Chilli Chocolate No-Bake Cheesecake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This chilli chocolate no bake cheesecake is one of my favorite recipes to pull out when I need something impressive fast. Since there's zero baking involved, you'll have a stunning dessert ready in just twenty minutes, which makes it perfect for last minute gatherings or when you're craving something decadent without heating up the kitchen. The dark chocolate in this recipe is packed with antioxidants that are actually good for you, and that surprising kick of chilli flakes adds a sophisticated warmth that keeps people guessing. The combination of creamy coconut, rich chocolate, and spicy heat is absolutely addictive, and honestly, it tastes like you spent hours in the kitchen when really you barely spent any time at all.
Ella x
Ingredients
- 200 gdigestive biscuits
- 400 gdark chocolate chips
- 1 tspchilli flakes
- 100 gcocoa powder
- 400 mlcoconut cream
- 200 ggranulated sugar
- 4 eggsegg whites
- 1 tbspginger
- 2 tbsplemon juice
- 1 tspsalt
- 1 tbspvanilla extract
Detail level
Instructions
- 1
Crush the Digestive biscuits in a food processor until they are finely ground. Mix in the cocoa powder and chilli flakes.
Tip: For a spicier dessert, add more chilli flakes.
- 2
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Use high-quality dark chocolate for the best flavor.
- 3
In a separate bowl, whip the egg whites until stiff peaks form. Set aside.
Tip: Use room temperature egg whites for the best results.
- 4
In another bowl, mix together the coconut cream, granulated sugar, ginger, lemon juice, and vanilla extract until well combined.
Tip: Don't overmix the mixture, or it will become too stiff.
- 5
Add the crushed biscuit mixture to the coconut cream mixture and stir until well combined.
Tip: Be careful not to overmix.
- 6
Fold in the whipped egg whites until no white streaks remain.
Tip: Be gentle to avoid deflating the mixture.
- 7
Pour the mixture into a lined or greased springform pan.
Tip: Make sure the pan is evenly coated to prevent the cheesecake from sticking.
- 8
Refrigerate the cheesecake for at least 4 hours or overnight until set.
Tip: Let it come to room temperature before serving.
- 9
Slice and serve. You can garnish with whipped cream or chocolate shavings if desired.
Tip: Experiment with different toppings to find your favorite.
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