No-Bake, Milk Chocolate, Milk Chocolate Chip Cheesecake

May 19/14 UPDATE: The peanut butter cup version is at the bottom of the page.

For those that know me, they know I'm always up for cooking and baking. Especially if I can create my own recipe. The one that follows is one such challenge I threw to myself and I'm so very happy with the results.

Crust

2 C       Oreo Cookie or Graham Cookie Crumbs

½ C      Butter, melted

¼ C      Sugar (optional)

Combine ingredients and press into spring-form pan across the bottom & up the sides. Place in 350 F oven for 8 minutes. Cool completely. May be placed in fridge for 30 minutes to speed this process.

Filling

Combine in a small bowl and set aside to add to filling mixture as it’s being mixed.

1 C       Cocoa

½ C      Sugar

In a stand mixer (or large bowl using a hand, beater-style mixer) combine the following:

2 C       Cream cheese (two regular-sized packages) Regular or Light versions will work

1.5 C    Sour cream

2 Tsp    Vanilla extract

1 C       Chocolate chips (regular or milk)

Start mixer on low/slow and add a tablespoon at a time of the cocoa mixture until it’s all mixed in and creamy. You will need to stop the mixer and spoon/spatula the mixture off the blade(s) into the bowl a couple times. Once it’s all combined and very creamy (about 8 minutes), clean the blade(s) again and add in the chocolate chips. Combine until thoroughly mixed (about 2 minutes).

Pull cooled crust from fridge and scoop the filling into it, smoothing it out. Set aside while the topping is made.

Topping

1 pkg    Instant chocolate pudding (or change it up by using, vanilla, banana, etc)

2 C       Real whipping cream

This couldn’t get easier. After washing the mixing bowl & using cold water to rinse beater(s) & bowl (refrigerate if possible - helps whipping cream from "breaking"), pour in the whipping cream and slowly add the pudding mixture. Beat on low/medium until light, fluffy & completely mixed with no lumps.

Scoop out onto the cheesecake mixture and smooth with spatula right to the edges. Garnish with a few of the remaining chocolate chips (from package) nuts or fresh fruit. Put in fridge for at least 4 hours to set up properly.

This is definitely a dessert you can make a day ahead. If you want to do a smaller version, cut all ingredients in half and use a 9” pie pan.

As mentioned if you wanted to change the flavour up, you could substitute the chocolate chips for 1.5 cups mashed banana (well-drained pineapple, mandarins, pears, etc.). Use a complimentary pudding with the whipped cream for the topping and add fruit to top off instead of chocolate chips (or slivered almonds, pecans, walnuts, etc.). If you're using an acidic fruit like orange or pineapple, ensure it's well drained and almost dried to avoid the possibility of curdling the mixture.

Peanut Butter Cup Version
Variations on a theme. This works for so many things. It's really marvelous when it applies to food.
 

The filling is essentially the same except swap the cocoa for 3 heaping tablespoons of peanut butter. To counter-balance the saltiness you could add 1/4 cup more sugar bringing the total to 3/4 cup for the filling. There's plenty enough in the topping and other additions. I replaced the chocolate chips with 15 mini peanut butter cups, cut into quarters and blended in as the filling mixture was ready. Fill the pan with your mixture & set aside.

Once your mixing bowl & beater are washed and cooled, pour the whipping cream in and follow the above directions for the topping. This particular time, I used a couple brownies (I made with left-over mixture for the base) and broke them up into the topping just as it was finishing and ready to be spread on the cake.

Enjoy!!

Peace & Love