How long does No-Bake Chocolate Shell Cheesecake take?

223 minutes in total: 20 minutes of preparation and 3 minutes of cooking. Add 200 minutes of resting time.

Which Tupperware product do I need?

This recipe is written for the Tupperware Silicone mould. See all 102 recipes for the Silicone mould on this site.

How many people does it serve?

The quantities are for 10 servings. Use the − and + buttons above the ingredients to adjust them.

The gelatine must be fully dissolved in the hot cream, or the filling will not set; if you see specks, give it another 10 seconds. To speed things up, set the cheesecake in the freezer for 1 hour instead of the fridge.

Desserts

No-Bake Chocolate Shell Cheesecake

Name: No-Bake Chocolate Shell Cheesecake
Prep time: 20 min
Cook time: 3 min
Total time: 223 min
Yield: 10 servings
Ingredients: 150 g (5 oz) dark chocolate; 2 gelatine leaves (about 4 g); 250 g (9 oz) Breton butter biscuits; 125 g (1/2 cup + 1 tbsp) soft butter; 250 g (9 oz) full-fat cream cheese; 4 eggs, separated; 100 g (200 ml / 3/4 cup) icing sugar; 25 ml (1 1/2 tbsp) whipping cream; Decoration: 50 g (1 3/4 oz) white chocolate

A light cream cheese filling set with gelatine, layered with crushed butter biscuits inside a dark chocolate shell. The silicone Football Mould goes straight into the microwave to melt the chocolate, which you then brush up the sides to form the dome.

In brief No-Bake Chocolate Shell Cheesecake is a desserts recipe cooked in the Tupperware Silicone mould. It takes 223 minutes in total and serves 10 servings.

Total time: 223 min
Prep: 20 min
Cook: 3 min
Rest: 200 min

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Product usedTupperware Silicone mould

Tupperware Silicone mould recipes (102)See the product ↗

+ Tupperware Extra Chef, Tupperware Mixing bowl, Tupperware MicroCook Pitcher, Tupperware Speedy Chef

Ingredients

10servings

150 g (5 oz) dark chocolate
2 gelatine leaves (about 4 g)
250 g (9 oz) Breton butter biscuits
125 g (1/2 cup + 1 tbsp) soft butter
250 g (9 oz) full-fat cream cheese
4 eggs, separated
100 g (200 ml / 3/4 cup) icing sugar
25 ml (1 1/2 tbsp) whipping cream
Decoration: 50 g (1 3/4 oz) white chocolate

Method

Break the dark chocolate into the Tupperware Football Mould and melt for 1 1/2 minutes at 360 W. Leave for 1 minute, stir, then melt for another 45 seconds to 1 minute at 360 W. Leave for 1 minute, then brush the chocolate evenly over the inside in a thick layer with a silicone brush. Chill.
Soak the gelatine in cold water for at least 5 minutes.
Roughly chop the biscuits with the soft butter in the Tupperware Extra Chef.
Scatter two thirds of the crumbs over the set chocolate and press gently into a layer about 1 cm (1/2 in) thick. Chill for 20 minutes.
In the Tupperware Mixing Bowl 3.25 l, whisk the cream cheese briskly with the egg yolks and icing sugar.
In the Tupperware MicroCook Pitcher 1 l, heat the cream with the squeezed-out gelatine for 30 to 45 seconds at 600 W. Stir, leave for 1 minute, then whisk into the cream cheese mixture.
Whisk the egg whites to stiff peaks in the Tupperware Speedy Chef and fold them gently into the bowl with a silicone spatula.
Pour the filling over the biscuit layer, scatter the remaining crumbs on top and chill for at least 3 hours.
Turn out onto a plate. Melt the white chocolate at 360 W in 30-second bursts and drizzle it over the dome to decorate.

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No-Bake Chocolate Shell Cheesecake

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