Description
A rich and creamy no-bake chocolate cheesecake that is perfect for satisfying your sweet tooth.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue to beat until well combined.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Slowly add the melted chocolate to the cream cheese mixture, folding gently until the chocolate is evenly distributed.
- Pour the chocolate cheesecake filling over the chilled crust and spread it evenly. Smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, garnish with chocolate shavings or a dusting of cocoa powder if desired.
Notes
- For a mint chocolate cheesecake, add 1 teaspoon of peppermint extract to the filling.
- Substitute the chocolate cookie crumbs with graham cracker crumbs for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg