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| No Bake Chocolate Layered Cheesecake with Strawberries |
I wasn’t kidding when
I told you I had other versions of the lemon layered cheesecake up my sleeve!
My mind immediately went to the chocolate strawberry combination…it’s
essentially a perfect combination of the cheesecake-stuffed strawberries and the
ever-famous chocolate-covered strawberries.
Just like I said with
the other version, this dessert is about as easy as it gets. I will admit that
spreading the cheesecake mixture can be a little difficult, but once you get
the first layer down, it’s smooth sailing!
I love how pretty this looks on a platter and I would argue that it’s
much easier to slice than a traditional cheesecake (plus you get 3x the
‘crust’!!!). Next I’m dreaming up some sort of peanut butter version! You can expect that sometime in the future...
One Year Ago: Marinated Summer Vegetables
Two Years Ago: Tomato Cucumber Feta Salad and Green Bean, Grape, and Bacon Pasta Salad
Three Years Ago: Pappardelle with Vegetables, Basil, and Asiago and Chocolate Liqueur Brownies
Four Years Ago: Banana Oatmeal Date Cookies and Blushing POM Holiday Cheesecake
Five Years Ago: Homemade Whole Wheat Bagels and Chocolate Chip Oreo Cookies
One Year Ago: Marinated Summer Vegetables
Two Years Ago: Tomato Cucumber Feta Salad and Green Bean, Grape, and Bacon Pasta Salad
Three Years Ago: Pappardelle with Vegetables, Basil, and Asiago and Chocolate Liqueur Brownies
Four Years Ago: Banana Oatmeal Date Cookies and Blushing POM Holiday Cheesecake
Five Years Ago: Homemade Whole Wheat Bagels and Chocolate Chip Oreo Cookies
No Bake Chocolate Layered Cheesecake with Strawberries
Ingredients:
-12 oz cream cheese (low-fat is fine)
-1 cup heavy cream
-1 cup chocolate chips
-kosher salt
-about 20 whole graham crackers
-sliced strawberries, for serving
Instructions:
1. Line a 9 x 5 inch loaf pan with plastic wrap, allowing at least a 4 inch overhang.
2. Melt chocolate chips over low heat in a small pot on the stovetop or in the microwave, stirring at 30 second intervals until melted and smooth.
3. Beat cream cheese with heavy cream in a large bowl until smooth and just firm, being careful not to overbeat. Fold in the melted chocolate chips and a pinch of salt.
4. Spread a 1/4-inch layer of the chocolate cream on the bottom of the prepared pan. Arrange graham crackers on top, breaking them as needed to fit. Repeat the layering with the remaining cream and crackers, finishing with a final layer of cream.
5. Cover cake with plastic wrap and refrigerate for at least 8 hours or overnight.
6. Uncover and invert cheesecake onto a platter, removing plastic wrap. Top with sliced strawberries and cut into slices to serve.
*Cheesecake will keep for up to 3 days in fridge, but is best the first day after refrigerating
inspired by my Lemon Layered Cheesecake
-1 cup heavy cream
-1 cup chocolate chips
-kosher salt
-about 20 whole graham crackers
-sliced strawberries, for serving
Instructions:
1. Line a 9 x 5 inch loaf pan with plastic wrap, allowing at least a 4 inch overhang.
2. Melt chocolate chips over low heat in a small pot on the stovetop or in the microwave, stirring at 30 second intervals until melted and smooth.
3. Beat cream cheese with heavy cream in a large bowl until smooth and just firm, being careful not to overbeat. Fold in the melted chocolate chips and a pinch of salt.
4. Spread a 1/4-inch layer of the chocolate cream on the bottom of the prepared pan. Arrange graham crackers on top, breaking them as needed to fit. Repeat the layering with the remaining cream and crackers, finishing with a final layer of cream.
5. Cover cake with plastic wrap and refrigerate for at least 8 hours or overnight.
6. Uncover and invert cheesecake onto a platter, removing plastic wrap. Top with sliced strawberries and cut into slices to serve.
*Cheesecake will keep for up to 3 days in fridge, but is best the first day after refrigerating
inspired by my Lemon Layered Cheesecake
