No bake Mini Strawberry chocolate cheesecake | Easy made desserts | No Oven needed | chopchoplove

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Crunchy, nutty and right amount of chocolate with the fresh bite of strawberries... And if you give it to your kids I bet they will ..... GOBBLE it up!

Desserts after dinner is always welcoming part with dessert lovers. Cakes and other desserts are delicious joy to enjoy. It is fun to have kids around when it comes to cooking as they like to lick the spoon and bowl. If you ask me it the other when it comes to cook especially with the sticky and gooey stuffs. 



 Making one big cake is totally a big leftover for a small family. So I'd usually like to buy one small portion of a cake from store. That's why I like to make mini cakes.. less mess and gets emptied quickly!

In this recipe, I have made the base, filling with chocolate and cream cheese. As the top layer, I have made a jelly. Please check the below video for easy and simple video instruction.




Recipe:

- Base:

  • 4 chocolate chip cookies 🍪 ( you can also use Ahoy cookies)
  • 10 grams chopped almonds
  • 15 grams unsalted butter


- Cream Cheese filling:
  • 85 grams cream cheese, loosened in room temperature
  • 7 grams granulated sugar
  • 1 ml vanilla extract
  • 15 grams Drained yogurt
  • 45 grams Heavy cream ( 50% whipped) 
  • 47 grams melted dark chocolate
- Jelly top:
  • 2 grams gelatin to 13 grams water
  • 13 grams sugar 
  • 57 grams water
  • 3 grams lemon 🍋 squeeze
  • Red food coloring few drops
  • Strawberries 🍓cut into pieces
Method:
  • For the base,
  • Crush the cookies in a plastic bag. The finer the better. Mix the chopped almond and melted butter.
  • Line the circle mould ( cake ring) I used the 3 1/2 inches diameter and 2 inches depth cake rings. You can change the measurement depending on what size you are using. I used cling sheet to line the rings. you can also you lining paper available in online shopping apps.
  • This cheesecake has 3 three layers. The first layer from bottom is cookie layer; 2nd - chocolate cream cheese layer; 3rd - jelly layer.
  • For the 1st layer - I have put crushed choco chip cookies with butter and almond. Freeze it in freezer for 20 mins or refrigerate for 30 mins. I prefer to put in refrigerator rather than freezer as it chills instantly changing the texture in the circumference. 

    •  

  • For the cream cheese filling, 
    • Loosen the cream cheese at room temperature and mix it well.
    • Add sugar to the cream cheese and mix it until the sugar fully dissolves.
    • Once the sugar has dissolved, add in the vanilla extract, yogurt and heavy cream one by one. Combine well.
    • Now melt the chocolate. This can be done with just having hot water on a baking tray and chocolate chip in a ramekin bowl and keep stirring. No need to have a double boiler for this !.. yay!
    • Once the chocolate is fully melted, add it to the cream cheese mixture.
    • Combine until well mixed without lumps.
    • Now the filling is ready for the next layer assembly. 
    • Take out the cake rings from refrigerator and with the help of the piping bags, fill it equally as the 2nd layer. Gently shake it to spread it uniformly. Put it back into the refrigerator and let it set for 30 mins.
  • For the jelly layer, 
    • Mix 2 grams gelatin to 13 grams water. Rest it for 20 mins.
    • Meanwhile, dissolve 13 grams sugar in 57 grams of water. Squeeze lemon without seeds and take 3 grams lemon juice. Pour it in the sugar water along with few drops of red food coloring. Mix well.
    • Now melt the gelatin which is rested for 2 mins. ( It can be done easily just like we melted the chocolate.) Make sure there is no lumps. If you are not sure of that, always filter the melted gelatin. Easy to get rid of the lumps! 
    • Pour the melted gelatin in the sugar water mixture. Mix well or until well combined.
    • Parallel thinly slice the strawberries and keep it aside.
    • Again take the cake rings out for our 3rd layer assembly. Arrange the strawberries over the properly set cream cheese filling and pour the jelly water equally to top it. 
    • Put it back into the fridge and let it sit for 2 hrs. Do not put in freezer at it chills faster gives freezer burnt on the circumference. 

    • The cheesecake is ready to serve chill after 2 hrs. Mini cakes are the best for dessert! I Hope you like the recipe. I will share another interesting recipe in my next post. For more interesting videos, do like and follow my YouTube channel ! Subscription is love! Sindhuja prem








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