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What could be better than the combination of chocolate and cheesecake? It’s all here in this delicious dessert.
Quick And Easy Cheesecake
Those are two words I love hearing when it comes to recipes!
I found this gem over at Taste of Home and it caught my eye immediately. Why? Because it looked delicious–that’s number one–and it was easy to prepare.
This chocolatey cheesecake is quick because it takes advantage of convenience ingredients. Sure you can make your own cookie dough and real whipped cream if you have time because it will taste fantastic; possibly more so. However, it’s pretty darned good made the easy way.
Want No-Bake? Let’s Do It
This chocolate cheesecake lush can be easily converted to a totally no-bake dessert.
The original recipe calls for refrigerated cookie dough (or homemade) for the base. And yes, you have to bake it for a bit.
But how about using chocolate chip cookie crumbs to make a no-baking-required crust? That works so well!!
All you have to do is process the cookies into crumbs, but make sure you buy crispy chocolate chip cookies, not the chewy variety. About 2 cups of crumbs and about 6 tablespoons of melted butter should do the trick. No extra sugar need be added. Just as an aside, I rarely add additional sugar to any cookie or graham cracker crust recipe as it rarely needs it. But let your individual taste be your guide.
Make It More Chocolatey
I stuck to the original pudding configuration when I made this. However, for a deeper chocolate flavor, substitute the vanilla pudding for an additional chocolate one.
While we’re on the subject of flavor, any flavor you like can be substituted for the chocolate and vanilla. First one that comes to mind is butterscotch. That should taste fantastic! In the fall Jello brand makes a pumpkin pie flavor available and that would be wonderful here too.
Chocolate Cheesecake Lush
- 16 oz refrigerated chocolate chip cookie dough
- 8 oz cream cheese softened
- 1 cup confectioners' sugar
- 16 oz frozen whipped topping thawed, divided (8 oz each)
- 3 cups cold milk
- 3.4 oz instant chocolate pudding mix
- 3.4 oz instant vanilla pudding mix (see NOTES)
- Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
- In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and/or mini chocolate chips if desired.
- Cover and refrigerate for 8 hours or overnight until firm.
- You can substitute another chocolate pudding for the vanilla for a richer chocolate taste. Likewise, you can substitute any other flavor for the chocolate.
- You can substitute the cookie dough and make this a no-bake dessert by following the guidelines in the post
*Adapted from Taste of Home