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No-Cream, No-Cream-Cheese, No-Oven Chocolate Cheesecake This easy chocolate cheesecake is made without eggs, cream cheese, or an oven! The secret ingredient is hung curd, which gives it a creamy texture. Ingredients For the base: 90g biscuits/cookies (around 24 pieces) 55g butter, melted For the filling: 115g chocolate (dark or milk, as per preference) ¼ cup fresh cream 2 cups hung curd (strained yogurt) 1 cup heavy cream (30% or more fat) 1 tsp vanilla extract 1 cup powdered sugar (adjust to taste) For topping (optional): Chocolate sauce or caramel sauce for drizzle Instructions Step 1: Prepare the Base Crush the biscuits into a coarse powder using a grinder. Add melted butter and mix until the mixture resembles wet sand and holds its shape when pressed. Turn the base of a springform pan upside down for easier demolding. Brush the pan with oil and line the bottom with parchment paper. Transfer 70% of the biscuit mixture into the pan and press it firmly along the sides using your fingers. Add the remaining mixture to the base and press it down evenly. Refrigerate for 1 to 2 hours to set. Step 2: Prepare the Chocolate Mixture Heat the fresh cream until it comes to a boil. Pour it over the chopped chocolate and let it sit for a few minutes. Stir until smooth and well combined. Set aside. Step 3: Prepare the Cheesecake Filling Whip the heavy cream until soft peaks form. (If using low-fat cream, refrigerate overnight and use only the thick part.) Add hung curd, vanilla extract, and the prepared chocolate mixture. Sift in the powdered sugar and mix until smooth and thick. Step 4: Assemble and Set Pour the cheesecake filling over the chilled biscuit base. Spread it evenly and smooth the top with a spatula. Refrigerate overnight (at least 9–10 hours) to set completely. Step 5: Serve Let the cheesecake sit at room temprature for a minute before demolding. Drizzle with chocolate or caramel sauce for extra flavor. Slice and enjoy! #cheesecake #chocolate #nooven #easyrecipe