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Delicious no-bake vanilla bean cheesecake garnished with fresh berries

No-Bake Black Bottom Vanilla Bean Cheesecake

A delightful dessert combining the creaminess of cheesecake with the indulgent taste of chocolate, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 & 3/4 cups 1 & 3/4 cups (175g) graham cracker crumbs Forms the crunchy base.
  • 5 tablespoons 5 tablespoons (70g) unsalted butter, melted Helps bind the crumbs together.
For the ganache
  • 3 ounces 3 ounces (85g) dark chocolate, roughly chopped Adds deep flavor and contrast.
  • 1/4 cup 1/4 cup (59ml) heavy cream Used to create silky ganache.
For the cheesecake filling
  • 16 ounces 16 ounces (454g) cream cheese, at room temperature The main ingredient for smooth filling.
  • 1 cup 1 cup (200g) granulated sugar Sweetens and balances flavors.
  • 1 to 2 Seeds from 1 to 2 vanilla beans, OR 1 & 1/2 tablespoons vanilla bean paste, OR 1 & 1/2 tablespoons vanilla extract Adds aromatic flavor.
  • 1 cup 1 cup (236ml) heavy cream Adds richness to the filling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie or tart pan.
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined. Press this mixture into the bottom and up the sides of the prepared pan.
  3. Bake for 12 minutes, then set aside to cool.
Make the Ganache
  1. In a microwave-safe bowl, combine the chopped dark chocolate and 1/4 cup of heavy cream. Heat in the microwave at half power in 30-second increments, stirring after each interval until smooth.
  2. Spread the ganache evenly over the cooled crust. Chill for about an hour to set.
Create the Cheesecake Filling
  1. Use an electric mixer on medium speed to beat the room-temperature cream cheese, granulated sugar, and vanilla until completely smooth and free of lumps.
  2. In a separate bowl, whip the remaining heavy cream on high speed until soft peaks form.
Combine and Chill
  1. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined.
  2. Spread the creamy filling evenly over the ganache layer in the pie pan. Refrigerate for at least 4 hours, preferably overnight.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months. Customize chocolate levels as desired.