Triple Chocolate Cheesecake
How do you prepare no-bake triple chocolate cheesecake?
Press crushed cookies with butter into the pan and refrigerate. Beat cream cheese with cream and sugar, dividing the mixture into three parts. Fold each type of melted chocolate (dark, milk, white) into one portion of cream and pour the layers one after another, chilling between each layer so they set.
For all chocolate lovers, this recipe is exceptional and incredibly indulgent. It is prepared without baking and is super easy. Ideally, make it the day before so it sets well and tastes even better.
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Servings: For all chocolate lovers, this recipe is exceptional and incredibly indulgent.
Ingredients
- 300 g chocolate cookies
- 125 g butter
- 350 g cream cheese
- 300 ml cold whipped cream
- 30 g powdered sugar
- 100 g dark chocolate
- 100 g milk chocolate
- 100 g white chocolate
- 100 g dark or milk chocolate
- 120 ml whipped cream
- 5 g butter
- Cookie crumbs
- 50 g pistachios
Instructions
Start by placing the cookies in a mixer or food processor.
Process until you obtain cookie crumbs.
Melt the butter over low heat.
Place the melted butter and cookie crumbs in a bowl and mix well.
Line the pan with wax paper and transfer in the cookie and butter mixture. With the help of a spoon, spread and level it to form the base. Refrigerate for at least 30 minutes to set, or 10 minutes in the freezer.
Meanwhile, place the cold whipped cream, cream cheese, and powdered sugar in a bowl and beat well.
Divide the whipped cream mixture into three bowls.
Melt the dark chocolate in a bain-marie.
Let it cool until lukewarm and add it to the first bowl of whipped cream mixture; mix well.
Remove the base from the refrigerator and pour in the first layer of cheesecake; level it with a spatula or spoon. Place it back in the refrigerator for at least 30 minutes, or 10 minutes in the freezer.
Now melt the milk chocolate in a bain-marie as well.
Place the slightly warm melted chocolate in the second bowl. Stir.
Spread the second layer in the pan, level it, and place it in the refrigerator.
Now melt the white chocolate in a bain-marie.
Let it cool slightly and transfer it to the last bowl of whipped cream mixture; mix.
Remove the pan from the refrigerator and spread the white chocolate layer. Level it. Place the pan back in the refrigerator and let rest for another 30 minutes.
Meanwhile, peel the pistachios, removing the shells and skins; place them in the mixer and chop until finely chopped, but not powdered. Set aside.
Finally, melt the dark or milk chocolate for the topping.
Let it cool until lukewarm and place it in a bowl with the 120 ml of whipped cream and the 5 g of butter. Stir well.
Remove the pan from the refrigerator, take the set cheesecake out of the pan, transfer it to a large plate, and cover with the freshly prepared chocolate mixture. Place it back in the refrigerator for 10 minutes.
Remove from the refrigerator and decorate with the chopped pistachios and cookie crumbs, if desired.
Place it back in the refrigerator and let it set for another 45 minutes. Before enjoying, take it out and leave it at room temperature for about 20 minutes. We can enjoy it as a birthday cake or as a special dessert.
Enjoy your meal!
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- 300 g chocolate cookies
- 125 g butter
- 350 g cream cheese
- 300 ml cold whipped cream
- 30 g powdered sugar
- 100 g dark chocolate
- 100 g milk chocolate
- 100 g white chocolate
- 100 g dark or milk chocolate
- 120 ml whipped cream
- 5 g butter
- Cookie crumbs
- 50 g pistachios