I don’t make dessert recipes too often. Baking isn’t where my passion lies, and I tend to prefer soups and casseroles over the sweet stuff. But when I do make dessert, it usually involves some element of cheesecake. And in several cases, there isn’t any baking involved. Let’s get into what you need to make this recipe! Note:If you happen to have coffee creamer in your fridge, that can be used instead of heavy cream!
Setting Time
This cheesecake is pretty set after 4 hours, but I love to chill overnight when I can.
The Secret to a Super Smooth Cheesecake
Let the cream cheese sit at room temperature for at least an hour before beginning. You don’t want it to be at all cold. Beat the cream cheese separately from the other ingredients until it’s smooth and whipped. In this recipe, allow the melted chocolate to come back up to room temperature or it will mess with the consistency.
How to get Smooth/Clean Slices
Take a long, sharp knife. Run it under hot water for 15 seconds. Wipe it dry and make your first cut. Clean, and repeat for each slice you make.
Try These Next!
Cherry Cheesecake Cupcakes No Bake Oreo Delight No Bake Peanut Butter Pie Chocolate Peanut Butter Brownies
