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No-Bake Chocolate Cheesecake

Introduction: Savor the rich and creamy goodness of No-Bake Chocolate Cheesecake – a delightful dessert that’s perfect for any chocolate lover. This cheesecake features a buttery graham cracker crust, a smooth and velvety chocolate cheesecake filling, and a topping of whipped cream and chocolate shavings for an extra touch of indulgence. Whether you’re baking for a special occasion or simply craving a sweet treat, this cheesecake is sure to hit the spot.

Why We Love This Recipe: ✔️ Decadent Chocolate Flavor: Enjoy the rich and indulgent flavor of chocolate, enhanced by the creamy texture of the cheesecake filling. ✔️ Easy to Make: Whip up this cheesecake with simple ingredients and straightforward instructions, making it perfect for novice and experienced bakers alike. ✔️ No-Bake: Skip the oven and enjoy a delicious dessert without the need for baking, making this cheesecake perfect for hot summer days or when you’re short on time.

Ingredients:

For the Graham Cracker Crust:

  • 1 and 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

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For the Chocolate Cheesecake Filling:

  • 1 (8-ounce/225g) package cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semisweet chocolate chips, melted and cooled

For the Topping:

  • Whipped cream
  • Chocolate shavings

Instructions:

Make the Graham Cracker Crust:

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until well combined.

Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan to form an even layer. Set aside.

Make the Chocolate Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

In a separate mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.

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Gradually fold the whipped cream into the cream cheese mixture until well combined.

Stir in the melted and cooled semisweet chocolate chips until evenly distributed throughout the filling.

Assemble and Chill the Cheesecake:

Pour the chocolate cheesecake filling over the graham cracker crust in the springform pan.

Smooth the top of the cheesecake with a spatula or the back of a spoon.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until chilled and set.

Serve and Enjoy:

Remove the cheesecake from the springform pan and transfer it to a serving plate.

Top the cheesecake with whipped cream and chocolate shavings before serving.

Slice and serve the cheesecake chilled, and enjoy the creamy richness of this delightful dessert!

Notes:

  • For an extra indulgent touch, you can drizzle chocolate sauce over the cheesecake before serving.
  • Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.

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