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No Bake Chocolate Cheesecake 2


For Crumb-nut Crust

5 ozs. almonds or pecans

3/4 cup vanilla wafer crumbs

1/4 cup powdered sugar

1/4 cup melted butter

For Filling

1 1/2 cup semi-sweet chocolate chips

1 8 oz and 1 3 oz package
cream cheese - softened

1/3 cup sugar

1/4 cup butter

1 1/2 Tsp vanilla

1 cup heavy (whipping) cream

For Topping

1 Tsp unflavored gelatin

1 Tbsp cold water

2 Tbsp boiling water

1 cup heavy (whipping) cream

2 Tbsp sugar

1 Tsp vanilla

1/2 cup sweetened peaches
drained and diced finely


For Crust

Toast nuts in shallow pan at 350 deg for 8-10 min. stirring frequently then let cool.

Chop nuts very fine in food processor (you should have 1 cup)

Combine nuts with wafer crumbs and powdered sugar in medium bowl and drizzle with melted butter.

Press onto bottom and 1 1/2" up sides of 9" spring form pan.

For Filling

Melt chocolate chips in top of double boiler over hot, not boiling water, stirring until smooth.

Combine cream cheese and sugar in large bowl then add butter, beating until smooth.

Blend in vanilla.

Beat in melted chocolate all at once.

Whip cream until stiff then fold into chocolate mixture.

Spoon into prepared crust and chill while preparing topping.

For Topping

Sprinkle gelatine onto cold water in small glass dish and allow to stand a few minutes to soften.

Add boiling water and stir until gelatin is dissolved.

Whip cream and suagr until stiff.

Beat in gelatine mixture and vanilla.

Fold in finely diced peaches.

Spoon topping onto chocolate layer and chill thoroughly.

Garnish with grated chocolate.