If you’re looking for a dessert that’s as simple as it is delightful, this No-Bake Cheesecake with Chocolate Drizzle is the answer. You won’t believe how easy it is to whip up this creamy, dreamy cheesecake without turning on the oven. Perfect for warm days or when you just want a sweet treat without the hassle of baking!
Imagine sinking your spoon into a rich, velvety cheesecake topped with a luscious chocolate drizzle. This dessert not only satisfies your sweet tooth but also impresses guests at any gathering. No need for extensive baking skills – this recipe has got you covered for an effortless yet indulgent finish to your meals.
Easy No-Bake Cheesecake with Chocolate Drizzle Recipe
This No-Bake Cheesecake with Chocolate Drizzle features a buttery graham cracker crust, a smooth and creamy filling made from cream cheese and whipped cream, and is elegantly topped with a rich chocolate sauce, making it a perfectly balanced dessert that’s both creamy and sweet.
Ingredients
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream (for chocolate drizzle)
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Make the Filling: In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture until fully incorporated.
- Assemble: Pour the cheesecake filling over the crust in the springform pan, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or until set.
- Prepare the Chocolate Drizzle: In a small saucepan, heat the chocolate chips and 2 tablespoons of heavy cream over low heat, stirring until melted and smooth. Let it cool slightly before drizzling over the chilled cheesecake.
- Serve: Once the cheesecake is set, remove it from the springform pan and drizzle the chocolate sauce on top. Slice and serve chilled, enjoying each creamy, sweet bite.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 4g
- Carbohydrates: 30g
