Chocolate Chip Cheesecake Delight
Creamy no-bake cheesecake studded with chocolate chips on a buttery graham cracker crust. Easy to assemble and perfect for make-ahead desserts.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 0.13 tsp fine salt
- 24 oz cream cheese, softened
- 0.8 cup powdered sugar
- 2 tsp pure vanilla extract
- 0.33 cup sour cream
- 0.75 cup cold heavy cream
- 1 cup mini chocolate chips
- 0.25 cup mini chocolate chips, for topping
- 2 tbsp chocolate sauce or hot fudge, for drizzling optional
Instructions
Preparation Steps
- Line a 9-inch springform pan with parchment; lightly grease the sides.
- Stir graham crumbs, granulated sugar, salt, and melted butter until the mixture resembles damp sand.
- Press crust firmly into the pan bottom. Chill while you make the filling.
- Beat softened cream cheese until smooth and fluffy, about 1 minute.
- Mix in powdered sugar and vanilla until silky with no lumps.
- Blend in sour cream just to combine; do not overmix.
- Whip the cold heavy cream to medium peaks in a separate bowl.
- Fold the whipped cream into the cream cheese mixture in two additions until light and airy.
- Fold in the mini chocolate chips, reserving a handful for garnish if desired.
- Spread the filling over the chilled crust and smooth the top. Sprinkle extra chips and drizzle chocolate sauce.
- Chill at least 4 hours, or until set. Slice with a warm knife and serve cold.
Notes
Variation: Swap the graham crackers for chocolate wafer cookies, or add a teaspoon of instant espresso to the filling for a mocha twist. Storage: Cover and refrigerate up to 4 days, or freeze slices for up to 1 month; thaw in the fridge.
This recipe is an original creation inspired by classic Chocolate Chip Cheesecake Delight flavors. All ingredient ratios and instructions are independently developed.