Choco Vanilla Cheesecake | No bake Vancho Cheesecake

Hi, there welcome back to my blog. Today I am sharing a no-bake cheesecake with choco vanilla flavor. This is a vegetarian version of cheesecake. here I have used agar-agar for stabilizing the cheesecake. This No-Bake Chocolate Cheesecake recipe is made with Nutella and a crunchy cookie crust! An easy and delicious chocolate cheesecake that’s a chocolate lover’s dream.
Enjoy a slice of pure indulgence in the form of our simple no-cook choco vanilla cheesecake. This easy dessert is delicious served with white and dark chocolate ganache topping.
Let us get started.

Ingredients in this recipe:
1.Marie Biscuits-25 numbers.
2.Melted Butter-1/4 Cup.
3.Cream Cheese - 250 gms.
4. Whipping cream-1 Cup,250 ml(sweetened)
5.Lemon juice-1 Tablespoon.
6.Vanilla essence-1 Teaspoon.
7.Sugar-1/2 Cup, powdered
8.Nutella-3 to 4 tablespoons.
9.China grass/ Agar-agar-8 gms.
10. Water- as needed
To prepare toppings :
11.White chocolate-50 gms.
12.Dark chocolate-50 gms.
13.Heavy cream/whipping cream-1/4 +1/4 cup(1/2 cup in total)

Method of preparation:

1. Prepare an 8-inch springform cake tin. Butter and line a loose-bottomed tin with baking parchment paper. Crush the biscuits using a chopper.
2. Transfer this to a bowl. Mix with the melted butter.
   
3. Mix thoroughly until the crumbs are completely coated. 
4. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
   
5. Soak china grass in half cup water and set aside.
6. To make the filling, place the soft cheese in a large bowl. Soften the cheese sing a beater or a spatula until creamy.
   
7.  Add vanilla essence, lemon juice, and icing sugar or powdered sugar, mix well. In a separate bowl beat the whipping cream until soft peaks formed.
   
8.  Add the whipped cream to the cheese mixture and continue beating until the mixture is completely combined. 
   
9. Divide this cream cheese mixture into two. Add Nutella to one of them and mix thoroughly.
   
10. Heat soaked china grass along with a cup of water. Heat on low flame until we get a clear liquid. 
    
11. Pour 1/2 of china grass mixture to the vanilla cream cheese and mix immediately.
    
12. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
    
13. Again pour the remaining china grass mixture to chocolate cheesecake mixture and mix well.
    
    pour this over the vanilla layer. smooth the top with a spatula and cover with a cling wrap.
    
    
    
    
14.  Leave to set in the fridge for 1 hour.
15. Boil some water in a saucepan (1 inch) Place a heatproof bowl above it. Melt the white chocolate along with 1/4 cup of whipping cream and mix well.
    
    
    
    
    
    
    
    once the chocolate completely melted remove from the heat and let it cool down to the room temperature. 
16. Make dark chocolate ganache using the same method. Transfer this to two piping bags.
    
    
    
    
17. Drizzle the chocolate ganache on the top of the cheesecake. Decorate as you like.
    
    
    
    
    
    
    
    
    
    
    
    
    
18. Refrigerate this for 3 to 4 hours. 
19. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.
    
    
    
    
20.  Slice and serve .. Enjoy..