Chocolate Cheesecake

Taylor Goggins


I am obsessed with cheesecake. When I was fifteen, I went on a kick of making microwave cheesecake; and while those came out good this is not the recipe I’m sharing with you today. Instead, I’m sharing with you something better. What’s better than cheesecake? Chocolate cheesecake. No bake chocolate cheesecake to be specific.

Here’s What You’ll Need:

1 ⅓ of a cup of crushed oreos (crust)
⅓ of a cup of melted unsalted butter (crust)
1 cup of whipping cream
1 cup of powdered sugar
10oz of cream cheese (soft or whipped)
¼ of a cup of sour cream
8oz of melted, semi-sweet chocolate (chips or otherwise) - make sure this has been cooled after melting
1 tsp of vanilla extract

How You’ll Make It:

  1. Line an 8x8 or 9x9 inch pan with aluminum foil
  2. Stir together the oreos and melted butter (note that the oreo crust is optional, you can sub this for graham crackers)
  3. Press the mixture into the bottom of the pan and pop it into the freezer
  4. Beat the whipping cream and ¼ of your powdered sugar in a bowl until peaks form
  5. Beat together the cream cheese and the remaining ¾ of powdered sugar in a separate bowl until soft. Then (in the same bowl) beat in the sour cream, chocolate, and vanilla extract
  6. Mix the whipping cream into the cream cheese until combined
  7. Spread the filling over the crust and refrigerate for 4 hours

While you’re waiting for your Chocolate Cheesecake to set, why not try ours? Our Chocolate Raspberry Cheesecake Candle is comprised of rich chocolate and tart raspberries. It’s a dessert made in heaven with a mouth-watering scent.