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chocolate no-bake cheesecake
No-Bake Crust #1:
Mix 80g of crushed low-carb cookies (click here for sugar cookie, chocolate chip cookie, oreo, peanut butter cookie recipes) with 15g melted butter OR melted sugar-free chocolate. Spoon into pie tin or mold of choice and chill until solid.
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No-Bake Crust #2:
Mix 80g of chopped/crushed nuts of choice with 10g melted butter OR melted sugar-free chocolate. Spoon into pie tin or mold of choice and chill until solid.
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Version #1: Melted Chocolate
Adapted from: http://stlcooks.com/2014/03/easy-8-minute-no-bake-chocolate-cheesecake/
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8 Tb melted sugar-free chocolate
160g cream cheese, room temperature
2 Tb butter
2 Tb powdered sweetener (erythritol or xylitol)
1 ts vanilla extract
(optional) 4 drops coffee extract OR 1/2 ts espresso
(optional) 1/8 ts molasses (for a deeper chocolate flavor)
1/2 cup (125ml) heavy cream
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Beat the cream cheese until fluffy, then slowly incorporate the powdered sweetener, soft butter, vanilla and salt.
Slowly beat in the melted (not hot!) chocolate.
Whip the cream to soft peaks and then gently fold in half of the whipped cream, once incorporated, fold in the second half.
Spoon into prepared crust and refrigerate 1 hour minimum. (Freeze if you want to remove the cheesecake from a container or mold, then thaw in fridge until softened.)
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Version #2: Cocoa Powder
1/2 cup cocoa powder (dutched cocoa powder will give a deeper chocolate flavor than natural cocoa powder)
160g cream cheese, room temperature
6 Tb butter
1/4 cup powdered erythritol or xylitol
1 ts vanilla extract
(optional) 4 drops coffee extract OR 1/2 ts espresso
(optional) 1/8 ts molasses (for a deeper chocolate flavor)
1/2 cup (125ml) heavy cream
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Beat the cream cheese until fluffy, then slowly incorporate the powdered sweetener, vanilla and salt.
In a separate bowl, melt the butter, then mix in the cocoa powder, coffee extract, and molasses.
Combine the cocoa mixture with the cream cheese mixture until well incorporated.
Whip the cream to soft peaks and then gently fold in half of the whipped cream, once incorporated, fold in the second half.
Spoon into prepared crust and refrigerate 1 hour minimum. (Freeze if you want to remove the cheesecake from a container or mold, then thaw in fridge until softened.)
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