This is my absolute favorite new way to make no bake cheesecake. There is no fooling around with gelatin. No strange textures. No weird ingredients. It is fluffy and light, but still gives you a great cheesecake taste. Pops actually really prefers this kind of cheesecake to the denser traditional cheesecake. I think I might too, especially during the summer. Almost everyone ended up trying a bit of each. I didn't hear any complaints out of anyone either.
I really have been enjoying adding a bit of coffee to all of my chocolate desserts lately too. You can certainly skip that if you are opposed, but it adds a nice balance and depth of flavor.
What are your favorite flavors of cheesecake? And what is your favorite way to make a no bake cheesecake?
No Bake Cheesecake
Easily serves 12
7 oz ladyfingers (the crispy kind)
2 cups milk
1 cup semi sweet chocolate chips
3 T water
1 T instant coffee (optional, but encouraged)
1 tsp vanilla
1/2 cup sugar
16 oz cream cheese, softened but still cool
2 cup cream, super cold
Optional: extra chocolate for shaving on top
To prepare the crust:
- Break each lady finger so that they are about the height of your 8" springform pan, or slightly longer so you can use more filling!
- Dip each piece of lady finger into milk. Place the lady finger, sugar side out around the springform pan. Use the short pieces to hold them up. It's ok if the bottom isn't a solid crust, just do your best to spread it out evenly and make the outside sturdy and spread out the rest.
For the filling:
- Melt the chocolate chips in the microwave until just completely melted and stirred smooth. Be careful not to scorch the chocolate.
- Heat the 3 T of water until quite hot (I do this is the microwave too) then stir in the instant coffee. Stir the hot coffee mixture into the melted chocolate until smooth and set aside to cool while you prepare the rest of the filling.
- Beat the cream cheese until smooth. Add the sugar and vanilla and continue beating on high for a couple of minutes until it is light and fluffy.
- Get the cream from the refrigerator and drizzle in while the mixer is still on high.
- Once the cream is completely added, beat until smooth, creamy, airy and stiff enough to hold a peak. (That should only take a couple of minutes if everything is chilled.)
- Spoon cream cheese mixture into crust and spread smooth.
- Chill for at least an hour or up to a day or two.
- Serve cold.