About the Recipe
Delicious indulgent no-bake chocolate cheesecake!
Ingredients
For the chocolate cream:
8 oz or 2 cups Philadelphia cream cheese (we used 1/3 fat)
2 cups chocolate chips
2 tbsp coconut oil
A splash of milk
1 tbsp vanilla extract
For the crust:
3 cups graham cracker crumbs (you can use the cookies too!)
3/4 cups coconut sugar
1 - 1 1/4 cup coconut oil
Toppings:
Raspberries
Confectioner's sugar
Kitchenware:
Spring pan (8" nonstick)
Preparation
Bring the cream cheese to room temperature if possible or whisk until softened. Add splash of milk to make smoother and easier to whist. Mix in vanilla extract.
In a microwave safe bowl, add 2 tbsp coconut oil with chocolate chips and microwave on high for about 40 secs. Remove, stir to distribute heat evenly then microwave again if needed until all chips dissolve and chocolate mixture is smooth and consistent. You want to make sure all chips are melted.
Incorporate cheese and chocolate mixtures. Keep mixing until well combined. We did not add any sugar to this mixture but you may choose to.
Set aside.
In a clean bowl, add cookie crumbs along with 3/4 cup coconut sugar and 3/4 cup coconut oil. Mix together. You want to aim for a wet and sticky enough mixture for the crust to set once refrigerated. Add more of your coconut oil if needed until such consistency is reached (use your hands to feel wettness/stickiness).
Pour crust mixture into pan and press down on it and level it such that it is packed. Remember, texture needs to be sticky so if appears soft / crumbly and not coming together when spreading in pan base you probably need to add more oil.
Once crust leveled / smoothened in pan, pour chocolate mixture. Spread mixture evenly and if desired make swirls or other nice and attrative looking design as chocolate is thick enough to hold its design / shape.
Refrigerate overnight.
Top with berries or other toppings of choice.
Sprinkle some powdered sugar for the appeal (don't need it for the taste!) and enjoy!