No-Bake Chocolate and Coffee Cheesecake

Name: No-Bake Chocolate and Coffee Cheesecake
Prep time: 3 min
Yield: 12
Cuisine: Internacional
Ingredients: 2 cups chocolate cookies, for the base, without filling; 2 tablespoons hazelnut chocolate cream, for the base; 3/4 cups butter, melted, for the base; 1/2 cups whipping cream, for the cheesecake; 1/4 cups instant coffee, for the cheesecake; 3 cups bittersweet chocolate, melted, for the cheesecake; 4 packages cream cheese, for the cheesecake; 1/2 cups condensed milk, for the cheesecake; 2 envelopes unflavored gelatin powder, for the cheesecake, hydrated and melted; 1 cup whipping cream, hot, for the topping; 2 cups bittersweet chocolate, chopped, for the topping; milk chocolate, grated, for decorating; coffee grains, for decorating; edible food pigment, golden, for decorating

Braun

We recommend making this delicious No-Bake Chocolate and Coffee Cheesecake. You will love this easy dessert recipe. The combination of dark chocolate with coffee is a very rich blend. The best part of this delicious cake is that you don't need an oven to bake it.

This No-Bake Chocolate and Coffee Cheesecake will become your new favorite recipe. The combination of the crunchy texture of the base with the creamy texture of the cheesecake makes this dessert spectacular. Would you like to pair this dessert with a coffee?

Reviewed by Editorial Team of Kiwilimón

Published: 07-12-2018

Preparation

3 mins

Low

Use your Braun® MultiQuick 725 processor to finely process the cookies. Mix with the hazelnut cream and melted butter until a paste is formed. Pour into a 23 cm diameter cake pan and compact with a spoon. Refrigerate. Heat a small pot over medium heat with the cream, dissolve the chocolate and coffee until forming a ganache, set aside. Use the "bell" attachment of your Braun® MultiQuick 725 and cream the cheese until smooth. Along with the condensed milk, add the previous preparation until a homogeneous mixture is obtained. Add the gelatin in a thin stream and cream until a smooth mixture is obtained. Pour over the cookie base and let cool until set. Meanwhile, use the "bell" attachment of your Braun® MultiQuick 725 and emulsify the hot cream with the dark chocolate. Chill. Pour ¾ of the chocolate mixture over the cheesecake and return to refrigeration until firm. Place the rest of the topping in a pastry bag with a star tip and refrigerate. Unmold the cheesecake and decorate with rosettes of the topping, grated milk chocolate, and coffee beans painted with golden dust. Enjoy.