Almost No Bake Drumstick Cheesecake

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: slices

Calories: 719kcal

Author: Melanie Bauer | Melanie Makes

This delicious Almost No Bake Drumstick Cheesecake includes a waffle cone crust, chocolate ganache and no bake cheesecake layer topped with chopped peanuts.

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Ingredients

Waffle Cone Crust

12 waffle cones
1 tablespoon sugar
8 tablespoons butter melted

Chocolate Ganache

2/3 cup heavy cream
2 cups dark chocolate chips

No Bake Cheesecake

8 ounces cream cheese softened
8 ounces whipped topping
1/2 cup powdered sugar

Toppings

1/2 cup reserved prepared chocolate ganache
1/2 cup coarsely chopped peanuts

Instructions

Waffle Cone Crust

Preheat oven to 350 degrees.
In the bowl of a food processor, add waffle cones.
Pulse waffle cones in food processor until they resemble coarse crumbs
TIP: I like to leave the crumbs a bit larger to give the crust more texture and crunch.
Remove blade from food processor bowl and add sugar and melted butter.
TIP: If you'd rather, you can definitely pour the waffle cone crumbs into another bowl before adding the sugar and butter, but I like to cut down on dishes when I can!
Stir together to combine.
Add waffle cone crumb mixture to a greased 9" springform pan.
Press crumb mixture into an even layer on bottom of pan. Bake for 10 minutes.
TIP: I like to use the bottom of a small measuring cup or glass to press crumb mixture into an even layer.

Chocolate Ganache

In a microwave safe bowl, add heavy cream and chocolate chips.
Microwave for 70 seconds and then stir together until smooth.
Pour chocolate ganache over waffle cone crust, reserving 1/2 cup for topping.
Using a spatula, spread ganache into an even layer over crust. Refrigerate until set, approximately an hour.

No Bake Cheesecake

In a medium bowl, add cream cheese, whipped topping and powdered sugar.
Using a hand mixer, cream ingredients together on medium speed until combined and no lumps are visible.
Add cheesecake mixture to springform pan.
TIP: You'll want to make sure the chocolate ganache is completely set before adding the cheesecake layer or the two will mix together. It will still taste delicious, but won't give you the defined layers that you're looking for.
Spread cheesecake mixture into an even layer over chocolate ganache. Refrigerate for at least two hours or until set.

Toppings

Drizzle remaining chocolate ganache over top of cheesecake.
TIP: If you're presenting this cheesecake to guests and want the optimal appearance, you'll want to remove the cheesecake from the pan prior to this step.
TIP: To make drizzling the ganache easy, I like to add it to a plastic zip top bag and snip a corner to act as a piping bag.
Sprinkle the top of the cheesecake with chopped peanuts.

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