The Dessert Fairy Came And She Brought Chocolate Cheesecake With Her!

This homemade cheesecake is so easy because not only does it have few ingredients, but it is no bake! That saves so much time because cheesecakes take hours in the oven. This one is a winner! I will take it this year to my mom’s side of the family’s Christmas Eve dinner and then again to my father in law’s Christmas day lunch and see if I win. I think I really have a chance with this one.

 

This girl found the golden ticket. This is the no-bake chocolate cheesecake of my dreams and now I can have it anytime I want. I’m so excited!

 

Ingredients

Crust:

7 ounces (about 2 cups) chocolate graham cracker crumbs

1 tablespoon Domino granulated sugar

7 tablespoons Land O’ Lakes butter, melted

Cheesecake:

3 packages (8 ounces each) Philadelphia cream cheese, softened to room temperature

1 1/2 cups (6 ounces) Domino powdered sugar

1/4 cup Daisy sour cream

1 teaspoon McCormick vanilla extract

1 1/2 cups (9 ounces) Hershey’s bittersweet chocolate, melted and cooled to room temperature

Instructions

For the crust, combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.

For the filling, in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.

Add the melted chocolate (make sure it is cool to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling).

Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.

Optional: Melt more chocolate to spread over the top of the cheesecake. it’s divine!

For clean slices, run a long thin knife under really hot water and wipe dry with a towel before slicing (repeat the hot water trick between each slice).

 

 

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>

Quick Tip: Make sure it stays refrigerated so it does not droop.