Cheesecake au Chocolat Sans Four

This no-bake chocolate cheesecake delivers layers of intense chocolate and creamy texture without needing an oven. It’s elegant, easy, and perfect for any occasion—whether a casual gathering or a special celebration.

Why You’ll Love This Recipe

This cheesecake is a dream for chocolate lovers: rich, decadent, and satisfying, yet easy to prepare. With a buttery chocolate biscuit base, silky cream cheese filling infused with dark chocolate, a luscious caramel-pécan layer, and a smooth chocolate topping, it offers complex textures and flavors without any baking.

Ingredients

For the crust:
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 480 g chocolate biscuits, crushed

• 115 g melted butter

For the filling:

• 675 g cream cheese, softened

• 200 g granulated sugar

• 1 tsp vanilla extract

• 240 g crème fraîche

• 170 g melted dark chocolate

For the caramel-pecan layer:

• 120 ml caramel sauce

• 40 g shredded coconut

• 100 g chopped pecans

For the topping and garnish:

• 225 g cream couverture (whipped or melted to pour)

• Chocolate swirls for decoration

• Halved pecans for garnish

Directions

1. Prepare the Crust

   • In a bowl, mix crushed chocolate biscuits with melted butter until evenly combined.

   • Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan (or similar), creating an even layer. Chill in the refrigerator while preparing the filling.

2. Make the Filling

   • In a large bowl, beat softened cream cheese with sugar and vanilla until smooth.

   • Mix in crème fraîche until well combined.

   • Slowly fold in the melted dark chocolate until the mixture is uniform and glossy.

   • Pour the filling over the chilled crust, smoothing the top.

3. Add the Caramel–Pecan Layer

   • Evenly drizzle caramel sauce over the filling.

   • Sprinkle shredded coconut and chopped pecans on top.

   • Gently press the toppings into the surface.

4. Apply the Chocolate Topping

   • Pour the cream couverture over the caramel layer, covering it completely.

   • Create decorative swirls of chocolate on top and garnish with halved pecans.

5. Chill to Set

   • Cover the cheesecake and refrigerate for at least 6 hours or overnight until fully firm and sliceable.

Servings and timing

• Makes: 12–14 servings

• Prep time: ~30 minutes

• Chill time: Minimum 6 hours, ideally overnight

Variations

• Nut alternatives: Replace pecans with walnuts, almonds, or hazelnuts.

• Flavor twists: Add a pinch of sea salt to the caramel layer or a dash of espresso powder to the filling for depth.

• Topping ideas: Use white chocolate ganache, fresh berries, or salted caramel ribbons for garnish.

• Dietary options: Swap regular biscuits for gluten-free versions and use dairy-free cream cheese and coconut cream for a vegan adaptation.

Storage / Reheating

• Refrigerator: Keep tightly wrapped in the fridge for up to 5 days.

• Freezer: Freeze whole or in slices (wrapped well) for up to 2 months. Thaw in the refrigerator overnight before serving.

• Serving: Serve chilled directly from the fridge. Let slices sit at room temperature for 10–15 minutes for a slightly softer texture, but do not reheat.

FAQs

1. Can I use a different biscuit for the crust?

Yes. Chocolate biscuits work best, but you can substitute graham crackers or speculoos for a lighter/crunchier base.

2. Do I have to melt the chocolate separately?

Yes—melting it gently (e.g., over a double boiler) ensures smooth incorporation and a glossy filling.

3. Can I make this ahead of time?

Absolutely. Chilling overnight improves flavor and texture, making it ideal for advance prep.

4. Why is the filling soft after chilling?

If still too soft after 6 hours, allow longer chill time. Also ensure that the filling was properly chilled overnight if possible.

5. Is crème fraîche necessary?

You can substitute heavy whipping cream or Greek yogurt, but crème fraîche adds a subtle tang and richness.

6. Can I skip the caramel–pecan layer?

Yes, but it adds texture and flavor contrast. You can omit or replace it with fruit compote or chocolate ganache.

7. How do I prevent cracking or separation?

No baking means no cracking. Ensure ingredients are at room temperature for smooth blending.

8. Can I serve this at a party buffet?

Definitely—just keep the cheesecake chilled until serving. Pre-slice and display on a platter.

9. How do I get neat slices?

Use a thin, sharp knife dipped in hot water and wiped dry between cuts for clean edges.

10. Can I reduce the sugar?

You may reduce sugar by 10–20% to suit your preference, though sugar balances the richness and helps texture.

Conclusion

This no-bake chocolate cheesecake is a sumptuous dessert combining creamy cheesecake, rich chocolate, luscious caramel, and crunchy nuts—all without baking. Its make-ahead convenience and elegant presentation make it ideal for holidays, gatherings, or any time you crave indulgence. Enjoy this showstopper dessert that’s sure to impress!

Cheesecake au Chocolat Sans Four

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• Author: Douaa
• Prep Time: 25 minutes
• Total Time: 6 hours 25 minutes
• Yield: 10–12 slices
• Category: Dessert
• Method: No-Bake
• Cuisine: French-Inspired, American
• Diet: Vegetarian

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Description

This No-Bake Chocolate Cheesecake is a rich, creamy indulgence layered with silky chocolate, crunchy pecans, sweet caramel, and toasted coconut—all without using an oven! A decadent dessert that’s easy to prepare and perfect for special occasions. Keywords: no-bake chocolate cheesecake, chocolate caramel cheesecake, coconut pecan cheesecake, easy cheesecake recipe, cheesecake sans cuisson

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Ingredients

For the Base:

• 480g crushed chocolate cookies

• 115g melted butter

For the Cheesecake Filling:

• 675g cream cheese, softened

• 200g granulated sugar

• 1 tsp vanilla extract

• 240g heavy cream (whipped)

• 170g melted dark chocolate

For the Filling Layer:

• 120ml caramel sauce

• 40g shredded coconut

• 100g chopped pecans

For the Topping and Garnish:

• 225g chocolate ganache (heavy cream + chocolate)

• Chocolate curls (optional, for garnish)

• Pecan halves (for garnish)

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Instructions

1. Prepare the Base:
   Mix crushed chocolate cookies with melted butter. Press the mixture firmly into the base of a springform pan. Chill in the refrigerator while preparing the filling.

2. Make the Cheesecake Filling:
   Beat the softened cream cheese with sugar and vanilla until smooth. Mix in the melted chocolate until fully incorporated. Fold in the whipped cream gently to keep the mixture airy.

3. Assemble the Cheesecake:
   Spread half of the cheesecake filling over the chilled base. Add the caramel sauce, shredded coconut, and chopped pecans evenly over this layer. Spread the remaining cheesecake filling on top and smooth out.

4. Add the Ganache Topping:
   Pour the prepared chocolate ganache over the top of the cheesecake and spread evenly.

5. Chill:
   Refrigerate the cheesecake for at least 4–6 hours, or until firm (preferably overnight).

6. Decorate and Serve:
   Before serving, garnish with chocolate curls and pecan halves. Slice and enjoy!

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Notes

• Use high-quality dark chocolate for a richer flavor.

• Toast the coconut lightly before adding for enhanced texture.

• This dessert freezes well—wrap tightly and thaw in the fridge before serving.