In this no-bake double chocolate cheesecake, a chocolate cookie crust comes together with a chocolate-cocoa filling for an epic oven-free dessert.
Ingredients
- 13 creme-filled chocolate sandwich cookies , crushed
- 2 tablespoons butte
- 10 ounces dark chocolate
- 0.25 cups unsweetened cocoa powder
- 0.25 cups water
- 2 packages cream cheese , 8 ounce
- 1 cup white sugar
- 2 cups heavy cream
Instructions
-
1
Line bottom of an 8- or 9-inch springform pan with parchment paper. Stir cookie crumbs and melted butter together in a small microwave-safe bowl. Press crumb mixture into bottom of the prepared pan. Chill crust while preparing filling. Wipe out bowl.
-
2
Microwave chocolate in same bowl on High, stirring every 15 seconds, until melted, 1 1/2 to 2 minutes. Let cool 15 minutes.
-
3
Meanwhile, whisk cocoa powder and hot water together in a bowl until smooth. Add cream cheese and sugar. Beat with an electric mixer at medium speed until well combined. Fold in cooled melted chocolate.
-
4
In a large bowl, beat cream with an electric mixer at medium speed until soft peaks form. Fold in chocolate-cream cheese mixture until well combined; spoon into chilled crust, spreading evenly.
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5
Chill, covered, at least 4 hours or up to 1 week before serving. Garnish with additional cookies.
Nutrition Facts
Per serving
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