With a delicious layer of pale chocolate cake, a drizzling layer of gooey cheese, and a second layer of rich, creamy cheesecake, No Bake Cookie Dough Cheesecake can be the ultimate dessert. This easy recipe consists of only flour, nonfat milk, baking powder, chocolate chips, and non-fat or fat-free chocolate Ganache. Other options include nutmeg, cinnamon, and vanilla or lemon juice as toppings. The cake can be served plain, with a mild flavor such as a raspberry or cranberry sauce, topped with fruit, or with a frosting of your choice.
Combine the dry ingredients (flour, baking powder, cocoa powder, baking soda) in a bowl. Add the other ingredients (cheese, chocolate chips, and ganache) and mix thoroughly. Place the bowl in the refrigerator for about an hour so that the mixture is thoroughly mixed. Place the mixture into the preheated oven and bake at 350 for approximately ten to fifteen minutes. Once the cheesecake is done, remove it from the oven and cool on a wire rack.
For this version of the cheesecake, I used four cups of semi sweet, unsweetened, plain yogurt instead of the two cups of whole milk. Using a food processor or a blender also works very well. In addition, you could replace the vanilla extract with the room temperature vanilla extract, which is available in a little container in the spice aisle of most supermarkets.
One of the reasons I like this cheesecake so much is because of the unique ingredients. The traditional cheesecake has a traditional base made up of cream cheese, sugar, eggs, cottage cheese, and lots of different types of processed sugars. There is no need for those unhealthy ingredients if you’re going to use a healthier alternative, which is what I have done here. Instead of using those unhealthy white sugar, I substituted with organic raw honey. Honey has a much sweeter taste than sugar.
Chocolate Chip Recipe
This dessert tastes delicious, especially when it is topped with some fresh strawberries. Another change I made was to substitute the powdered sugar with the granulated sugar. That is a very healthy change because powdered sugar doesn’t provide the body with many of its needed nutrients, such as dietary fiber and calcium. A small amount of granulated sugar added to this cheesecake produces a richer, coarser-textured flavor.
After the cheesecakes are finished baking, I used a little less of the yogurt and cream cheese and added in a little more honey. The end result was absolutely delicious! It was absolutely delicious, but I did like the slightly thicker texture that the cooked cake had. Since I used a food processor to make the cookie dough balls, all I had to do was mix them together. I simply laid the uncooked egg and milk mixture over the uncooked egg, followed by the chopped up pieces of cheese and then a bit of whipping cream.
I then placed the springform pan on a removable rack in the refrigerator and let the cheesecake sit overnight. The next morning I took the frozen cookies out of the refrigerator and let them defrost. Then I transferred the frozen mixture into the springform pan. On the second day, the pan was still cold so I inserted the uncooked cookies into it.
When the cheesecakes were ready, I placed them into a double boiler. The double boiler provided enough heat to liquefy the cookie dough balls completely. Once they were done liquefying, I placed the hot mixture into the mini chocolate chips molds. They were done when the chocolate chips started melting. Then it was just a matter of pouring the hot mixture into the molds, spreading it with a spatula until it was full size.