This is so easy, yet so tasty, you’ll make it every time you have company coming.
Melt one nine-ounce bag of Sunspire organic chocolate chips over very low heat. Using a mixer, blend the melted chips with two eight-ounce packages of Organic Valley cream cheese. Pour into an Arrowhead Mills graham cracker pie crust and chill until ready to serve, at least an hour. Top with sliced strawberries for extra visual appeal and sweet goodness.
If you prefer a gluten-free crust, prepare one about an hour before melting the chips: Put a dozen Mary’s Gone Crackers Ginger Snaps into a Ziploc bag and bashing them up. Then mix the cookie crumbs with 1/2 cup of melted butter and press into a Pyrex pie dish. Bake for 20 minutes at 350 and cool before pouring in the filling.
No one will know how quick this lovely dessert is to prepare. They won’t confuse it with a three-day cheesecake, but they will be impressed. (My mom makes a fabulous cheesecake that I think of as a three-day cheesecake, but it actually takes a day and a half. It is amazing… Maybe I will feature that recipe next week.)