Ruby Chocolate Cheesecake - no bake!

Ruby chocolate is a new innovation in the chocolate world, adding a pretty pink hue to this cheesecake!

My experience with Ruby chocolate has been short and sweet as I have ran out of my freebie callets from Callebaut which you may have seen in my Ruby Chocolate Chip Cookie recipe. If you're new to Ruby chocolate, you may have been attracted by its natural pink hue, which I confirm is completely natural, thanks to the red cocoa beans from whence it is cultivated. And not only is it attractive in appearance, it has a mild berry flavour, making this cheesecake taste as though it has berries in it and adds  more sweetness! Which is why I finished this cheesecake with raspberries and freeze-dried berries to enhance those flavours. Ruby chocolate did add a smoother texture than the normal cheesecake texture and is also quite rich so you really don't want to overindulge in this. However, I think this is the perfect Valentines Day dessert! Not only because aesthetically it fits with the theme of course, but the fact that it is no-bake and you can prep very easily the day before makes it the dream dessert. Perfect to impress any loved one!

If you love chocolate and cheesecake....

Check out my other recipes for more inspiration!

Chocolate Honeycomb Cheesecake

Strawberry White Chocolate Cheesecake

Strawberry Tart

Recipe

Prep: 15 minutes + 4 hours chill time

Cook: no bake

Serves: 12

Notes:

• If you cannot find ruby chocolate, I suggest swapping it for 220g white chocolate and adding pink food colouring. White chocolate is very sweet which is why I lowered the quantity. 
• Plain oreos will also work well for the base or any other chocolate biscuit. 
• I originally made this cheesecake in a 9-inch tin but it was a little thin so an 8-inch cake tin is much better. 

Ingredients

Base

• 380g oreo twists vanilla and raspberry
• 90g butter

Filling

• 250g ruby chocolate (or white chocolate with pink food colouring)
• 250ml double cream
• 450g cream cheese
• 120g icing sugar

Toppings

• freeze-dried raspberries
• fresh raspberries
• 50g white chocolate

Method

1. Grease an 8-inch cake tin with butter and set aside.
2. Make the base first. Melt the butter in the microwave. Crush the Oreo biscuits in a food processor or in a ziplock with a rolling pin.
3. Pour the melted butter over the biscuits in a bowl and stir together. Press the biscuit mixture into the cake tin to create a flat even base.
4. Place in the fridge for 30 minutes.
5. Meanwhile make the filling. Melt the ruby chocolate in the microwave then leave to cool slightly. 
6. In a large bowl, beat together the cream cheese and icing sugar. Then mix in the melted ruby chocolate.
7. In a separate bowl, whip the double cream till soft peaks. Fold the whipped cream into the cream cheese/chocolate mixture until combined.
8. Spoon the filling on top of the biscuit base and use an offset spatula or a metal spoon to create a smooth even surface.
9. Keep in the fridge for a minimum of 4 hours, preferably overnight to set.
10. After the cheesecake has set, drizzle over some melted white chocolate, then top with the raspberries. Store in the fridge or serve. Best kept refrigerated for up to 4 days. Enjoy!

Christina

xx