Description
A decadent and creamy chocolate cheesecake with a crunchy cookie crust, requiring no oven time.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup unsalted butter, melted
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 4 oz semi-sweet chocolate, melted and cooled
Instructions
1. Prepare the Crust:
- Combine cookie crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and cocoa powder, beating until well combined. Mix in the vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream and the melted, cooled chocolate into the cream cheese mixture until no streaks remain.
- Pour the filling over the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours, or until set. Garnish with chocolate shavings before serving.
Notes
You can customize the seasonings to taste.