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    Home » No-Bake Cheesecake

    Published: Oct 27, 2018 · 114 Comments · This post may contain affiliate links

    No-Bake Chocolate Cheesecake

    Jump to Recipe Print Recipe
    No-Bake Chocolate Cheesecake

    Smooth creamy decadent no bake chocolate cheesecake, just for you.

    Like my other no bake cheesecakes, this recipe is simple yet extremely delicious.

    Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.

    Perfect For The Holidays

    Yes the holiday season is upon us. It's my favourite time of the year!

    What is more appropriate than going all chocolaty for the holidays, right?

    In our house I'm the one who's not into sweets (yes, it's unbelievable for all the sweet treats that I've been making) but I simple LOVE to cook and bake. My husband and his side of the family simply love sweet treats so it definitely works out for us in the end.

    And for some reason when the holiday season is approaching I find myself craving for chocolaty treats. Do you feel the same?

    I've been telling Marco, ohhh we HAVE to make a no bake CHOCOLATE cheesecake! Him being a sweet tooth, I didn't need to convince him that much. Haha!

    So if you're looking for something elegant, decadent and amazing then look no more. Try this. I promise everybody will love it.

    Let's get on with the recipe, shall we?

    The Base

    As you can see in the video below, I'm using oreo cookies for the base.

    The whole cookies with the cream. Yes, everything goes. Who wants to spend time scraping the cream out from each cookie, right? Besides the cream will help in bringing the crumbs together.

    If you're not into oreo cookies, you can always use other type of cookies for the base. There's no harm in it.

    One thing though, if you're not using oreo cookies, please refer to my other no bake cheesecake that uses digestive biscuits for the base as the measurement is slightly different from this recipe with oreo cookies.

    The Chocolate Cheesecake

    This cheesecake has NO GELATIN in it. Yep. Many of you have been asking for cheesecakes that have no gelatin in it so here it is.

    I'm using semisweet 55% cocoa chocolate for this recipe. I find it has a perfect balance of sweetness and chocolaty taste to flavour this lovely cheesecake.

    If you're into dark chocolate, by all means use it if you want to. Just know that the exact strong slightly bitter taste of a dark chocolate will be transferred into the cheesecake.

    And of course, your cheesecake will be slightly darker.

    I'm using a pinch of salt in the chocolate cheesecake mixture. It might sound weird to use salt in a sweet dish but trust me, it will bring out the chocolate taste to another level.

    What I like to do with the chocolate is melt it first before I start whisking my cream cheese and everything else. This will give the melted chocolate a bit of time to cool down before I use it later.

    How To Melt Chocolate In Microwave

    And I like the convenience of melting my chocolate in the microwave instead of double boiler. Less hassle.

    What I do is chop the chocolate into small pieces so that they are easier to melt. Then put them in a microwavable glass bowl and heat for 30 seconds.

    After 30 seconds I will take out the bowl and mix the chocolate. The chocolate won't be melted yet at this point but it's important that you mix it anyway to help in distributing the heat evenly between the chocolate pieces.

    Then I will repeat the process until the chocolate is fully melted. And yes, I stir every 30 seconds intervals.

    Easy, right?

    The Chocolate Ganache

    It is for the holidays anyway, right?

    Go big or go home.

    To further bring this chocolate cheesecake to another chocolate level, let's cover it with a smooth silky chocolate ganache, shall we?

    It's not a thick layer, don't worry. It's just a nice perfect thin layer to give that decadent chocolaty taste in your every bite.

    And I'm using the same semisweet chocolate of 55% cocoa for it, combined with some whipping cream.

    If you don't feel like putting some ganache on top, you can simply dust the cheesecake with some cocoa powder. That works also.

    Well there you go. As you can see in the step by step video below this wonderful chocolate cheesecake is super easy to do with just a few basic ingredients. Let me know if you liked it.

    Before You Go

    If you're a no bake cheesecake lover, then I would want to entice you to my other no bake cheesecake recipes. I promise you they are delicious.

    • No-bake vanilla cheesecake (without gelatine)
    • No bake cookie butter cheesecake (or also known as biscoff or lotus)
    • No bake lemon cheesecake (match this with my homemade lemon curd, oh la la)
    • No-bake caramel apple cheesecake
    • No bake chocolate and peanut butter cheesecake (yes, do try!)

    Or simply go to my recipe page to see more of my yummy cheesecake recipes.

    Video

    No-Bake Chocolate Cheesecake

    No-Bake Chocolate Cheesecake

    Decadent creamy no-bake chocolate cheesecake with Oreo cookies for the base and a thin luscious chocolate ganache on top. Perfect for this holiday season. It doesn’t have any gelatin, super easy to prepare with a few basic ingredients.
    5 from 27 votes
    Print Pin Rate
    Servings: 14 people
    Prep Time: 20 mins
    Cook Time: 0 mins
    Resting Time: 12 hrs

    Ingredients 

    The Base

    • 6.7 oz oreo cookies (190 gr)
    • 3 tablespoon unsalted butter (45 gr), melted

    The Chocolate Cheesecake

    • 8 oz semisweet chocolate (230 gr), chopped into small pieces
    • 14 oz cream cheese (400 gr)
    • 1 cup icing sugar (120 gr), sifted
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • ½ cup whipping cream min 35% fat (125 ml), chilled

    The Chocolate Ganache

    • 3 oz semisweet chocolate (85 gr), chopped into small pieces
    • ⅓ cup whipping cream min 35% fat plus 2 tablespoon more, (110 ml), chilled

    Other

    • some raspberries
    Prevent your screen from going dark

    Instructions

    The Base

    • Using a food processor, blend the oreo cookies into fine crumbs. Pour into a bowl together with melted butter. Mix well and pour into a 7 inch (18 cm) springform pan. Press tightly and evenly to the base. Place in the freezer for 30 minutes.

    The Chocolate Cheesecake

    • Melt chocolate and set aside to slightly cool before using.
    • In a bowl, put in cream cheese and whisk for a few minutes until light and fluffy. Then add in icing sugar and vanilla extract. Mix until well combined.
    • While mixing, pour in the melted chocolate into the cream cheese mixture. Continue to mix until everything is well combined. Set aside.
    • In another bowl, whisk whipping cream until soft peaks. Then pour it into the chocolate cream cheese mixture and gently fold using a spatula until everything it well combined. Pour into the base and spread evenly. Chill in the fridge overnight or until fully set.

    The Chocolate Ganache

    • Heat whipping cream until it's about to boil and then pour it into a bowl containing the chopped chocolate. Let it sit for 3 minutes then gently whisk until everything it combined.
    • Pour onto the cheesecake and swirl around to help cover the surface. Chill in the fridge for 1 hour or until the chocolate sets. Remove cheesecake from the pan, decorate with some raspberries, slice and enjoy!

    How Transfer To Serving Plate

    • It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
    • Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
    • Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
    • Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.

    How To Serve

    • Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill. 

    Notes

    1. Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
    2. Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
    3. This recipe doesn't uses gelatin so it usually takes longer to set.
    4. Use unsalted butter.
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
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    1. Susan says

      April 06, 2022 at 6:57 pm

      Would I double the recipe for a 10 inch springform Pan?

      Reply
      • Bea says

        April 07, 2022 at 10:41 am

        Hi Susan! For 10 inch pan, it'll be enough if you make 1.5 batch of the recipe. Hope it helps!

        Reply
    2. Petra says

      March 21, 2022 at 9:09 am

      5 stars
      Fabulous cheesecake- total hit . Great dessert for chocolate lovers ❣️
      Will definitely make again .
      Could I make it in advance and freeze it?

      Reply
      • Bea says

        March 22, 2022 at 9:25 am

        Hi Petra! Yes, you can freeze it (I do it all the time), although it won't be as fresh (the typical frozen-defrosted thing). Hope it helps and thanks for your comment!

        Reply
    3. Karen says

      February 19, 2022 at 7:29 am

      5 stars
      Recommend too everyone who loves chocolate!

      Reply
    4. Malissa says

      September 26, 2021 at 5:12 am

      5 stars
      Hi there, can I add this batter to cupcake liners...... and also how many cuppies will I get?

      Reply
    5. Ritu Singhania says

      September 21, 2021 at 11:40 am

      An excellent recipe! Since I couldn’t get heavy whipping cream, I added a tsp of gelatine dissolved in warm water. Every time this recipe is made, we love it! Thank you for the recipe.

      Reply
      • Lola says

        September 29, 2021 at 7:57 am

        Hi
        I have a 8” springform pan. Could you tell me what ratio I should use for the above recipe if I want to use 8”?
        Or can I use a 7” non springform pan?

        Reply
        • Bea says

          September 29, 2021 at 10:04 am

          Hi Lola! Multiply all ingredients by 1.2 for an 8" pan. Hope it helps!

          Reply
    6. Maggie says

      July 11, 2021 at 1:26 am

      5 stars
      This was my first ever attempt at cheesecake and it came out beautifully. Looked great and tasted better.

      Reply
    7. Michelle says

      June 05, 2021 at 8:08 pm

      5 stars
      I have made this several times. It is so easy, and so DELICIOUS!!!

      Reply
      • Bea says

        June 06, 2021 at 10:51 am

        Yeay!! Happy to know that, thanks Michelle! I have more delish cheesecake recipes here if you're interested.

        Reply
    8. Leni says

      May 08, 2021 at 2:26 pm

      5 stars
      Thank you for this recipe. It was a hit! My grandkids declared it their favorite cheesecake unanimously. As a matter of fact, I'm making another one for one of the grandkids, that's been under the weather and requested "the greatest cheesecake". He'll be enjoying it this afternoon. Again, thank you for such a great and easy recipe!
      Blessings.

      Reply
      • Bea says

        May 12, 2021 at 8:51 pm

        Aww that is super amazing! They're lucky to have a grandmother that pampers them! Wishing your grandkid a fast recovery and thank you so much for your feedback, Leni! ❤️

        Reply
    9. Sandy says

      April 05, 2021 at 8:39 pm

      Hi which ingredients 1x 2 x or 3x would be best if I'm using a 9" pan?

      Reply
      • Bea says

        April 06, 2021 at 10:56 am

        Hi Sandy! For 9 inch pan I'd recommend you to multiply all ingredients by 1.4. Hope it helps.

        Reply
    10. Suzie says

      January 30, 2021 at 2:22 am

      5 stars
      My go to recipe! 🙂 I do a sugar free version and use a brownie base instead of the oreos!

      Reply
      • Bea says

        January 30, 2021 at 2:46 pm

        Brownie base sounds delicious!😋 What do you use to sweeten your sugar free version? Thanks!

        Reply
        • Ena says

          April 02, 2021 at 8:49 pm

          Hi Bea,
          I can only get 30% fat for the whipping cream. Would this work or do I need to add something else?

          Reply
          • Bea says

            April 03, 2021 at 2:38 pm

            Hi Ena! Although I haven't used it before but I think you can pull it off with 30% fat. Hope it helps 🙂

            Reply
    11. Marina says

      December 12, 2020 at 1:06 am

      Hey there can i make cupcakes using the same recipe as this one i mean the chocolate cheesecake recipe because i don't want to add egg in it, so is it okay to use the chocolate cheesecake recipe to make chocolate cheesecake cupcakes?

      Reply
    12. Evi says

      December 04, 2020 at 10:32 pm

      Hello, I would like to make this recipe cause it looks amazing but my pan is 27cm. Is it still possible to make it? May I double the portion?

      Reply
      • Bea says

        December 05, 2020 at 11:42 am

        Hi Evi! I'd suggest you to multiply all ingredients by 1.6 for your pan size. Hope it helps and have fun making it!

        Reply
    13. Linda says

      November 21, 2020 at 6:48 pm

      I have a 10' spring form pan. Is that the right size to use?

      Reply
      • Bea says

        November 22, 2020 at 12:00 am

        Hi Linda, the size of the pan is 7 inches, it is written in the instructions of the recipe card.

        Reply
    14. glenda says

      November 10, 2020 at 1:12 am

      Cuanta cantidad de galletas son ( cantidad No en onz) 15 , 20, 25 ? Puedo hacer esta receta en mini ? Y si se puede en mini no se pega el papel, gracias se ve delicioso

      Reply
      • Bea says

        November 10, 2020 at 1:56 pm

        Son unas 21 galletas. En cuanto a lo de mini, quedate atenta que en breve sale algo que seguro te interesa 😉

        Reply
    15. Roxy Aguilar says

      October 22, 2020 at 2:04 am

      5 stars
      DELICIOSO, de un sabor sin igual, una cremosidad y un sabor fuera de este mundo. El único detalle es que la cubierta de chocolate se derretía muy rápido, probaré con menos nata

      Reply
      • Bea says

        October 22, 2020 at 12:01 pm

        Hola querida! Me alegro que te haya gustado el cheesecake. A nosotros nos encanta. Si, claro. Adjustar la nata a tu gusto, mas si estas en un clima calurosa. Muchisimas gracias, un abrazo grande 😍!

        Reply
    16. Yohana says

      October 18, 2020 at 2:41 am

      5 stars
      Muy buena receta la verdad que muy buena 😋

      Reply
      • Bea says

        October 18, 2020 at 12:54 pm

        Pues muchas gracias Yohana! 😍

        Reply
    17. Liang Zhang says

      October 17, 2020 at 5:48 am

      why under "The Chocolate Ganache" you listed whipping cream twice? same cream but different quantity?

      Reply
      • Bea says

        October 17, 2020 at 5:49 pm

        Hi! I've re-worded the recipe so that it's easier to understand. Total amount needed is 110 ml. Hope it helps.

        Reply
    18. Shubha V says

      September 12, 2020 at 5:34 pm

      5 stars
      Hello!
      I tried this recipe today, it came out fabulous. And the units in grams was so helpful 🙂
      Thank you so much, hugs from India 🙂

      Reply
      • Bea says

        September 13, 2020 at 11:38 am

        Glad that you find it useful Shubha! Thank you 😍

        Reply
    19. Raina says

      September 12, 2020 at 8:54 am

      Hi, can u pl guide me as to the measurements for a 5 n 4 inch pan?

      Reply
    20. Marie says

      August 22, 2020 at 2:35 pm

      5 stars
      If you've been searching for a fantastic chocolate cheesecake & have come across this recipe as a possible one to go with, I'm telling you that your search is over!! I made it for my husband & I ended up eating as much of it as he did! Thanks to the melted semisweet chocolate (I used Guittard melting wafers), the texture is soft & smooth, yet totally stable & slices "clean" even without the use of gelatin. This will be my chocolate cheesecake from here on out. Love.

      Reply
      • Bea says

        August 23, 2020 at 3:16 pm

        Yeay! I'm happy to hear that Marie! Thank you so much for your feedback 😘.

        Reply
    21. Vanessa Rodriguez says

      August 09, 2020 at 12:10 am

      Hello! Can i use milk Chocolate instead of the semi sweet one? Love all your recipes! Thank you so much for being an inspiration to Novice bakers like me!

      Reply
      • Bea says

        August 10, 2020 at 3:52 pm

        Hi Vanessa! Although I haven't tried it but yes, I'm sure you can use it. The end result might be a bit sweeter though. Thank you and hey, let's keep baking! 🙂

        Reply
    22. neha kishore says

      August 07, 2020 at 12:23 am

      5 stars
      This was such a great recipe, so easy to follow.
      Loved the outcome that I made.
      Thanks for sharing.

      Reply
    23. Jenny says

      July 23, 2020 at 5:47 pm

      Hello from Greece Trying your recipe tomorrow and I using a 24cm pan ,do you reccomend to use 1 1/2 or double the recipe?Thank you in advance

      Reply
      • Bea says

        July 24, 2020 at 8:50 am

        Hi Jenny! For 24 cm pan, you can multiply all ingredients by 1.4. Hope it helps and enjoy!

        Reply
    24. Julie Holliday says

      June 25, 2020 at 5:40 pm

      Silly question but how would I or do I need to modify ingredients for 9" pan?
      Thanks

      Reply
      • Bea says

        June 26, 2020 at 9:03 am

        Nothing silly bout it Julie! For 9" pan, make a 1.4 batch of the recipe. Hope it helps!

        Reply
      • Julie Holliday says

        June 26, 2020 at 8:37 pm

        5 stars
        I'd like to thank you for responding to my question, it was greatly appreciated, second thank you for posting video of making this cheesecake, it was a big help for novice bakers like me.
        I just made it and modified for 9" pan, it's in fridge chillin but I think it's gonna be fantastic,I'll put ganache on tomorrow, thanks

        Reply
    25. Nick says

      June 05, 2020 at 10:49 am

      That is amazing, i try the recipes and it work perfectly, if i want to change the cake size to 8 inch how to measure the ingredients?

      Reply
    26. Szilvi Huffman says

      May 20, 2020 at 9:32 am

      5 stars
      It was excellent. I had a bigger springform, so I used a little more of everything, but essentially didn't change the ratio, except the sugar, I halved that. American cakes are always too sweet for us.
      When I make this cake AGAIN for a small party this coming weekend (yes, it was that good!) I will probably totally omit the sugar. 55% chocolate is plenty sweet!
      Thank you, Dear, this will be my to-go chocolate cheesecake.

      Reply
      • Bea says

        May 20, 2020 at 9:35 am

        Awesome! I'm happy to hear that! Yes, adjust the sweetness to you liking, no problem at all. Thank you and have fun at the parteeeeyyy!

        Reply
      • Szilvia Huffman says

        May 20, 2020 at 9:38 am

        Oh, and next time I will whisk the cream right after I melt the chocolate and set aside as well, to have it ready.
        Once I have mixed the melted chocolate into the cheese mixture, it gets pretty solid and solider with time, as it cools, so it wasn't easy to fold in the whipped cream.

        Reply
    27. Robert Wassing says

      May 10, 2020 at 4:59 pm

      5 stars
      So Good!!!
      For my base I halved all ingredients from your Fudgy Brownie recipe and baked it in my a 9" spring pan. I used my 9" because that's what I got. Made the cheesecake using all the same quantities in the 9" and it turns out perfectly, just not as tall.
      🙂 Love all your recipes, thank you for all your work.

      Reply
      • Bea says

        May 12, 2020 at 9:34 am

        Brilliant idea Robert! I'm happy to know it turned out great, thank you!

        Reply
    28. Sima says

      April 06, 2020 at 5:59 pm

      Hi
      Do you have the measurements in dl instead?
      I don't have anything to weigh the ingredients with...

      Reply
    29. June says

      February 06, 2020 at 8:27 pm

      Hello ! Lovely recipe.
      Can i make the ganache with white chocolate?
      I want to make a decoration with chocolate donuts etc ! Thank you very much!

      Reply
    30. Shafinaz says

      December 28, 2019 at 12:19 am

      Hi, I saw there is one time use of whipping cream in chocolate cheesecake and two time use for ganache (the topping) what type of whipping cream you use? Its a diary or non-diary? Thanks! 😊

      Reply
    31. Ab says

      December 22, 2019 at 8:44 pm

      Hi do you have any tips to stop chocolate seizing? I've tried various chocolates and temperature and stage of adding and it never works out for me!

      Reply
    32. Hadir says

      December 17, 2019 at 3:33 am

      Hey can I use extra thick double cream (whipping cream) or i have to be light whipping cream? Also can I use dark cooking chocolate? Also I only have ikea Springform pan, 27 cm, can I use it? Thanks and Merry Christmas 😊

      Reply
      • Bea says

        December 18, 2019 at 8:24 am

        Hi Hadir! Use any that has min 35% fat. If you love dark chocolate's stronger taste, then yes use it. 27 cm pan is a bit too big for this recipe though. Maybe you could try making 1.5 batch of it? Merry Christmas to you too and thank you!

        Reply
    33. Anne says

      December 12, 2019 at 6:29 am

      Hi Bea. Is it possible to freeze the cheesecake?

      Reply
      • Bea says

        December 18, 2019 at 8:43 am

        Hi Anne! It won't taste as fresh (if you're picky about it) but I did freeze it (as my family doesn't mind in these kind of things 😀 )

        Reply
    34. Cher says

      December 10, 2019 at 11:20 pm

      Hi

      What quantity would I use for a 26inch springfoam pan please. Many thanks.

      Reply
    35. annalisa avogadri says

      November 07, 2019 at 4:48 pm

      Hi, can i use heavy whipping cream to be safe instead of whipping cream?

      Reply
      • Bea says

        November 07, 2019 at 6:27 pm

        Hi Annalisa! As long as the fat content is min 35%, it's totally fine 🙂

        Reply
    36. jasmine says

      November 01, 2019 at 5:18 pm

      Can i use gelatin to set this cheesecake as i stay in a hot and humid country? if so how much to use ?

      Reply
    37. Sorina says

      October 19, 2019 at 12:16 pm

      5 stars
      I have made the receipe and it was delicious. I have a question, what quantities do I have to use for a 26-28 cm springform pan? I have a lot of friends and I need a big cheescake 🙂 thanks!

      Reply
    38. Hakima says

      October 17, 2019 at 1:59 pm

      5 stars
      Very easy and delicious cheesecake. I made it twice and gone in 1 hour. 😍👍

      Reply
      • Bea says

        October 17, 2019 at 5:09 pm

        Awesome! And your cheesecake looks amazing!! Thank you so much Hakima! XOXO

        Reply
    39. Tom says

      September 30, 2019 at 1:49 pm

      Hi Bea,

      This cake looks awesome! I started to make it last night and want to finish it tonight (Monday). But I plan on serving it on Friday... Will it last that long in the fridge? A friend told me cheese cakes only last one day or so.
      Thank you!

      Reply
      • Bea says

        October 02, 2019 at 9:02 am

        Hi Tom! The thing with cheesecakes is that if you keep them too long, the base/crust will start absorbing the humidity from the filling and it won't taste as fresh/good. I'd make it a day before serving. Hope it helps. XO

        Reply
    40. Grisel says

      August 10, 2019 at 10:57 pm

      So yummy! You are awesome!

      Reply
    41. Justina says

      July 21, 2019 at 7:42 pm

      If I need to put gelatine , how much gelatine powder to add ? Want to make one for a friend's granddaughter birthday on Tueday in school . Thank you.

      Reply
      • Bea says

        July 22, 2019 at 9:04 am

        Hi Justina, this recipe doesn't need any gelatin at all. You don't need to put it. Hope it helps.

        Reply
    42. Cristiana Man says

      July 14, 2019 at 5:55 pm

      Can you please tell me how much does this cake weight? Is it at least 800 gr or 1 kilo? Thanks

      Reply
    43. jan lim says

      June 26, 2019 at 10:31 am

      I try this last week,very easy, I do some changes,for the base I use peanut chunks. 🙂

      Reply
    44. Sian says

      June 02, 2019 at 8:44 am

      Hi can you anewer a question please? There are 2 measurements for the Cream in the ganache recipe. Can you tell me which is the correct one please. You have
      1/3 cup whipping cream min 35% fat (80 ml)
      2 tbsp whipping cream min 35% fat (30 ml)
      Thank you

      Reply
      • Bea says

        June 02, 2019 at 8:53 am

        Hi Sian! Combine both, meaning you will use 1/3 cup plus 2 tbsp (total of 110 ml). I separated the measurement so that it's easier to see in cups/tbsp. Hope it helps.

        Reply
    45. Alen says

      May 18, 2019 at 2:22 am

      5 stars
      Very good Cheesecake. I like it a lot and my friends also. They told it's perfect.
      Do you have maybe recipe for Coconut Cheesecake but without gelatine? It would be nice.
      I will try more of your recipe to do.

      Reply
      • Bea says

        May 19, 2019 at 9:16 am

        I'm happy to know that you and your friends like it, thank you so much Alen! For now no but we already have the coconut cheesecake in our list to make 😉

        Reply
    46. Sabina says

      May 08, 2019 at 9:49 am

      5 stars
      Very dangerous recipe, Bea! Thank you 😋

      Reply
      • Bea says

        May 13, 2019 at 8:55 am

        Haha, yes it is! Thank you so much Sabrina!

        Reply
    47. Sue Spartley says

      April 21, 2019 at 11:45 pm

      5 stars
      AMAZING cheesecake I just increased the amount of whipped cream to 250ml and used a 9 inch tin and it was perfect, the combination of crunchy base, silky smooth cheesecake topped with rich ganache is the best, Just served this for Easter as all about the chocolate, my whole family loved it

      Reply
      • Bea says

        April 22, 2019 at 8:14 am

        Hi Sue! In our house Easter was almost like Christmas, chocolate loaded day 😀 . I'm happy to know that your whole family loved it, thank you so much!

        Reply
    48. Georgia says

      April 21, 2019 at 9:42 pm

      5 stars
      Family loved it!

      Reply
      • Bea says

        April 22, 2019 at 8:11 am

        Awesome, thank you!

        Reply
    49. Clara says

      March 24, 2019 at 12:30 am

      This looks gorgeous! I want to make for my best friends party but have tons of other things to make too. Can it be made ahead and frozen? If so any tips please?
      Would I be able to freeze with the ganache topping or do that when defrosted?

      Many thanks - can’t wait to try it!

      Reply
      • Bea says

        March 24, 2019 at 8:23 am

        Hi Clara! The texture won't be as fresh when you freeze it. I do it because my family doesn't mind, so it's up to you. Place it in a ziplock bag and I would do the ganache after defrosted. Hope it helps and have fun! Thank you!

        Reply
    50. Sherry says

      February 14, 2019 at 6:31 pm

      Can you please tell me what "icing sugar" is? Is there a substitute I could use so I don't have to purchase it for one recipe? Your cheesecake looks delicious.

      Reply
      • Bea says

        February 14, 2019 at 11:54 pm

        Hi Sherry! It's also called powdered sugar or confectioners' sugar. If you don't want to buy it, you can make it yourself by blending the granulated sugar into fine powder. The reason of using the fine powdered sugar is because it mixes better, no granule texture in the cheesecake. Hope it helps. Thank you!

        Reply
    51. Aiste says

      January 08, 2019 at 8:53 pm

      5 stars
      Hi. I ve made this recipe last week. It was delicious. Everybody liked it. But for me is a lil bit too sweet. I think next time i will try with half icing sugar. Thanks so much.
      Also other cheesecakes of yours are standing "in a line" to be done 🙂

      Reply
      • Bea says

        January 09, 2019 at 8:22 am

        Hi Aiste, I'm happy to know that you liked it. Yes, adjust the sugar to your liking, no problem at all. Do let me know when you've made the other cheesecakes 😉 Thank you so much!

        Reply
    52. Merilyn Olthum says

      January 03, 2019 at 9:52 am

      5 stars
      Hello Bea, I just want to tell you that I made this cake and it was very delicious. I love the creamy texture and the chocolate taste. I didn't have raspberry so I used strawberry 😀 and it was beautiful. God bless and thank you!

      Reply
      • Bea says

        January 03, 2019 at 10:36 am

        Hi Merilyn! Strawberry works perfect also, no problem at all 😉 I'm happy to know that you liked it. Thank you so much!

        Reply
    53. Oscar says

      December 28, 2018 at 5:45 pm

      5 stars
      Brilliant recipe, thanks a lot!

      Reply
    54. alan says

      December 27, 2018 at 10:40 am

      5 stars
      and that my friends, is how chocolate cheesecake should be. thank you for the recipe.

      Reply
      • Bea says

        January 03, 2019 at 10:02 am

        Hey thank you Alan! 🙂 🙂 🙂

        Reply
    55. Viv says

      December 24, 2018 at 2:59 pm

      Can I use a lose bottom tin instead as I haven’t a spring one and how cool does the ganache have to be before it is poured over the top please. Thank you ana Merry Christmas 😊

      Reply
      • Bea says

        December 24, 2018 at 6:18 pm

        Hi Viv. I would say it would be a bit challenging to take out the cheesecake but yes, it's doable. Just make sure you run a knife all around the cheesecake before pushing the bottom out. Leave the ganache for a few minutes just until it's not hot and the texture is still pourable. Enjoy and Merry Christmas to you! 😀

        Reply
    56. Kim CH says

      December 11, 2018 at 9:34 am

      5 stars
      Bea I made this and it is delicious. I love the texture. I love the chocolate taste also. I am glad I made it. Thanks for sharing!

      Reply
      • Bea says

        December 11, 2018 at 5:59 pm

        Happy to hear that you liked it Kim, thank you! 🙂

        Reply
    57. Roxana says

      November 19, 2018 at 8:39 pm

      Hi Be a since are not adding gelatine how much time can it stay out without melting.

      Reply
      • Bea says

        November 20, 2018 at 8:33 am

        Hi Roxana. It depends on how hot your place is. I would recommend you to take it out a few minutes before serving and then place the balance back in the fridge to maintain chilled (that's what I always do).

        Reply
    58. Melissa says

      November 07, 2018 at 12:48 pm

      This looks amazing...I would like to make it with a chocolate layer and a white layer without the chocolate, so four layers including the crust and the ganache. How would you suggest to do that?

      Reply
      • Bea says

        November 08, 2018 at 7:52 pm

        Hi Melissa, that would be a completely new recipe. Why don't you check my peanut butter chocolate cheesecake, it's more or less the type that you are looking for. Thanks!

        Reply
        • Melissa says

          November 09, 2018 at 10:38 am

          I will do that, for sure!

          Reply
    59. Sarah Sali says

      November 04, 2018 at 1:54 pm

      Does it really require an 7 inch springform pan? Would a bigger one do?

      Reply
      • Bea says

        November 04, 2018 at 10:34 pm

        Hi Sarah, this recipe is made for a 7 inch springform pan. If you use a bigger pan just know that it wont be as tall.

        Reply
        • Sarah Sali-Serio says

          November 14, 2018 at 6:46 pm

          Very true...
          One last question, about how many Oreos would 6.7oz make?

          Reply
          • Bea says

            November 14, 2018 at 8:07 pm

            Hey Sarah, that's about 6 Oreo cookies.

            Reply
            • Sumaya says

              August 07, 2019 at 10:08 am

              Hi, are you sure it's 6 cookies? A package of oreos in Germany is about 154 grams and that's more than 6 cookies. Just checking😉

            • Bea says

              August 07, 2019 at 10:48 am

              Opps! You are right Sumaya, it's 17 cookies. Thanks for pointing it out 😉

    60. Karly says

      November 02, 2018 at 3:06 pm

      I need this in my life!! Thanks for sharing!

      Reply
      • Bea says

        November 02, 2018 at 3:34 pm

        Haha! More when it's the holiday season now. Thanks Karly!

        Reply
        • Zahra Essa says

          October 20, 2019 at 11:30 pm

          5 stars
          Hi bea
          I tried the recipe and loved it !
          Can you please tell me how I can change the recipe to make it into mini cheesecakes

          Reply
          • Bea says

            October 21, 2019 at 8:27 am

            Hi Zahra, I'm happy that you loved it! I'm making them and will post the recipe soon. Thanks!

            Reply

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