No Bake Chocolate Cheesecake
Serves 12
30 mins prep
240 mins cook
270 mins total
Nothing beats a sweetly satisfying dessert that requires no oven time, like my no-bake chocolate cheesecake. I use graham cracker crumbs, cream cheese, and dark chocolate for this creamy little delight. It comes together with a rich but light filling, and a buttery crust that sets perfectly in the fridge. This is one of the desserts I have on repeat during the hotter months.
For the Graham Cracker Crust
For the Chocolate Cheesecake Filling:
Line a muffin tin with paper cupcake liners and spray gently with cooking spray. Set aside.
In a medium bowl, mix together graham cracker crumbs, brown sugar and melted butter.
Pack the graham cracker mixture (about 1 - 1 ½ tbsp) at the bottom of each lined muffin section. This will create the base crust for your mini cheesecakes.
Melt chocolate chunks using your favorite melting method (either by double broiler or by melting it in the microwave).
In a large bowl, beat together cream cheese, sugar and softened butter.
Slowly add melted chocolate to the cream cheese mixture.
Next, fold the whipped cream into the mixture.
Scoop the cheesecake filling (about 4 tbsp) into the lined muffin tin, right on top of the graham cracker topping. Top with chocolate chips.
Refrigerate for 4 hours or until sturdy.
