No-Bake Chocolate Tart: A Simple Yet Decadent Dessert

Instructions

1. 1

   Grab a 9-inch springform pan. Pulse your graham crackers in a food processor until they’re fine crumbs.

2. 2

   Pour the crumbs into a medium bowl. Add the sugar and salt, then stir to combine.

3. 3

   Pour in the melted butter and stir until every crumb looks wet.

4. 4

   Transfer the mixture to your pan and press it firmly into the bottom and about one inch up the sides.

5. 5

   Chill the crust in the fridge.

6. 6

   Chop the chocolate into small, even pieces.

7. 7

   In a microwave-safe bowl, microwave the chopped chocolate in 20-second bursts, stirring after each one.

8. 8

   Let the melted chocolate cool for 10 minutes.

9. 9

   Beat the softened cream cheese in a large bowl until smooth and fluffy.

10. 10

    Add the powdered sugar and vanilla, and beat again until combined.

11. 11

    In a separate bowl, whip the cold heavy cream until soft peaks form.

12. 12

    Pour the cooled melted chocolate into the cream cheese mixture and fold it in gently.

13. 13

    Add about one third of the whipped cream to the chocolate mixture and fold vigorously.

14. 14

    Add the remaining whipped cream and fold gently until combined.

15. 15

    Spoon the chocolate filling into the chilled crust and smooth the top.

16. 16

    Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight.

17. 17

    Before serving, whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form.

18. 18

    Spread or pipe the whipped cream over the chocolate layer and garnish as desired.

19. 19

    Slice with a sharp knife dipped in hot water for clean cuts.