No Bake Cheesecake? Hey That Rhymes!

This cheesecake is so easy, friends! I know cheesecakes can seem daunting to make at home, but when you have a simple, straightforward recipe like this one with a few basic ingredients, there is little room to mess up.  And considering you do not even have to bake it? There is no chance of ruining it! Just mix it all together, pour in the crust and pop in the fridge for a few hours.  Maybe make some homemade whipped cream (or a bottle of ReddiWhip will do) and you have got yourself a delectable dessert!

Check out what our friends over at Mel’s Kitchen Café had to say about this:

“Not only is this decadent chocolate no-bake cheesecake deliciously rich and velvety and amazing, but it’s super simple and quick to whip up. The only real time constraint is letting it chill long enough (and even that isn’t a big deal since you can easily make it a few hours before you want to serve it or up to a full day ahead).”

I know, the hardest part is waiting for it to be ready in the fridge, but it will be so worth it! I promise!

Ingredients

Crust:

7 ounces (about 2 cups) Keebler 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 vanilla extract

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

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.

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).

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Quick Tip: Make sure this is fully chilled before serving

Thanks again to Mel’s Kitchen Cafe for this amazing recipe.