First, make crust.

Put 2 oz of Graham crackers into a plastic bag

and crush crackers with a rolling pin.

Be sure to break them very finely.

Instead of Graham, you can also use wafers, Digestive biscuits, etc.

Transfer into a bowl and add in 2 tablespoons melted unsalted butter

and stir until homogeneously mixed.

And distribute among molds.

Today I am using a mini tart pan and two silicon cupcakes.

And press to make it firm.

Then freeze.

For filling, whip (half cup of) cream until peaks.

Add in 2 tablespoons of granulated sugar

and 1/2 teaspoon of pure vanilla extract.

Then sift in 1 tablespoon of unsweetened cocoa powder.

And stir until combined.

Now break 100 g of softened cream cheese

and add in 100 g of melted semi-sweet chocolate.

The melted chocolate should be cooled, it shouldn’t be very hot before addition.

And fold until combined.

Then transfer whipped cream-cocoa mixture into chocolate-cheese mixture.

And fold until homogeneously mixed.

Now divide the batter among the molds.

The crust should be hard enough by now.

You can also make cheesecake cups.

I am adding chocolate waffle first and pipe in the cheesecake over it.

Freeze for one hour before serving.

Voila,

I love chocolate cheesecake with ground cinnamon on top.

And some white chocolate over it.

No-bake chocolate cheesecake. This is one of my mother’s favorites.

Bon appetit.

I love very chocolaty creamy cheesecake.

Find the ingredients and more no-bake recipes in the description box below.

Thank you for watching. Bye for now.