As of: April 4, 2024, 8:14 a.m
By: Clara Kistner
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Crispy cookie base, full-bodied chocolate cream cheese cream and crunchy chocolate icing - a sweet chocolate bomb without any compromises.
If the Easter Bunny was particularly generous, there are usually lots of chocolate eggs and sweet Easter bunnies left over even after the holidays. However, if you can no longer see the chocolate, it's best to “bake” a creamy chocolate cheesecake from the seasonal sweets. You can even leave the oven turned off because the chocolatey cheesecake comes straight from the fridge - perfect for sunny spring days.
Cake without an oven? No problem, with delicious variations from the fridge
Especially on sunny spring days, most people don't want to heat up their already warm apartment with a running oven. If you still can't do without a piece of cake with your afternoon coffee, it's best to "bake" it in the fridge.
Baked and decorated with leftover Easter chocolate, the creamy chocolate cheesecake is wonderful to enjoy after the holidays. (Symbolic image) © The Picture Pantry/Imago
Among other things, you have conjured up a creamy lotus cheesecake with just five ingredients and no baking required. If you want something a little fruitier, we recommend the summer strawberry cake with a biscuit base - straight from the fridge.
Discover numerous recipes in the Merkur.de PDF library
Ingredients for the creamy chocolate cheesecake from the fridge
For a springform cake (diameter: 26 to 28 centimeters) you need:
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For the ground
200 g dry biscuits (e.g. butter biscuits)
150 g dark chocolate
50g butter
For the cheesecake cream
700 g cream cheese
600 g cream
180g sugar
50 g cocoa powder (unsweetened)
350 g chocolate (whole milk/dark or mixed)
pinch of salt
Optional: For casting
150 g chocolate (whole milk or dark)
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This is how quickly you “baked” the chocolaty cheesecake
For the base, first melt the butter and the dark chocolate over a water bath. Meanwhile, place the cookies in a sealable freezer bag and crush them into fine crumbs using a conventional rolling pin. Then stir the ground cookies into the melted chocolate butter and put everything in a springform pan lined with baking paper. Press the mixture evenly into a smooth base and form a slight edge. Cover the dish with cling film and let it rest in the fridge for a few hours.
For the cheesecake cream, melt the 350 grams of chocolate over a water bath. Meanwhile, beat 400 grams of the cream in a tall mixing bowl until stiff. The remaining 200 grams of cream are then mixed together with the sugar, cocoa powder and cream cheese as well as a pinch of salt in a large mixing bowl to form a thick cream. Stir the melted chocolate into the cream cheese cream and immediately fold in the whipped cream.
Smooth the cheesecake cream onto the cookie base. Now tap the mold on the work surface a few times to loosen any air holes. The cake can then be covered again to rest in the fridge for a few hours or overnight. Alternatively, melt around 150 grams of chocolate and finally pour it over the cold cheesecake cream. Allow to harden in the refrigerator. Bon appetit!
Tip
: If you have a small multi-chopper at hand, the cookies are even easier to chop than with a rolling pin.