Inspired by last week’s guest post and in order to stave off Sunday afternoon boredom, today I created a (mostly) no-bake layered dessert. Cheesecake is one of my favorite desserts (and the only thing I’m good at baking), and this is a layered twist on a no-bake cheesecake.
Crust: Because of a previous trip to CostCo, we have three boxes of Ritz crackers, so I used these to create the crust. I would recommend using graham crackers if you have them.
- One and a half cups of crushed crackers
- 1/3 cup melted butter
- 3 tablespoons sugar
Mix all these together and press into the bottom of a pie tin. Bake at 350 degrees for about ten minutes, until it’s just starting to get golden. Set aside.
Chocolate Filling: I used 80% dark chocolate–I like dark chocolate, but you can really use whatever you want. If you use a lower percentage, use less cream cheese and sugar. All these amounts are approximate–start using a little less, then use more as you go if you need it to get a creamy consistency.
- 3 oz (1 bar) dark chocolate
- 2 tablespoons sugar
- 1/4 to 1/3 cup cream cheese
- 1/3 to 1/2 cup sour cream
- 1 tablespoon vanilla
- A pinch of cinnamon
Melt all these ingredients together until you get a creamy, tasty consistency–it’s important to taste as you go. If you like more milky chocolate, use more cream cheese…a lot of this is up to you and your personal tastes. Since it’s no-bake, you can’t really screw it up as long as you like the way it tastes. Once this is cool it has a similar consistency to ganache, with a very different flavor.
Cream filling: This is basically exactly the same as the chocolate filling, but without the chocolate. You’re making twice as much because this also becomes the milk chocolate topping. Melt everything together until it becomes smooth.
- 1/2 to 3/4 cup sour cream
- 5 tablespoons sugar
- 1/2 cup cream cheese
- 1 tablespoon vanilla
- Big pinch of cinnamon
Preparation: Spoon the chocolate filling on top of the graham cracker crust. Spread it out to get an even layer. Spoon about three quarters of the cream filling on top and spread in an even layer.
Use the remaining cream filling to create the topping–add one small square of 70% chocolate, one more pinch of cinnamon, and melt together. Dot this topping on top of the pie. Sprinkle additional cinnamon as a garnish. Put in the fridge for several hours until completely cooled. Enjoy!