We at Deavita.com have a real sweet tooth and love sweetening our day with a delicious dessert. And you would definitely agree with us – afternoon coffee tastes much better with a piece of cake, right? But what if we don't have an oven in the apartment or don't want to turn it on in the summer heat? Then we will simply prepare a no bake cake from the fridge! How about treating your loved ones to a delicious no-bake chocolate cheesecake with raspberries? Crispy base, a creamy, light filling and irresistibly delicious - our mouths are already watering. But enough talk – read on and enjoy!
Like you juicyChocolate muffins in the hot air fryerbaking, you know. Today we're giving our oven a little break! Our no-bake chocolate cheesecake with raspberries comes straight from the fridge to the table and tastes simply wonderful. The flavors develop much better in the refrigerator and preparation is really child's play. But be careful - the no bake cake from the fridge also absorbs the smells of other foods and we therefore recommend that you cover it loosely with cling film.
Ingredients
Cake base:
- 4oo grams of chocolate cookies or butter cookies
- 80 grams of butter or coconut oil for the vegan version
- 1 TL Vanilleextrakt
Cheesecake filling:
- 300 grams of cream cheese, at room temperature
- 50 grams of granulated sugar
- 360 grams of cream
- 200 grams of dark chocolate with at least 80% cocoa content
Topping:
- 360 grams of cream
- 20 grams of cocoa powder
- 1 tsp powdered sugar
- 200 grams of fresh raspberries
preparation
- Lightly grease a 22 cm diameter round springform pan with butter or line it with baking paper.
- Finely crumble the cookies in the mixer.
- Melt the butter in the microwave and mix with the cookies and vanilla extract.
- Pour the base into the mold and press it evenly. Put in the fridge.
- Place cream cheese, sugar and vanilla in a large bowl and beat with a hand mixer until creamy, 2-3 minutes.
- Beat the cream in a separate bowl with a hand mixer until stiff.
- Melt the chocolate in the microwave or in a water bath and add it to the cream cheese mixture.
- Finally, carefully fold in the cream and stir until smooth.
- Pour the filling over the base and place the cake in the refrigerator for at least 4 hours or overnight.
- To decorate, whip the cream until stiff.
- Add the powdered sugar and cocoa powder and mix until smooth.
- Pour the mixture into a piping bag and decorate the chocolate cheesecake with it.
- Decorate with raspberries and voilà – your no-bake chocolate cheesecake is ready!
Prepare the chocolate cheesecake vegan
Are you following a vegan diet or would you like something light for dessert? Then you'll love our no-bake vegan chocolate cheesecake! The recipe is super simple and the preparation is really quick.
Filling:
- 120 grams of canned coconut milk
- 170 grams of dark chocolate
- 80 grams of raspberry jam
- 250 grams of fresh raspberries
preparation
- Line a 20 cm diameter springform pan with baking paper.
- Mix all the ingredients for the base in a bowl and press into the baking pan. Put in the fridge.
- Bring coconut milk to a boil in a small saucepan over medium heat and pour over the chopped chocolate.
- Let stand for 1 minute and stir until you get a smooth mixture.
- Stir in the raspberry jam and spread the mixture over the base.
- Garnish with fresh raspberries and place in the fridge for 1-2 hours.
- And your vegan chocolate cheesecake is ready without baking!
