No bake Cheesecake, the words does not even come close to describing the magnificence of said dessert. The chocolaty crust combined with the creamy, luscious layers of goodness…..it’s too much for me! Too much! I apologize in advance for sharing this recipe with you, it will make you kiss your favorite jeans goodbye, cry bitter tears as you survive on only salad greens for the rest of your existence…..wait, what am I talking about? Here is your chocolate fix for the week.
The Crust: 2 1/2 to 3 cups chocolate graham cracker crumbs, 1 stick butter, melted. The Chocolate cheesecake layer: 1 8 oz. bar Philadelphia cream cheese, 1 8 oz. tub of Cool Whip, 4 tbsp. unsweetened cocoa, 3/4 cup Confectioner’s sugar. The Original Cheesecake layer: 8 oz. bar Philadelphia cream cheese, 1 8 oz. tub of Cool Whip, 1/2 cup confectioner’s sugar.
Place the graham cracker crumbs and butter into the bowl of a food processor, pulse until combined. Press into the bottom of a large casserole pan, refrigerate for 2-3 hours. Combine all ingredients for the Chocolate cheesecake layer in the food processor, pulse until smooth and no lumps remain. Spread on top of the crust. Repeat for the Original Cheesecake layer, spread this layer on top of the first cheesecake layer. Sprinkle 1/2 cup chocolate chips across the top (optional). Refrigerate for 30 minutes. Serves 8-10.