Boozy Chocolate Cheesecake
A no-bake chocolate cheesecake with a cookie crust, creamy filling and a splash of cream liqueur.
- 160 min
- 519 kcal / serving
- medium
- vegetarian
- Protein
- 7.3 g
- Fat
- 39.3 g
- Carbs
- 33.2 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- vegetable oil for greasing
- 175g chocolate chip cookies
- 55g butter
- 350g cream cheese or full-fat quark
- 425g whipped cream
- 55g raw cane sugar
- 3 tablespoons fresh cream liqueur
- 225g dark chocolate, broken into pieces
- 225g whole milk chocolate, broken into pieces
- crème fraîche and fresh fruit for serving
Method
- Line the bottom of a 20cm springform pan with parchment paper, brush the sides with oil. Put the cookies in a freezer bag and crumble them with a rolling pin. Melt the butter in a pot over low heat, stir in the cookie crumbs, press into the form and refrigerate.
- Place a large heat-resistant bowl over a pot of lightly boiling water. Add the chocolate pieces and melt while stirring occasionally. Remove from heat and let cool slightly.
- In a bowl, beat the cream cheese with the sugar until creamy, then stir in the whipped cream and cream liqueur. Fold the melted chocolate into the cream cheese mixture.
- Fill the mixture into the baking form and smooth out. Refrigerate for 2 hours until the mixture is firm. Place on a serving plate and cut into 12 pieces. Serve with crème fraîche and fresh fruit.
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