When I saw this recipe for a no-bake cheesecake, I immediately went to the store to purchase the necessary ingredients. The technique is simple, and this stunning dessert comes together quite quickly. There are no eggs involved, so if you dislike custardy cheesecake, definitely give this variation a try.
Make it the night before you plan on serving, because like any cheesecake it needs time to chill and set. It's an equally fabulous finish to a child's Halloween party or a grown-up ghoulish dinner. Get the spooky-sweet recipe.
- For the crust:
- 12 tablespoons unsalted butter, melted, plus more for pan
- 2 boxes (each 9 ounces) chocolate wafer cookies, finely ground (4 1/2 cups)
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- For the ganache:
- 4 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- For the filling:
- 2 pounds cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons lemon juice
- 1 1/2 cups cold heavy cream
- Make the crust: Butter a 10-inch springform pan. Mix cookies, sugar, butter, and salt in a medium bowl. Pat mixture into prepared pan, pressing firmly into bottom and all the way up the side. Cover and refrigerate until ready to fill.
- Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan; pour over chocolate. When chocolate begins to melt, process until smooth. Reserve two tablespoons ganache for decorating; spread the remainder evenly over the bottom and up the sides of the crust. Refrigerate until ready to fill.
- Make the filling: With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about three minutes. Reduce speed to low; slowly add sugar and salt. Raise speed to medium high; beat until very fluffy, about three minutes. Beat in lemon juice.
- In a separate bowl, whisk cream until medium-stiff peaks form. Whisk one quarter of the whipped cream into the cream cheese mixture, and then fold in remaining whipped cream. Pour filling into crust; spread evenly. Gently tap bottom of pan on counter.
- Transfer reserved ganache to a pastry bag fitted with a small round tip (such as #3). Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean; repeat every inch or so to form a web.
- Cover; freeze for at least three hours. Unmold cheesecake, and serve immediately.
- Desserts, Cheesecake
- 12-14 servings