This NO BAKE deluxe chocolate cheesecake will quench any chocoholic’s desire.
Savor this silky and delicious deluxe double chocolate cheesecake with your favorite friends or alone (I won't tell). I love baked cheesecakes but sometimes it’s nice to fix one like this in the summer or even on a warm fall day, with no need to use a hot oven.
Crushing your favorite chocolate sandwich cookies makes for a delicious crust. The caramel layer with soft caramels on top of the chocolate crust is a tasty combination with the chocolate ganache layer on top.
If you've never tried making ganache, it's the easiest thing to do. Try it with this recipe and you'll be a a hero with your family and friends.
Prepare your 9" springform pan (mine is a non-stick variety):
- Brush a little butter on the bottom of your pan. It will help keep the parchment paper stable while you pat down your crust ingredients. I also like to protect the non-stick layer on the bottom of the pan from knives cutting the dessert. I can easily slide the entire cheesecake off the bottom of the pan and place it onto a cutting board in order to cut the slices.
- Cut a circle of parchment paper to fit and place in the bottom of your pan.
2 ½ Chocolate sandwich cookie crumbs
½ C Butter, melted
Caramel layer Ingredients:
30 Caramels, chewy (I like Werther’s soft chewy variety)
1 C Heavy cream
1/8 t Salt
1 C Pecans, rough chopped
Cheesecake layer Ingredients:
24 oz Cream cheese, room temperature
1 1/2 C Powdered sugar
1 t Vanilla extract
½ C Heavy cream
½ C Chocolate chips, mini sized
½ C Chocolate chips, dark, chopped
1/3 C Heavy Cream
Prep your 9” springform pan:
- Brush a little butter or oil on the inside bottom and around the inner side of the pan. This will hold the parchment paper liners in place while placing the crust and fillings in the pan.
- For the inside bottom of the pan, cut a round piece of parchment paper to fit.
- Cut a strip of parchment paper about an inch or two higher than the height of the pan, and long enough to circumvent the inside of the pan. Stand the parchment paper strip on edge and press it around the inside of the pan.
Make the Crust:
- Combine the cookie crumbs and melted butter and press into the pan, bringing some crumbs up the sides a little.
- Refrigerate the crust for 30 minutes.
Make the Caramel Filling:
- Unwrap all the caramel candies, placing them, with the heavy cream, in a medium saucepan on a low-medium burner.
- Stir until it has a smooth consistency.
- Add the salt and chopped pecans.
- Stir until completely combined.
- Pour over chilled crust.
- Chill in the refrigerator for one hour.
Cream the cheese layer:
- Beat the cream cheese on medium to high until smooth.
- Stir in the powdered sugar slowly, and beat on medium until smooth.
- Add the vanilla extract and heavy cream and beat on low to medium until fluffy and holds a peak.
- Softly fold in the mini chocolate chips last.
- Spread cream cheese layer over caramel layer and refrigerator 1-2 hours, until set.
Make the Chocolate Ganache:
- Heat the cream over low heat.
- Add the chocolate chunks and stir until smooth.
- Cool a little and pour the cheesecake.
- Refrigerate for 6 or more hours.
- Another option with the ganache is to chill the cheesecake for about 4 hours before pouring the ganache on top. Take it out of the springform pan and place it on a serving platter. Then pour the warm (not hot) ganache over the cheesecake so it covers the top and drizzles down the sides just a little. Chill it again for 2-4 hours.
Take the cheesecake out of the pan:
- Take cheesecake out of springform cake and place on a cutting board to cut the slices. Be sure to peel away the parchment paper from the sides. I usually leave the parchment paper on the bottom until I'm done cutting all the slices for serving or storing.
Make it beautiful with garnishes:
- Before serving, garnish the entire cake or individual slices with homemade cream, pecans, mini chocolate chips, and/or caramel sauce.
- Fresh fruit (strawberries, kiwi, blueberries) is refreshing with this cheesecake.
Storing your cheesecake is easy:
- Refrigerate your cheesecake in a covered container for up to 7 days. I have a large plastic bowl that I turn upside down over the cake, then I don’t need to put it in a covered container or cover it with plastic wrap. I normally do not add the garnishes until just before serving.
- Freeze your cheesecake for a month or so. Again, I do not add the garnishes until just before serving. This cake is easy to cut apart and wrap in plastic wrap, placing a slip of parchment paper in between each slice. Or, wrap each individual piece in plastic wrap and pull out the number of slices you need for a meal or snack. Place all slices in an air tight container for storage.