No Bake Chocolate Cheesecake | without gelatin or agar agar


                                                        Today my hubby is the happiest. One of his long cherished dream of adding a cheesecake recipe on the blog is being fulfilled. After so many trials and errors, not to mention big big flops, here is the ultimate result – A creamy and finger licking delicious chocolate cheesecake which needs no gelatin or agar agar and no baking too. Also this recipe is so easy that you can whip this up within minutes and just let the refrigerator do the rest of the job. Sounds interesting?

                                                         Though this cheesecake does not turn out spongy like store bought cheesecakes as it does not have a setting agent like gelatin or agar agar, it turns out incredibly tasty. A spoon of this yumminess and you will go mmmmmmmm for sure. 😉


                                                         Also this is the best dessert for parties where you can make and refrigerate the previous night and serve chilled. Saves a lot of time right? Do read the recipe and tips properly and there is no way you can go wrong with this. Hope you will fall in love with this cheesecake just like we did. Happy Cooking!

Since this is not very healthy because of condensed milk as an ingredient, make sure to enjoy it as a occasional treat. I have added this recipe as a better alternative to store bought ones and also as a easy party dessert option.

RECIPE: {Makes two individual servings}

Ingredients:

For the biscuit base:
5 to 6 Digestive Biscuits
30 g Butter
2 Tbsp Sugar (only if the biscuit-butter mixture is less sweet)

For the cheesecake:
1/2 Cup Cream cheese (approx 110 g)
Half a tin sweetened condensed milk (approx 200 ml)
3 tbsp Lemon juice

For the chocolate topping:
1/2 Cup Milk
1 Tbsp Cocoa powder
2 Tbsp Sugar
2 Tbsp Butter
1/2 tsp Vanilla essence

For garnish:
Grated chocolate

Recipe:
1. Melt the butter in a microwave. Just melt, don’t boil. Allow it to cool down.

2. Take the biscuits in a zip-lock bag and crush them using hands. Roll them using a rolling pin to make a fine powder. Alternatively you could powder in a mixer.

3. Add the biscuit powder to melted butter and mix using hands. Taste this mixture. If less sweet, add sugar and mix again.

4. Take glasses or bowls you want to set the cheesecake in. Put this biscuit mixture in these glasses. Press slightly using fingers.
Note: Do NOT press more or the mixture turns hard on cooling and will be difficult to break using spoon.

5. Keep the glasses in the fridge to set till the rest of the cheesecake is prepared.
6. For the chocolate topping, Mix milk, cocoa powder and sugar in a bowl. Whisk to ensure that there are no lumps.

7. Now pour onto a pan  and keep stirring on medium flame till it thickens.

8. When it thickens so much that it coats the back of a spoon. add butter and vanilla essence. Cook for another two minutes.

9. Allow this chocolate topping to cool down completely.
10. Now for the cheesecake mixture, take cream cheese in a bowl. Whisk till it turns creamy and smooth (takes around a minute).

11. Add condensed milk and whisk till it blends well with the cream cheese.

12. Add lemon juice and mix well.

13. Take the glasses from the fridge and divide this mixture into the glasses.

14. Also layer with the chocolate topping.

15. Refrigerate overnight or for a minimum of 8 hours.
Note: Do NOT freeze. Just keep in the fridge.

16. Garnish with grated chocolate and serve.
Tastes incredibly delicious and if serving for a party, wait to hear the mmm’s and aahhh’s!! 😀
Important tips:
* Since this cheesecake has no gelatin or agar agar, it does not turn spongy but has the creaminess and flavors of cheesecake.
* The chocolate topping that I have used here is the chocolate frosting from my Chocolate Banana cake recipe. So this works well as a frosting too. You can check the pictures here.
* You can skip the biscuit layer if needed. I have made it once without the layer and that tastes good too.
* While pressing the biscuit layer onto the glass, make sure you don’t press it too firmly. Else the biscuit layer sets too firmly and you can’t cut through with the spoon. Experience speaks! 😉
* You can also experiment with the topping. I have made a strawberry topping once. Just puree 6 to 8 strawberries with little sugar. Sieve the mixture to remove the seeds and heat it on medium flame. Add 2 tsp corn flour and cook for couple of minutes. Cool and layer instead of  the chocolate topping. Tastes delicious too!

* I have tried setting this cheesecake in a regular spring form pan. It does demold well but while cut into individual slices, they don’t come out firm slices and turn slightly messy. That’s when I got this idea of serving in individual glasses. Here’s sharing the pictures of one such try in a spring form pan with strawberry topping. Tasted oh so yum!

Refrigerated in a spring form pan and demolded well but unable to get firm slices as it is a gelatin and agar agar free cheesecake.
The strawberry topping cheesecake with not so firm slices. Tastes great nevertheless!
* The lemon juice adds to the flavors of this cheesecake beautifully. So do not skip it.
* The cheesecake lasts well for 3 to 4 days if refrigerated.
I have tried to answer as many queries that can arise but if you have any more doubts, you can comment below or message me on my facebook page @HealthyCookingwithMitha.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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