No-Bake Chocolate Eclair Icebox Cheesecake Recipe

This decadent no-bake dessert combines the classic flavors of a chocolate eclair with the creamy richness of a cheesecake. It’s an easy and impressive treat that requires no oven time!

Ingredients:

  • Crust:
    • 2 cups graham cracker crumbs
    • ½ cup unsweetened cocoa powder
    • ½ cup granulated sugar
    • ½ cup (1 stick) unsalted butter, melted
  • Filling:
    • 16 oz cream cheese, softened
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup heavy whipping cream
  • Chocolate Ganache Topping:
    • 6 oz semi-sweet chocolate chips
    • ½ cup heavy cream
  • Eclair Topping:
    • 1 cup heavy cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
    • optional: mini chocolate eclairs, or chocolate shavings for garnish.

Instructions:

  1. Prepare the Crust:
    • In a medium bowl, combine the graham cracker crumbs, cocoa powder, and granulated sugar.
    • Pour the melted butter over the dry ingredients and mix well until the mixture is evenly moistened.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Place in refrigerator while preparing the filling.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
    • Stir in the vanilla extract.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cream cheese mixture until well combined.
    • Pour the filling over the graham cracker crust and smooth the top.
    • Return to the refrigerator to set for at least 4 hours, or preferably overnight.
  3. Prepare the Chocolate Ganache:
    • Place the chocolate chips in a heat-safe bowl.
    • Heat the heavy cream in a saucepan or microwave until just simmering.
    • Pour the hot cream over the chocolate chips and let it sit for 1 minute.
    • Gently stir until the chocolate is completely melted and the ganache is smooth.
    • Let the ganache cool slightly before pouring it over the set cheesecake.
  4. Add the Eclair Topping:
    • In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Pipe or spread the whipped cream over the cooled ganache.
    • Optionally, garnish with mini chocolate eclairs or chocolate shavings.
  5. Chill and Serve:
    • Refrigerate the cheesecake for at least 30 minutes to allow the ganache and whipped cream to set.
    • Carefully remove the springform pan ring and slice the cheesecake.
    • Serve and enjoy!

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