No-Bake Chocolate Cheesecake Brownies
Dates are used to sweeten these no-bake fudgy brownies that are topped with a simple chocolate–cream cheese mousse that’s light and airy.
2 hours 35 minutes
Easy
16 people
Ingredients
- BROWNIE BASE:
- 1 bar (3.5 oz/100 g) Lindt EXCELLENCE Dark Chocolate Crispy Wafer Bar, divided
- 2 cups (500 mL) pitted dates (about 24 to 26)
- 1 cup (250 mL) raw almonds
- 1 cup (250 mL) quick-cooking rolled oats
- 1 tsp (5 mL) vanilla extract
- 1/4 tsp (1 mL) sea salt
- CHOCOLATE CHEESECAKE MOUSSE:
- 1 bar (3.5 oz/100 g) Lindt EXCELLENCE Dark Chocolate Crispy Wafer Bar, finely chopped
- 8 oz (250 g) brick-style light cream cheese, softened
- 1/2 cup (125 mL) canned coconut cream (unsweetened)
- 1 tsp (5 mL) vanilla extract
Instructions
- Brownie Base: Line 8-inch (20 cm) square pan with parchment paper, with paper overhanging edges.
- Set aside 1 square from Lindt chocolate bar; finely chop the rest of the bar.
- Transfer chopped chocolate to heatproof bowl set over saucepan of barely simmering water (bowl should not touch water). Stirring occasionally, heat until chocolate is smooth and melted.
- Meanwhile, in food processor, pulse dates, almonds, oats, vanilla and salt until well combined and a paste starts to form.
- Remove bowl of chocolate from double boil. Add date mixture; stir until well combined. Scrape mixture into prepared pan; press into pan and smooth top. Transfer to refrigerator until ready to use.