If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
No-Bake Chocolate Cheesecake
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- #19955
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 1/2 cup semisweet chocolate chips
8 ounces cream cheese, softened
3 ounces cream cheese, softened
1/2 cup sugar
1/4 cup butter, soft
2 cups frozen whipped topping, thawed
1 graham cracker crust (8-inch)
directions
In small microwave-safe bowl, place chocolate chips. Microwave at HIGH (100%) 1 to 1 1/2 minutes 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 creamy; on low speed, blend in melted chocolate. Fold in whipped topping until blended; spoon into crust.
Cover; refrigerate until firm.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more microwave dessert recipes
reviews & comments
January 16, 2009
This tasted pretty good for a relatively quick and easy recipe. However, it was so incredibly thick the way it was made the crust was 'destroyed' when I tried putting the cheesecake filling in. Luckily I had another crust to use.. I did end up putting in about 12 ounces of cool whip (16 probably would have been okay too) just to get it semi-spreadable. Even then, the crust was breaking trying to spread the filling evenly. Highly doubt I will make this recipe again unless I am not putting in a crust.
January 16, 2009
This tasted pretty good for a relatively quick and easy recipe. However, it was so incredibly thick the way it was made the crust was 'destroyed' when I tried putting the cheesecake filling in. Luckily I had another crust to use.. I did end up putting in about 12 ounces of cool whip (16 probably would have been okay too) just to get it semi-spreadable. Even then, the crust was breaking trying to spread the filling evenly. Highly doubt I will make this recipe again unless I am not putting in a crust.