Icebox Chocolate Cheesecake
You know I like to keep things simple around here, but this cheesecake takes that to a whole new level. Would you believe that you can make a cheesecake with just 3 ingredients? Well, believe it!
This is the kind of dessert you’ll want to make when you don’t want to make dessert. With so little effort and with such a big payoff, this recipe is a huge dessert win.
Your shopping list for this one is super short. All you’ll need is a couple of packages of chocolate wafers, some cream cheese, and a bit of chocolate syrup. And that magically transforms into a surprisingly tasty cheesecake!
I varied from the original recipe in method only. I opted to use a springform pan as opposed to a cake pan to make life simpler. A springform will allow you to skip the harrowing prospect of trying to invert the cheesecake out of a cake pan. I also went with one fewer layer, as I used a 9-inch springform pan instead of an 8-inch cake pan. Four layers in a larger pan would have made the cheesecake layers a bit too thin for my liking.
The original recipe uses whole cookies to adorn the top of the cheesecake, but I covered the top and sides with cookie crumbs to amp up the dark chocolate flavor from the cookies. Unless you’re some kind of kitchen fairy, expect to make a mess when you’re pressing the cookie crumbs onto the cake. There’s no mistaking me for a kitchen fairy. There was quite a mess to clean afterwards, but it was so worth it.
This is such a fun recipe. The simplicity of the preparation versus the end result is really quite remarkable. Just remember that this cheesecake is all about the chocolate, so be sure to use a good quality chocolate syrup for the best flavor.
Icebox Chocolate Cheesecake
Yield: 8 to 10 servings
Prep Time: 30 minutes
You only need THREE ingredients to make this luscious Icebox Chocolate Cheesecake!
- 2 packages Nabisco Famous Chocolate Wafers*
- 24 ounces cream cheese, softened**
- 1 cup chocolate syrup
- 1/4 cup water
- Place 11 cookies in the bottom of a 9-inch springform pan so that the cookies cover the majority of the bottom of the pan. Overlap the cookies if necessary.
- Using an electric mixer on medium speed, beat the cream cheese until fluffy. Add the chocolate syrup and water, and mix until smooth and thoroughly combined.
- Spoon 1/3 of the cheesecake mixture onto the cookies in the pan. Carefully spread the cheesecake over the cookies, disturbing the cookies as little as possible.
- Add another layer of cookies on top of the cheesecake. Top with half of the remaining cheesecake mixture. Repeat with another layer of cookies and the remainder of the cheesecake mixture.
- Lightly tap the pan on the counter. Cover with plastic wrap and refrigerate at least 8 hours.
- Place the remaining cookies* in the work bowl of a food processor and pulse until fine crumbs form. Alternately, place the cookies in a sealable plastic bag and crush with a rolling pin.
- Gently run a thin knife around the edges of the cheesecake. Remove the sides of the pan.
- Press the cookie crumbs into the side and onto the top of the cheesecake.
*You may not need all of the cookies, depending on how thickly you want to cover the cheesecake with cookie crumbs. There are about 35 cookies in a box, and you’ll need 33 for the layers of the cheesecake. At a minimum, you’ll need about 3/4 of the other box of cookies for crumbs.
**Room temperature cream cheese is the key to a smooth cheesecake!
Recipe slightly adapted from Food & Wine.