This No-Bake Cheesecake is without gelatin and eggs. It's creamy and irresistible. With drip chocolate ganache on top, it’s the perfect decadent dessert.

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BASQUE BURNT CHEESECAKE: https://www.youtube.com/watch?v=4dR5aLYPZdQ
NO BAKE NO GELATINE CHEESECAKE: https://www.youtube.com/watch?v=wvmNHbTW5f8
CLASSIC CHOCOLATE CHEESECAKE: https://www.youtube.com/watch?v=NfiMSWynWWs

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Ingredients
Make one 8 inch (20 cm) cake, about 12 servings:

Crust:
5 oz (150 g) Digestive Biscuits (= 10 Digestive biscuits regular size)
1/3 cup (70 g) Butter, melted
1 tablespoon Honey (12 g)

Cream Cheese Filling:
1 pound (500 g) Cream Cheese (Philadelphia), chilled
2 teaspoons Vanilla Paste
1 tablespoon Honey (12 g)
½ cup (100 g) Caster Sugar (the grains are small between granulated and powdered sugar)
1 cup (250 ml) Whipping Cream, chilled

Chocolate Ganache:
small cup (100 g) Whipping Cream
3,5 oz (100 g) Bittersweet Chocolate

For decorating:
Raspberries

Directions

For the Crust:

Place Digestive biscuits into the bowl of a food processor and crush until crumbs form. Add honey, melted butter and process until evenly moistened. Press the mixture with the back of a spoon into the bottom of a greased springform pan (8 inch-20 cm). Refrigerate until prepare the cream cheese filling.

For the Cream Cheese Filling:

In a large bowl, mix the chilled Cream Cheese with sugar, vanilla and honey just until combined. If you use an electric mixer, mix over low-medium speed and don’t overbeat. Set aside (if you live in a hot climate, you can store temporarily in refrigerator).
In a chilled medium size bowl, whip the chilled whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Pour little by little the filling over the prepared crust and use a spatula to spread it evenly until smooth. Tap the cake pan several times on the table to eliminate air bubbles. Refrigerate for at least 4 hours, better overnight.

For the Chocolate Ganache:

Chop the chocolate. Heat the cream in a small saucepan (don’t boil it), or microwave for about 40 seconds; remove from heat and pour over the chopped chocolate. Let sit 1 minute, then stir until smooth. Allow to cool a bit before making drips on your cake (you can refrigerate it or freeze it for some minutes).

When ganache is thickened enough, use a spoon and start making drips around the edges. If the ganache hardened too much, heat it a bit over bain-marie or in the microwave to get to a pouring consistency. When you finish all the drips on the edges fill the top with ganache and spread it evenly with a spatula.
Place raspberries on top.

Refrigerate for at least 30 minutes before serving.

Store in refrigerator for about 3 days.