No-bake chocolate cheesecakes are useful when dessert is for two and a full springform pan feels excessive. Each jar gets a chocolate cookie crust, a milk chocolate and cream cheese filling, and a spoonful of whipped cream. Fifteen minutes of work is realistic, but the four-hour chill is not optional. The filling needs that time to settle. I have tested one early in the name of impatience. It tasted fine, but it ate more like chocolate pudding than cheesecake.
Why a short ingredient list works
Milk chocolate sweetens the filling without extra sugar, while cream cheese supplies the tang and body. Because there are only a few ingredients, room-temperature cream cheese matters. Cold cream cheese can leave small lumps that are difficult to beat out after the chocolate goes in.
The crust uses eight crushed chocolate sandwich cookies and one tablespoon of melted butter. The cookie filling helps bind the crumbs, so do not scrape it away. Two 6-ounce jars give the dessert enough depth for distinct layers. Small glasses work too, provided they can be covered for chilling.
Melt the chocolate gently
Combine the chopped milk chocolate with one tablespoon of heavy cream. Microwave on low in 20-second pulses, stirring after every pulse. Chocolate often holds its shape even when it is mostly melted, so stirring prevents unnecessary extra heat. Stop when the mixture becomes smooth.
Add the softened cream cheese and beat with a hand mixer on medium speed until combined and fluffy. Scrape the bowl once or twice. A streak of unmixed cream cheese at the bottom is easy to miss (I have done it). Divide the filling evenly between the prepared jars.
Build the jars and give them time
Mix the crushed cookies with melted butter and press half into each jar. Use the back of a spoon, but do not pack the crumbs so firmly that the crust becomes difficult to scoop. Spoon the chocolate cheesecake mixture over the crust and smooth the top. Cover the jars and refrigerate for four hours.
Before serving, whip the remaining quarter cup of cream until it holds soft peaks. Add it to the tops just before the jars reach the table. The cream is unsweetened, which gives a welcome break from the milk chocolate and cookies.
These cheesecakes should stay refrigerated because they contain cream cheese and whipped cream. The supplied nutrition estimate is 887 calories per jar. If you want smaller servings, divide the same mixture among four little glasses, though the original recipe is designed as two desserts.
For clean layers, wipe the inside of each jar after pressing in the crust and before adding the filling. A small spoon or piping bag helps move the chocolate mixture into narrow jars without smearing the rim. Cover each jar tightly so it does not pick up refrigerator odors during the long chill. If the dessert has been refrigerated overnight, let it stand for five minutes before serving. The filling remains set, but the milk chocolate flavor comes through more clearly when it is not extremely cold.
Use full-fat block cream cheese unless you already know a softer variety sets well. Tub cream cheese may contain more moisture and can leave the filling loose. Chop the chocolate into similar pieces so it melts evenly. Any water in the bowl can make melted chocolate seize, so dry the bowl and beaters first. Little details, yes, but this recipe has so few ingredients that each one shows.
No-Bake Chocolate Cheesecakes
Description
A four-hour chill turns cream cheese and milk chocolate into two rich, spoonable jar desserts.
Ingredients:
Instructions
-
Mix cookie crumbs and butter; press into two 6-ounce jars.
-
Microwave chocolate with 1 tbsp cream on low in 20-second pulses, stirring each time.
-
Beat in room-temperature cream cheese until fluffy.
-
Divide between jars, cover, and chill 4 hours.
-
Whip remaining 1/4 cup cream and add before serving..
Note
Keep refrigerated. Nutrition per jar: 887 calories, 65g carbohydrates, 10g protein, 69g fat, 39g saturated fat, 469mg sodium, 135mg cholesterol, 4g fiber, 46g sugar.