If you’re looking for a simple, crowd-pleasing dessert, look no further than this easy no-bake cheesecake. With little preparation and no oven involved, a rich cheesecake can be ready and waiting in less than half an hour. For best results, make it a day in advance and let it sit in the fridge overnight.
Yields one 9-inch cheesecake
12 ounces packaged chocolate chip cookies*, pulsed in a food processor until fine**
8 tablespoons butter, melted
3 – 8 ounce packages cream cheese
1 cup sugar
1/4 cup sour cream
1/4 cup heavy cream
2 Taza 70% Dark Dominican Republic Origin bars, chopped
1. In a bowl mix together crushed chocolate chip cookies and melted butter and mix until it’s the texture of wet sand, then press into a 9-inch spring form pan.
2. In a standing mixer beat together cream cheese, sugar, sour cream and heavy cream. In a small saucepan over medium heat, melt the chopped chocolate, watching carefully to avoid burning. When fully melted, pour chocolate into cream cheese mixture while the mixer is running on low. When the chocolate is fully incorporated gently spoon the mixture into spring form pan, smoothing top with a spatula.
3. Let sit, refrigerated, for a least a few hours but ideally overnight before serving.
* Make sure to buy crispy chocolate chip cookies, not the soft kind.
**If you don’t have a food processor place the cookies in a bag and hit with the flat side of a frying pan until fine. It feels good to hit things with a frying pan sometimes.