September 23, 2020

Hello chocolate lovers, in this time of quarantine we all crave the delicacies & deserts of our favourite cafes & restaurants. Though some cafes have reopened & have started home delivery services, no one can assure 100% safety. So it’s better to treat your taste buds at your home.

Today, we are up with easy no-bake chocolate recipe especially for chocolate lovers, so hang on with us.



  • 2oz (60g) Dark chocolate
  • 2 cups (480ml) Milk
  • 1/4 cup (60ml) Heavy cream
  • 2 tablespoons (15g) Cocoa powder
  • 3 tablespoons (30g) Cornstarch
  • 1/2 cup (100g) Sugar
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt


  • Chocolate pudding:
  • Finely chop the dark chocolate and set aside.
  • In a medium saucepan combine sugar, cornstarch, cocoa powder, and salt. Gradually add milk, whisking, until incorporated and smooth.
  • Place the saucepan over medium heat. Cook, stirring constantly until thickens. Add heavy cream, chopped chocolate, and whisk until melted and combined. Turn the heat off and add vanilla extract.
  • Transfer to serving dishes. Let cool to room temperature, then refrigerate or have it warm.



For the crust:

  • 24 Oreo cookies
  • 1/3 cup (85g) Butter, melted

For the filling:

  • 12oz (340g) dark chocolate
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30g) butter or coconut oil
  • 1 teaspoon Vanilla extract


  • In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.
  • Chop dark chocolate and place in a large heatproof bowl. Add heavy cream, butter, and place over a pot with simmering water (double boiler), and melt completely, stirring occasionally. Or melt in the microwave in 30-second pulses.
  • Pour chocolate mixture over the crust. Refrigerate for 2-3 hours or until set.



For the crust:

  • 200g (7oz) Oreo cookies
  • 1/4 cup (60g) butter, melted

For the filling:

  • 2 cups (450g) Full fat Cream cheese, room temperature
  • 9oz (250g) Dark chocolate
  • 1 cup (240ml) Heavy cream
  • 2/3 cup (83g) Powdered sugar
  • 1 teaspoon Vanilla extract

For the ganache:

  • 140g (5oz) milk chocolate
  • 1/2 cup (120ml) Heavy cream


  • To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
  • Chop the chocolate, melt in the microwave in 30-second pulses, or over a double boiler.
  • In a large bowl beat cream cheese, powdered sugar, and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
  • In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
  • Pour the filling into the pan. Place in the freezer while making the topping.
  • Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
  • Refrigerate for at least 6 hours & enjoy.

So try this delicious no-bake chocolate recipe at home & tell us in the comment section what is your favorite no bake chocolate recipe?

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