Chip Cheesecake
A no-bake cheesecake made with instant coffee and mini chocolate chips, with a rich, layered texture.
Ingredients
Graham cracker crumbs
2 1/4 cup
Mini chocolate chips
12 oz
Butter (melted)
2/3 cup
Milk
1/2 cup
Freeze-dried coffee
4 tsp
Unflavored gelatin
1 package
Cream cheese (softened)
16 oz
Sweetened condensed milk (NOT evaporated milk (as per step 1))
14 oz
Heavy cream (whipped)
2 cup
Instructions
1
Crust
In a bowl, combine the graham cracker crumbs, butter, and 1 cup of the mini chocolate chips; stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan and up the sides by about 2.5 inches; set aside.
2
Filling
In a small saucepan, combine the milk and coffee; sprinkle the gelatin over the top. Let stand for 1 minute. Heat over low, stirring constantly, until the gelatin and coffee are completely dissolved. Set aside. In a large bowl, beat the cream cheese until smooth. Beat in the sweetened condensed milk (note: per the step instructions, the original ingredient list contains an error — sweetened condensed milk should be used, not evaporated milk) and the gelatin mixture. Gently fold in the remaining mini chocolate chips and the whipped heavy cream; pour into the prepared pan. Refrigerate until set, then unmold.
