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Kittencal's Easy No-Bake Cheesecake (Chocolate Option)

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“You may not bother baking cheesecake again once you try this! --- I strongly recommend to use only Philadelphia brand cream cheese I have made this using other brands and it was not as good, plan ahead there is a 5 hour chilling time ---for chocolate option see bottom of the recipe”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl beat all cream cheese with confectioners sugar, vanilla, lemon juice and soft butter until smooth and fluffy scraping down the sides of bowl a few times during beating.
  2. Using a spatula fold in the half of the container of Cool Whip until well combined (I start with mixing with a spatula then finish beating on low speed for about 1 minute),.
  3. Transfer to prepared crumb crust.
  4. Refrigerate for 5 or more hours.
  5. Before serving spread the pie filling on top.
  6. FOR CHOCOLATE CHEESECAKE.
  7. A chocolate crust and cherry pie filling is recommend.
  8. Omit the lemon juice. melt 1-1/2 cups semisweet chocolate chips in the microwave on HIGH for about 1 minute removing halfway to stir, gradually add the melted chocolate to the cream cheese mixture beating on low speed until blended, then fold in the Cool Whip.

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