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Makes 1 cheesecake pie

Imagine a rich chocolate filling inside a sweet graham cracker crust – can you almost taste it? This no-bake, chocolate cheesecake will be the highlight of every dinner party, birthday celebration, date night or Valentine’s Day holiday. With HERSHEY’S SPECIAL DARK mildly sweet or semi-sweet chocolate chips as the main ingredient, this quick and easy cheesecake recipe leaves the creativity in your hands. Choose your favorite HERSHEY’S chocolate chips as the base flavor, then garnish your cheesecake with whatever your heart desires. But don’t forget. Refrigerating is essential to make a firm chocolate cheesecake. Enjoy!



1 1/2 cups HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
11 ounces cream cheese, softened
1/2 cup sugar
1/4 cup butter or margarine, softened (1/2 stick)
2 cups whipped topping non-dairy, thawed
1 packaged graham cracker crust



1.Place chocolate chips in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.

2.Beat cream cheese, sugar, and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.

3.Refrigerate until firm. Garnish as desired. Cover; refrigerate leftover cheesecake. 

TIP – Experiment with other flavored chips for a different twist.


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