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Before you jump to No-bake Chocolate Cheesecake recipe, you may want to read this short interesting healthy tips about Treats that offer You Energy.

Enjoying healthy foods makes all the difference in the way you feel. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy types contributes to a more balanced feeling. Eating more fresh vegetables helps you feel a lot better than eating a piece of pizza. Choosing healthier food choices can be tough if it is snack time. Finding snack foods that will help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks which you can use when you need a fast pick me up.

Yogurt is a snack many individuals neglect. Eating natural yogurt in place of a nutritious larger lunch isn’t a good idea. Low fat yogurt makes a fantastic snack, however. It is a protein-rich supply of wholesome nutritional vitamins. Yogurt is typically eaten to help maintain the digestive system considering that it is so easily digestible by the majority of people. Yogurt unites beautifully with nuts along with seeds. It’s an excellent way to take pleasure in a flavorful snack without too much sugar.

You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to no-bake chocolate cheesecake recipe. To cook no-bake chocolate cheesecake you need 11 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook No-bake Chocolate Cheesecake:

1. Take The base
2. Use Plain biscuits (cookies)
3. Take Butter
4. Use The batter:
5. Prepare Cream cheese
6. Use Sugar
7. Provide + 50 ml Heavy cream
8. Prepare Bitter chocolate (couverture)
9. Prepare Lemon juice
10. You need Powdered gelatin
11. You need Water

Instructions to make No-bake Chocolate Cheesecake:

1. Preliminaries: Bring the cream cheese to room temperature to soften (or wrap it in plastic and microwave at 200 W for 2 minutes).
2. Put the biscuits (cookies) in a bag, and crush with a rolling pin or the equivalent.
3. Mix the melted butter in the crushed biscuits and massage the mixture well over the bag. Press it on the bottom of the cake tin, and chill in the refrigerator for 30 minutes.
4. Add the sugar to the cream cheese and mix well until it is soft and creamy.
5. Add the lemon juice, and pour in the 150 ml of cream in 3 batches, mixing well between each addition.
6. Mix the gelatin with water, and microwave for 1 minute at 200 W. Stir to dissolve the gelatin. Add this to the batter and stir well to evenly distribute.
7. Melt the chocolate while heating the bowl over a pan of hot water. Add 50 ml of cream and mix until smooth.
8. Swirl the chocolate cream into the cheesecake batter, and mix twice.
9. Pour the batter into the cake mold so that the surface is even. Gently drop the mold from a height of 2-3 cm a few times to release any air bubbles. Use a bamboo skewer etc. to draw a pattern into the surface.
10. Chill to set in the refrigerator for more than 3 hours.

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