Description
Indulgent no-bake chocolate pink cheesecake blends rich cocoa with delicate raspberry swirls, creating a dreamy dessert that melts seamlessly on your palate. Creamy layers of chocolate and pink hues promise a luxurious treat perfect for elegant gatherings or quiet moments of sweet pleasure.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (240 milliliters) heavy cream
- 1 cup (120 grams) powdered sugar
- 1 cup (170 grams) dark chocolate chips
Crust Ingredients:
- 1 1/2 cups (180 grams) chocolate cookie crumbs
- 1/4 cup (60 grams) unsalted butter, melted
Additional Ingredients:
- 1 teaspoon vanilla extract
- Pink food coloring
- Whipped cream (optional)
- Fresh berries (optional)
- Chocolate shavings (optional)
Instructions
- Crush chocolate cookies into fine crumbs and combine with melted butter. Press mixture firmly into the bottom of a 9-inch springform pan, creating a compact base. Chill in refrigerator for 15 minutes.
- Using an electric mixer, whip cream cheese until silky and uniform. Incorporate powdered sugar and vanilla extract, blending until completely smooth.
- Separately whip heavy cream until it forms sturdy peaks. Delicately fold whipped cream into cream cheese mixture, maintaining light texture. Add pink food coloring and gently blend until color appears uniform.
- Transfer pink cheesecake filling onto chilled crust, spreading evenly with an offset spatula. Ensure surface is completely level and smooth.
- Create chocolate ganache by placing dark chocolate chips in a heat-resistant bowl. Heat heavy cream until tiny bubbles form around edges, approximately 2-3 minutes. Pour hot cream over chocolate, allowing mixture to rest briefly before stirring until glossy and completely integrated.
- Allow ganache to cool for 5-7 minutes, then carefully pour over chilled cheesecake. Tilt pan to distribute chocolate layer uniformly.
- Refrigerate for 4-6 hours or overnight until filling sets completely and becomes firm.
- Before serving, optionally decorate with dollops of whipped cream, scattered fresh berries, and delicate chocolate shavings for elegant presentation.
Notes
- Ensure cookie crumbs are finely ground for a smooth, compact crust that holds together perfectly when sliced.
- Use room temperature cream cheese to prevent lumps and achieve a silky-smooth filling texture.
- Whip cream carefully to stiff peaks without overbeating, which can cause butter-like separation and ruin the light, airy consistency.
- For a gluten-free version, swap chocolate cookie crumbs with gluten-free graham crackers or almond flour-based cookies.
- Create flavor variations by substituting pink food coloring with raspberry puree for natural color and added fruity taste.
- Chill ganache briefly before pouring to prevent it from sliding off the cheesecake surface and ensuring a clean, glossy finish.
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 505 kcal
- Sugar: 31 g
- Sodium: 180 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 115 mg