adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

No bake chocolate rum ball cheesecake
0 Likes
Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Indulgent no-bake dessert: chocolate cheesecake meets Christmas rum balls for a rich, decadent treat that will leave you and your guests craving more.
Ingredients:
  • 300g Oreo Biscuits, crushed
  • 790.00g tin condensed milk
  • 4.40 gm Queen Organic Vanilla Essence
  • 90g desiccated coconut
  • 40g cocoa powder
  • 20.00 ml dark rum
  • ½ cup coconut, extra to roll
  • ¼ cup (60ml) boiling water
  • 12g gelatine powder
  • 500g cream cheese, softened
  • 300g dark chocolate melted & cooled
  • 2 tsp Queen Vanilla Bean Paste
  • 250ml thickened cream
  • 100g dark chocolate, chopped
  • 100ml thickened cream
Instructions:
  • Prepare the base and rum balls by lining the bottom of a 20cm springform cake tin with parchment paper and greasing the sides with cooking spray. Set aside for later use.
  • Mix together all ingredients except for the extra coconut until well combined. Divide the mixture in half. Press half of the mixture (400g) into the base of the prepared tin, and shape the remaining half into balls, coating them in extra coconut.
  • Prepare the filling by sprinkling gelatine over boiling water in a bowl and mix until completely dissolved. If needed, microwave for 10 seconds to ensure full dissolution before mixing again.
  • Using a stand mixer with paddle attachment, blend cream cheese until smooth. Incorporate melted chocolate and vanilla bean paste into the mixture in a large mixer bowl until well combined.
  • With a steady hand, pour the sweetened condensed milk while continuously mixing.
  • Combine the gelatine mixture then gently fold in the whipped cream. Pour the mixture over the prepared base and refrigerate for 5 hours or until firm.
  • Place the chocolate in a bowl and set aside. Heat the cream gently in a saucepan over low heat until simmering. Pour the hot cream over the chocolate and let it sit for 3 minutes. Stir until smooth and allow the ganache to cool slightly.

Similar Recipes