The idea of unbirthday has always fascinated me.
Almost as much as the movie Alice in Wonderland still scares me. I don’t like that freaky cat.
Anyway, it’s only my half-birthday today, but I wanted to share my birthday dessert.
I have had it every year since I was eight years old(except for that one year my mom forgot but who is counting).
And what can I say? I was a food snob early in life.
This no-bake cheese cake is very rich but oh so worth it.
Recipe courtesy of Hersheys.
Makes one 9″ cheese cake. Serves 12 to 14.
- 2 1/4 cup graham cracker crumbs
- 12 oz mini chocolate chips
- 2/3 cup butter, melted and cooled
- 1/2 cup milk
- 4 tsp instant coffee
- 1 envelope unflavored gelatine
- 16 oz cream cheese, soften
- 14 oz sweetened condensed milk
- 2 cups heavy cream, whipped (its very important to whip the cream until thick)
In bowl, combine graham cracker crumbs, 1 c. mini chocolate chips, and melted butter. Press mixture into the bottom and sides of a 9″ springform pan, and then chill(I freeze it) while putting the other ingredients together.
In saucepan, combine milk and instant coffee; sprinkle gelatin on top. Let sit for 1 min; then cook over low heat, stirring constantly until gelatin and coffee are dissolved. Set aside to cool.
In mixing bowl, beat cream cheese until smooth and creamy(no lumps). Beat in condensed milk and gelatin mixture until incorporated well. Fold in remaining mini chocolate chips and whipped cream; pour into spring form pan. Chill for at least 4 hours. Remove rim of the pan and serve. Yum!