No Bake French Silk Cheesecake
Total Time
4 hours 30 minutes
Prep Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
10-12 slices
- 22 chocolate sandwich cookies, finely ground (regular or gluten free)
- 1/4 cup (55g) unsalted butter, melted
- 24 oz full fat cream cheese, room temp
- 1 1/2 cup (150g) powdered sugar
- 6 oz white chocolate, chopped and melted (chocolate bar, not chocolate chips)
- 2 tsp vanilla extract
- 1/2 cup (140g) Chocolate SunButter
- 2 tbsp dutch process cocoa powder
- 1 1/2 cups (360g) heavy whipping cream
- 2 tbsp powdered sugar
- Chocolate sprinkles or curls, for decorating
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Preparation
Step 1
Mix together the ground cookies and butter. Gently press into the bottom and sizes of a removable bottom 9” tart pan. Place in the freezer.
Step 2
In a large bowl using a hand or stand mixer with the paddle attachment, mix the cream cheese until smooth.
Step 3
Then mix in the powdered sugar, ½ cup at a time, followed by the melted white chocolate and vanilla extract.
Step 4
Scoop about ⅔ of the cheesecake filling into the crust and spread smooth. Now place it in the refrigerator.
Step 5
To the remaining cheesecake filling, mix in the chocolate SunButter and cocoa powder.
Step 6
In a separate bowl using a hand or stand mixer with the whisk attachment, add the heavy cream and powdered sugar and whip on high speed until you reach stiff peaks. It should be silky smooth but still able to hold its shape, so be careful not to over whip.
Step 7
Scoop ⅓ of the whipped cream into the bowl of chocolate and fold to combine.
Step 8
Spread the chocolate filling in an even layer on top of the vanilla cheesecake filling.
Step 9
Top with the remaining whipped cream and a good sprinkle of chocolate sprinkles or chocolate curls.
Step 10
Store in the refrigerator uncovered for at least 4 hours or overnight.
Step 11
Serve chilled and enjoy!
Step 12
Save recipe for the next time?
Chef's notes
For a gluten-free option, swap the chocolate sandwich cookies with the gluten-free alternative.
Although not tested, plant-based cream cheese and heavy whipping cream could be used for a dairy-free version, although the consistency will be slightly softer.
Refrigerate the cheesecake uncovered overnight to set. Once set, store in an airtight container in the refrigerator.
Can be made up to a couple of days in advance and stored in the refrigerator, retaining freshness for up to 3 days.
