No-Bake Chocolate Cream Cheesecake
Serving Size / Yield
- 2 C. chocolate cookies, crumbled
- 6 Tbs. unsalted butter, melted
- 1 1/2 C. semi-sweet chocolate morsels
- 1 1/2 C. milk chocolate morsels
- 1/3 C. granulated sugar
- 2 C. cream cheese
- 2 C. heavy whipping cream
- 6 Tbs. chocolate liqueur
- 1/2 C. almonds, sliced
Mix crushed cookies in a bowl with melted butter. Press the mixture on bottom of dessert cups. Place in fridge to chill for 1 hour. Place all chocolate morsels in a heatproof bowl and set it over a pan of simmering water to melt. Stir it every few minutes. Remove from heat and let it cool.
Whip heavy whipping cream in a separate mixing bowl with an electric mixer until soft peaks form. Keep cold and set aside. In another bowl, beat sugar and cream cheese until smooth. Fold in cooled chocolate and whipped cream into a cream cheese mixture forms. Stir in liqueur. Spoon chocolate mixture on top of cookie crumbs. Garnish with almonds. Cover cups with plastic wrap and let them chill for 2 hours before serving.