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No-Bake Creamy Chocolate Cheesecake

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
4 hrs 25 mins
Total Time
4 hrs 25 mins
Servings: 12 Slices (9-inch cheesecake)
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 2 2 cups chocolate graham cracker crumbs
  • 1 1 tablespoon granulated sugar
  • 7 7 tablespoons salted butter melted
Cheesecake:
  • 3 packages 3 packages (8-ounces each) cream cheese softened to room temperature
  • 1 ½ 1 ½ cups powdered sugar
  • ¼ ¼ cup sour cream
  • 1 1 teaspoon vanilla extract
  • 1 ½ 1 ½ cups bittersweet chocolate, melted and cooled to room temperature (see note)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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

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

% 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.