Sun, fun and outdoor adventures! That is what our summer has looked like so far, with horse camp, soccer camp and more. We are enjoying every minute, and I hope that you are too.

The weather has been so incredible making the most of our beautiful lake and surrounding areas.

This is the perfect recipe for the summer, because it is no-bake. Simply combine the ingredients and refrigerate.

No Bake Chocolate Cheesecake

Ingredients

For the graham cracker crust:

1 cup graham cracker crumbs

2 tablespoons packed brown sugar

¼ cup unsalted butter, melted

For the chocolate cheesecake filling:

1 cup chocolate chips + extra for topping

8 ounces cream cheese, softened

½ cup granulated sugar

¼ cup butter, softened

2 cups frozen whipped cream, thawed

Line a muffin tin with paper cupcake liners and spray gently with cooking spray. Set aside.

In a medium bowl, mix together graham cracker crumbs, brown sugar and melted butter.

Pack the graham cracker mixture (about 1 to 1 ½ tablespoons) at the bottom of each lined muffin section. This will create the base crust for your mini cheesecakes.

Melt chocolate chips using your favorite melting method (either in a double boiler or by melting it in the microwave).

In a large bowl, beat together cream cheese, sugar and softened butter.

Slowly add melted chocolate to the cream cheese mixture.

Next, fold the whipped cream into the mixture.

Scoop the cheesecake filling (about 4 tablespoons) into the lined muffin tin, right on top of the graham cracker topping. Top with extra chocolate chips.

Refrigerate for 4 hours or until sturdy.

If you would like a printable version, visit Ever After in the Woods, https://everafterinthewoods.com/no-bake-chocolate-cheesecake/.  There are step-by-step photos to go along with the recipe.

If you have a local business that would like to be spotlighted in an upcoming column, get in touch! Email jenn@jennpowelldesigns.com with any news, events and happenings.