Just Cakes Bake Shop Eggless Whipped Chocolate Cheesecake

Eggless Whipped Chocolate Cheesecake


1 3/4 cupcream cheese (at room temperature) (380 g)
1/2 cup + 2 tbsp sugar (125 g)
2 tbspHERSHEY’S Cocoa (30 g)
2 tspvanilla (10 mL)
1 tspsalt (5 mL)
1 1/4 cupwhipping cream (35%) (285 g)
2 1/2 cupsHERSHEY’S CHIPITS Milk Chocolate Chips (400 g)
1 1/2 cupwhipping cream (35%) (200 g)


    1. Beat cream cheese in a mixing bowl for 3-4 minutes, until soft and without lumps. Add sugar, cocoa powder, vanilla and salt to create a paste. Add whipping cream and whip until fluffy peaks form.
    2. For the Ganache, place chocolate chips into a heat-proof bowl. Heat whipping cream in a saucepan over medium-high heat, until you have a rolling boil. Pour over chocolate and whisk until completely combined. Allow to cool slightly.
    5. Fold ½ cup (125 mL) of ganache into cheesecake mixture until no streaks remain.
    6. In glass jars (or preferred serving dish), pour remaining ganache to create a base layer in each dish. Let cool in fridge to set. Then, transfer cheesecake mixture into a piping bag or re-sealable food storage bag. Squeeze the mixture into the serving dishes and refrigerate until ready to serve. Just before serving, garnish as desired. Refrigerate cheesecake. Cheesecake can be stored in refrigerator for up to three days.

    Makes 5-6 Cheesecake Cups.

    1. Garnish with crushed cookies, berries etc.
    2. Flavour this cheesecake base with whatever you like! Peanut butter, jams, etc. will work nicely.

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

go to top