I topped mine with fresh raspberries, pomegranate seeds and mint leaves. That shiny ganache topped with these jewel-like fruits created such a sensational look.

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How To Make The No Bake Chocolate Cheesecake Filling

To make the filling, firstly melt the dark chocolate and 8 tbsp of the double cream in the microwave in 10 second intervals. Stir well with a spatula between each blast. When its two thirds melted, stir the rest of the way until its completely melted and smooth. The residual heat in the bowl will be enough to finish melting it. Then set it aside to cool for a few minutes.

In another bowl, pour in the remaining double cream and whisk until soft peaks form. I repeat SOFT PEAKS. Do what I say not what I do. I accidentally over whipped mine to stiff peaks because I lost focus. All is not lost if this happens to you too though you can use it anyway, it just results in a slightly less silky cheesecake with a denser texture. Still tastes sublime though!

Now sift in the cocoa powder and fold it through very gently. Then add the melted chocolate mixture in thirds and fold in with a spatula. Only mix until you cant see any more white streaks.

Next, in a stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese and caster sugar until smooth and shiny.

Now we need to bring it all together. Carefully fold the chocolate cream mixture into the cream cheese. Mix only until all the ingredients are blended and the colour is even.

All thats left to do is pour the filling into the prepared base and smooth it out.

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Philadelphia No Bake Cheesecake

This no- bake cheesecake is decadently smooth and creamy, with a classic graham cracker crust. Its rich and tangy like a traditional cheesecake, yet airy and almost mousse-like at the same time. The simple vanilla base makes it the ideal canvas for any flavor topping. It takes less than 30 minutes to prepare, and youll have guaranteed success. Plus, there are so many simple ways to customize it for a real tasty dessert.

Growing up in a very traditional Greek home meant enjoying traditional Greek desserts cheesecake not being one of them. My aunt who was not Greek first introduced my mom to this no-bake cheesecake and to this day its my dads favourite. I could spend hours making a traditional style one and he would much prefer this one. I dont blame him this is a lighter tasting version that you wont be able to get enough of. A little disclaimer though: No-bake cheesecakes and traditional baked cheesecakes definitely taste different. I just wanted to let you know that they are not the same. But I love them both, and if Im being honest I probably like the no bake a little better its easier to make, quite fool proof and no special tricks or tips needed. It all depends on if you like a rich denser cheesecake or a lighter airy one.

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Can You Freeze Philadelphia No

Do you want even more reasons to love the Philadelphia no-bake cheesecake? You can make it in advance and freeze it!

The best part is that you can freeze individual slices or freeze an entire cheesecake. Follow these instructions for the best results.

  • Place your cheesecake on a cardboard cake board, which will give your cheesecake a nice firm foundation for freezing. If you dont have cake boards handy, simply cut out your own from a piece of sturdy cardboard and youre ready to proceed.
  • Using plastic wrap and aluminum foil, double wrap your no-bake cheesecake. If you are freezing individual slices of cheesecake, you will need to double wrap the individual slices. Dont skip this step. When you double wrap your cheesecake, youre helping it to avoid contact with air.
  • Be sure to label the individual slices or whole cheesecake with the date that you freeze it up so that you will know when its still good to eat.
  • Frozen cheesecake will retain its full flavor for up to a month in the freezer, but you can stretch that to two months if you need to.

    How To Dissolve Gelatine

    Raspberry Cheesecake- No Bake recipe using Philadelphia Cream Cheese No Bake -White Chocolate Sauce

    This is the EASIEST and most FOOLPROOF way to dissolve gelatine.

    To dissolve gelatine :

    • Sprinkle the gelatine powder over cup cool water in a small bowl and allow to sit for a minute or 2.
    • Stir.
    • Place the small bowl into a larger bowl filled with boiling water and stir until completely dissolved.

    That’s it!!

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    You Also Might Be Interested In

    a) Melt the butter in a saucepan on low-medium heat. When done, remove from the heat. Pop the biscuits into a freezer bag. Bash them with a rolling pin or the bottom of a saucepan until they resemble breadcrumbs. Add the biscuit crumbs to the melted butter and mix together until combined.b) Divide between 2 glasses or serving bowls. Lightly pat the crumbs down with the back of a spoon to make the base. Pop into the fridge to firm up while you make the filling.

    a) Heat 2cm of water in a small saucepan on medium-heat until just simmering. Pop the chocolate chips into a heatproof bowl and set it on top of the saucepan. TIP: Make sure the bottom of the bowl isnt touching the water – if it is, pour out a little.b) Lower the heat so that it is barely bubbling and gently stir in the chocolate until melted. Once it’s melted, set aside to cool slightly.

    a) Mix together the Philadelphia cheese, creme fraiche, sugar and melted chocolate in a medium bowl until well combined. Divide the mixture evenly over the biscuit bases, smoothing the top with the back of a spoon. If you have some mixture leftover put this in a bowl and save it for later.b) Leave to chill for at least 4 hours, overnight, or until the dessert has set. Share between friends and family. Enjoy!

    Tips For Making The Best Lemon Icebox Pie

    • Fat-free cream cheese or full fat cream cheese both work well in this recipe. The fat-free cream cheese gives this lemon icebox pie more of a sherbet taste and feel.
    • Make sure the cream cheese is at room temperature before mixing in order to get a smooth filling.
    • I recommend using Philadelphia Cream Cheese and Eagle Brand Sweetened Condensed Milk for this recipe because I prefer the taste and consistency of these products. At room temperature, the name brand cream cheese seems to be easier to blend with less lumps versus the store-brands Ive tried.
    • Fresh lemon juice is best but, if you cant find fresh lemons, bottled lemon juice works just fine. Ive tested this recipe with fresh lemon juice and bottled lemon juice and no one could tell the difference!
    • A pre-made graham cracker crust make this even easier to put together but you can always make a homemade graham cracker crust like the one in this easy cheesecake recipe.
    • Make this dessert up to 2 days ahead of time. Cover with the plastic cover that came with the crust or use plastic wrap. Leave in the refrigerator until you are ready to serve.
    • This pie can be frozen for up to 3 months.
    • A food processor or stand mixer can also be used to make the lemon pie filling.

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    Individual Philadelphia With Milka Cheesecakes

    Homemade cheesecakes are probably one of the easiest and quickest desserts to make. If you choose a no bake option like the one I am going to show you, you could have these made AND EATEN in less time than it would take to pop to the shops and buy one!

    Made with real Milka chocolate, Philadelphia with Milka gives you all the pleasure of chocolate with the delicious taste and goodness of Philadelphia. Simply spread onto your favourite cracker or rice cake, Philadelphia with Milka is the perfect sweet afternoon snack, with only 85 cal per serving.

    Made with pasteurised milk. Suitable for Vegetarians.

    With this ready mix of cream cheese and chocolate it forms the perfect base for cheesecakes with a lot less mess! No melting chocolate or waiting for it to cool before folding into the cream mix. Anything that makes creating a delicious dessert easier gets my approval.

    I love big sharing big plates of savoury food, the whole Italian ethos of mealtimes being a family affair. However when it comes to dessert I adore individual servings whole cakes made in miniature. This means I have a whole dessert to myself!

    Who doesnt love that idea!

    Individual Milka Philli Cheesecakes:

    The Beauty Of No Bake

    No bake chocolate philadelphia cheesecake recipe

    Ill pretty much eat anything , and Ill pretty cook or bake anything with pleasure. Im easy. But like everyone, I have my favorites in both tastes and textures. Ice cream and cheesecake are at the very top of my favorites list, with their creamy smooth texture and rich, sweet taste.

    And it doesnt hurt that ice cream and cheesecake usually come out in full force when the weather turns warm . A simple baked cheesecake, or even a light and fluffy Japanese cheesecake, require you to turn on the oven. And theyre worth it!

    But sometimes, its just too hot to turn on the oven . No bake desserts come in many more shapes, tastes and sizes than you might realize, and they solve the oven problem completely.

    The only ingredients in this simple no bake chocolate cheesecake recipe are whipped cream, confectioners sugar, bittersweet chocolate, and of course cream cheese. The crust couldnt be simpler and requires absolutely no baking at all.

    Just mix your favorite gluten free cookie crumbs with melted butter, press the mixture into the bottom and up the sides of the pan and chill. But if the crust is slowing you down or cramping your style in any way at all, leave it out!

    Since there are no eggs in this recipe, it gets its structure from easy, fresh whipped cream. If youve ever had trouble whipping fresh cream because you tend to overwhip it, did you know that you can always whip in a bit more cream by the tablespoonful? It will smooth right out.

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    What Kind Of Chocolate Is Best For Cheesecake

    The melted chocolate makes all the difference here. I like to use chocolate bars as opposed to chocolate chips. Chocolate bars melt down to a much smoother texture.

    My preference is to use dark chocolate, however any type of chocolate will work. It should be high quality chocolate. Some of favorites are Ghirardelli or Guittard.

    If youd like to use chocolate chips you certainly can, however its not my preferred option. Chocolate chips generally can be oily because they are coated.

    Does The Crust Need To Bake

    While the center of the cheesecake does not need to bake, you may want to pre-bake the crust. Totally up to you though. If you dont mind it being a little crumbly , then go ahead and skip baking it. The butter will allow it to stick together pretty well without needing to bake it. Or, as I mentioned earlier, you can opt for a ready-made crust.

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    How To Make A White Chocolate Cheesecake:

    Make a simple biscuit base with crushed ginger nut biscuits and then top with the deliciously light and creamy filling. This White Chocolate Cheesecake uses whipped double cream, cream cheese and melted white chocolate.

    When the cheesecake is set, decorate with grated white chocolate, swirls of cream and chunks of Milky Bar chocolate.

    Philadelphia Cheesecake Batter Recipe Catalog

    Philadelphia Double-Chocolate Cheesecake

    Prepare Dream Whip according to package directions and beat until stiff. Fold in the remaining 1 cup sugar and cream cheese. Whip mixture again and place on top of crust. Place pie filling on top of the filling. Place in fridge and chill. EASY NO-BAKE CHEESECAKE. 1 pkg. cream cheese, softened. 1/2 cup sugar.

    The base is a layer of crumbled butter cookies, while the filling is a combination of one and a half block of philadelphia cheese, half cup sugar and whipped cream. Pin on juniors cheesecake From sweet to savoury and everything in between, our delicious cream cheese recipes are sure to inspire your next meal.

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    Frozen salad/dessert bobbies, banana nut bread with dream whip, angel food cake with chocolate whipped the worlds largest kitchen . Our most trusted chocolate dream whip with cream cheese recipes. Vanilla, unsalted butter, cream cheese, dream whip, cherry pie filling and 5 more. Top with cherry pie filling. Pour into mold and chill until firm.

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    How To Make No

  • Prepare the pan: by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  • Prepare the crust: Grind the cookies into a fine crumb using a food processor or blender and then combine with melted butter, stir until well coated. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  • Melt the chocolate: Combine the dark chocolate and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally.
  • Make the whipped cream: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  • Make the filling: Beat the cream cheese until its completely smooth then add the granulated sugar and vanilla extract and beat until combined. Next add the melted chocolate, beating until its completely mixed into the cream cheese.
  • Fold in the whipped cream in until its completely combined then pour the filling into the prepared crust and refrigerate for 3-4 hours minimum.
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