Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
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 iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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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.