No-Bake Creamy Chocolate Cheesecake
User Reviews
4.6
447 reviews
Excellent
No-Bake Creamy Chocolate Cheesecake
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Crust:
- 2 cups chocolate graham cracker crumbs
- 1 tablespoon granulated sugar
- 7 tablespoons salted butter melted
Cheesecake:
- 3 packages packages (8-ounces each) cream cheese softened to room temperature
- 1 ½ cups powdered sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups bittersweet chocolate, melted and cooled to room temperature (see note)
Instructions
- For the crust, combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.
- For the filling, in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.
- Add the melted chocolate (make sure it is cool to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling).
- Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.
- For clean slices, run a long thin knife under really hot water and wipe dry with a towel before slicing (repeat the hot water trick between each slice).
Notes
- Cream Cheese: I tried this cheesecake with light (neufchâtel) cream cheese and...it doesn't compare to using regular cream cheese. The texture was way softer and the taste was almost a bit too tangy and not quite as rich. Experiment at your own risk.
- Chocolate: I use bittersweet chocolate in this recipe but semisweet could be used also. You might consider knocking the powdered sugar down just a notch if you do since semisweet chocolate is sweeter than bittersweet.
- Pie Plate: I think there's a bit too much crust/filling for a regular 9-inch pie plate unless you reserve some of each and make a couple small, individual sized cheesecakes in little bowls or ramekins. But again, I haven't tried it that way so feel free to experiment.
Nutrition Information
Show Details
Serving
1 Slice
Calories
511kcal
(26%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
36g
(55%)
Saturated Fat
23g
(115%)
Cholesterol
83mg
(28%)
Sodium
319mg
(13%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 12Slices (9-inch cheesecake)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 511kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 83mg | 28% |
| Sodium | 319mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
447 reviews
Excellent
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