My most popular recipe right now is the no-bake Marabou Daim chocolate cheesecake, and I understand why! I had to try with some other milk chocolate, and yesterday I made the same cheesecake with Marabou Black. It’s a Swedish milk chocolate with liquorice crisp inside. Think about a no-bake cheesecake with that chocolate and liquorice and topped with intense raspberry sauce swirl!
My aim was to make a cheesecake with not too much liquorice flavour, but if you just love liquorice as me, you can go on and dust some liquorice powder on top it. Beautiful and delicious!
If you don’t have and Marabou chocolate to buy where you live, try to find any other chocolate with liquorice in it. If you can’t, go on and make with any other milk chocolate and add some liquorice by yourself.
The raspberry sauce recipe makes much more sauce than you need for the swirl. If you like the raspberry flavour, just pure some of the spare sauce on your cheesecake slice! If not, you make much less sauce.
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Recipe for my easy no-bake chocolate and liquorice cheesecake with rapsberry swirl (with Marabou black)
- 2 packs of Oreos (à154g)
- 100 g salted butter, melted
- 3 dl whipping cream
- 600 g cream cheese
- 1 dl sugar
- 200 g Marabou chocolate (Black), melted
- 100 g Marabou chocolate (Black), chopped
- 250 g frozen raspberries
- 1 dl water
- 2 tbsp sugar
- 1 tbsp corn starch
Make the raspberry sauce some hour/hours before the cheesecake. It should be chilled when you drizzle it on your delicious cheesecake. Pour all the ingredients in a saucepan and let it boil for 5-10 minutes. Remove from the heat when you get the right consistency. Push the sauce thru a sieve to remove the seeds. Place in the fridge to chill completely.
Start with melting the chocolate so it reaches room temperature when you add it to the filling. If you are using Daim chocolate, the crunch will not melt.
Grease a pan with butter and line the edges with parchment paper if you want to make it easier for you to remove the cheesecake. Melt the butter, and mix the Oreos in a blender. Add the butter and stir until evenly mixed. Press the cookie crumbs out on the pan and up on the edges. Place in the freezer while you make the filling.
Whip the cream thick. In a separate bowl, stir the cream cheese and sugar. Add the melted chocolate and fold it into the cream cheese with a spatula. Add the whipped cream and chopped chocolate and fold it gently in the mixture in the same way as before.
Take the crust our from the freezer and pour the filling in it. Top with the sauce and make a any swirl design you like. Cover the cheesecake with plastic wrap and let it rest for at least 12 hours.
Serve with the spare sauce so any raspberry lover can add more! Enjoy!
Change the chocolate for any Marabou chocolate or if not available any other chocolate you like. The topping can be changed for any berries or chocolate you like. If you want more chocolate taste, you can top with a chocolate ganache.
