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:
- 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.
- 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.
- 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.
- 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.
- 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!