Hot Fudge Sundae Cheesecak
This is a rich and decadent no-bake cheesecake that captures the essence of a classic hot fudge sundae. It features a chocolate cookie crust, a creamy vanilla cheesecake filling, a thick hot fudge drizzle, and a topping of caramel whipped cream and crunchy crumbs.
Ingredients:
For the Chocolate Cookie Crust:
* 20 chocolate sandwich cookies (like Oreos)
* 4 tablespoons (57g) unsalted butter, melted
For the No-Bake Cheesecake Filling:
* 16 ounces (452g) cream cheese, softened
* 1 cup (120g) powdered sugar
* 1 teaspoon vanilla extract
* 1 1/2 cups (360ml) heavy cream, cold
For the Hot Fudge Drizzle:
* 1/2 cup (120ml) heavy cream
* 1 cup (170g) semi-sweet chocolate chips
* 2 tablespoons unsalted butter
* 1 tablespoon corn syrup
For Toppings:
* 1/2 cup (120ml) heavy cream, cold
* 1 tablespoon caramel sauce
* 1/4 cup (45g) crushed toffee or cookie pieces
Instructions:
1. Make the Chocolate Cookie Crust:
* Grease and line a 9-inch springform pan with parchment paper.
* Place the chocolate cookies in a food processor and pulse until they become fine crumbs.
* In a medium bowl, mix the cookie crumbs with the melted butter until they are fully combined.
* Press the mixture firmly into the bottom of the prepared pan.
* Place the pan in the freezer for 15-20 minutes while you prepare the filling.
2. Make the No-Bake Cheesecake Filling:
* In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until the mixture is completely smooth and creamy.
* In a separate cold bowl, whip the 1 1/2 cups of cold heavy cream until it holds stiff peaks.
* Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
* Spoon the filling over the chilled crust and smooth the top with a spatula.
* Place the cheesecake in the refrigerator to set for at least 6 hours, or preferably overnight.
3. Make the Hot Fudge Drizzle:
* In a small saucepan over medium heat, combine the heavy cream, chocolate chips, butter, and corn syrup.
* Cook, stirring constantly, until the chocolate is melted and the sauce is smooth and glossy.
* Remove from heat and let it cool for about 10 minutes until it thickens slightly but is still pourable.
4. Decorate and Serve:
* Carefully remove the chilled cheesecake from the springform pan.
* Pour the cooled hot fudge drizzle over the top of the cheesecake, allowing it to drip down the sides.
* In a cold bowl, whip the 1/2 cup of heavy cream until soft peaks form. Gently fold in the caramel sauce.
* Transfer the caramel whipped cream to a piping bag with a star tip. Pipe decorative swirls on top of the cheesecake.
* Sprinkle the crushed toffee or cookie pieces over the whipped cream swirls.
* Slice with a warm knife and serve.
