Rich No Bake Cheesecake W Chocolate Graham Crust
Indulge in the creamy decadence of this Rich No Bake Cheesecake with Chocolate Graham Crust, the perfect dessert for those who crave elegance without the hassle of baking. This irresistible recipe begins with a buttery chocolate graham cracker crust that’s easy to prepare and provides a rich, crumbly foundation. The silky cheesecake filling is a luscious blend of whipped cream and smooth cream cheese, sweetened with powdered sugar and infused with vanilla for a perfectly balanced flavor. With no oven required, this quick-to-assemble treat comes together in just 20 minutes, making it an ideal choice for busy days or hosting special occasions. Top it off with a sprinkle of semi-sweet chocolate shavings for an eye-catching garnish that elevates every slice. Serve chilled and savor every bite of this crowd-pleasing, no-fuss dessert masterpiece. Perfect keywords: no bake cheesecake, chocolate graham crust, creamy cheesecake filling, quick dessert recipe, easy no bake dessert.
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Recipe Information
Ingredients
- 2 cups (finely crushed) Chocolate graham crackers
- 6 tablespoons (melted) Unsalted butter
- 3 tablespoons Granulated sugar
- 16 ounces Cream cheese (room temperature)
- 1 cup Powdered sugar
- 1.5 cups Heavy whipping cream (cold)
- 2 teaspoons Vanilla extract
- 2 ounces Semi-sweet chocolate (optional, for garnish)
Instructions
Prepare the crust by combining the finely crushed chocolate graham crackers, melted butter, and granulated sugar in a mixing bowl. Stir until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the pan in the freezer while preparing the cheesecake filling.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar to the cream cheese, beating well after each addition.
Mix in the vanilla extract to the cream cheese mixture until fully incorporated.
In a separate bowl, use an electric mixer on high speed to whip the cold heavy whipping cream until stiff peaks form, about 3-4 minutes.
Gently fold the whipped cream into the cream cheese mixture in increments until the two are fully combined and smooth.
Remove the crust from the freezer and spoon the cheesecake filling evenly over the crust. Smooth the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight, until set.
For an optional garnish, use a vegetable peeler to create chocolate shavings from the semi-sweet chocolate and sprinkle on top of the cheesecake before serving.
Carefully remove the sides of the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
5544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 437.9 g | 561% | |
| Saturated Fat | 271.1 g | 1356% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 2263 mg | 98% | |
| Total Carbohydrate | 377.8 g | 137% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 295.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 859 mg | 66% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
