336 – No Bake Cheesecake Recipe / كيكة الجبنة الغير مخبوزة
- 2 cups (100 grams) of finely ground plain butter cookies
- 1 tablespoon white granulated sugar
- 7 tablespoons (100 grams) butter (melted)
- 8 oz (226 grams) cream cheese (softened)
- 1 teaspoon vanilla
- 3/4 can (10 oz /280 grams or less) sweetened condensed milk
- 3.5 oz (100 grams) dark chocolate
Step 1: Preparing the Crust
1- First, melt the butter in the microwave.
2- In a food processor, finely ground the cookies! Add the sugar and continue mixing until they become like sand. Count two cups of the cookie mixture.
3- Add the melted butter, little by little while mixing, until well incorporated.
4- Now, let’s get our baking pan ready. I am using a cheesecake pan with a removable bottom part. If you don’t have it, use any pan you have – it will still taste the same!
5- Pour the crumbs into the pan –notice I lined up the bottom with parchment paper, it is so much easier when cutting and serving the cheesecake!
6- Using the bottom of a cup, press the crumbs down into the base and up the sides.
Place in the fridge while preparing the filling.
Step 2: Preparing the Cream Cheese Filling
1- Here comes the cream cheese… our master ingredient in this recipe! It has to be at room temperature, soft and creamy! Place it in a large bowl, and beat it for 1 minute on low speed using an electric beater.
2- Add the vanilla extract and continue beating for another minute.
3- Now add the sweetened condensed milk and continue beating, on medium speed, for around 5 minutes until you get this smooth amazing creamy mixture! If you want a firmer cheesecake, use less condensed milk.
Step 3: Final Steps
1-We’re almost done! Melt the chocolate in the microwave, in 30 second shots and mixing in between so you do not burn it.
2- Pour the cream cheese mixture on top of the crust and smooth it out with a spatula… oh look at this!
3- Now if you want to be all fancy, pour the melted chocolate in a spiral on the cheesecake mixture and using a knife or skewer, make swirly movements to get these beautiful artistic chocolate swirls!
4- Cover all this goodness and place the cheesecake in the fridge for at least 4 hours… and I mean it. You have to wait!