With the summer heat coming, what could be better or easier than this No Bake Chocolate Cheesecake. You're going to love this creamy chocolaty dessert!
Prep Time20 minutesmins
Cook Time10 minutesmins
Refrigerate8 hourshrs
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 613kcal
Ingredients
Crust
7ozBiscoff cookies (about 28)crushed (or graham crackers)
4tablespoonunsweetened cocoa powder
¼cupbuttermelted
Filling:
32ozcream cheesesoftened- (use regular not whipped)
In the bowl of your stand mixer, beat the cream cheese for 1 minute or until smooth.
Add the confectioner’s sugar and beat until well blended.
Add the vanilla extract and mix again until well blended.
Melt the chocolate over a double boiler. Let it cool slightly before adding it to the cream cheese mixture.
With the mixer on a slow speed, add the melted chocolate to the cream cheese mixture, pouring it slowly. Mix until well blended.
In a clean bowl (or before you start making the cheesecake) whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture. Mix gently until fully blended.
Refrigerate the cheesecake mixture while making the crust.
Crust and Assembly
In a medium bowl, mix together the Biscoff cookie crumbs, cocoa powder, and melted butter. Stir until the ingredients are fully combined.
Pour the mixture into a 10-inch springform pan. Press the mixture firmly onto the bottom of the pan to form the crust.
Spoon the prepared chocolate cheesecake mixture into the pan, smoothing the top with a spatula.
Garnish the top of the cheesecake with raspberries and refrigerate for a minimum of 8 hours.
When the cheesecake is set, run a sharp knife around the edge to loosen from the pan.
Gently open the latch and release the cheesecake.
Serve and enjoy!
Video
Notes
Dessert should chill at least 8 hours or overnight