CASA HERRERA

You don’t need to read this, this is just a reflection on how a recipe reflects our world. The recipe is below this reflection.

Can you believe this recipe has been by my side for over 12 years?! Before culinary school, before stepping into professional kitchens, this recipe came into my life. It all started when I took a cheesecake course for teens—somewhere around the ages of 15 to 17 (I can’t quite pin down the exact year, sorry!).

That course, and this very recipe, ended up shaping my career path. Since then, it has been my go-to cheesecake recipe. Like anything in life, though, it has evolved. Through years of experimenting, learning, trying new things, attending culinary school, and simply living, the recipe has grown with me.

No-bake cheesecakes are simple—there’s no rocket science involved. But when I learned this recipe 15 years ago in that course, it felt like I had struck gold. I felt like I’d discovered water on Mars. If you were a ‘90s kid or born before the 2000s, you know things were different. There was no YouTube overflowing with tutorials, no TikTok where anyone could generously share their knowledge. Even Google didn’t have much to offer, at least not in my corner of the world.

In Mexico, and in my experience, recipes weren’t just a click away. You had to search for them in books, take courses, or learn from neighbors and family. But my family didn’t cook or bake at all, so learning felt like climbing a mountain. Amazon didn’t exist to make finding the best chocolate or tools as easy as adding it to your cart and having it delivered overnight. Back then, you had to cross the city to find quality ingredients.

All this is to say that when I first made this recipe, the world I lived in was so different. It amazes me how much has changed—and how a recipe can reflect not just our personal journeys, but the world around us too.

No Bake Chocolate Cheesecake Recipe

Ingredients

For the crust:

• 440 gr chocolate cookie crumbs ( I used oreos)

• 60 gr pecans

• 50 gr unsalted butter, melted

• 20 ml coffee (optional, to enhance chocolate flavor)

For the filling:

• 680 gr cream cheese, slightly chilled

• 250 gr granulated sugar

• 20 gr cocoa powder

• 15 ml vanilla extract

• 113 gr semi-sweet chocolate

• 113 gr milk chocolate

• 113 gr dark chocolate

• 250 ml heavy cream

For the glaze:

• 50 gr granulated sugar

• 6 gr cornstarch

• 75 gr water

• 15 ml lemon juice

• Fresh strawberries (for decorating)

For the whipped cream topping:

• 250 ml chilled heavy cream

• 15 gr confectioners’ sugar

• 1 tsp vanilla extract

• Zest of 1 orange

Used Pan: 9in Springform pan

Instructions

1. Prepare the Crust:

• Line a 9-inch springform pan with parchment paper and grease the sides lightly with oil.

• Set aside and place the cookies and pecans in a food processor, pulse until they form fine crumbs. If you don’t have a food processor, just place the cookies in a sealed plastic bag and crush them with a rolling pin until finely ground. 

• In a bowl, mix the melted butter with coffee (if using) and stir it into the cookie crumbs until the mixture resembles wet sand.

• Press the crust mixture firmly into the bottom of the pan using the back of a glass or a measuring cup to smooth it out.

• Refrigerate while you prepare the filling.

2. Melt the Chocolate:

• Chop the chocolate into small, even pieces.

• Melt the chocolate in a heatproof bowl using either:

• A double boiler: Heat a pot of water over medium heat until it starts steaming, then reduce to low. Place the bowl over the pot, ensuring the water doesn’t touch the bottom of the bowl, and stir continuously until smooth.

• A microwave: Heat the chocolate in 20-second intervals, stirring after each, until smooth.

3. Make the Cheesecake Filling:

• In a large mixing bowl, beat the slightly chilled cream cheese until creamy.

• Add the sugar, cocoa powder, and vanilla, mixing until smooth.

• Slowly mix in the melted chocolate (cooled to about 30°C/86°F) until fully incorporated. The slightly chilled cream cheese helps create tiny chocolate specks, adding texture to the filling. For a silkier texture, use softened cream cheese instead.

• Finally, add the heavy cream and beat until the mixture becomes light and fluffy.

4. Assemble the Cheesecake:

• Take the crust out of the fridge and pour the cheesecake filling over it, smoothing the top.

• Refrigerate for at least 4 hours or overnight.

5. Prepare the Glaze:

• In a small saucepan, mix sugar and cornstarch.

• Add water and lemon juice, and cook over low heat, stirring constantly, until the glaze thickens.

• Transfer to a bowl and let it cool until it’s warm but not hot. If it feels too hot, wait longer, as hot glaze can cook the fruit.

6. Decorate the Cheesecake:

• Dip strawberries into the glaze using a toothpick or tongs, then arrange them on top of the cheesecake.

• If the glaze thickens while decorating, add a splash of water and microwave for 5 seconds to restore its consistency.

7. Make the Whipped Cream:

• In a mixing bowl, combine chilled heavy cream, confectioners’ sugar, vanilla, and orange zest.

• Whisk on low speed until stiff peaks form.

• Transfer to a piping bag fitted with a large star tip (such as a Wilton 1M) and pipe decorative swirls around the cheesecake.

8. Serve and Enjoy:

• Your cheesecake is ready to impress! One of my neighbors even said it was the best cheesecake she’s ever had—better than The Cheesecake Factory!

Enjoy every bite of this rich, chocolatey masterpiece