Gluten Free No Bake Chocolate Cheesecake

I’ll pretty much eat anything (well, as long as it’s gluten free), and I’ll pretty cook or bake anything with pleasure. I’m easy. But like everyone, I have my favorites in both tastes and textures. Ice cream and cheesecake are at the very top of my favorites list, with their creamy smooth texture and rich, sweet taste.

And it doesn’t hurt that ice cream and cheesecake usually come out in full force when the weather turns warm (if it ever warms up here in New York, that is). A simple baked cheesecake, or even a light and fluffy Japanese cheesecake, require you to turn on the oven. And they’re worth it!
But sometimes, it’s just too hot to turn on the oven (again—if winter ever leaves New York, I might remember what that feels like). No bake desserts come in many more shapes, tastes and sizes than you might realize, and they solve the “oven” problem completely.
The only ingredients in this simple no bake chocolate cheesecake recipe are whipped cream, confectioners’ sugar, bittersweet chocolate, and of course cream cheese. The crust couldn’t be simpler and requires absolutely no baking at all.

INGREDIENTS

• For the crust
• 1 1/2 cups (225 g) gluten free crunchy cookie crumbs
• 6 tablespoons (84 g) unsalted butter, melted
• For the cheesecake
• 6 ounces bittersweet chocolate, chopped
• 2 1/2 cups (20 fluid ounces) heavy whipping cream, chilled (plus more by the teaspoonful as necessary)
• 1 cup (115 g) confectioners’ sugar
• 3 tablespoons (15 g) unsweetened cocoa powder (preferably Dutch-processed, but natural works)
• 1 8-ounce package cream cheese, at room temperature
• 1/8 teaspoon kosher salt
• Shaved chocolate, for decorating (optional)

DIRECTIONS

1. Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or deep-dish pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).
2. Make the filling. Place the chopped chocolate in a small, microwave-safe bowl, and melt in the microwave in 45-second bursts at 60% power, stirring in between, until melted and smooth. Set the chocolate aside to cool briefly. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the heavy whipping cream and beat on medium-high speed until soft peaks form. Add the confectioners’ sugar and cocoa powder, and continue to beat until well-combined. Transfer the whipped cream to a separate, large bowl and place in the refrigerator to chill. In the same large bowl, place the cream cheese and salt. If using a stand mixer, switch to the paddle attachment (if using a handheld mixer, the beaters will be fine) and beat on medium-high speed until the cream cheese is light and fluffy. Add the melted chocolate mixture to the cream cheese in the mixer bowl and beat on medium-high speed until well-combined. Remove the whipped cream from the refrigerator and add the beaten cream cheese mixture in two parts, mixing until light and fluffy, adding more cream by the teaspoonful as necessary to create a smooth mixture.

for full instruction please see : glutenfreeonashoestring.com

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