Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Hand mixer or whisk
- Spatula
- 9-inch pie dish
- Oven
- Refrigerator
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup cocoa powder
- q.s. chocolate shavings for garnish
- q.s. chocolate truffle for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs with melted butter until it resembles wet sand and press firmly into the bottom of a 9-inch pie dish.
- Bake crust for about 10 minutes until golden brown and let it cool completely.
- In a large bowl, beat softened cream cheese until smooth, then gradually add powdered sugar and vanilla extract.
- Pour and spread the cream cheese mixture evenly over the cooled crust.
- Whip heavy cream with cocoa powder using a hand mixer until stiff peaks form.
- Spread the whipped cocoa topping over the cream cheese layer and garnish with chocolate shavings and a chocolate truffle.
- Chill the assembled cake in the fridge for at least an hour before serving.
Notes
Use high-quality cocoa powder for the best results. Don’t skip chilling times—they’re crucial for setting the layers. Experiment with different toppings like fresh berries or caramel sauce. To keep the cake fresh, cover it tightly with plastic wrap or transfer slices to an airtight container. If freezing, wrap individual slices in parchment paper and then foil, and thaw overnight in the fridge before serving. Avoid microwaving to preserve texture; let it sit at room temperature for 10-15 minutes instead.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 9g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 8IU | Calcium: 5mg | Iron: 4mg
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