Ingredients

Cream Layer

• 2 cups (480 ml) heavy whipping cream, cold
• 1 can (14 oz / 397 g) sweetened condensed milk
• 8 oz (225 g) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, for a slight cheesecake tang)

Chocolate Ganache

• 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
• ½ cup (120 ml) heavy cream
• 1 tablespoon butter (optional, for extra shine)

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Instructions

1. Make the Cream Layer

1. Beat the heavy cream until stiff peaks form.
2. In another bowl, beat the cream cheese until smooth.
3. Add the sweetened condensed milk, vanilla, and lemon juice. Mix until creamy.
4. Fold the whipped cream into the cream cheese mixture gently.
5. Spread evenly into an 8- or 9-inch round or square dish.
6. Refrigerate for at least 30 minutes.

2. Make the Chocolate Topping

1. Heat the heavy cream until just simmering.
2. Pour over the chocolate chips.
3. Let stand 2 minutes.
4. Stir until smooth.
5. Add butter if using.

3. Assemble

• Pour the ganache over the chilled cream layer.
• Smooth with a spatula.
• Refrigerate for 4–6 hours, preferably overnight.

Serve chilled.

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Nut Information

This recipe contains no nuts by default.

However:

• Heavy cream – Usually nut-free.
• Cream cheese – Usually nut-free.
• Sweetened condensed milk – Usually nut-free.
• Chocolate chips – Check the label, as some brands may be manufactured in facilities that also process tree nuts or peanuts.
• Butter – Nut-free.

If serving someone with a nut allergy:

• Buy chocolate labeled “nut-free” or “made in a dedicated nut-free facility.”
• Always read ingredient labels because manufacturing practices vary by brand.

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Storage

• Refrigerator: Up to 4–5 days in a covered container.
• Freezer: Up to 2 months. Thaw in the refrigerator before serving.

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Nutrition (Approximate, per serving if cut into 12 pieces)

• Calories: 330–380
• Fat: 24 g
• Carbohydrates: 28 g
• Protein: 5 g
• Sugar: 24 g

Values will vary depending on the brands used.

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Frequently Asked Questions

Q: Can I use milk instead of heavy cream?
A: No. Heavy cream is needed for the dessert to set properly.

Q: Can I make it ahead of time?
A: Yes. It’s actually best made the day before serving.

Q: Can I use dark chocolate?
A: Absolutely. Dark, milk, or semi-sweet chocolate all work well.

Q: Does it need gelatin?
A: No. This version sets from the whipped cream and cream cheese.

Q: Can I add a cookie crust?
A: Yes. Mix 2 cups crushed graham crackers or digestive biscuits with ½ cup melted butter, press into the pan, and chill before adding the filling.

Q: Can I make it gluten-free?
A: Yes. Simply omit the crust or use certified gluten-free cookies for the base.

Q: Can I add flavors?
A: Yes. Try:

• Instant coffee for a mocha version.
• Peanut butter (only if no nut allergies).
• Orange zest.
• Mint extract.
• Fresh berries on top.