No Bake Chocolate Cheesecake with Raspberry Balsamic Glaze

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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.

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

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