#bakingwithmonica: Easy No Bake Cheesecake - Easter Edition

 

Hello loves! Happy Easter! :)

Usually around the holidays and festivities I'm in charge of the desserts and since I haven't done a #bakingwithmonica post in a while (check out the previous ones 1/2/3) I thought Easter was the perfect opportunity to share a recipe with you - my super easy No Bake Cheesecake.

I usually make this Cheesecake with a Raspberry sauce (frozen raspberries, sugar and lemon juice) and let me tell you it turns out even better than this Chocolate Ganache one but I ran out of frozen berries and I thought I'd improvise and I'm sure all the chocolate lovers out there will love it.
 

Warning: This is not a vegan or diet recipe, if you´re counting calories click out.

Base

• 13 Digestive Cookies 
• 2 Tbsp of butter

I reduced the cookies into fine crumbs by smashing them with a wooden spoon inside a zip lock bag and then mixed the crumbs with the melted butter until getting a wet sand texture. I then transferred the mixture into a springform pan pressing it tightly to the bottom and chilled it.

Filling

• 200 mL of heavy cream (used light)
• 400 g cream cheese (used reduced fat)
• 4 leaves of unflavored gelatin
• Powdered sugar to taste (180-200 g)
• Splash of vanilla extract

 
I first beat the cream cheese, that must be at room temperature, to avoid lumps and then add the heavy cream and beat it until whipped. I add the gelatin, after soaking it in cold water until soft and melting it in a bain marie, and the vanilla extract as well as the powdered sugar (preferably sifted) and beat some more.
I transfer the mixture to the springform and tap it into the counter by letting it fall of some height to remove any air bubbles.

Topping

• 200 g of dark chocolate (used 64% cocoa)
• 200 mL of heavy cream (used light)  

 
I melted the chocolate and cream together in the microwave in small time increments until the mixture was smooth, and let it sit in the fridge, as well as the cheesecake, overnight to set.
In the morning I took it out of the fridge and let it get to room temperature while freezing the cheesecake for a while so it was easier to cover the entire thing with the ganache.

  

 

I then whipped the remaining ganache until it turned into a frosting and used it to decorate the cheesecake.

  

And since it's Easter, I added some chocolate covered almonds to give it a festive touch!

There you go, my easy no bake cheesecake recipe which is really easy to modify and enjoy in these warmer days :) Just remember to keep it chilled until serving.

If you try to make this dessert post a picture with #bakingwithmonica or tag me in it so I can like and comment!

Thanks for reading,