The recipe for this no-bake cheesecake was created some time ago. So I thought that Easter would be the best moment to share it. Rich, dark chocolate and utterly delicious! This gluten-free and lactose-free chocolate cheesecake is a must-have recipe for a festive table.
I fell in love with this gorgeous cake from the very first time I tried it and each time I think about it I miss that velvety taste. What creates this unforgettable flavor is a combination of three layers: nutty and crunchy bottom, rich cheese and chocolate middle and mouse layer.
As I made it many times and in various forms I can truly say that it tastes amazing.
- *70 g very soft dates
- 80 g hazelnut without skin
- 7 g melted coconut oil
- 25 g dark melted chocolate (75-85% cocoa)
- *1 tbsp water
- 260 g lactose free philadelphia cream cheese
- 100 g lactose free mascarpone cheese
- 100 g whipped cream (chilled)
- 200 g melted dark chocolate (85% cocoa)
- 4 tablespoon maple syrup
- 20 g powdered date sugar or powdered coconut sugar
- 150 g lactose free mascarpone cheese
- 120-150 g whipped cream (chilled)
- 1 tbsp powdered date sugar or powdered coconut sugar
- 130 g of second layer*
- unsweetened cocoa powder
- dark chocolate (75-85% cocoa)
- Physalis fruits or chocolate eggs
Make the first layer:
- Line the edges of the 18 cm springform pan with strips of parchment paper. (that will help you to remove the cake when it's ready)
- Place dates, hazelnuts, melted coconut oil and water in the food processor or blender. Pulse a couple of times until a thick “dough” is formed, mixture feels sticky and nuts stay still crunchy. Add melted cold dark chocolate and pulse until well combined.
- Spread evenly the first layer of cheesecake, at the bottom of the springform pan. Then transfer the cake tin to the refrigerator for the time of making the second layer.
Make the second layer:
- Melt the chocolate over bain-marie.
- Using a hand mixer or a stand mixer, in the first bowl whisk together philadelphia cheese, mascarpone cheese, sugar and maple syrup. Mix in cold melted chocolate.
- In a second bowl, beat the cream until smooth and firm. Then, using a spatula, combine the whipped cream with the chocolate cheese.
- Measure out 130 g from the chocolate cheese cream, and set aside in a bowl. Then spread evenly the rest of the cheese on the first layer of cake. Transfer the cake tin to the refrigerator for the time of making the third layer.
Make the third layer:
- Whisk together mascarpone cheese with date sugar. Then add cream and beat until smooth and firm. Then, using a spatula, combine it with 130 g of second layer.
- Spread the third layer on the cake and transfer the cake tin to the refrigerator for a couple of hours or overnight.
- Remove the cheesecake from the refrigerator and sprinkle it with cocoa powder. Carefully remove the cheesecake from the springform pan and decorate with shredded chocolate and chocolate dipped physalis fruits.
* If your dates are hard, soak them in hot water for an hour.
* Add one more tablespoon of water if the mixture is too dry.