Chocolate Crunch Cheesecake
Indulge in the ultimate dessert experience with this Chocolate Crunch Cheesecake, a no-bake-meets-bake hybrid that delivers layers of luscious flavor and texture. Featuring a rich, buttery crust made from crushed chocolate sandwich cookies, this cheesecake is filled with a velvety, chocolate-infused cream cheese layer that boasts just the right amount of sweetness. A touch of gelatin ensures a perfectly set filling, while a decadent semi-sweet chocolate ganache crowns this masterpiece. For added crunch, a final sprinkle of chocolate chips or chunks elevates both the texture and presentation. Perfect for special occasions or a chocolate lover's treat, this cheesecake is as stunning as it is scrumptious. Ready in just 30 minutes of prep time, this dessert is sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams Chocolate sandwich cookies
- 75 grams Unsalted butter
- 500 grams Cream cheese, softened
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 200 milliliters Heavy cream
- 200 grams Semi-sweet chocolate, melted
- 10 grams Gelatin powder
- 3 tablespoons Water
- 150 grams Semi-sweet chocolate (for ganache)
- 150 milliliters Heavy cream (for ganache)
- 50 grams Chocolate chips or chunks (for topping)
Directions
Step 1
1. Preheat your oven to 175°C (350°F) for the crust preparation. Line the bottom of a 9-inch springform pan with parchment paper.
Step 2
2. Crush the chocolate sandwich cookies into fine crumbs using a food processor. Alternatively, place them in a sealed zip-top bag and crush with a rolling pin.
Step 3
3. Melt the unsalted butter and mix it with the crushed cookies until evenly combined. Press the mixture firmly into the bottom of the springform pan to form an even crust.
Step 4
4. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely while you prepare the filling.
Step 5
5. In a small bowl, combine the gelatin powder with 3 tablespoons of water. Let it bloom for about 5 minutes, then microwave for 10-15 seconds to dissolve completely. Set aside to cool slightly.
Step 6
6. In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and fluffy. Add the vanilla extract and continue mixing.
Step 7
7. In a separate bowl, whip the heavy cream to stiff peaks using a hand or stand mixer. Gently fold the whipped cream into the cream cheese mixture until well combined.
Step 8
8. Slowly pour the melted semi-sweet chocolate into the filling, folding gently until fully incorporated.
Step 9
9. Stir the dissolved gelatin into the chocolate cheesecake filling to ensure it sets properly. Pour the filling over the cooled crust and spread it evenly with a spatula. Refrigerate for at least 4-5 hours or overnight to set.
Step 10
10. To make the chocolate ganache, combine 150 grams of semi-sweet chocolate and 150 milliliters of heavy cream in a heatproof bowl. Melt them together over a double boiler or in the microwave in short intervals, stirring until smooth.
Step 11
11. Pour the ganache over the chilled cheesecake, spreading it evenly across the top. Sprinkle chocolate chips or chunks over the ganache for added crunch and decoration.
Step 12
12. Refrigerate the cheesecake for an additional hour to allow the ganache to set. Carefully remove the cheesecake from the springform pan before serving.
Step 13
13. Slice and enjoy this luscious Chocolate Crunch Cheesecake!
Nutrition Facts
| Serving size | (1837.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7495.9 |
| Total Fat 533.0g | 0% |
| Saturated Fat 302.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1089.6mg | 0% |
| Sodium 2828.5mg | 0% |
| Total Carbohydrate 655.2g | 0% |
| Dietary Fiber 35.4g | 0% |
| Total Sugars 520.9g | |
| Protein 75.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 860.4mg | 0% |
| Iron 25.3mg | 0% |
| Potassium 2401.1mg | 0% |
Source of Calories