No bake chocolate cheesecake (made with paneer)! Yes you heard me right - Paneer! It's super simple, super easy and so delicious! Crust is a mix of crushed biscuit and butter. Cheesecake filling is made of homemade cream cheese , melted chocolate and whipped cream. To make cream cheese with paneer , paneer is blended with milk to give similar texture as that of actual cream cheese. It works great and sets cheesecake beautifully.
It's insanely chocolaty, creamy, luscious with a super-light texture which just melts in mouth. It's decadent and you'll surely be in dessert heaven after eating it! Coupled with buttery biscuit crust, it's really an indulgent make ahead dessert and I guarantee that it's fail proof.
There's no surprise that I love love love chocolate desserts and this sinful No bake chocolate cheesecake is for all chocolate lovers out there. You are going to fall in love with this dessert. Of all the chocolate desserts on blog, No bake chocolate tart, Dark chocolate and walnut brownies and No-oven chocolate cake are some of my all time favorites and you should definitely try them.
This dessert is effortless and don't have to take any effort to bake it in water bath or fear that it will sink or crack. Filling is just poured over the biscuit base and then leave to set in fridge overnight. You can garnish the way you want with shaved chocolate, chocolate chips, gems, Ferraro rocher or even pour a thin layer of chocolate ganache which I use for my Ultimate eggless chocolate cake once the cheesecake sets.
Amidst lockdown, it's difficult to find cream cheese and even otherwise cream cheese is not easily available across every town or city so homemade paneer comes in handy for all such recipes. On blending with little bit milk and sugar, it gives out the same consistency and texture which is creamy and very luscious just like cream cheese.
Paneer is also a type of cheese (cottage cheese) and when you cream it you get cream cheese!
Some key point of this no bake chocolate cheesecake
- You can use non-diary whipping cream like Tropolite which is already sweetened and gives amazing results. ( I have used non diary cream in this recipe)
- If using regular cold heavy cream then make sure it has more than 30% fat so that it aerates and fluffs well which helps set the cheesecake. Add icing sugar while whipping this cream. ( Use Amul whipping cream or Rich whipping cream if you stay in India)
- Since we are not using cream cheese, you also need to add slight bit of cream cheese spread to give that umami flavor. (Use Amul or Go cheese spread)
- I have used digestive biscuit for the base but you can literally use any other biscuit like oreo, parle G, marie and mix with butter.
- Amount of butter you add in crushed biscuit will vary from biscuit to biscuit. Just remember that texture should be like slightly wet sand when you press it on the base of spring-form tin.
- I have used dark compound chocolate but you can use a mix of milk chocolate and dark chocolate or go for an even darker chocolate.
Creamy and luscious No bake chocolate cheesecake - easy, simple, divine and an effortless dessert!
Serving: 5-6 people
250 gms paneer ( cottage cheese) ( Make at home with 1.5 litres milk)
6 tbsp icing sugar
3 Tbsp cheese spread (Amul/Go)
5 tbsp cold milk
160 gms dark chocolate ( I used Morde dark compound)
1 tsp chocolate essence
150 gm heavy cream ( add 4tbsp icing sugar)
150 gm non diary whipping cream (I used Tropolite which is already sweetened)
100 gms digestive biscuit
4 tbsp melted butter
Begin by making paneer ( Cottage cheese), Bring milk to boil and then add about 2 tsp lemon juice and stir. Once paneer forms and water separates, strain and make sure there's no water content left in paneer. Set paneer aside to cool down and come at room temp.
Next, crush biscuits in a processor. Tip in a bowl and mix with melted butter.
Now tip this biscuit mixture in a slightly greased spring-form tin and spread evenly. Press with the help of spoon tightly. Refrigerate for 30 minutes.
To make cream cheese, blend paneer with icing sugar, milk and cheese spread till smooth and creamy. Strain this through a sieve and then set aside. ( Do not refrigerate)
Next melt chopped chocolate in microwave or over a double boiler. Once it melts, set aside for 5 mins to slightly cool down. ( Don't set aside for too long else chocolate will start to get hard again)
Mix melted chocolate, cream cheese and chocolate essence together gently with a rubber spatula.
Next, whip cold non diary whipping cream or regular heavy cream till it is fluffy and stiff. Fold this whipped cream gradually in chocolate and cream cheese mixture using cut and fold technique gently. (If using heavy cream, add 4 Tbsp icing sugar and then whip. No need to add icing sugar in non diary cream if it is already sweetened)
When you mix the whipped cream, don't overwork it or be in a hurry to mix it. Do it gradually and slowly otherwise air from the fluffed cream will escape and cheesecake won't set.
Pour this filling over the biscuit base and spread evenly. Smooth out the top with a spatula knife or rubber spatula and then set in refrigerator for 5-6 hours or overnight.
To demould, run a knife along the edges till biscuit base and then carefully open the lock of spring-form tin.
Garnish with chocolate shavings. Slice and serve.
Can refrigerate upto 3 days, tastes even better the next day!
Some additional notes:
Both leftover heavy cream and non diary cream can be store in freezer for months and thawed when used next.
If the carton in which cream comes doesn't have a sealing cap then just empty in air-tight container and freeze.
Some more easy dessert recipes you can try