No-Bake Chocolate Cheesecake

chocolatecheesecake005 chocolatecheesecake001 chocolatecheesecake002 chocolatecheesecake003 chocolatecheesecake004For days when I feel like having a cake, but simply don’t feel like going though the whole complete process.

Simply whip + chill.

And out comes my 8 inch dessert by brunch.

This school holiday is sure making me lazy 🙂

/ Source (Cheesecake Filling)
/ Source (Graham Cracker Crust)


For Graham Cracker Crust

150 grams Digestive Biscuits
2 tablespoons (30 grams) granulated white sugar
6 tablespoons (85 grams) unsalted butter, melted

For Cheesecake

8 oz (250 grams) semisweet chocolate chips, melted
2 x 8oz (250 grams) blocks of cream cheese at room temperature
1/3 cup of brown sugar
1/3 cup of granulated white sugar
2 tablespoons of fresh milk
1 teaspoon of vanilla extract
1/2 teaspoon of instant coffee powder (NOT 3-in-1)
chocolate chips for topping, optional


For Crust
01. Put all digestive biscuits in a large zip-lock bag, and place it flat on kitchen counter, crush the biscuits into fine crumbs with rolling pin, or bare hands.

02. Mix biscuits crumbs, sugar and melted butter in an 8 inch spring form pan.

03. Press the crumbs mixture evenly onto the bottom of the pan to achieve the cheesecake crust finishing.  Chill this in the fridge while making the filling.

For Filling
01. Whip cream cheese in a large bowl till fluffy, about 2 minutes.

02. Add brown and white sugars, milk, coffee powder and vanilla extract, whip for 2 minutes.

03. Add melted chocolate and whip for 2 minutes.

01. Scoop/ Pour the filling into the pan with chilled crust.  Smooth the surface with the back of a spoon.

02. Sprinkle top of the cake with chocolate chips.

03. Chill the cake for at least 3 hours before serving.

+ Note 001 // Before releasing the spring-form pan to remove the cake, I use a butter knife to go around the edge of the cake, to make sure that the cheese filling does not stick to the side of the pan.

+ Note 002 // Used Nestle Tollhouse semi-sweet morsels for toppings, and Beryl semi-sweet baking chocolate for fillings.

+ Note 003 // Yields an 8 inch cake

Nigella Lawson’s Chocolate Croissants

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I would try to avoid using frozen puff pastry if I can make the real thing from scratch.  Is there an easy recipe out there?

Adapted from here
Makes 12 croissants

1 packet 500g ready frozen puff pastry
100g bitter sweet chocolate, 70% cocoa
1 tablespoon butter, softened
1 egg, beaten, for egg wash


01. Preheat oven at 200C.
02. Thaw frozen puff pastry 1/2 hr  to 1 hr before unfolding it on a floured table.
03. Cut into 12 even rectangles strips.
04. Place a cut pastry strip with the shorter part facing you on the table, brush both sides with softened butter.
05. Place a teaspoon of chopped chocolates at the end of the pastry, roll once.  Place another teaspoon of chopped chocolates , roll again.  Repeat till you reach the end of the strip.
06. Brush the end with egg, and seal.  Make sure you pinch the sides as well  to make sure the chocolate does not ooze out during baking.
07. Repeat the steps with the remaining 11 pastry strips.
08. Place the 12 chocolate croissants on a lined baking tray and brush the top with beaten egg.
09. Allow to rest for 15 minutes before putting them in the oven.
10. Bake for 20 minutes until they are golden and puffy.

++ Notes to Self ++
Try to choose frozen pastry made with butter, avoid those with margarine
Instead of placing a single piece of chocolate in each croissant, I chopped up the chocolates, and added a scoops of it as I rolled up the pastry.  This way, I use lesser amount of chocolate than what the recipe called for, but I managed to get chocolate in every bite by distributing them evenly in between the layers, not just as a center filling.