No-Bake Chocolate Cheesecake with Cream

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Introduction:

Indulge in the rich and creamy goodness of No-Bake Chocolate Cheesecake with Cream – a dessert that’s perfect for any time of day. This cheesecake is a celebration of pure, unadulterated flavor, with a smooth and velvety chocolate cheesecake filling. Topped with a dollop of whipped cream, this No-Bake Chocolate Cheesecake is sure to hit the spot.

Why We Love This Recipe:

✔️ Rich and Creamy: Embrace the rich and creamy flavor that’s perfect for any occasion. ✔️ Smooth and Velvety Filling: Enjoy the smooth and velvety chocolate cheesecake filling that melts in your mouth. ✔️ Dollop of Whipped Cream: Elevate the cheesecake with a dollop of whipped cream.

Ingredients:

  • 2 cups (200g) chocolate cookie crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 and 1/4 cups (250g) granulated sugar

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  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup (240ml) sour cream
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60ml) heavy cream
  • Fresh whipped cream for garnish

Instructions:

  1. Prepare the Chocolate Cookie Crust:
    • In a mixing bowl, combine the chocolate cookie crumbs, granulated sugar, and melted unsalted butter.
    • Press the mixture into the bottom of a 9-inch springform pan, forming an even layer.
    • Refrigerate the crust while preparing the cheesecake filling.
  2. Make the Chocolate Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Add the sour cream, all-purpose flour, and heavy cream, and beat until well combined.
    • Pour the chocolate cheesecake filling over the chilled crust, spreading it evenly.
  3. Chill the Cheesecake:
    • Refrigerate the cheesecake for at least 4 hours, or until set.
    • Once set, remove the cheesecake from the springform pan and top with fresh whipped cream.

Notes:

  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • For a stronger chocolate flavor, you can add 1/4 cup (25g) cocoa powder to the cheesecake filling.

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