I think I have mentioned before that I’m one of those folks that always has to have dessert after supper – always. It can be a cookie, some fruit, or even a little bit of chocolate. But I just need to end my meal with some sort of sweetness. So I like to have a few super easy dessert recipes up my sleeve to make during the week. Things that only take minutes to make but will hit that after-dinner sweet spot. I started making this particular dessert when Gene and I were first married. I wasn’t cooking or baking much back then. My Mom had sent me off with a few cookbooks. And in one of those cookbooks was a recipe for a no-bake cheesecake. Basic, easy and hard for me to mess up. Graham cracker crust, a block of cream cheese, some sugar and a tub of Cool Whip.
Over the years I would tweak that recipe using different crusts or adding some fun stuff to it like M&M’s or topping it with fresh strawberries. Recently, my friend Megan and I were talking about this dessert and she was telling me that her Mom liked to make this using chocolate chips. And when we were talking, I realized I hadn’t made this easy little cheesecake in a while. And boy, making this again brought back memories of my early days of marriage. Gene and I just celebrated our 16th anniversary. We got married by the Justice of the Peace on January 31st, 1997. We were planning a wedding and couldn’t afford much. I needed health insurance and my job didn’t offer it to me. So, since Gene was in the Navy, we decided to get hitched legally so I could get health insurance and he could get extra money for being married that we could put towards the wedding. Then on September 13th of that year, we got married in a church, with friends and family to watch this time.
Good times y’all, good times. See how easily my mind drifts? Those early days of marriage…so sweet. Anyhow, back to the cheesecake. So I thought I would make it this time the way Megan’s Momma did. And for fun, I threw a little chocolate syrup on top. Because we are fancy like that.
1 premade Chocolate Pie Crust
1 (8 oz.) block cream cheese, softened
1/3 cup sugar
1 (8 oz.) tub whipped topping, thawed
1 cup mini chocolate chips
Chocolate Syrup, for serving (optional)
If you can find Oreo pie crusts, those are excellent with this as well.
Using a handheld electric mixer or your stand mixer, combine cream cheese with sugar.
Mix until smooth. It may take a few minutes to get all the lumps out.
If you are using a stand mixer, be sure to scrape down the sides a time or two.
Add in whipped topping.
Now add in mini chocolate chips.
Stir again until combined.
Looking good already, but it needs to cool for a bit to finish setting up.
Pop it into your fridge for at least 3 hours.
Then slice and serve. And because too much chocolate is never enough, drizzle a little chocolate syrup on there before serving. Oh yeah…
Chocolate Chip Cheesecake (No-Bake)
Author: The Country Cook
- 1 premade Chocolate Pie Crust
- 1 (8 oz.) block cream cheese, softened
- ⅓ cup sugar
- 1 (8 oz.) tub whipped topping, thawed
- 1 cup mini chocolate chips
- Chocolate Syrup, for serving (optional)
- Using a handheld electric mixer or your stand mixer, combine cream cheese with sugar.
- Mix until smooth.
- It may take a few minutes to get all the lumps out.
- If you are using a stand mixer, be sure to scrape down the sides a time or two.
- Add in whipped topping.
- Stir well to combine.
- I just do this part by hand.
- If you use an electric mixer, it tends to whip a lot of air into it and we want to keep it kinda dense so that it keeps a similar texture to baked cheesecake.
- Now add in mini chocolate chips.
- Stir again until combined.
- Spread mixture into pie crust (mixture will be thick).
- Pop it into your fridge to cool for at least 3 hours.
Slice and serve with a little chocolate syrup on top.