Ann's No-Bake Chocolate Cheesecake

When the oven is the enemy, this is the cheesecake to make. No water bath, no slow cool, no cracked top, just a quick microwave melt of chocolate chips folded into softened cream cheese and a tub of thawed whipped topping. Ten minutes of hands-on time and the fridge does the rest.

The key to a smooth, creamy texture is fully softened cream cheese. Cold cream cheese leaves stubborn lumps that no amount of beating can fix once the chocolate is in, and the whipped topping deflates if you have to beat too long to fix them. Pull the cream cheese out of the fridge an hour before starting.

Let the melted chocolate cool to room temperature before mixing with the cream cheese, otherwise the warm chocolate softens the cheese into soup and you lose the structure that holds the cheesecake together.

A full overnight chill is ideal. The mousse-like filling needs time to set firm, and shortcutting to four hours gives you a softer slice that loses shape on the plate.

Pro Tips

• Microwave the chips in 30 second bursts and stir between, chocolate scorches fast in a microwave
• Fold the whipped topping in gently with a rubber spatula, do not beat with a mixer or it deflates
• For cleaner slices, dip the knife in hot water and wipe between cuts
• Top with extra chocolate shavings, fresh berries, or a drizzle of caramel before serving
• Make the day before, this dessert improves overnight as the flavors meld

Variations

• Swap dark chocolate chips for white chocolate or milk chocolate for a different profile
• Stir a teaspoon of espresso powder into the warm chocolate for a mocha version
• Add a tablespoon of Bailey’s or coffee liqueur to the filling for a boozy edge
• Use a chocolate cookie crust in place of graham cracker for double the chocolate