Summer. Hot. 2012 = ridiculously hot. I have been trying not to bake as much so as to avoid heating up my entire house, and no-bake recipes have been collecting in my recipe box (aka the Paprika app) like they’re going out of style. I’ve been perfecting homemade chewy chocolate chip granola bars (no-bake!) and making chocolate peanut butter drop cookies (no-bake!) from a recipe shared by a great friend. I’ve been baking, when necessary, in my electric roaster in the garage. I kid you not… I cooked a lasagna in it a few weeks ago during that insane heat wave that is still continuing.
But this week it was all about the cheesecake. We had an amazing New York style cheesecake at a friend’s house recently and I’ve been having cheesecake cravings ever since. My kids were unwilling to try that so-called “cake” with cheese in it, so I have wanted to try something to see if I can’t get them to like it (therefore justifying my making it more often!). So when I modified a recipe I found on Cooks.com, I didn’t tell them it had cream cheese in it. They liked it, but it was still a bit on the rich side for kids’ taste preferences. Oh well… more for me :)
No-Bake Chocolate Mousse Cheesecake
1 1/4 cup graham cracker crumbs
1/3 cup butter, melted
2 tablespoon cocoa powder
1/4 cup sugar
16 oz cream cheese, softened
8 oz semisweet chocolate chips, melted
2 cups milk
1 package instant chocolate pudding
8 oz container of Cool Whip
Combine crumbs, butter, cocoa and sugar together in 9-inch springform pan; press firmly onto bottom.
Beat cream cheese with chocolate in large mixer bowl until fluffy. Mix the milk and instant pudding until thoroughly combined. Mix with cheese/ chocolate mixture. Fold in Cool Whip. Pour into prepared pan. Tap to help air bubbles escape. Chill about 3 hours or until set. Run spatula around edge before removing rim.