fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No Bake Triple Chocolate Cheesecake

No Bake Triple Chocolate Cheesecake – Dairy Free

  • Author: Sharon Matten
  • Prep Time: 36 hours
  • Work time: 60 minutes
  • Total Time: 37 hours
  • Yield: 1 cake 1x
  • Category: Dessert
  • Method: Whipping
  • Cuisine: Gluten Free
  • Diet: Kosher

Description

No Bake Triple Chocolate Cheesecake is 100% Dairy Free, Gluten Free and incredibly light, rich and chocolately! It’s the perfect Passover dessert, made with Homemade Almond Cream Cheese, a chocolate macaroon crust and lots of chocolate! No Bake Triple Chocolate Cheesecake is a non-gebroks, fabulous pareve Seder dessert.


Ingredients

Units Scale

For the Crust

  • 10-ounce can Chocolate Nut Brownie Macaroons

For the Filling

  • 9 ounces chocolate chips
  • 1/4 cup warm water
  • 1 package clear dessert gelatin (can be sugar free)
  • 2 cups dairy free heavy whipping cream
  • 1 recipe Almond Cream Cheese
  • 1/2 cup sugar (optional)

For the Ganache

  • 2 cups dairy free Heavy Whipping Cream
  • 4 cups (24-ounces) chocolate chips

To Finish

  • Ganache for decorating
  • Berries and almonds for serving (optional)

Instructions

For the Crust

  • Line a 9-inch springform pan with parchment paper and grease the bottom of the pan.  
  • Grind the canned macaroons in a food processor until crumbs.  If you don’t have a food processor, place the macaroons in a large airtight zipper bag and smash until crumbs.
  • Press the crumbs into the bottom of the springform pan and an inch up the sides.  Use a coffee tamper or glass to press the crumbs into the bottom and edges of the pan.  Set aside.

For the Filling

  1. Melt the chocolate in the microwave or over a double boiler, stirring until smooth.  Set aside.
  2. Whisk the gelatin into the water until completely dissolved.  
  3. Place the heavy whipping cream into the bowl of an electric mixer.  Add the gelatin mixture and immediately whip the cream until very stiff peaks form.  If you like a sweeter cake you can add 1/2 cup sugar slowly to the whipping cream while it’s whipping on low speed.  Once the sugar has been added you can increase the speed to high.
  4. Fold in the Almond Cream Cheese and melted chocolate until completely combined.
  5. Spoon the filling a little at a time over the crust, making sure not to leave any gaps/holes.  Smooth the top with an offset spatula or regular spatula.
  6. Refrigerate for at least 6 hours or overnight.

For the Ganache 

  1. Heat the whipping cream in a microwave or medium pot until hot but not boiling. Remove from the heat.
  2. Add the chocolate all at once and lightly shake the pot until the chocolate is completely covered with the cream.  Allow the mixture to rest for around two minutes.
  3. Slowly stir the chocolate and cream mixture until completely smooth.

To Finish

  1. Remove the cake from the refrigerator and slowly run a knife or long metal spatula around the edge of the cake, then carefully unlock the springform pan and remove the pan ring.
  2. Smooth out any imperfections in the sides of the cake.  If possible, slide a cake board under the crust and remove the springform pan base.
  3. Transfer the cake to a turntable (if you have one), and place a dollop of ganache on the top of the cake.  Using an offset spatula, smooth the ganache over the top of the cake and over the sides.
  4. Carefully spread a small amount of ganache over the sides of the cake until just covered.  Refrigerate the cake for 10-15 minutes until the ganache has set.
  5. Remove the cake from the refrigerator and frost with more ganache.  If possible pipe or decorate the cake with additional ganache.
  6. Chill the cake for one hour before serving.
  7. Garnish with additional ganache, berries and almonds.


Notes

  • The No Bake Triple Chocolate Cheesecake is completely plant based with the exception of the macaroon crust.  If you would like to make this cake totally plant based you can substitute a plant based nut crust for the macaroon one.
  • You can serve this Triple Chocolate Cheesecake as a Double Chocolate Cheesecake by simply leaving off the ganache frosting.
  • The filling can be served in individual cups as an alternative dessert.
  • It’s important to plan ahead when making this dessert.  The actual steps required to make it are not time consuming, however the almonds for the cream cheese must rest for 24 hours before making the cream cheese, the cake must be refrigerated to set after making the filling, first frosting and final frosting.  It’s a great dessert to make in between making other Passover foods.  The time it takes to plan ahead is really worth the incredible resulting cake!

Nutrition

  • Serving Size: 1 slice

Keywords: No Bake, Chocolate Cheesecake, Dairy Free, Meat Free, Passover, Pesach, Passover Dessert Recipe, Gluten Free, Non Gebroks

Ingredients

Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

Vkontakte
Linkedin
Pinterest
WhatsApp
Telegram
Viber