Dessert/ Dessert for Two

No Bake Chocolate Chip Cheesecake Recipe for Two

No Bake Chocolate Chip Cheesecake

No bake Chocolate Chip Cheesecake tastes every bit as delicious as the real thing! Make it when you need an easy but fancy dessert.

Scroll to the bottom for a full recipe card.

This light creamy fluffy cheesecake is filled with semi-sweet chocolate chips on top of a buttery graham cracker crumb crust.

Create layers in a dessert dish, a whisky glass, or a wine glass, beginning with the crumb base. Add the cream cheese mixture and top with more chocolate chips and serve.

This recipe makes a delicious dessert for date night or any night and serves 2.

How to make No Bake Chocolate Chip Cheesecake:

Crush the graham crackers into fine crumbs. The Magic Bullet blender works great for this.

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In a small bowl, melt the butter then add the graham crumbs and stir to combine.

Press the crumb mixture into two 7 ounce ramekins and use the back of a spoon to press the mixture into an even layer on the bottom of the dishes. Place them into the fridge to chill.

graham crumb crust pressed into two ramekins

Using a KitchenAid mixer whisk the heavy cream until soft peaks form.

In another bowl, beat the cream cheese with the sugar and vanilla. Gently fold into the whipped cream.

white cream cheese mixture in mixing bowl with red spatula

Stir 1/4 cup of chocolate chips into the cream cheese mixture.

white creamy mixture with chocolate chips in mixing bowl with red spatula

Pour the cheesecake filling into the two ramekins and use a small spatula to spread out and level the top.

two ramekins filled with white creamy chocolate chip mixture

Refrigerate for at least 1 hour up to overnight.

Just before serving, top with 1/8 cup chocolate chips, split between the two individual dishes.

No Bake Chocolate Chip Cheesecake Recipe for Two

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Yield: 2 servings

No Bake Chocolate Chip Cheesecake

No Bake Chocolate Chip Cheesecake

No bake Chocolate Chip Cheesecake tastes every bit as delicious as the real thing! Make it when you need an easy but fancy dessert. This light creamy fluffy cheesecake is filled with semi-sweet chocolate chips on top of a buttery graham cracker crumb crust. Create layers in a dessert dish, a whisky glass, or a wine glass, beginning with the crumb base. Add the cream cheese mixture and top with more chocolate chips and serve. This recipe serves 2.

Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 ounces graham crackers
  • 2 Tablespoons unsalted butter
  • 1/3 cup heavy cream
  • 5 ounces cream cheese
  • 1/8 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup semi-sweet chocolate chips
  • 1/8 cup semi-sweet chocolate chips (for topping)

Instructions

  1. Crush the graham crackers into fine crumbs. The Magic Bullet blender works great for this.
  2. In a small bowl, melt the butter then add the graham crumbs and stir to combine.
  3. Press the crumb mixture into two 7 ounce ramekins and use the back of a spoon to press the mixture into an even layer on the bottom of the dishes. Place them into the fridge to chill.
  4. Using a KitchenAid mixer whisk the heavy cream until soft peaks form.
  5. In another bowl, beat the cream cheese with the sugar and vanilla. Gently fold into the whipped cream.
  6. Stir 1/4 cup of chocolate chips into the cream cheese mixture.
  7. Pour the cheesecake filling into the two ramekins and use a small spatula to spread out and level the top.
  8. Refrigerate for at least 1 hour up to overnight.
  9. Just before serving, top with 1/8 cup chocolate chips, split between the two individual dishes.

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Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 846 Saturated Fat: 37g Cholesterol: 164mg Sodium: 434mg Carbohydrates: 55g Fiber: 3g Sugar: 33g Protein: 9g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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