No-Bake Cheesecake with Chocolate Sauce Topping

Rate this recipe 
5
Average: 5 (2 votes)
Servings 
Serves 8

There are very few desserts that are more luxurious than a cheesecake, and does it get better than preparing a cheesecake without going through the baking hassle?

This gorgeous cheesecake is plain and simple to make, and can be topped with a variety of toppings of your choice.

You can even make these in small individual bowls and serve individually instead of having to slice one big cheesecake.

To see how the same cheesecake looks with different toppings so you may have an idea of the various options you can have for serving this yummy dessert, check these links:

Strawberry Topping
Passion Fruit Topping
Mango Topping

 

Ingredients
8 oz.
cream cheese, at room temperature
(1 package, about 250gm)
8 oz.
COLD whipping cream
(1 cup)
1 tsp.
vanilla essence
1/4 cup
grinded/caster sugar
1 tsp.
lemon juice
Ingredients for Crust
150gm
Digestive biscuits
(about 13-15 biscuits)
2 tbsp.
cocoa powder
2 tbsp.
powdered sugar
85gm
melted butter
Ingredients for Chocolate Sauce
1 1/2 cups
milk
1 oz or 2 tbsp.
butter
(30g)
4 tbsp.
sugar
4 tbsp.
Cadbury's cocoa powder
2 tbsp.
cream
1 1/2 tbsp.
corn flour
(more for thicker sauce)
1/2 tsp.
vanilla essence
Instructions 

Make sure you use a GOOD QUALITY thick cream cheese, like Philadelphia or DairyBelle. Spreads will not work for this recipe as they are too light in consistency.

Crush the digestives either in a plastic bag with a rolling pin or in a processor. Then add the cocoa powder and sugar, pulse or mix until combined. Add the melted butter and mix well.

Press in an 8" spring form pan. Cover and chill the base in the refrigerator whilst you prepare the cheesecake filling.

Whip the cream until peaks. Cover and refrigerate.

Add the sugar and lemon juice to the cream cheese. Mix well until the cream cheese no longer has any lumps and the sugar is completely dissolved. Do not rush past this stage, take your time. :)

Once the cream cheese is smooth smooth SMOOTH, get the whipped cream from the refrigerator and add it into the cream cheese. Add the vanilla. Now, using a whisk, mix the two until the mixture is smooth, stiff and thick. You can use an electric or hand mixer at this stage but be careful NOT to over-beat it as the whipping cream might curdle if you do that.

Pour the mixture onto the prepared crust, cover with cling film and allow to set, at least 5 hours but preferably overnight.

Now you can prepare the sauce. (Alternatively, you can use any ready-made sauce like Hershey's chocolate sauce)

For Chocolate Sauce

Blend together the milk, sugar, cocoa powder and corn flour with a whisk until a smooth paste has formed.

Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil.

Reduce the heat and simmer for 2 minutes.

Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture.

Finally, add the vanilla essence and the cream and stir well.

Make sure the chocolate sauce is completely cool before drizzling over the cheesecake.

Enjoy!! :)


Comments

Ok :)
I used Almarai Whipping creme. It must be better than any Paki brand :D
Thank u.Thanks a lot.

And do you know anything about biscuit caramel, the ingredients are almost the same, biscuit layer made with margrine/butter and topped with cream and sweetened condensed milk mixture(instead of the cream cheese)i never noticed what cream i am using for it when i was in Pakistan, we get tetra pak creams over there. I have moved to middle east and here I found tinned creams and whipping cream. I made biscuit caramel with whipping cream(whipped it till stiff peak stage) but didnt have the same result as i used to have in Pak it was runny despite gelatin being added to it..as i've always added gelatin in biscuit caramel..if you can help over it? I would be really thankful :)

Fauzia's Kitchen Fun's picture

Try and experiment with a different brand, some brands of whipping cream are not as good as others.

and the taste too was different..!!

Salam Mam Fauzia, for the cheese cake, we need to have the cream whipped till soft peak aur stiff peak stage?

Fauzia's Kitchen Fun's picture

W/Salaam, get it to the point after soft peaks and nearing to stiff peaks. It will be mixed a bit more when the cream cheese mixture goes into it.

still waiting.... :) i know its must be difficult for u to reply everyone quickly ... :)

it*

y didnt u use gelatin?
wouldnt it b runny if gelatin is not added

Fauzia's Kitchen Fun's picture

As you can see from the pic, it was not runny at all. You just need to whip the cream well enough to hold everything together properly. You can use gelatin if you like, I normally don't for this recipe.

Can I use anything else other than cream cheese as it's not v easily available?

Fauzia's Kitchen Fun's picture

I have personally never used anything other than cream cheese or mascarpone cheese to make cheesecake. Not sure how well anything else would work to get the same results.

My daughter has cealiac disease & cannot have digestive biscuits. Can she use gluten free biscuits for crust? Jk

Fauzia's Kitchen Fun's picture

Sorry about your daughter, and yes absolutely ok to use gluten free biscuits for the crust.

how do i make whipping cream?

Fauzia's Kitchen Fun's picture

I buy it ready-made.

The cream cheese is supposed to be unsalted? Is there anyway we can make the cream cheese at home?

Fauzia's Kitchen Fun's picture

Normally cream cheese is slightly salted. Have never made it at home.

Sorry for the late reply. Thank you for your reply.

My base was really hard and difficult to slice but still tasted really delicious. Can you tell me what I can do to stop that from happening next time. Thanks

Fauzia's Kitchen Fun's picture

Hmm not sure what might have caused that, which biscuits did you use for the base? Try adding more butter, and make sure when melting the butter it does not boil. It needs to melt gently.

Can we use Oreos instead of digestive biscuits and is there anything else we can use instead of cream cheese?

Fauzia's Kitchen Fun's picture

You can use oreos yes, as for cream cheese, it is necessary for a good cheese cake. You can use mascarpone or ricotta cheese if you like, but I prefer cream cheese.

Salaam Fauzia, Today I made ur cheese cake and it is very yummy in taste but 1 thing I have to ask that my base or crust is not as hard as it should be although I followed ur recipe by using digestive biscuits. Plz tell me how I can make hard that crust now?

Fauzia's Kitchen Fun's picture

W/Salaam, how long did you refrigerate the cheese-cake for?

salaam, I kept it in fridge for whole night as u said in the recipe. is there any chances that i over crushed biscuites?

Fauzia's Kitchen Fun's picture

No that should have been ok, maybe try a different brand of digestive cookies and reduce the amount of butter used in the crust recipe slightly next time, see if that helps.

Ok thanks a lot :)

Fauzia's Kitchen Fun's picture

W/Salaam, any cream you have on hand. Best is heavy cream.

assalam o alaekum fauzia :) which cream are we using in the chocolate sauce?

what is heavy cream? can u guide me about the different types of creams? and if I put whipping cream in the sauce, i should whip the cream or should I put it unwhipped? im totally ignorant about the creams..thank u :-)

Fauzia's Kitchen Fun's picture

Heavy cream is any cream with a high fat percentage, 35% and above. And no you won't have to whip the cream when adding it to the sauce. :)

My top layer is very runny & biscuit was quite hard

Fauzia's Kitchen Fun's picture

Did you make any changes to the recipe at all?

Hi can you please post recipe for baked cheese cake.in which the bottom
Layer is not biscuit. If possible ,
Thank you Fauzia:)
You are helping me everyday :)

AOA fauzia plz tell me can we make cream cheese by draning all the water from yogurt??

Fauzia's Kitchen Fun's picture

W/Salaam, have never tried to make cream cheese, I always just buy the ready made version. :)

Assalamalikum im using half of tis recipe for mini cheesecake, nd m using homemade cream cheese which already needs lemon juice, nd ur recipe needs it again, shld i b using it once or twice ??

Fauzia's Kitchen Fun's picture

W/Salaam, you can leave out the lemon, it is just an extra flavouring.

Hello, thanks for this recipe. 2 questions:
1- if using mascarpone or ricotta, what changes need to be made in the ingredient quantities?
2- is the cocoa powder the sweetend or bitter kind?

Thanks

Fauzia's Kitchen Fun's picture

Hi, No changes for the substitution and cocoa powder should be unsweetened.

Thank you

Salams,Dear Fauzia,Jazakallah khair for all your recipes that you have posted on this page.My question is that the crust was too hard to cut out.Also I did not get the required height for my cheese cake,for the above mention tray size.what should I do?

Fauzia's Kitchen Fun's picture

W/Salaam, thanks. Did you by any chance add more butter than the recommended amount? That sometimes can cause the crust to get hard. Also, did you use digestive cookies? As for height, I used an 8" round pan. What tray size did you use?

Fauzia's Kitchen Fun's picture

Yes you can. You can also make the base out of crushed oreos instead of digestives.

Can we add some Oreos In The filling If we want an oreo cheescake?

can i use condensed milk instead of whipping cream??

Fauzia's Kitchen Fun's picture

Nope, condensed milk will not work in place of whipping cream for this recipe, sorry!

Assalamualaikum!! Can u please guuide me what is this spring form pan? pan used for making cakes? N when crushing the biscuits, to what size should it be crushed??

Fauzia's Kitchen Fun's picture

W/Salaam, yes it can be used for baking cakes. And crush them to a rough powder.

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