No Bake Chocolate Cheesecake with Raspberry Balsamic Glaze


 
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake

I really, really love cheesecake. I get asked lots where all the food that I make goes, and how I manage not to eat it all. The truth is, when I’ve made something 3,4,5,6 times in a row to test, it’s pretty easy to stay away. I usually have a little bite, and then send it to a friend’s place or to the studio. Not cheesecake though. I have absolutely zero self control when it comes to cheesecake. I have to have a wee bit for myself, and then immediately treat all my friends / whoever will take the cheesecake off my hands, otherwise it slowly but surely disappears. Which totally isn’t a bad thing. I have a little bit in a container in the fridge right now, and over the course of writing this post, I’ve already snuck about six little bites. It’s just the best.

However, it’s not all cheesecake that I love. I didn’t really grow up on baked cheesecake like lots of people over here did - Cheesecake in New Zealand tends to be the no bake variety, a creamy base set with gelatine, rather than baked in the oven. I much prefer the texture of a no-bake cheesecake to a baked one, and they are so much easier to make - a crust comes together quickly in the food processor, and is topped with a silky, smooth filling. A quick nap in the fridge, and you have a super simple dessert that is perfect for serving a crowd.

This No Bake Chocolate Cheesecake ticks all the boxes - the chocolate graham cracker base is thick, with the perfect balance of salt. It is then topped with a fluffy, creamy, rich, chocolate filling, which is loaded with dutch process cocoa and dark chocolate, which gives it a super rich chocolate flavour, and helps it set without the need for gelatine. The filling is smoothed onto the crust, then the whole thing is set in the fridge.

I finished this cheesecake with a Raspberry Balsamic Glaze from Filippo Berio. It cut perfectly through the chocolate filling, and the raspberry in the glaze complimented the chocolate in the most amazing way. This cheesecake is literally everything I want in a dessert, all tied into one. This is absolutely going to be my go-to dessert from now on when I need something that is quick, easy, and everyone will love. I made this to take to Filippo Berio Headquarters last week, and it was a giant, giant hit. I hope you give it a try!

A few wee tips:

  • There are two measures of cream in this recipe - the first gets whipped up and folded into the mixture, and the second is to loosen the mixture slightly once you have added the chocolate. When you are folding in the whipped cream before you put it into the tin, after it is incorporated, if you find it is still a little too thick for your liking, you can add liquid heavy cream about a tablespoon at a time to help loosen it further - you can add up to about 4 Tbsp without affecting the texture too much, just make sure it is very well incorporated.

  • Ideally, this needs to set for a few hours or overnight in the fridge, but if you are pressed for time, about two hours rest will do in a pinch.

  • I used this cheesecake pan, and lined it with a circle of parchment paper on the bottom, and then a collar of acetate. Parchment paper around the edge would work fine too, but I love how cleanly it pulls away with the acetate. A springform pan would work great too.

  • If you don't have a stand mixer, you can do this with an electric hand mixer in a big bowl! Just make sure to really beat the cream cheese mixture until it is nice and fluffy - make sure your cream cheese is very room temperature for this.

  • This recipe can easily be scaled if you are making for a crowd, or if you don’t have a springform pan it will be great in an 8” square pan - just make sure that you give it a good parchment sling.

 

 

No Bake Chocolate Cheesecake with Raspberry Balsamic Glaze

- Makes one 9” cheesecake -

Chocolate Graham Cracker Crust
300g Graham Crackers or Digestive Biscuits
40g Sugar
40g Dutch Process Cocoa, Or half Dutch cocoa and Half black cocoa if you have it
1 tsp salt
175g Unsalted butter, melted and cooled slightly

No Bake Chocolate Filling
375g Heavy cream, chilled
450g full fat cream cheese, at room temperature
130g sugar
1 tsp vanilla bean paste
3/4 tsp salt
35g Dutch Process Cocoa, Or half Dutch cocoa and Half black cocoa if you have it
250g High quality dark chocolate (I used 72% Callebaut), Melted and cooled
175g Heavy Cream, Liquid
Filippo Berio Raspberry Balsamic Glaze to finish

 

- PROCESS -

CHOCOLATE GRAHAM CRACKER CRUST

Line a 9” Springform or Cheesecake pan with a parchment paper circle, and a collar of acetate.

Place the Graham Crackers, sugar, cocoa, and salt in the work bowl of a food processor, and pulse until fine crumbs remain. Transfer to a medium mixing bowl, and add the butter and mix until combined - it should resemble wet sand.

Transfer the crust mixture into the pan, and spread into an even layer using the back of a spoon or an offset spatula. Using the bottom of a flat glass or a flat bottomed measuring cup, press the crust firmly into an even layer.

Place into the freezer while you prepare the filling.

FILLING AND ASSEMBLY

In the bowl of a stand mixer fitted with the whisk attachment, whip the first measure of heavy cream just until stiff peaks start to form. Transfer to a large bowl until ready to use. Do not worry about washing the mixer.

Beat together the cream cheese, sugar, vanilla bean paste, salt, and cocoa powder on medium high speed until light and fluffy and well combined, 2-3 minutes.

Add the melted cooled chocolate, and mix to combine. Add the second measure of cream (liquid), and beat until incorporated.

Add the chocolate cheesecake mixture to the bowl with the heavy cream, and carefully fold to combine, taking care not to deflate too much. If you find that the mixture is too thick to spread smoothly, you can add cream a tablespoon at a time (see notes).

Spoon the filling over the base, and spread with an offset spatula until the surface is smooth. To get it extra smooth, you can run your offset spatula under warm water, then dry off and use to smooth the surface.

Loosely cover the cheesecake with plastic wrap, ensuring the plastic wrap does not touch the surface of the filling. Refrigerate the cheesecake for at least 4 hours, or up to overnight. When you are ready to serve, remove from the fridge, and unmould from the pan. Drizzle with Filippo Berio Raspberry Balsamic Glaze.

Cut the cheesecake using a knife that has been heated by running it under hot water, then drying. Wipe between each slice, re-heating knife as needed.

Store leftovers in an airtight container in the fridge.

No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream 


 
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.

My goodness. We made it. Well, I made it anyway. The last couple of months have been totally hectic in the lead up to the silly season. I am so, so happy I finally made it to Friday. I'm going to clean my bombsite of a kitchen tonight, and then tomorrow begins a couple of days off! There is Christmas meal extravaganza Christmas eve at Jill's, then we are heading there for Christmas day too. It's always a time I get a little bummed i'm not home with my family, so I am so grateful we have somewhere to go to spend with our second family! 

I'm going to keep this short, but I wanted to pop the recipe for this chocolate tart up before the madness kicks in and I forget about it. This is a riff on the chocolate peanut butter situation I made a few weeks ago - I had a zillion messages asking for the recipe so I figured I had better listen and get it up here!

This is a simple chocolate tart - there is a press-in crust made with home made chocolate sugar cookies. It gets chilled for a hot second, then filled with a silky ganache (seriously, I can, and do eat this stuff with a spoon). You can keep it plain, but I infused it with a little earl grey because I couldn't help myself. The taste of the tea is very subtle, but I love it. You can stop here if you like, and have an epic chocolate tart, or you can keep going and get all fancy with some swiss meringue buttercream ombre blobs, which take it up just a notch. The ombre is made by making one batch of buttercream, then removing some, adding a little dark chocolate, removing a little more, more chocolate, etc etc. It's all piped on using a star tip (my secret weapon), and then we have ourselves a show stopping dessert! It can be made well in advance, and would be perfect for a holiday dinner party or dessert table. Merry Merry from Me and Mine to You and Yours! Stay safe these holidays! xx

A few wee tips:

  • If you are making a riff of this and not using the tea, you will only need to use 270g (1 cup plus 2 Tbsp) of cream - I account for some of the liquid being absorbed by the tea leaves. 
  • The original recipe I made was a peanut butter chocolate tart. You can absolutely make it peanut butter if you want - just sub the milk chocolate for a peanut butter variation! Same goes with dark chocolate etc. 
  • I made this in a rectangle tart tin (14" x 4") - if you want to make it in a round, use a 9" removable bottom tart tin and use 1.5 cups cream, (start with 2 cups, infuse, then re-measure and use 1.5 cups), 550g chocolate and 6 Tbsp butter. This recipe is a good guide. 
  • I made the base for this using a home made cookie. The cookies themselves are epic, and you should make them. They are also very moist so only needed a tiny bit of butter. If you use a drier cookie, you may find that you need to increase the amount of butter needed - you can always add a little more as you are mixing up the base if you think it needs it. You can use whatever base you like - just tweak the butter amount as needed. 
  • I use a french star tip for this - I have a bunch in all different sizes. They are amazing for piping, and make easy blobs look super pro!
 

 

Milk Chocolate Earl Grey Tart with Ombre Swiss Meringue Buttercream 

- Makes one 14" x 4" tart, serves 8-10 -

Chocolate sugar cookies
 
226g (2 sticks) unsalted butter, at room temperature
300g (1 ½ cups) granulated sugar, plus more for rolling
1 egg, at room temperature
1 tsp vanilla bean paste
250 (1 2/3) All-purpose Flour
25g (1/4 cup) dutch-process cocoa
25g (1/4 cup) black cocoa (alternatively use more dutch process)
½ tsp baking soda
1 tsp salt

Tart Crust
400g Chocolate Sugar Cookies
3 Tbsp unsalted butter, melted

Milk Chocolate Earl Grey Filling
1 1/2 cups (360g) heavy cream
2 Tbsp loose leaf Earl Grey Tea
415g Milk chocolate, finely chopped
4.5 (68g) Unsalted butter, at room temp

Ombre Swiss Meringue Buttercream
1/2 cup (123g) egg whites, or 4 large egg whites
1 cup (200g) granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
200g dark chocolate
1/4 cup (25g) dutch process cocoa

 

- PROCESS -

CHOCOLATE SUGAR COOKIES

Preheat the oven to 350˚f /180˚c. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until it is light and fluffy, approximately 5 minutes. Add the egg and vanilla paste, and beat until combined. Scrape down the sides of the bowl with a rubber spatula.

In a small bowl, sift together the flour, cocoa powder, baking soda and salt. Add the dry ingredients, and mix until well combined. Scrape bowl again to ensure that the ingredients are evenly incorporated.

Place approximately a cup of sugar in a bowl. Scoop tablespoons of the mixture using a #70 scoop, and roll into balls. Roll each ball in the sugar to coat completely. Place evenly spaced apart on the baking sheet, leaving room for spreading (11 per half baking sheet works well). You will need to bake your cookies in several batches.

Bake the cookies for 8-9 minutes, until puffy and barely golden around the edges. Remove from the oven and allow to cool for 5 minutes on the pan - during this time they will deflate and crackle slightly. Transfer to a cooling rack and allow to cool completely. Repeat sugar rolling and baking process with remaining dough.

CRUST

Place the cookies in the work bowl of a food processor and blitz until it resembles fine crumbs. Transfer to a bowl and add the melted butter. Stir well to combine. Press into the bottom and sides of a rectangular 14" x 4" removable bottom tart tin, using a drinking glass or measuring cup to compact down. Transfer to the fridge while you prepare the filling.

FILLING

In a medium pot over medium heat, heat the heavy cream until just shy of a simmer. Add the tea leaves, stir well, and leave to steep for 10 minutes. Strain, pressing down on the tea leaves. Re-measure the cream, and top up to 1 cup and 2 Tbsp if needed. Return to the heat and heat to just shy of a simmer. 

While the cream is heating, place the chocolate and butter in a heatproof bowl. Once the cream is hot, pour over the chocolate and butter, and immediately cover the bowl with a plate. Leave to stand for 7-8 minutes, then whisk well. It will look curdled to begin with, but will quickly turn into a smooth ganache. Whisk until completely smooth. Pour the filling into the chilled tart crust, and tap to remove any air bubbles. Place in the fridge to firm up for 1 1/2 to 2 hours. 

SWISS MERINGUE BUTTERCREAM

Fit 4-5 piping bags with french star tips of different sizes. 

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave.

Remove about 1/4 of the buttercream, and place into one of the piping bags. Add about half of the melted chocolate, and mix to incorporate. Remove 1/3 of the buttercream from the bowl, and place into the second bag. Add the remainder of the chocolate and mix to combine. Transfer half of the remaining buttercream to a third piping bag. Sift in the cocoa, and mix well. Transfer the rest of the buttercream to the fourth bag.

Pipe blobs of varying size on the surface of the tart, leaving it as sparse or as filled in as you like. Transfer to the fridge to allow the buttercream to set slightly. Allow to stand at room temp for 15 minutes or so before slicing and serving. Store leftovers in the fridge. 

Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.