No-Bake Chocolate Pecan Cheesecake Recipe: 5 Steps To Make This Irresistible Dessert

We all crave something sweet from time to time. Whether it's for ourselves, for our loved ones, or to impress a guest at home, making a chocolate dessert never disappoints, given its popularity and impeccable taste. However, baking is a task that is not always on our to-do list. If you are looking for a delightful dessert that you can easily whip up at home, this no-bake chocolate pecan cheesecake recipe is your best shot. It is rich, creamy, and packed with the crunch of American Pecans. Read on to get your hands on the complete recipe by renowned baker Shivesh Bhatia.

Health Benefits Of Pecans

Including pecans in your dish can offer a host of benefits. These include:

• Heart-healthy
• Weight control
• Boosts immunity
• Reduce inflammation
• Boosts brain function
• Antioxidants
• Magnesium
• Improves digestion
• Pecan nut prevents gallstones
• Pecans tackle cholesterol
• Pecans fight free radicals
• May reduces the risk of certain cancer

No-Bake Chocolate Pecan Cheesecake Recipe

Below are the ingredients and steps required to make this irresistible dessert: 

Ingredients

For the base:

● 20 chocolate biscuits (with the cream)

● ¼ cup pecans

● ¼ cup butter, melted

For the filling:

● ¾ cup cream cheese, softened

● ¾ cup dark chocolate, melted

● 3 tbsp icing sugar

● 1 cup whipped cream

For garnishing:

● 30-35 pecans

● ¼ cup melted dark chocolate

Steps To Make No-Bake Chocolate Pecan Cheesecake Recipe

1. For the base, blend the chocolate biscuits with the cream filling with pecans and melted butter till the dough comes together and resembles wet sand.

2. Press the mixture into a 6-inch springform pan and freeze it in the fridge for 10-15 minutes to set the base.

3. To make the filling, combine softened cream cheese, melted dark chocolate, icing sugar, and whipped cream in a bowl. Beat the mixture with an electric beater until everything is smooth and well combined.

4. Pour the filling over the chocolate base and refrigerate for 4-5 hours, or until the cheesecake is fully set.

5. Remove the cheesecake from its mold and top it with a single layer of pecans. Drizzle melted chocolate over the pecans to finish.

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