Chocolate Chip Cheesecake
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: Serves 6-8
- Category: Cakes
- Cuisine: Australian
A quick and easy no-bake Chocolate Chip Cheesecake using mascarpone. It takes only 15 minutes to prepare!
Ingredients
- 5 oz (125 g) caramelised biscuits or digestive cookies
- 3/4 stick (75 g) unsalted butter, melted and cooled slightly
- 1 1/4 cup (300 ml) double cream (heavy whipping cream)
- 2 cups (500 g) mascarpone
- 1/2 cup (80 g) caster sugar (superfine sugar)
- 1 teaspoon vanilla extract
- 200 g (3.5 oz) chocolate chips, preferably dark or semi-sweet (see Notes)
Instructions
- Place the cookies into a large ziplock freezer bag and seal the bag. Bash the biscuits with a rolling pin and then roll over the biscuits until you have fine crumbs.
- Place the crumbs into a large bowl and mix with the melted butter.
- Line the bottom of a 20 cm (8 inch) springform cake pan with baking paper.
- Press the biscuit mixture into the tin and use the back of a spoon or your finger tips to press the mixture into an even layer.
- Place the cake pan into the fridge to firm up while you make the filling.
- Whisk the cream until it has thickened and soft peaks form. You want the cream to be firm but not over-whipped. If the cream is not firm enough, the cheesecake may not set properly.
- In a separate bowl, beat the mascarpone together with the sugar and vanilla.
- Gently fold through the whipped cream.
- Finally, add half (100g) of the chocolate chips. Reserve the other half of the chocolate chips for decorating the cake.
- Pour the cheesecake filling into the tin and use a small spatula to even the top.
- Refrigerate for at least 4 hours, but preferably overnight.
- Just before serving, decorate with the remaining chocolate chips.
Kitchen Notes
I normally use only dark chocolate chips in this recipe as I don’t like my cakes and desserts to be overly sweet. However, on the last occasion, I didn’t have enough of either, so I used dark chocolate chips in the cheesecake filling, and milk chocolate chips to decorate the cake. This recipe is very forgiving so you can, of course, use whatever chocolate and whatever combination you like.
If you cannot buy chocolate chips where you live, or you don’t have any at home, a chopped up bar of chocolate would work just as well.
By accident, I used mini chocolate chips in the cheesecake filling and I found that I preferred their small texture to the larger chocolate chips. However, I used the larger (or normal-sized) chocolate chips to decorate the cake.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- Serving Size: 8
- Calories: 630
- Sugar: 30.3g
- Sodium: 268.8mg
- Fat: 51g
- Carbohydrates: 40.4g
- Fiber: 1.7g
- Protein: 7.2g
- Cholesterol: 125.8mg
View the recipe online: https://eatlittlebird.com/chocolate-chip-cheesecake-no-bake/
