Indulge in the creamy delight of a No Bake Chocolate Chip Cheesecake that will have your taste buds dancing with joy! Imagine sinking your spoon into a velvety slice of cheesecake, rich with chocolate chips and enveloped in a buttery graham cracker crust—all without turning on the oven! This easy, no-bake recipe is perfect for any occasion, whether you’re hosting a summer gathering or simply craving a sweet treat at home. With just 20 minutes of prep time, you'll be on your way to impressing family and friends with a dessert that looks as amazing as it tastes. Ready to dive into the world of no-bake decadence? Let’s get started!
Prep Time: 20 mins
Cook Time: -
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup chocolate chips
Instructions
- In a medium mixing bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and can hold together when pressed.
- Transfer the graham cracker mixture into a 9-inch springform pan. Use the back of a spoon or flat-bottomed measuring cup to press the crumbs firmly and evenly across the bottom of the pan, creating a compact crust.
- Place the prepared crust in the refrigerator to chill and set while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no lumps remaining.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth.
- Add vanilla extract to the cream cheese mixture and mix until well combined.
- In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form, creating a light and fluffy texture.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Fold in the chocolate chips, distributing them evenly throughout the cheesecake filling.
- Remove the crust from the refrigerator and pour the cheesecake filling over the graham cracker base, spreading it evenly with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, run a knife around the edge of the springform pan to loosen the cheesecake, then remove the pan's sides.
- Optionally, garnish with additional chocolate chips or whipped cream before slicing and serving chilled.
Tips
- Chill Your Ingredients: Make sure your cream cheese is softened but not overly warm. This will help create a smooth filling without lumps. Let it sit at room temperature for about 30 minutes before mixing.
- Perfect the Crust: Press the graham cracker mixture firmly into the bottom of the springform pan. A well-packed crust will hold up better when slicing the cheesecake.
- Whip It Good: When whipping the heavy cream, ensure your mixing bowl and beaters are cold for better volume and stability. This will give your cheesecake a light and fluffy texture.
- Fold Gently: When combining the whipped cream with the cream cheese mixture, use a gentle folding motion to maintain the airiness. This will result in a lighter cheesecake.
- Patience is Key: Allow the cheesecake to chill for at least 4 hours, but overnight is even better. This resting time helps the flavors meld and the cheesecake set properly.
- Garnish for Flair: Before serving, consider adding a sprinkle of extra chocolate chips or a dollop of whipped cream on top for a beautiful presentation that will wow your guests.
- Serve Chilled: For the best flavor and texture, serve the cheesecake cold. It’s a refreshing treat that’s sure to satisfy any sweet tooth!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 8g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 110mg
