You are looking for inspiration recipes non-bake chocolate dipped strawberry cheesecake that are appetizing? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious non-bake chocolate dipped strawberry cheesecake should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of non-bake chocolate dipped strawberry cheesecake, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare non-bake chocolate dipped strawberry cheesecake good wherever you are, because as long as you know the trick, this dish is could become dish special

Ingredients and seasonings used in prepare

1. Use The Base
2. Take 250 grams Digestive Biscuits
3. Prepare 100 grams Unsalted Butter
4. Prepare The Cheesecake Mix
5. Take 600 grams Soft Cheese (EG. Philadelphia)
6. Take 200 grams Icing Sugar
7. Prepare 284 ml Double Cream
8. Prepare 8 Strawberries
9. Prepare 2 tsp Vanilla Extract
10. Use The Decoration
11. Take 1 Milk Chocolate Bar of your choice for melting
12. Prepare 7 Strawberries

Mash or blend berries into a puree. Using your fingertips, dip each strawberry into the warm chocolate, placing each one onto a parchment-lined baking sheet to set up. Once the chocolate has hardened, use the piping bag to pipe the cheesecake filling into each strawberry; sprinkle the filling with a smidge of graham cracker crumbs. Refrigerate until you're ready to serve or give.

Instructions to make Non-bake Chocolate Dipped Strawberry Cheesecake:

1. Begin with the base, butter a 23cm loose-bottomed tin. Smash or blend the biscuits into crumbs and mix with the melted butter until combined. Pour the mixture into the tin and smooth out to the edges then squash down until you have a firmish base. Leave to set in the fridge overnight if you have the time…when it comes out it should be hard and solid.
2. Place the soft cheese, icing sugar and Vanilla Extract in a bowl, then beat with an electric mixer until smooth. Pour in the cream and add the 8 strawberries finely chopped up and continue beating until the mixture is completely combined should be quite thick. Now spoon the mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
3. Remove the cake from the tin and slide onto a serving dish then place into the fridge to keep cool. Melt the chocolate either in the microwave or in a bowl over boiling water. Place a sheet of greaseproof paper on a tray. Cut the strawberries in half and dip them in the chocolate then place them on the greaseproof paper, you can also do swirls of chocolate on the paper if you have any left. Place the tray in the fridge to set.
4. Take the set chocolate strawberries and cheesecake out the fridge and decorate. I positioned the strawberries so each slice has one. Place the chocolate swirls in the centre of the cake and thats it ready to eat.
5. Done and ready to serve!

In a large bowl or the bowl of a stand mixer, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time. Place chocolate chips in small microwave-safe bowl. Blitz the graham crackers in a food processor to grind them into crumbs. With the machine running, pour the melted butter through the chute until the graham cracker crumbs have the consistency of wet sand.

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