Ingredients
Scale
- 1 cup crushed chocolate cookie crumbs
- 1/4 cup melted unsalted butter
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, melted
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- In a mixing bowl, combine crushed cookie crumbs and melted butter until well mixed. Press the mixture into the bottom of a lined baking pan to create the cookie base. Chill in the refrigerator for 30 minutes.
- In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add the melted chocolate chips to the cream cheese mixture and blend until well incorporated.
- Pour the cheesecake filling over the chilled cookie base and smooth the top.
- In a small bowl, combine powdered sugar and heavy cream to make a glaze, then spread over the cheesecake layer.
- Refrigerate the entire pan for at least 2 hours until firm. Cut into bite-sized pieces and serve chilled.
Notes
- For extra flavor, add a teaspoon of coffee extract to the cheesecake filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg