Ingredients

For the Base:

• 100 g cookies (digestive or graham crackers)
• 70 g ghee butter (melted)
• 40 g walnuts (finely chopped)

For the Filling:

• 200 g cream cheese (room temperature)
• 1/2 cup nut milk (almond or cashew milk preferred)
• 1/3 cup condensed milk
• 300 ml cream (33% fat, chilled)
• 40 g walnuts (coarsely chopped)

For the Topping:

• 100 g dark chocolate (chopped)
• 2 tbsp cocoa powder
• 1 cup condensed milk
• 40 g walnuts (for garnish)

How to Make Decadent No-Bake Chocolate Walnut Cheesecake

Step 1: Prepare the Base

1. Crush the Cookies: Place the cookies in a food processor and pulse until fine crumbs form. Alternatively, place the cookies in a ziplock bag and crush them with a rolling pin.
2. Combine Ingredients: In a mixing bowl, combine the cookie crumbs, melted ghee butter, and finely chopped walnuts. Mix until the mixture resembles wet sand.
3. Form the Base: Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon or a flat-bottomed glass to compact the base.
4. Chill: Place the pan in the refrigerator while you prepare the filling.

Step 2: Prepare the Filling

1. Mix the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
2. Add the Nut Milk and Condensed Milk: Gradually add the nut milk and condensed milk to the cream cheese, mixing until fully incorporated.
3. Whip the Cream: In a separate bowl, whip the chilled cream until soft peaks form.
4. Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the chopped walnuts and mix gently to distribute evenly.
5. Assemble: Pour the filling over the prepared base and spread it evenly with a spatula. Return to the refrigerator to chill.

Step 3: Prepare the Topping

1. Melt the Chocolate: In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave in 20-second intervals, stirring until smooth.
2. Make the Chocolate Mixture: Combine the melted chocolate, cocoa powder, and condensed milk in a bowl. Mix until smooth and glossy.
3. Spread the Topping: Pour the chocolate mixture over the chilled cheesecake filling and spread evenly with an offset spatula.
4. Garnish: Sprinkle the remaining walnuts over the chocolate topping for decoration and added crunch.

Step 4: Chill and Serve

1. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
2. Unmold: Run a knife along the edges of the springform pan before releasing the sides.
3. Serve: Slice with a sharp knife, cleaning the blade between cuts for neat slices. Serve chilled and enjoy!

Tips for Making the Perfect Cheesecake

1. Use Room Temperature Ingredients: Allow the cream cheese to reach room temperature for easier mixing and a smoother filling.
2. Chill the Cream: Ensure the cream is well-chilled before whipping to achieve the desired consistency.
3. Compact the Base: Press the cookie mixture firmly into the pan to prevent it from crumbling when slicing.
4. Avoid Overmixing: Gently fold the whipped cream into the filling to maintain its airy texture.
5. Customize the Nuts: Replace walnuts with pecans, hazelnuts, or almonds for a different flavor.

Nutrition Facts (Per Serving)

• Calories: 400 kcal
• Protein: 6 g
• Carbohydrates: 35 g
• Fat: 25 g
• Fiber: 2 g
• Sodium: 150 mg

FAQs

1. Can I use a different type of cookie for the base?
Yes, you can use any type of cookie you like, such as chocolate cookies, shortbread, or digestive biscuits.

2. Can I make this cheesecake vegan?
To make a vegan version, substitute the cream cheese with vegan cream cheese, condensed milk with coconut condensed milk, and cream with coconut cream.

3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.

4. Can I use regular milk instead of nut milk?
Absolutely! Regular milk works just as well in the filling.

5. How can I make the topping shinier?
Add a teaspoon of vegetable oil to the melted chocolate for a glossy finish.

Storage Tips

1. Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
2. Freezing: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. It can be stored for up to 3 months. Thaw overnight in the refrigerator before serving.
3. Slicing: For clean slices, use a warm knife, wiping the blade between cuts.

Why This Recipe Stands the Test of Time

The Decadent No-Bake Chocolate Walnut Cheesecake is a dessert that perfectly marries convenience with sophistication. It doesn’t require an oven, making it accessible for all seasons and occasions. The creamy texture, rich chocolate flavor, and crunch of walnuts make it irresistible to both kids and adults.

This recipe stands out because it’s adaptable. You can customize the ingredients to suit dietary needs or preferences, ensuring it remains relevant and cherished across generations. Its no-bake nature saves time and effort, making it a go-to dessert for busy schedules.

Conclusion

The Decadent No-Bake Chocolate Walnut Cheesecake is more than just a dessert—it’s an experience. Its luxurious layers, rich flavors, and elegant presentation make it the star of any occasion. Whether you’re hosting a dinner party or simply indulging in a treat for yourself, this cheesecake delivers on every front.

The ease of preparation and the versatility of the recipe make it a timeless classic that can be passed down through generations. It’s a dessert that brings people together, creating moments of joy and satisfaction with every bite. So gather your ingredients, follow the steps, and enjoy the pleasure of creating—and savoring—a dessert masterpiece.