Description
Indulge in this delicious No-Bake Chocolate Pink Cheesecake, a delightful treat that’s perfect for any occasion. With a rich chocolate crust and a creamy pink filling, it’s both visually stunning and incredibly tasty.
Ingredients
Scale
- Crust:
- 1 1/2 cups chocolate cookie crumbs (about 20 cookies)
- 1/4 cup unsalted butter, melted
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Pink food coloring
- Chocolate Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- Topping (optional):
- Whipped cream
- Fresh berries
- Chocolate shavings
Instructions
- In a medium bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- For the cheesecake filling, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until smooth. Add pink food coloring and mix until the color is evenly distributed.
- Spread the pink cheesecake filling evenly over the prepared crust. Smooth the top with a spatula. Refrigerate while preparing the ganache.
- For the chocolate ganache, place the dark chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until just simmering (not boiling). Pour the hot cream over the dark chocolate chips. Let sit for 2-3 minutes, then stir until smooth.
- Let the ganache cool slightly, then pour over the chilled cheesecake, spreading evenly with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
- Before serving, garnish with whipped cream, fresh berries, and chocolate shavings if desired.
Notes
For a more vibrant color, adjust the amount of pink food coloring to your liking.
- Prep Time: 30 minutes
- Cook Time: 4 hours