Now You Can Saying “Yes” For Every Flavor You Like In Just One Bite! – Chocolate Chip No Bake Cheesecake Recipe
When we have friends around for dinner, I try to prepare as much ahead as possible to reduce stress on the day of the event. Dessert is one meal that I usually prefer to prepare the day or night before, and a no-bake cheesecake is highly adaptable.
This No-Bake Cheesecake is just what you’ve been yearning for! Perfectly creamy, sweet, and as nearly as you can get to a genuine baked cheesecake. Made with natural ingred̾i̾ents for a flavor that’s out of this world! All cheesecake fans, unite!
It’s okay to desire two desserts every now and then. We’ve all been in that situation. You’re given the option of choosing between brownies and cheesecake. And just saying “yes” and grabbing both feels a little weird. If that describes you, then this cheesecake is for you.
It all starts with a fudgy brownie that will serve as the crust of the cheesecake. Then, that’s topped off with a simple no-bake cheesecake packed with plenty of chocolate chips. See? You get brownies AND cheesecake! Win-win!
This is one of my go-to sweets for a quick fix. It’s quite easy to a̾s̾semble. It’s also a fantastic make-ahead dessert because of the chilling time. You may then cut a slice of this wonderful two-in-one dessert when it’s ready to serve.
Prep Time: 30 minutes
Chill Time: 5 hours
Servings 16
INGREDIENTS
Crust:
1 OREO crust (click link for recipe)
Cheesecake:
½ cup sour cream
1 tsp vanilla extract
½ cup heavy whipping cream
20 ounces cream cheese softened
1 cup mini chocolate chips
½ cup powdered sugar
Ganache:
⅓ cup heavy whipping cream
1 cup semi-sweet chocolate chips coarsely chopped
Ganache Topping:
2 tbsp heavy whipping cream
⅓ cup semi-sweet chocolate chips
INSTRUCTIONS
Crust:
Using cooking spray, lightly coat a 9-inch springform pan.
Place the Oreo cookie crust crumbs in the springform pan and press them firmly into the bottom and up the edges. Using a measuring cup, firmly press the crumbs.
Chill for 30 minutes in the fridge.
Cheesecake Layer:
Heavy whipping cream should be whisked until stiff peaks appear. Leave aside when it’s done.
On medium-high speed, beat cream cheese for 2 to 3 minutes, or until light and fluffy.
Mix in the powdered sugar, beat well until there are no lumps.
Combine in the sour cream and vanilla essence.
Whipped cream and chocolate chips should be folded in at this point.
Fill the springform pan with the cheesecake filling. Cover with plastic wrap, refrigerate for at least 4 hours, until the cheesecake is set.
Ganache Layer:
In a heatproof bowl, place chocolate chips.
Microwave the heavy whipping cream in a microwave-safe container on high for 30 seconds at a time until it just begins to simmer.
Pour the hot cream over the chopped chocolate chips and gently mix to ensure that the chocolate is completely covered. Allow for two to three minutes of resting time.
Gently whisk together the cream and chocolate until the chocolate has melted completely and the mixture is smooth and uniform.
Spread the mixture evenly over the chilled crust using an offset spatula.
Refrigerate for 30 minutes.
Ganache Topping:
In a heatproof bowl, place chocolate chips.
Microwave the heavy whipping cream in a microwave-safe container on high for 30 seconds at a time until it just begins to simmer.
Pour the hot cream over the chopped chocolate chips and gently mix to ensure that the chocolate is completely covered. Allow for two to three minutes of resting time.
Whisk together the cream and chocolate until the chocolate is totally melted and the sauce is creamy and uniform.
Drizzle ganache over the chilled cheesecake’s top.
Keep it refrigerated until you’re ready to enjoy it.
