A delicious and easy no bake dessert with a creamy chocolate filling and buttery crust, perfect for any occasion.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1 cup semi-sweet chocolate chips, melted
1 teaspoon vanilla extract
Chocolate shavings or chips (optional)
Whipped cream (optional)
Fresh berries (optional)
Instructions
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand. This mixture should hold together when pressed.
Form the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to create an even layer. Ensure the crust is packed tightly to prevent it from crumbling later. Place the crust in the refrigerator to set while you prepare the filling.
Melt the chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between, until completely melted and smooth. Allow it to cool slightly.
Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl to ensure an even mix.
Add the sugar: Gradually add the powdered sugar to the cream cheese while continuing to mix until well combined and fluffy.
Incorporate the chocolate: Add the melted chocolate and vanilla extract to the cream cheese mixture, beating until fully incorporated and smooth.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
Fold the whipped cream: Gently fold the whipped cream into the chocolate cheesecake mixture, being careful not to deflate the whipped cream.
Fill the crust: Pour the chocolate cheesecake filling into the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter to eliminate any air bubbles.
Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours until it sets.
