Name: Chocolate Chip Cheesecake with Chocolate Whipped Cream and Cocoa Drizzle Recipe
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 cups Oreo cookie crumbs; 6 Tablespoons butter, melted; 4 (8 oz) packages cream cheese, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 3/4 cup heavy whipping cream; 1 cup mini chocolate chips; 1 cup heavy whipping cream; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; Chocolate sauce (for drizzling)

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Introduction

This Chocolate Chip Cheesecake is a rich and creamy dessert that combines a crunchy Oreo crust with a smooth cheesecake filling studded with mini chocolate chips. Topped with chocolate whipped cream and drizzled with chocolate sauce, it’s a decadent treat perfect for any occasion.

A slice of layered dessert with a crumbly light brown crust at the bottom, topped by a thick white cream layer with small chocolate chips mixed in, followed by a smooth white layer with neat dark chocolate drizzle lines across the top. Around the edge, there is a thick swirl of light brown chocolate whipped cream decorated with small chocolate chips. The slice is being lifted on a black textured serving plate against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo cookie crumbs
6 tablespoons butter, melted
4 (8 oz) packages cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3/4 cup heavy whipping cream (for filling)
1 cup mini chocolate chips
1 cup heavy whipping cream (for chocolate whipped cream)
1 cup powdered sugar (for chocolate whipped cream)
1 teaspoon vanilla extract (for chocolate whipped cream)
1/3 cup unsweetened cocoa powder
Chocolate sauce, for drizzling

Instructions

Step 1: Prepare a 9-inch springform pan by spraying it with non-stick spray and set aside. Pulse Oreo cookies in a food processor until you have 2 cups of crumbs. Add melted butter and pulse to combine.
Step 2: Pour the crumb mixture into the bottom of the springform pan. Using the back of a spoon, press the crumbs firmly into the bottom and about 1 inch up the sides to form the crust. Refrigerate while preparing the filling.
Step 3: In a stand mixer bowl with a paddle attachment (or using a hand mixer), beat cream cheese for 2-3 minutes until smooth and lump-free. Gradually add powdered sugar, one cup at a time, beating well after each addition.
Step 4: Add vanilla extract and mix until just combined. In a separate bowl, whisk 3/4 cup heavy whipping cream on high speed until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture until smooth. Fold in the mini chocolate chips last.
Step 6: Pour the cheesecake filling into the prepared crust. Refrigerate for at least 6 hours, preferably overnight, to set.
Step 7: When ready to serve, run a butter knife dipped in hot water around the edges to loosen the cheesecake, then remove the springform pan sides.
Step 8: To make the chocolate whipped cream, beat 1 cup heavy cream on low speed. Add powdered sugar, vanilla, and cocoa powder, then increase speed to high and whip until stiff peaks form.
Step 9: Transfer the chocolate whipped cream to a piping bag fitted with a large star tip. Drizzle chocolate sauce over the cheesecake, pipe a ring of whipped cream around the edges, and serve.

Tips & Variations

For extra crunch, add some chopped nuts to the crust along with the Oreo crumbs.
Use dark chocolate mini chips for a richer chocolate flavor.
Let the cheesecake chill overnight for the best texture and flavor development.
To save time, prepare the crust and filling a day ahead and assemble the toppings just before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the chocolate whipped cream separate and add just before serving for best results. When reheating, it’s best served chilled, so allow it to come to room temperature for 15-20 minutes before slicing.

How to Serve

The image shows a close-up of a slice of creamy white cheesecake with small dark chocolate chips mixed inside. The cheesecake has a light golden crumb crust at the bottom. On top, there are neat swirls of light brown chocolate cream along the back edge, with thin dark chocolate drizzle lines across the smooth top surface. The slice is placed on a white plate with a gold fork holding a bitten part of the cheesecake on the left side. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with other chocolate cookies or graham crackers, but keep in mind that this will change the crust’s flavor and texture.

Do I need to bake this cheesecake?

No, this recipe is a no-bake cheesecake, relying on chilling to set the filling, which makes it simpler and quicker to prepare.