A creamy, no-bake chocolate cheesecakein a nutty vanilla wafer crumb crust and topped with a peach-infusedwhipped cream.
Recipe: No-Bake ChocolateCheesecake
5 ounces pecans, toasted
Toast pecans in a shallow baking pan at350°F (175°C) for 8 to 10 minutes, stirring frequently;cool and grind fine. Combine the nuts with vanilla wafer crumbs,powdered sugar, and 1/4 cup melted butter. Press onto the bottomand 1 1/2-inches up the side of a 9-inches springform pan; setaside.
Melt semisweet chocolate chips in thetop of a double boiler over hot, not boiling, water, stirringuntil smooth.
Combine softened cream cheese and 1/3cup sugar in a large mixer bowl; add 1/4 cup softened butter,beating until smooth. Blend in 1 1/2 teaspoon vanilla. Beat inthe melted chocolate all at once.
Whip 1 cup cream until stiff; fold intothe chocolate mixture. Spoon into the prepared crust and chill.
Meanwhile, sprinkle unflavored gelatinover cold water; allow to stand a few minutes until softened.Add boiling water and stir until the gelatin is dissolved.
Whip remaining 1 cup cream and 2 tablespoonssugar until stiff; beat in the gelatin mixture and 1 teaspoonvanilla. Fold in drained, chopped peaches. Spread on top of thechocolate cream cheese mixture. Chill.
3/4 cup vanilla wafer crumbs
1/4 cup powdered sugar
1/4 cup butter or margarine, melted
1 1/2 cups semisweet chocolate chips
1 (8-ounce) package plus 1 (3-ounce) package cream cheese,softened
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
2 1/2 teaspoons vanilla extract, separated
2 cups whipping cream – divided use
1 (1/4-ounce) envelope unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
2 tablespoons granulated sugar
1/2 cup chopped peaches (fresh or canned)
1 teaspoon vanilla extract
Makes 12 servings.
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