Make this incredibly rich and creamy chocolate dessert without turning on your oven. This no-bake recipe delivers maximum indulgence with minimal effort.
Author:Ahazzam
Prep Time:25 min
Cook Time:0 min
Total Time:25 min
Yield:9 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 package (8 ounces) cream cheese, softened
1 cup unsalted butter, softened
2 cups powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted
1 package (14.3 ounces) chocolate graham crackers or chocolate wafers
1/4 cup milk (for dipping)
Instructions
Line an 8×8 inch baking dish with plastic wrap, leaving an overhang on the sides for easy removal.
In a large bowl, beat the softened cream cheese and butter together until smooth.
Gradually add the powdered sugar, mixing until fully combined and fluffy.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Fold in the melted chocolate chips until just combined, creating the chocolate cream filling.
Quickly dip each chocolate graham cracker or wafer into the milk for just a second; do not soak them.
Arrange a single layer of dipped crackers on the bottom of the prepared dish.
Spread half of the chocolate cream filling evenly over the cracker layer.
Top with a second layer of dipped crackers.
Spread the remaining chocolate cream filling over the second cracker layer.
Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cake to set firmly.
Use the plastic wrap overhang to lift the cake out of the dish before slicing and serving.
Notes
For an extra rich flavor, use dark chocolate chips instead of semi-sweet.
If you prefer a layered look, you can use a 9×5 inch loaf pan instead of a square dish.
This dessert tastes best after chilling for a full 12 hours.