Description
A rich and creamy no-bake chocolate chip cheesecake perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
- 16 oz (450g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup mini chocolate chips
- Additional mini chocolate chips for topping
- Whipped cream for serving
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form a firm crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes using an electric mixer.
- Add powdered sugar and vanilla extract to the cream cheese. Beat until fully combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, taking care not to overbeat.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Fold in the mini chocolate chips gently, ensuring they are evenly distributed throughout the filling.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Cover and refrigerate the cheesecake for at least 4 hours or until set.
- Before serving, top with additional mini chocolate chips and a dollop of whipped cream if desired.
Notes
For optimal results, use room temperature ingredients and ensure the heavy cream is cold before whipping.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg