Ingredients
Scale
- 1 cup semi-sweet chocolate chips, coarsely chopped
- 1 cup heavy whipping cream
- 20 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 2 tbsp heavy whipping cream (for topping)
- Prepared OREO crust
Instructions
- Prepare OREO crust and set aside to cool.
- Whip 1 cup heavy cream until stiff peaks form, about 3-4 minutes; set aside.
- Beat cream cheese and powdered sugar until smooth.
- Add sour cream and vanilla extract, mix until fluffy.
- Gently fold in whipped cream, then stir in chopped chocolate chips and mini chips.
- Pour filling into crust and smooth top.
- Refrigerate for at least 4 hours or overnight.
- Before serving, whip 2 tbsp heavy cream until soft peaks form for topping.
Notes
- Store in airtight container in fridge up to 5 days.
- For dairy-free version, use dairy-free cream cheese and coconut cream.
- Freeze slices wrapped in plastic for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian