Quick No-Bake Choco Chill Cheesecake Bliss
A heavenly dessert that combines rich chocolate flavors with a creamy, smooth cheesecake texture, perfect for summer gatherings.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Chocolate Biscuit Crust
- 200 grams Chocolate Biscuits Crushed for the crust.
- 100 grams Butter Melted, to combine with biscuits.
Cheesecake Filling
- 400 grams Cream Cheese Softened to room temperature.
- 100 grams Powdered Sugar For sweetness.
- 2 tablespoons Unsweetened Cocoa Powder Enhances chocolate flavor.
- 300 milliliters Heavy Whipping Cream Whipped to soft peaks.
- 100 grams Chocolate Chips Optional, for folding into filling.
- 1 teaspoon Vanilla Flavoring Optional, for flavor enhancement.
Instructions
- Crush the chocolate biscuits into fine crumbs and mix with melted butter until well combined.
- Press the biscuit mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and mix until creamy.
- Sift in the cocoa powder and mix until fully incorporated.
- Whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- If desired, fold in the chocolate chips.
- Pour the cheesecake filling over the crust and smooth the top.
- Cover and refrigerate for at least 4-6 hours or overnight to set.
- Once set, remove from the springform pan, slice, and serve with optional garnishes.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.