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slice of french silk cheesecake being cut form the cake
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French Silk Cheesecake - No Bake

This no-bake French silk cheesecake is so easy to make and so full of luscious, chocolaty flavor. It's the perfect dessert for any occasion.
Course Dessert
Cuisine American
Servings 8 Servings
Calories 1007kcal

Equipment

  • Measuring Cups and Spoons
  • Springform pan
  • parchment paper
  • Stand mixer
  • Mixing Bowl
  • Hand mixer
  • Piping bag and star tip
  • Vegetable peeler

Ingredients

Crust

  • 5 ounces Graham Crackers one sleeve, pulsed into crumbs
  • 1 Tablespoon Sugar
  • 4 Tablespoons Butter melted

Cheesecake

  • 1 cup Heavy Cream whipped
  • 3 tablespoons Instant Chocolate Pudding mix heaping
  • 1 teaspoon Vanilla
  • 24 ounces Cream Cheese softened
  • 1 ½ cups Sugar
  • 1 cup Ghirardelli Milk Chocolate Chips melted with 2 Tablespoons of Heavy Cream - in the Microwave
  • 2 Tablespoons Heavy Cream

Topping

  • 2 cups Heavy Whipping Cream
  • 1 Tablespoon Vanilla
  • 2 Tablespoons Cream Cheese
  • ⅓ cup Powdered Sugar
  • 1 large Chocolate Candy Bar - for chocolate shavings

Instructions

  • Place the Graham Crackers in a Food Processor, and pulse into crumbs.
  • Add Sugar, and pulse a couple of times to mix.
  • Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat.
  • Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.
  • Place the pan in the freezer.
  • In the mixing bowl of a stand mixer, place the Heavy Cream, Vanilla, Chocolate Pudding, and Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.
  • Add the Softened Cream Cheese, and blend until smooth and fluffy.
  • Place the Chocolate Chips and Heavy Cream in the Microwave, and melt for about 1 minute, stopping every 10 seconds or so to stir. Microwave just until melted.
  • Add a few more drops of Heavy cream if needed, until the chocolate is smooth, and pour-able.
  • Pour Chocolate into Mixing bowl and blend.
  • Remove the pan from the Freezer, and pour the Cheesecake into the pan, and place it back in the Freezer, overnight for best results.
  • TOPPING:
  • In the mixing bowl, add the Heavy Cream, Vanilla, Cream Cheese, and Powdered Sugar, and mix on low until blended. Turn the mixer to Medium speed until Heavy Cream starts to thicken, then turn the mixer to Highest Speed, and whip for about 1 - 3 minutes, until Cream has formed Stiff peaks.
  • Remove the Cheesecake from the Freezer, and remove the Spring form from the pan.
  • Place the Cheesecake on a serving plate, or a cake stand.
  • Place the Whipped Cream in a pastry bag with the Large Star Tip.
  • Pipe the Topping on the top of the Cheesecake, using a swirling motion, leaving big dollops on the cheesecake, and bring it up to a point, and add large dollops to the center of the Cheesecake.
  • Using a Vegetable Peeler, shave a Chocolate Candy Bar and place the shavings all over the top of the Cheesecake and around the edge of the bottom.
  • Place the cheesecake back in the Freezer until time to serve.
  • When ready to serve, remove the Cheesecake from the Freezer, and slice the Cheesecake into 2 inch pieces.
  • Serve, and Enjoy!

Notes

If you prefer the Cheesecake a little less frozen to serve, simply let the Cheesecake sit out for about 15 minutes before cutting into pieces.
I used Jello Instant Chocolate Pudding, and I really heaped the Tablespoons to add quite a bit of the Pudding so the Cheesecake is thick, and has a wonderful Chocolate flavor when the melted chocolate is added.

Nutrition

Serving: 1Slice | Calories: 1007kcal | Carbohydrates: 85g | Protein: 9g | Fat: 72g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 200mg | Sodium: 584mg | Potassium: 220mg | Sugar: 68g | Vitamin A: 2570IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 0.2mg