EGGLESS CHOCOLATE ALMOND CHEESECAKE

If you’re a dessert lover who dreams of indulgent, creamy cheesecakes but prefers eggless recipes, this eggless chocolate almond cheesecake is your perfect match. With the luxurious pairing of rich chocolate and nutty almonds, this no-oven dessert is a celebration of flavor and texture. Let’s dive into what makes this cheesecake so special.

Chocolate and almonds are a classic duo in the culinary world. The deep, velvety richness of chocolate is beautifully complemented by the crunchy, earthy tones of almonds. Together, they create a symphony of flavors that elevate any dessert. In this cheesecake, chocolate adds decadence, while almonds provide a nutty contrast and a delightful crunch.

This eggless chocolate almond cheesecake is proof that you don’t need eggs or an oven to create a luxurious dessert. Its creamy texture, rich chocolate flavor, and nutty almond crunch make it a standout treat. Whether you’re catering to dietary preferences or simply looking for a no-bake dessert, this cheesecake is bound to become a favourite.

Give it a try and let the chocolate-almond magic win you over!

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• Crowd-Pleaser
• No oven required
• Effortless Preparation

INGREDIENTS USED IN MAKING EGGLESS CHOCOLATE ALMOND CHEESECAKE

•  CHOCOLATE BISCUITS

A cheesecake is incomplete without a biscuit base. Chocolate biscuits add a rich, cocoa flavour to the crust of the cheesecake, enhancing its overall taste profile. The combination of chocolate and almonds creates a decadent and indulgent flavour experience. Crushed chocolate biscuits provide a crunchy and crumbly texture to the crust, contrasting with the smooth and creamy filling of the cheesecake.

• MELTED BUTTER

Melted butter serves as a binding agent for the crust. When combined with crushed chocolate biscuits, it creates a mixture that sticks together, helping to form a cohesive and solid base for the cheesecake.

• WHIPPING CREAM

The main ingredient that gives the cheesecake its entire structure and base is the whipping cream. It is whipped up to stiff peaks before any other ingredient is added to it so that it maintains its light and airy texture. This makes the cheesecake get its real texture and feel. I have used this whipping cream to make this recipe.

• CREAM CHEESE

Since it’s a cheesecake recipe, it can’t go without adding the main ingredient for cheesecake, which is the cream cheese. Cream cheese adds the smoothness and extra creamy texture to the cheesecake and makes it more flavourful. I have used D’lecta cream cheese to make this Hazelnut Cheesecake but you can use any cream cheese of your choice.

• ALMONDS

Almonds impart a rich, nutty flavour to the cheesecake, adding depth and complexity to the dessert. Their distinct taste shines through in every bite. Finely chopped or ground almonds add a delightful crunch to the crust of the cheesecake. They are rich in healthy fats, vitamins, minerals, and antioxidants, making them a nutritious addition to the cheesecake.

• CHOCOLATE

Melted chocolate serves as a primary source of rich and intense chocolate flavour in the cheesecake. The smooth, velvety texture of melted chocolate infuses the entire dessert with a luxurious and decadent taste. When combined with other ingredients like cream cheese and whipped cream, it helps the cheesecake firm up during the chilling process.

EQUIPMENTS USED IN MAKING EGGLESS CHOCOLATE ALMOND CHEESECAKE

A few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

A blender is required to crush the biscuits. You can use a zip lock pouch and rolling pin too to crush the biscuits.

An electric beater is necessary to blend all the ingredients into a smooth cheesecake batter.

You also need a few mixing bowls to combine the biscuit base and cheesecake batter. You also need spatulas to do the mixing.

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TIPS TO MAKE THIS EGGLESS CHOCOLATE ALMOND CHEESECAKE

1. Whip the cream till stiff peaks are achieved. Do not over whip or under whip or you’ll not get the desired texture.
2. Use softened cream cheese so that the final cheesecake batter doesn’t have lumps.
3. Chill the crust in the refrigerator for about 15-30 minutes before adding the filling. This helps the crust set and prevents it from becoming too soggy.
4. Gently fold the whipped cream into the cream cheese mixture to maintain the light and fluffy texture. Use a spatula and make sure to incorporate the ingredients thoroughly without deflating the whipped cream.
5. Since chocolate is the star of this dessert, opt for a high-quality dark chocolate to achieve the best flavor.
6. Lightly toast the almonds before using them in the crust or as a topping to enhance their nutty flavor.

 

If you like my eggless chocolate almond cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!