Ingredients
Cream Cheese (8 oz / 225g), Butter (1/2 cup / 113g), Chocolate Cookies (2 cups / approx. 200g), Powdered Sugar (1/2 cup / 60g), Heavy Cream (1 cup / 240ml), Unsweetened Cocoa Powder (1/2 cup / 45g), Vanilla Extract (1 tsp), Melted Dark Chocolate (2 oz / 57g)
Instructions
Crush chocolate cookies into fine crumbs using a food processor or blender.
Mix with melted butter until the dough sticks together.
Press the crust firmly into the base of a 9-inch springform pan.
In a bowl, beat softened cream cheese with powdered sugar until smooth.
Fold in cocoa powder, vanilla extract, and melted dark chocolate.
Whip heavy cream until stiff peaks form; gently fold into the cream cheese mixture.
Pour filling over the crust and smooth the surface.
Chill for at least 4 hours, preferably 6-8 hours, before serving.
Release the cheesecake from the pan and serve in slices.
Notes
Use room-temperature cream cheese for a smooth texture.
For gluten-free crusts, use gluten-free chocolate cookies.
Chill at least 4 hours, ideally overnight, for the best results.
Store in the refrigerator, covered, for up to 3 days.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg