Description
A decadent no-bake cheesecake featuring a rich chocolate-biscuit crust, creamy caramel-infused filling, glossy ganache, and a crunchy mosaic of nuts and candy.
Ingredients
Scale
- 300 g chocolate digestive biscuits or chocolate graham crackers, processed into fine sand crumb
- 140 g unsalted butter, gently melted
- 2 tablespoons dark brown sugar
- 500 g full-fat cream cheese, thoroughly softened
- 250 ml heavy whipping cream, ice-cold
- 120 g powdered sugar, finely sifted
- 1 teaspoon pure Madagascar vanilla extract or vanilla bean paste
- 150 g thick caramel sauce or dulce de leche
- 100 g high-quality milk chocolate bars, finely chopped
- 200 g premium milk chocolate bars, exceptionally finely chopped
- 120 ml heavy cream
- 1 tablespoon unsalted butter, softened
- 100 g premium chocolate candy pieces, coarsely crushed
- 50 g whole roasted peanuts, unsalted
- 50 g whole roasted almonds, roughly chopped
- 50 g walnut pieces, toasted
- 40 g blanched hazelnuts, toasted and coarsely chopped
- 40 g high-quality milk or dark chocolate chunks
- 60 ml thick caramel sauce (for drizzle)
- Optional: ½ cup heavy cream whipped with 1 tablespoon powdered sugar
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper. Line the interior walls with acetate strips.
- Combine crushed biscuits, melted butter, and dark brown sugar in a medium bowl until it resembles damp sand.
- Press the mixture firmly into the pan to form a crust, then refrigerate for 20 minutes.
- Beat cream cheese on medium speed until smooth. Incorporate powdered sugar and vanilla.
- Whip heavy cream in a separate bowl until stiff peaks form.
- Fold whipped cream into cream cheese mixture, then add chocolate shards and caramel sauce, folding gently.
- Pour filling over the chilled crust, smooth the surface, and refrigerate for at least 6 hours.
- Heat heavy cream and pour over chopped chocolate to make ganache, then stir in butter.
- Pour ganache over cheesecake and let it coat the top evenly.
- Scatter crushed candy, nuts, and chocolate chunks on top while ganache is still warm.
- Drizzle with caramel sauce and return to refrigerator for 30 minutes.
- Slice with a warm knife for clean edges before serving.
Notes
Use full-fat cream cheese for best results. Toast nuts to keep them crunchy. The cheesecake can be frozen for up to 2 months.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cheesecake, chocolate, caramel, dessert, no-bake