Decadent No-Bake Chocolate Walnut Cheesecake

Table of Contents

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

- 200 g cream cheese (room temperature)
- 1/2 cup nut milk (almond or cashew milk preferred)
- 1/3 cup condensed milk

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.

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.

1. Whip the Cream: In a separate bowl, whip the chilled cream until soft peaks form.
2. Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the chopped walnuts and mix gently to distribute evenly.
3. Assemble: Pour the filling over the prepared base and spread it evenly with a spatula. Return to the refrigerator to chill.

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.

Garnish: Sprinkle the remaining walnuts over the chocolate topping for decoration and added crunch.

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.

Serve: Slice with a sharp knife, cleaning the blade between cuts for neat slices. Serve chilled and enjoy!

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.

1. Compact the Base: Press the cookie mixture firmly into the pan to prevent it from crumbling when slicing.
2. Avoid Overmixing: Gently fold the whipped cream into the filling to maintain its airy texture.
3. Customize the Nuts: Replace walnuts with pecans, hazelnuts, or almonds for a different flavor.