No-Bake Cheesecake with Chocolate Sauce Topping
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.
Ingredients
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
- 150 gm Digestive biscuits about 13-15 biscuits
- 2 tbsp. cocoa powder
- 2 tbsp. powdered sugar
- 85 gm 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
- 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 SauceBlend 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!!Â
y didnt u use gelatin?
wouldnt it b runny if gelatin is not added
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?
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
Sorry about your daughter, and yes absolutely ok to use gluten free biscuits for the crust.
how do i make whipping cream?
I buy it ready-made.
The cream cheese is supposed to be unsalted? Is there anyway we can make the cream cheese at home?
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
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?
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?
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?
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 🙂
Salam Mam Fauzia, for the cheese cake, we need to have the cream whipped till soft peak aur stiff peak stage?
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.
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 🙂
and the taste too was different..!!
Try and experiment with a different brand, some brands of whipping cream are not as good as others.
still waiting…. 🙂 i know its must be difficult for u to reply everyone quickly … 🙂
it*
Ok 🙂
I used Almarai Whipping creme. It must be better than any Paki brand 😀
Thank u.Thanks a lot.
assalam o alaekum fauzia 🙂 which cream are we using in the chocolate sauce?
W/Salaam, any cream you have on hand. Best is heavy cream.
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 🙂
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
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??
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 ??
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
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?
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?
Can we add some Oreos In The filling If we want an oreo cheescake?
Yes you can. You can also make the base out of crushed oreos instead of digestives.
can i use condensed milk
can i use condensed milk instead of whipping cream??
Nope, condensed milk will not
Nope, condensed milk will not work in place of whipping cream for this recipe, sorry!
Assalamualaikum!! Can u
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??
W/Salaam, yes it can be used
W/Salaam, yes it can be used for baking cakes. And crush them to a rough powder.
Assalamu alaikum,
Assalamu alaikum,
I want to make this for eid but i wanted to know,
Do i have to use powdered sugar or is there an alternative which i can use
jazakallah
W/Salaam. You can make
W/Salaam. You can make powdered sugar, just blend your regular sugar into a powder, add 2 tbsp cornflour in every cup of sugar to make it the same as powdered/icing sugar.
a.s.a
a.s.a
can i use fresh cream instead of whipping cream or cream available in market in packets.
Thx.
Whipped cream or any heavy
Whipped cream or any heavy cream would be better than fresh cream because it thickens better to give a much better set/result.
can we use spreadable cream
can we use spreadable cream cheese for this ?
You can but you will need to
You can but you will need to make the cheesecake in individual bowls as it may not set properly to be sliced if made in one tin.
asak
asak
i m new to ur blog ,mashallah good recepies
can u expalin me the step
Press in an 8″ spring form pan. Cover and chill the base in the refrigerator whilst you prepare the cheesecake filling.
butter used is salted or unsalted
Thanks. Press the breadcrumbs
Thanks. Press the breadcrumbs into the pan and then cover and refrigerate so it sets. Any butter will do, I prefer unsalted.
Hi witch biscuits can i use
Hi witch biscuits can i use instead of Digestive biscuit?
You could use graham crackers
You could use graham crackers.
can i use ready made
can i use ready made chocolate syrup?
Yes you can.
Yes you can.
Hi, can I use kraft cream
Hi, can I use kraft cream cheese for this recipe? And if not then could you please tell me where do you buy the cream cheese stated in the ingredients’ list. Thank you.
Hi, if you mean the
Hi, if you mean the spreadable cheese then am afraid it may not set properly. Also the sreadable cheeses tend to be a bit on the saltier side. I get the block cream cheese from the supermarket usually.
Assamualikum ..i wanted to
Assamualikum ..i wanted to ask regarding the mixing of cream cheese n lemon n sugar…should i mix with hand electric beater or just with hand using a spoon
W/Salaam, I normally use a
W/Salaam, I normally use a beater.
Thank you and would that be
Thank you and would that be on high speed or low speed
If you have medium speed, go
If you have medium speed, go with that.
And also if i make half of
And also if i make half of this recipe will the results be same or do i have to make full measurements for good results
You can make half the
You can make half the measurement but it will be a very small cheesecake. Use a smaller pan.
Salaam sister. Thanks for the
Salaam sister. Thanks for the wonderful recipes. I wanted to ask if I’m adding gelatine when should i add it and how much? i can’t get those cream cheese products or esily find heavy cream where i live. Once i made it and it turned out runny. This time I’m going to try with homemade cream cheese and 30% fat cream.
W/Salaam, have personally
W/Salaam, have personally never added gelatin but you could attempt about 1 to 1 and half tsp. Add it into the cream cheese mixture and beat well.
Can we use powder whipping
Can we use powder whipping cream or we have to use box ones like millac dairy whip cream…n can we use hersheys syrup as topping instead of making the sauce
Best to use liquid whipping
Best to use liquid whipping cream like Millac for this recipe. Yes you can use Hershey’s syrup for the topping.
Assalamualaikum…plz guide
Assalamualaikum…plz guide me here i couldnt get philadelphia cream cheese but could only get emborg 200gms cream cheese and also emborg whipping cream of 200 gms so what measurement should i use for the rest of the ingrediants n also can i make is using 200gms cream cheese and 200 gms whipping cream..will the results be good or is it a must to have 250gms…n should i use 200 gms of whipping cream
W/Salaam, it is a little bit
W/Salaam, it is a little bit less than what is required but you can go ahead and use 200gm. About the whipping cream is it gms or ml. Because 1 cup (which is required) is 200 ml. Please confirm that it is 1 cup otherwise am worried that your cheesecake might not set properly.
N the emborg cream cheese is
N the emborg cream cheese is of tin..is it k to use as its label says its good for cheese cake
Am sorry but I do not know
Am sorry but I do not know this brand so not sure on the outcome.
Sorry it is typing error
Sorry it is typing error 200mls of whipping cream so i can use the 200mls of cream cheese and the 200 mls of whipping cream n what about the rest of the ingrediants
The rest remain the same
The rest remain the same since it is your cream cheese that is a little bit under. Would be difficult to cut down all the ingredients by that small fraction. If you can get more cream cheese to make up the full amount then great otherwise just make do with what you have although am hoping that it will set the way it should.
I dont have the rest 50 gms
I dont have the rest 50 gms as the tin was of 200gms only n can i make make in a normal pan just put foil inside so once its set i can pull out with the foil
Yes that should be fine.
Yes that should be fine.
I just made the biscuit layer
I just made the biscuit layer to set ..its set but little hard should i go ahead n make the cream cheese mixture or should i put again butter …i am afraid it shouldnt harden too much by tomorrow though i have whippied the cream alre
Did you use the correct
Did you use the correct measurements? It shouldn’t really be hard, just crisp enough.
Yes i did measure the butter
Yes i did measure the butter in scale… i have been waiting for ur reply so should i heat butter n mix again though i will have to do this tomorrow or make the cream cheese n put on top of it…
It might be too much butter
It might be too much butter if you add more to the recipe. Just stick with what you have and inshaAllah am hoping it turns out perfectly for you.
The biscuit was cream cheese
The biscuit was cream cheese layer did not set properly… was that because of using less cream cheese it had 26% fat as read in the package or was it because of whip cream…n i was looking in internet do you have to use philadelphia original or regular cream cheese… i m still looking for philadelphia cream cheese so i can try again
I normally use Philadelphia
I normally use Philadelphia or a local brand called Dairy Belle. The issue probably was the whipping cream that you used, maybe it had not reached stiff peaks?
I did whip the whip cream n i
I did whip the whip cream n i guess it did reach peaks …so what did because of brand …or beacuse of using less quantity of cream cheese or the brand of cream cheese was not right i used embrog brand for both cream cheese n whipping cream
Assalm o Alaikum. ….fauzia
Assalm o Alaikum. ….fauzia I tried this cheese cake recipe twice and both times it was very runny. .can you please tell me where I went wrong..I used philadelphia cream cheese and almarai whip cream liquid…whipped cream formed peaks too….when I mixed both the mixtures it became runny..very dishearted..please help me….
Could be that the whipping
Could be that the whipping cream got a bit over whipped. Try whipping it a bit less so that when it gets folded into the rest of the ingredients it reaches the right consistency and doesn’t split.
Assalamu Alaikum. Thank you
Assalamu Alaikum. Thank you for your wonderful recipes. I made this cheesecake to feed some guests but unfortunately things didn’t work out as planned so I now have a whole cheesecake leftover (large one…….1 1/2 x recipe) have you ever frozen the cake and how long do you think it will stay in the fridge? Eid will be in a few days time so I was hoping to save it for then when it should get eaten. Would it be ok in the fridge for about 4-5 days or do you think I should attempt to freeze?
W/Salaam, I would not
W/Salaam, I would not recommend freezing a no-bake cheesecake as the consistency will change a lot on thawing, it will release a lot of water. I guess it could keep for about 3-5 days refrigerated.
Hi fauzia,
Hi fauzia,
I am a big time fan of urs recepies.
I want to try this cake so wanna ask if I can use half of each ingredient in order to make a small cake
Hi, thank you. Yes you can.
Hi, thank you. Yes you can.
The quantity mentioned of the
The quantity mentioned of the whipped cream is before preparing d whipped cream
Or after preparing.
Can u plz tel me what amount of whipping cream powder s required
I prefer not to use powdered
I prefer not to use powdered whipping cream for this recipe.