Happy National Cheesecake Day!!
Well, technically it's not a recognised day in New Zealand (it is in the US) but I'm willing to make it happen...you with me?? And to make it happen, I'm going to need everyone to make no bake chocolate cheesecakes!
Before we get started I just want to clear something up. I want you to lose any pre-concieved idea that cheesecake is tricky to make. Baked cheesecakes, yes. No bake cheesecake. Easy as! It requires the least amount of work for what is probably one of the most impressive desserts. 2 ingredients for the base, 4 ingredients for the topping and you have got 1 delicious dessert. Or 4 individual ones!
There are a few things that I like about making individual desserts:
- They are way cuter
- You can personalise them for each person
- It stops you from eating a piece of cheesecake that is waaaay bigger than it needs to be. Your glass, your dessert. Unless you're Josh and you can't eat the whole thing in which case someone...ahem, your dessert fiend fiance...steals the rest of yours. Snooze you lose!!
Plus, it is easier to only make enough desserts for a few people so that you are not left with half a cheesecake that inevitably you eat.
Because Josh doesn't always feel like dessert.
Solo dessert eating - it's totally a thing. Please feel sorry for me.
Let's talk business.
These cheesecakes are a breeze to put together. They use my favourite ever cheesecake crust - Oreos + butter. See, easy!
Crush the Oreos (I use my magical mini food processor that I love so so much, but if you don't have one, a snaplock bag and a rolling pin will work just as well!), stir in some melted butter and portion into 4 glasses. I used 14 Oreos solely because our Oreos now come in weird packs of 7. One pack wasn't enough, so I used 2. But if you wanted to eat a couple, 12 Oreos would still be fine. 😀
For the topping, melt the chocolate into the cream in a heatproof bowl over a pot of boiling water. You could also do this in the microwave but I prefer doing it on the stove top.
SUPER IMPORTANT TIP: Make sure your cream cheese is at room temperature - if it's not soft enough you will get lumps, and nobody like a lumpy cheesecake. I left mine out overnight to make sure it was really soft.
All that's left to do is whip the cream cheese with some icing sugar, add the cream & chocolate mixture and mix again until it is chocolately and fluffy and beautiful like this!
Spoon that on to the bases and refrigerate for a couple of hours before topping with whipped cream and demolishing.
Dessert is served...make them tonight!!