french silk cheesecake

This no-bake French silk cheesecake is so easy to make and so full of luscious, chocolaty flavor. It&#39;s the perfect dessert for any occasion.

French Silk Cheesecake - No Bake

Sugar

Tablespoons Butter (melted)

Heavy Cream (whipped)

Instant Chocolate Pudding mix (heaping)

Vanilla

Cream Cheese (softened)

Tablespoons Heavy Cream

Heavy Whipping Cream

Tablespoons Cream Cheese

Powdered Sugar

Chocolate Candy Bar - for chocolate shavings

Place the Graham Crackers in a Food Processor, and pulse into crumbs.

Add Sugar, and pulse a couple of times to mix.

Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat.

Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of  a spoon.

Place the pan in the freezer.

In the mixing bowl of a stand mixer, place the Heavy Cream, Vanilla, Chocolate Pudding, and Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.

Add  the Softened Cream Cheese, and blend until smooth and fluffy.

Place the Chocolate Chips and Heavy Cream in the Microwave, and melt for about 1 minute, stopping every 10 seconds or so to stir.  Microwave just until melted.

Add a few more drops of Heavy cream if needed, until the chocolate is smooth, and pour-able.

Pour Chocolate into Mixing bowl and blend.

Remove the pan from the Freezer, and pour the Cheesecake into the pan, and place it back in the Freezer, overnight for best results.

TOPPING:

In the mixing bowl, add the Heavy Cream, Vanilla, Cream Cheese, and Powdered Sugar, and mix on low until blended.  Turn the mixer to Medium speed until Heavy Cream starts to thicken, then turn the mixer to Highest Speed, and whip for about 1 - 3 minutes, until Cream has formed Stiff peaks.

Remove the Cheesecake from the Freezer, and remove the Spring form from the pan.

Place the Cheesecake on a serving plate, or a cake stand.

Place the Whipped Cream in a pastry bag with the Large Star Tip.

Pipe the Topping on the top of the Cheesecake, using a swirling motion, leaving big dollops on the cheesecake, and bring it up to a point, and add large dollops to the center of the Cheesecake.

Using a Vegetable Peeler, shave a Chocolate Candy Bar and place the shavings all over the top of the Cheesecake and around the edge of the bottom.

Place the cheesecake back in the Freezer until time to serve.

When ready to serve, remove the Cheesecake from the Freezer, and slice the Cheesecake into 2 inch pieces.

Serve, and Enjoy!

This no bake french silk cheesecake is the perfect dessert to make for the holidays! Not only is it incredibly easy to make, but it’s also great to make ahead and store in the refrigerator - a must during the busy holiday season. Plus, you just can’t go wrong with creamy vanilla and chocolate! 

No Bake French Silk Cheesecake

22 chocolate sandwich cookies, finely ground (regular or gluten free)

(55 grams) unsalted butter, melted

oz full fat cream cheese, room temp

(150 grams) powdered sugar

oz white chocolate,

tsp vanilla extract

(140 grams) Chocolate SunButter

cocoa powder

(360 grams) heavy whipping cream

sugar

Chocolate sprinkles or curls, for decorating

Mix together the ground cookies and butter. Gently press into the bottom and sizes of a removable bottom 9” tart pan. Place in the freezer.

Cookie Crust

In a large bowl using a hand or stand mixer with the paddle attachment, mix the cream cheese until smooth. 

Then mix in the powdered sugar, ½ cup at a time, followed by the melted white chocolate and vanilla extract.

Scoop about ⅔ of the cheesecake filling into the crust and spread smooth. Now place it in the refrigerator.

Vanilla Cheesecake Filling

To the remaining cheesecake filling, mix in the chocolate SunButter and cocoa powder.

In a separate bowl using a hand or stand mixer with the whisk attachment, add the heavy cream and powdered sugar and whip on high speed until you reach stiff peaks. It should be silky smooth but still able to hold its shape, so be careful not to over whip.

Scoop ⅓ of the whipped cream into the bowl of chocolate and fold the combine.

Spread the chocolate filling in an even layer on top of the vanilla cheesecake filling.

Top with the remaining whipped cream and a good sprinkle of chocolate sprinkles or chocolate curls.

Store in the refrigerator uncovered for at least 4 hours or overnight.

French Silk Filling

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French Silk Cheesecake - No Bake

No Bake French Silk Cheesecake

Top 2 french silk cheesecake recipes from across the web

The most viewed french silk cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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French Silk Cheesecake - No Bake

No Bake French Silk Cheesecake

The most viewed french silk cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine