No-Bake Biscuit Cheesecake

Ingredients

• 14 oz biscuits (Broken into pieces)
• 10 tbsp butter (For the biscuit layer)
• 1 cup milk (For the biscuit layer)
• 0.75 cup cocoa powder (For the biscuit layer)
• 0.75 cup granulated sugar (For the biscuit layer)
• 1 tsp vanilla bean paste (For the biscuit layer; the method refers to vanilla extract)
• salt (A pinch, for the biscuit layer)
• 18 oz cream cheese (3 blocks, softened to room temperature)
• 0.75 cup powdered sugar (For the cheesecake layer)
• 2 tsp vanilla bean paste (For the cheesecake layer; the method refers to vanilla extract)
• 1.5 cups heavy cream (Cold, for whipping into the cheesecake layer)
• 1 tsp lemon juice (For the cheesecake layer)
• 6 oz semi-sweet chocolate (Finely chopped, for the ganache)
• 0.5 cup heavy cream (For the ganache)
• 1 tbsp butter (For the ganache)

Steps

1. 1

   Line a 9-by-9-inch springform pan.

2. 2

   In a saucepan, combine the butter, milk, granulated sugar, cocoa powder, and pinch of salt for the biscuit base.

3. 3

   Heat the mixture gently, stirring continuously, until it is smooth and fully melted. Do not let it boil.

4. 4

   Remove the saucepan from the heat and stir in the vanilla bean paste; the source method refers to this as vanilla extract.

5. 5

   Fold the broken biscuits into the chocolate mixture until they are completely coated.

6. 6

   Press the biscuit mixture firmly into the lined springform pan.

7. 7

   Chill the biscuit base in the refrigerator while preparing the cheesecake layer.

8. 8

   Beat the softened cream cheese until completely smooth and free of lumps.

9. 9

   Add the powdered sugar and vanilla bean paste, then mix until creamy. The source method refers to the vanilla as vanilla extract.

10. 10

    In a separate bowl, whip the cold heavy cream until it forms stiff peaks.

11. 11

    Gently fold the whipped cream into the cream cheese mixture in batches.

12. 12

    Fold in the lemon juice.

13. 13

    Spread the cheesecake mixture evenly over the chilled biscuit base.

14. 14

    Refrigerate the cheesecake layer until set before adding the ganache.

15. 15

    Heat the ganache heavy cream until just steaming; do not boil it.

16. 16

    Pour the hot cream over the finely chopped semi-sweet chocolate and let it sit for 2–3 minutes.

17. 17

    Stir the chocolate and cream until smooth, then mix in the butter.

18. 18

    Let the ganache cool slightly until it is pourable but not hot.

19. 19

    Pour the ganache over the set cheesecake and smooth the top.

20. 20

    Refrigerate for 8–9 hours or overnight.

21. 21

    Slice the cheesecake with a warm knife for clean cuts.

Notes

The source lists vanilla bean paste in the ingredients but calls it vanilla extract in the method; use the listed vanilla bean paste. The source does not specify how long to chill the cheesecake layer before adding the ganache, only that it should be refrigerated until set. Total time includes 8–9 hours or overnight refrigeration.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• chilled
• chocolate
• make-ahead
• vegetarian