eggless chocolate cheesecake recipe | Indian style chocolate cheesecake | no bake chocolate cheesecake |
by Tarla Dalal
Added to 111 cookbooks
This recipe has been viewed 120122 times
eggless chocolate cheesecake recipe | Indian style chocolate cheesecake | no bake chocolate cheesecake | with 30 amazing images.
Indulge in creamy decadence without the fuss—this eggless, no bake chocolate cheesecake combines rich chocolate with a velvety texture, perfect for a quick and satisfying xxxxdessert. Learn how to make eggless chocolate cheesecake recipe | Indian style chocolate cheesecake | no bake chocolate cheesecake |
This eggless chocolate cheesecake is a delightful treat that offers all the indulgence of a classic cheesecake without the need for eggs or an oven. This recipe combines the creamy texture of traditional cheesecake with the indulgence of chocolate, making it a perfect choice for any special occasion or as a delightful everyday dessert.
The base of this eggless chocolate cheesecake is typically made from crushed biscuits with melted butter, creating a crunchy and buttery foundation. For the filling, a combination of cream cheese or dairy-free alternatives, melted chocolate, and a touch of sweetener is blended until smooth and creamy. Gelatin or agar-agar is often used to set the Indian style chocolate cheesecake without baking, providing the perfect texture.
The no-bake method not only simplifies preparation but also keeps the dessert cool and creamy, making it a great option for warmer weather or when you’re short on time. Allow the eggless chocolate cheesecake to chill in the refrigerator for a few hours to firm up, and you’ll be rewarded with a luscious, chocolatey treat that’s sure to impress.
Enjoy this no bake chocolate cheesecake on its own or topped with fresh berries, whipped cream, or a drizzle of chocolate sauce for an extra touch of elegance.
pro tips to make eggless chocolate cheesecake: 1. Ensure your cream cheese is at room temperature for a smooth batter. Beat it until completely smooth before adding other ingredients. 2. Allow your cheesecake to chill completely before serving for the best texture. 3. You can enhance the look of your cheesecake with fresh berries, chocolate shavings, or whipped cream.
Enjoy eggless chocolate cheesecake recipe | Indian style chocolate cheesecake | no bake chocolate cheesecake | with detailed step by step photos.
For the base- To make eggless chocolate cheesecake recipe, blend the crushed oreo biscuits to a fine powder in a mixer jar.
- Transfer the biscuit powder in a deep bowl and add the melted butter. Mix well.
- Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
- Refrigerate for 10 minutes. Keep aside.
For the cheesecake mixture- Take cream cheese in a deep bowl and blend it well on a medium speed using an electric blender.
- Add the powdered sugar and vanilla extract, again blend it for 2 minutes.
- Add the melted chocolate and blend it well for 2 to 3 minutes on a medium speed.
- Add the beaten whipped cream and mix it well with the cream cheese-chocolate mixture.
- Transfer the cheesecake mixture over the base and flaten the surface using a clean spatula.
- Refrigerate for 3 to 4 hours.
For chocolate ganache- Heat fresh cream in a small non stick pan, once hot, switch of the flame.
- Add the dark chocolate and mix it well until lump free. Allow it to cool slightly.
- Once the cake is chilled, pour the ganache over it and tilt the tin to spead it evenly.
- Refrigerate again for 1 hour.
How to proceed- Once the cake is perfectly chilled, loosen the sides using a sharp knife.
- Demould the eggless chocolate cheesecake carefully and serve.
Eggless Chocolate Cheesecake Recipe recipe with step by step photos
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eggless chocolate cheesecake recipe | Indian style chocolate cheesecake | no bake chocolate cheesecake | then do try other cheesecake recipes also:
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See the below image of list of ingredients for making eggless chocolate cheesecake.
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To make eggless chocolate cheesecake recipe | Indian style chocolate cheesecake | no bake chocolate cheesecake | add 24 crushed oreo biscuits in a mixer jar. They form the base of the cheesecake, providing a crunchy and sweet foundation.
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Blend into a fine powder.
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Add 3 tbsp melted butter. When combined with melted butter, they create a cohesive and flavorful crust.
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Mix well.
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Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
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Refrigerate for 10 minutes. Keep aside.
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In a deep bowl, add 2 cups of cream cheese. Cream cheese is known for its smooth, creamy texture and rich flavor, which contributes significantly to the overall mouthfeel of the cheesecake.
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Blend it well on a medium speed using an electric blender.
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Add ½ cup powdered sugar. Powdered sugar dissolves more easily than granulated sugar, resulting in a smoother and creamier texture for the cheesecake filling.
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Add 1 tsp vanilla extract. Vanilla has a unique aroma that contributes to the overall appeal of the cheesecake.
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Again blend it for 2 minutes.
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Add 1 cup melted dark chocolate. Melted chocolate is the heart and soul of a chocolate cheesecake. It provides the rich, decadent flavor and smooth texture that we crave in this dessert.
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Blend it well for 2 to 3 minutes on a medium speed.
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Add 1 cup soft beaten whipped cream. Whipped cream incorporates air into the cheesecake batter, creating a lighter and fluffier texture. This helps to offset the dense nature of the cream cheese and chocolate.
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Mix it well with the cream cheese-chocolate mixture.
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Transfer the cheesecake mixture over the base.
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Flatten the surface using a clean spatula.
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Refrigerate for 3 to 4 hours.
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Heat ½ cup fresh cream in a small non stick pan. Fresh cream adds a luxurious, velvety texture to the ganache. Its high fat content contributes to the rich and indulgent mouthfeel to the ganache.
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Once hot, switch of the flame.
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Add ½ cup chopped dark chocolate. Dark chocolate is known for its deep, complex flavor profile. It adds a rich and indulgent taste to the ganache, enhancing the overall chocolate experience of the cheesecake.
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Mix it well until lump free.
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Allow it to cool slightly.
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Once the cake is chilled, pour the ganache over it.
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Tilt the tin to spread it evenly.
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Refrigerate again for 1 hour.
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Demould the eggless chocolate cheesecake recipe | Indian style chocolate cheesecake | no bake chocolate cheesecake | carefully and serve.
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Ensure your cream cheese is at room temperature for a smooth batter. Beat it until completely smooth before adding other ingredients.
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Allow your cheesecake to chill completely before serving for the best texture.
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You can enhance the look of your cheesecake with fresh berries, chocolate shavings, or whipped cream.
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Nutrient values (Abbrv) per slice
| Energy | 466 cal |
| Protein | 7.4 g |
| Carbohydrates | 34.4 g |
| Fiber | 0.3 g |
| Fat | 38.5 g |
| Cholesterol | 34.4 mg |
| Sodium | 213.5 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
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