Description
Ingredients
For the Crust:
1 1/2 cups chocolate cookie crumbs
1/3 cup unsalted butter, melted
For the Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 cup heavy cream, whipped
1 tsp vanilla extract
1 cup mini chocolate chips, plus extra for garnish
For the Topping:
1/2 cup chocolate chips
1/4 cup heavy cream
Instructions
- Prepare the Crust:
- Combine chocolate cookie crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator to set.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla extract. Gently fold in whipped cream and chocolate chips. Pour the filling over the crust and smooth the top.
- Chill the Cheesecake:
- Refrigerate for at least 4 hours, or overnight, until firm.
- Prepare the Ganache Topping:
- Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips. Let sit for a minute, then stir until smooth. Pour the ganache over the chilled cheesecake.
- Garnish and Serve:
- Sprinkle additional chocolate chips on top. Allow the ganache to set in the refrigerator for about 30 minutes. Remove from the springform pan and serve chilled.
Notes
This recipe requires chilling time to set the cheesecake properly. Plan ahead for at least 4 hours of refrigeration before serving.
For a richer chocolate flavor, use dark chocolate chips in both the filling and the ganache topping.
- Prep Time: 20 minutes
- Cook Time: Chill Time: 4 hours or overnight
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 9-inch cheesecake, approximately 8-10 servings