This is one of those really, really easy but really, really good recipes. This took me about 15 minutes to make and it was so good. I took this to a church dinner last Sunday and everyone enjoyed it. I will definitely be making this again.
The recipe originally came from Hersey’s, so I should have known it was good. I used the special dark chips because I had them, but semi-sweet would also work well. The recipe calls for a graham cracker crust. A lot of times I make my own, but last week I was short on time, so I decided to buy one.
When I was at the store and saw the Oreo cookie crust I decided to give it a try. I really think the extra chocolate of the Oreo crust made this even better. So, I would suggest making it with Oreo’s instead of just graham crackers. But again either one will work.
No-Bake Chocolate Cheesecake
- 1-1/2 cups dark Chocolate Chips or Semi-Sweet Chocolate Chips
- 1 package (8 oz.) cream cheese, softened
- 1 package (3 oz.) cream cheese, softened
- 1/2 cup sugar
- 1/4 cup (1/2 stick) butter or margarine, softened and divided
- 2 cups frozen non-dairy whipped topping, thawed
- 1 packaged graham cracker crumb crust or Oreo crust
Place chocolate chips and 1/2 of the butter in small microwave-safe bowl. Microwave 45 seconds and stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.
Beat cream cheese, sugar and remaining butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust. Refrigerate until firm.