Eggless No Bake Chocolate Chilli Cheesecake | Easy No Bake Recipes

So it was a special birthday of a special person in our family and I wanted to make a special cake! I always go for chocolate based cakes when it's time to celebrate and this time, it was no different! 

As I was pondering on which cake to bake, I came across this chocolate chilli cheesecake in the cadbury website. I have heard of and seen chocolate chilli cake/cupcakes/cheesecake recipes before but I never thought I would be making them since I never preferred cheesecakes. But of course, all that changed ever since I made the eggless mango cheesecake! I totally fell in love with cheesecakes ever since I had that mango cheesecake and I have been looking for an opportunity to make it again, in a different flavor!

This special day seemed to be a perfect opportunity to indulge! After-all, birthdays come but once a year! and I've stopped indulging, I only bake for others. So having come up with enough excuses to bake this lovely cake, I decided to go ahead!

When I went through the recipe in Cadbury website, I was not sure if that recipe would work well, so I decided to go with my own recipe and it turned out beautifully! I used the no bake mango cheese cake recipe to make this cake and as you can see, the cake turned out too good!

The taste of this cake is simply awesome! It is rich as all cheesecakes are. With each bite there is an intense chocolate burst in your mouth and as the chessecake melts, you get a mild spicy tingle which is just fabulous! I felt the chilli taste was just right but if you want more, you can increase the amount.

Do make this cake and enjoy!

EGGLESS CHOCOLATE AND CHILLI CHEESECAKE
Preparation time 20 mins | Setting time 4-6 hrs | Serves - 10 slices

Ingredients

For the base

• Biscuits - 35-40  sunfeast chocolate biscuits  (or any chocolate  biscuit)
• Butter - 80 gms

For the cheesecake layer

• Paneer (Cottage Cheese) - 200 gms
• Condensed milk - 1 tin (400 ml) I used milkmaid
• Fresh cream - 200 ml (I used nilgiris fresh cream)
• Chocolate chips - 300 gms (or chopped chocolate)
• Instant Coffee powder - 1/2 tsp (or more if you prefer)
• Cinnamon powder - 1/2 tsp
• Red Chilli powder - 1/2 tsp
• Vanilla extract - 1 tsp
• Gelatin - 2 tbsp
• Water - 1/2 cup
• Salt - 1/4 tsp

Method

Preparation 

1. Butter the bottom and sides of an 8 inch springform pan. 
2. If you don't have a springform pan, use your normal cake pan or a tart pan. Line the regular cake pan with a clingfilm or aluminium foil. Line the bottom and sides together without cutting the clingfilm so that you can easily lift the cheesecake out when it's set.
3. Add the coffee powder to the chocolate and melt it using a double boiler and set aside to cool.

4. Add the gelatin to half cup of water and mix. Set aside for 5 minutes to bloom. Microwave for 30 seconds or heat it in a saucepan for 30 seconds and let it cool. it will become a clear solution. Let it cool.

FOR THE BASE

1. Take the largest jar of your blender and add crumbled biscuits in it and process to a fine powder and transfer to a bowl. 

2. Melt the butter and add it to the biscuit powder and mix well.

3. Transfer this biscuit mixture to the base of the pan and press well. Refrigerate it until we finish the next step.

FOR THE CHEESECAKE

1. Grate or chop the paneer and add it to a blender. Add the condensed milk and fresh cream and blend till smooth.

2. Now add the vanilla extract, cinnamon powder, red chilli powder and salt. Blend again.

3. Add the melted and cooled chocolate and blend again till it's smooth and creamy.

4. Transfer to a bowl. Add the cooled gelatin and mix well.

5. Bring the springform pan from the refrigerator and pour the chocolate mixture over the biscuit base layer. 

6. Tap once to remove the air bubbles. Cover and refrigerate until set. 

7. Let it set for atleast 4 hours. 

8. Remove the springform pan slowly and decorate as you wish.

Enjoy!

Notes

1. You can use cream cheese instead of paneer.

2. While melting chocolate, I used a double boiler. Fill a vessel with some water and heat it, place another vessel with chocolate over the vessel with water. Make sure the water underneath does not touch the vessel with chocolate. As the chocolate starts melting, keep stirring until it's all smooth.

3. If you want to use a microwave for melting the chocolate, do be careful. Stir every 15 seconds otherwise the chocolate can burn.

4. I felt 1/2 tsp chilli powder was enough, you can add 3/4th tsp if you want a more intense spicy feel.

5. You can add upto 1 tbsp of coffee powder, we don't drink coffee so I added less. If you love coffee, do add more.

6. You can pour a layer of ganache over the cheesecake layer. I did not want my cheesecake to be overly chocolaty!  Here's a post on How to make Ganache.

7. If you don't want a chilli cheesecake, just skip the red chilli powder and make a delicious chocolate cheesecake.

8. If you want to use agar agar instead of gelatin, use same amount of agar agar powder as gelatin. If using agar agar powder, add it to warm water and bring it to a rolling boil. Agar agar needs a rapid rolling boil to activate. Let it cool to almost room temperature. Keep stirring often so that the agar agar does not form lumps and then use. Please Note - I have never used agar agar, use as per your discretion.

Until next time,

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