A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Make it tonight, just because!
Say hello to my family’s new favorite cheesecake. This gluten free no bake chocolate cheesecake is the one they’ll be begging for again and again.
The good news is that no one will ever know how incredibly easy it is to make. And it’s big and bad enough to serve to a hungry crowd on Father’s Day.
You don’t absolutely need a springform pan to make it, either. You can use a deep-dish pie pan, or even a 9-inch round cake pan.
You might just find it a big more difficult to serve from that cake pan, but it should work just fine if you grease the pan very well. The few ingredients are: whipped cream, confectioners’ sugar, bittersweet chocolate, and of course cream cheese.
The crust couldn’t be simpler, and requires absolutely no baking at all: just mix your favorite gluten free cookie crumbswith melted butter, press the mixture into the bottom and up the sides of the pan and chill. Nothing to it!
Since there are no eggs in this no-bake cheesecake, it gets its structure from easy, fresh whipped cream. The result?
A light and fluffy, mousse-like chocolate cheesecake that isn’t too rich, isn’t too sweet—and never disappoints. Make it for Father’s Day, or make it tonight just … because.
2 1/2 cups (20 fluid ounces) heavy whipping cream, chilled (plus more by the teaspoonful as necessary)
1 cup (115 g) confectioners’ sugar
1 8-ounce package cream cheese, at room temperature
1/8 teaspoon kosher salt
Shaved chocolate, for decorating (optional)
Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or deep-dish pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).
Make the filling. Place the chopped chocolate in a small, microwave safe bowl, and melt in the microwave in 45 second bursts at 60% power, stirring in between, until melted and smooth. Add the cocoa powder, mix to combine and set the chocolate aside to cool briefly. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the heavy whipping cream and beat on medium-high speed until soft peaks form. Add the confectioners’ sugar, and continue to beat until stiff, glossy peaks form. Transfer the whipped cream to a separate, large bowl and place in the refrigerator to chill. In the same bowl, place the cream cheese and salt. If using a stand mixer, switch to the paddle attachment (if using a handheld mixer, the beaters will be fine) and beat on medium-high speed until the cream cheese is light and fluffy. Add the melted chocolate mixture to the cream cheeese in the mixer bowl and beat on medium-high speed until well-combined. Remove the whipped cream from the refrigerator and add the beaten cream cheese mixture. Using a separate, handheld whisk, whisk the mixture together until light and fluffy, adding more cream by the teaspoonful as necessary to create a smooth mixture.
Remove the crust from the freezer and pour in the cheesecake mixture. Spread into an even layer with an offset (or other) spatula. Place the cheesecake in the refrigerator for about 2 hours or in the freezer for 1 hour to chill until set. Once the cheesecake is set, run an offset spatula or a butter knife under hot water, and then along the edge of the springform pan to create a small gap between the pan and the filling before carefully unmolding the cake. Sprinkle the top of the cake with the optional shaved chocolate. Slice and serve chilled.
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