No Bake Chocolate Cheesecake
Yield
8 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate chips (semi-sweet)
|
*
|
| ½ | cup |
sugar
|
|
| 8 | ounces |
cream cheese
softened |
|
| 3 | ounces |
cream cheese
softened |
|
| ¼ | cup |
butter
or margarine,softened |
|
| 2 | cups |
whipped topping, prepared
thawed |
|
| 6 | ounces |
graham cracker pie crust
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate chips (semi-sweet)
|
*
|
| 118 | ml |
sugar
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 59 | ml |
butter
or margarine,softened |
|
| 473 | ml |
whipped topping, prepared
thawed |
|
| 173.4 | ml/g |
graham cracker pie crust
|
|
Directions
In small microwave-safe bowl place chocolate chips.
Microwave at high 1 to 1½ min or until chips are melted and mixture is smooth when stirred.
Set aside to cool.
In large mixer bowl beat cream cheese, sugar and butter until smooth.
On low speed blend in melted chocolate.
Fold in whipped topping until blended; spoon cheese mixture into crust.
Cover; chill until firm.
You can garnish with whipped topping and some shaved chocolate.
