Cheesecake al cioccolato
Stampa ricetta

No Bake Strawberry and Blackberry Two Chocolate Cheesecake

Preparazione15 min
Porzioni: 8



  • 7 ounces Cookies (for the Cookie Crust)
  • 4 ounces Milk chocolate (for the Cookie Crust)
  • 3 ½ ounces Butter (for the Cookie Crust)
  • 9 ounces Philadelphia
  • ½ cup Caster Sugar
  • 4 ounces Milk Chocolate
  • 4 ounces White Chocolate
  • 2 teaspoon Strong Coffee
  • 7 ounces Whipping Cream
  • 1 Gelatine Sheet
  • 7 ounces Strawberry
  • 7 ounces Blackberry


  • Making the Cookie Crust: chop the cookies, melt the butter with the milk chocolate and mix together
  • Press the dough into the bottom of the springform pan, and put it in the fridge for half an hour
  • Making the filling: in a large bowl beat the cream cheese, the sugar until creamy
  • Melt the chocolate (white and milk chocolate together) and add it to the creamy cheese
  • Add the coffee and beat until the mixture is smooth
  • Soak the gelatin sheet in cold water to soften it. Heat two spoons of whipping cream in the microwave (about 30 seconds, it has to be hot but not too much) and stir in the softened gelatin sheet.

  • Whip the cream and fold it into the creamy cheese, together with the gelatin
  • Pour the filling on the cookie crust and smooth the top with a spoon
  • Cover the pan with plastic wrap and refrigerate at least 3/4 hours
  • Remove the cake form the fridge and from the pan, decoarte with strawberry and blackberry and a dust of confectioner's sugar
  • You can keep it in the fridge for two days