This no bake chocolate cheesecake is very simple to make. I’ve used left over pieces of cake to make the base but you could stick to the original style base if you preferred.
A tub of cream cheese, a lot of cake scraps, mountains of double cream and a BBQ to attend…
At 6.30 this morning my mind got to work on this little challenge and came up with a no bake chocolate cheesecake with cake crumb base.
But before I go on to share that recipe I’ll tell you why I have cake scraps, cream cheese and mountains of double cream.
Of course if you don’t care feel free to skip to end of the post and get to the recipe!
This has been a decadent treat that I found that my body seemed to tolerate when it didn’t seem to get on that well with homemade yoghurt made from milk.
The reason for this is explained in the GAPS book.
People with predominantly diarrhoea do better with high protein dairy products such as milk yoghurt, kefir, whey and cheese.
While those with constipation do better with high fat dairy products such as butter, ghee and sour cream – aka creamy yoghurt.
However my tummy has never been entirely happy (and for the past month or so, very unhappy) unless I just eat the most basic of foods.
Feeling fairly desperate I therefore decided to give up my beloved creamy yoghurt earlier this week…just after ordering another two 600ml pots of double cream from Tesco to make some more.
Enter “mountains of double cream.”
The good news is that my tummy is starting to feel a little happier.
It could be all manner of things.
It could be the fact that I have been on a full dose of Symprove now for a week and a half.
Symprove is a water-based probiotic that is proven to deliver the good bacteria directly to the intestines due to it not triggering digestion as other probiotics do.
Or that the medicines that a functional health doctor has given me are finally making me feel better (having made me feel worse).
Who knows but I’m happy.
What are cake scraps?
Back to the issue of cake scraps.
I’ve been making this cake for ‘Roo’.
It’s her birthday on Tuesday and we are having a party for her tomorrow…
And it has driven me crazy.
Small bits of cake for the feet and tail fell apart.
I forgot to cut out the ears from the tray bake.
And the grass icing nozzle that I bought at great expense to do the fur, blocked.
To make the cake I baked a large traybake using my foolproof gluten free cake recipe.
I then printed out a picture of a dog which I used as a template to cut the cake out from.
This resulted in cake scraps that I’ve used to make the base of this cheesecake.
I took inspiration from a classic Good Housekeeping no bake cheesecake but used my special ‘cake scrap’ base and the ingredients that I had to hand.
However if you wanted to make a traditional cheesecake base just follow my recipe for lemon, lime and blackcurrant cheesecake.
You could also get a free copy of my most popular cake and bake recipes:
Pin my recipe for no bake chocolate cheesecake:
No Bake Chocolate Cheesecake
- For the base:
- 300 g gluten-free cake crumbs I used vanilla cake
- 150 g dark chocolate
- 20 g unsalted butter
- For the topping:
- 300 g double cream
- 150 g dark chocolate
- 2 tbsp cocoa plus 1tbsp for scattering on top
- 170 g white sugar
- 300 g full fat cream cheese
- To make the base, crumble 300g of cake onto a baking tray and place in a pre-heated oven at 180 degrees (160 fan, gas mark 4) for about 20 minutes, stirring it occasionally in that time until the crumbs become 'toasty'
- Remove from the oven and allow to cool in the tray
- Meanwhile place your chocolate and butter in a microwaveable bowl and microwave on high power for 30 seconds. Stir well. If you need to heat it a bit more place it back in the microwave and carefully heat again until melted. If you don't have a microwave, set your bowl over a saucepan of boiling water and melt that way instead.
- Pour the cake crumbs into the melted chocolate mixture and stir well to combine
- Press the mixture into the base of a springform round tin measuring approx. 20cm in diameter, then place in the fridge to set
- While the base is setting make the topping...
- Whip the double cream in a large bowl until it is just holding shape (don't over whip or it will be impossible to stir the chocolate in!) then set aside
- Melt the topping chocolate in the same way as above then add 2tbsp cocoa and 2tbsp warm water and stir well
- In another bowl whip the cream cheese with the white sugar using an electric whisk
- Finally add the chocolate and cream cheese mixtures to the cream and beat until well combined
- Place the chocolate mixture on top of your prepared base and refrigerate for at least 2 hours until set
- Scatter more cocoa on the top just before serving