Homemade No Bake Chocolate Cheesecake

I made this cheesecake this weekend for the book club I’m in, and everyone loved it.  I had made it once before this past Christmas and it was a huge success then also.  It’s got an mousse like texture and is softer than regular cheesecake.  It’s super easy to make too, and it may be my favourite dessert.  I’m just going to get right to it tonight, and share this deliciousness. 
 
Ingredients:
 
For the crust:
  • 2 Packages graham crackers
  • 11 tablespoons unsalted butter (165grams, 5.8ounces, or about 2/3 of a cup)  
  • 2 tablespoons sugar

Homemade No Bake Cheesecake - Crust Ingredients 

For the filling:

  • 2 8-ounce packages cream cheese, room temperature
  • 2 cups whipping cream (1 473 ml carton)
  • 1/2 cup sugar
  • 1 1/2 cups chocolate chips melted
  • 1 teaspoon vanilla extract

 Homemade No Bake Cheesecake - Filling Ingredients

Directions:

 1) Put graham crackers in a blender and blend until they’re a very fine texture. 

Homemade No Bake Cheesecake - Making the Crust 1 Homemade No Bake Cheesecake - Making the Crust 2

2) Add the butter and sugar into the blender and blend until it’s all incorporated. 

Homemade No Bake Cheesecake - Making the Crust 3 Homemade No Bake Cheesecake - Making the Crust 4

3) Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. 

Homemade No Bake Cheesecake - Making the Crust 5 Homemade No Bake Cheesecake - Making the Crust 6   

4) Make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth.  Beat in the whipping cream, sugar, vanilla extract.

Homemade No Bake Cheesecake - Making the Filling 1 Homemade No Bake Cheesecake - Making the Filling 2

5) Melt the chocolate in a double boiler (or a makeshift double boiler) and let cool slightly. 

Homemade No Bake Cheesecake - Making the Filling 3 Homemade No Bake Cheesecake - Making the Filling 4

 Pour into the filling mixture, and mix until it’s combined. 

Homemade No Bake Cheesecake - Making the Filling 5 Homemade No Bake Cheesecake - Making the Filling 6

6) Pour the filling into the crust; smooth the top with a rubber spatula.  Cover with plastic wrap, and put it in the freezer overnight. 

7) Move it to the fridge the next day, and allow it to thaw. 

Homemade No Bake Cheesecake - Pour into the springform pan

Voila, it’s done and ready to eat.  😀 

The Printable Version:

Homemade No Bake Chocolate Cheesecake
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Ingredients
For the crust
  1. 2 Packages graham crackers
  2. 11 tablespoons unsalted butter (165grams, 5.8ounces, or about 2/3 of a cup)
  3. 2 tablespoons sugar
For the filling
  1. 2 8-ounce packages cream cheese, room temperature
  2. 2 cups whipping cream (1 473 ml carton)
  3. 1/2 cup sugar
  4. 1 1/2 cups chocolate chips melted
  5. 1 teaspoon vanilla extract
Instructions
  1. Put graham crackers in a blender and blend until they're a very fine texture.
  2. Add the butter and sugar into the blender and blend until it's all incorporated.
  3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat.
  4. Make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the whipping cream, sugar, vanilla extract.
  5. Melt the chocolate in a double boiler (or a makeshift double boiler) and let cool slightly. Pour into the filling mixture, and mix until it's combined.
  6. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and put it in the freezer overnight.
  7. Move it to the fridge the next day, and allow it to thaw.
  8. Voila, it's done and ready to eat. 😀
Jodi Piotrowski http://www.jodipiotrowski.com/
What’s your favourite kind of cheesecake recipe?

Love,

Jodi - my name

Below are links to some of the ingredients and tools used in the recipe.  I chose these based on good reviews and good prices.  If you purchase any of these products through the links it costs you no more and contributes a little to this site.  Thank you! 🙂

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