Description
This No-Bake Creamy Chocolate Cheesecake is an indulgent yet simple dessert perfect for any occasion. Made with a buttery chocolate graham cracker crust and a rich, velvety smooth chocolate filling, this cheesecake requires no oven and minimal effort. It’s the ultimate treat for chocolate lovers and beginner bakers alike.
Ingredients
Scale
Crust
- 2 cups chocolate graham cracker crumbs
- 1 tablespoon granulated sugar
- 7 tablespoons salted butter, melted
Cheesecake Filling
- 24 ounces (3 packages) cream cheese, softened
- 1 ½ cups powdered sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups bittersweet chocolate, melted and cooled
Instructions
- Prepare the crust: In a bowl, mix the chocolate graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Firmly press it into the bottom and slightly up the sides of a 9-inch springform pan or pie dish. Refrigerate while making the filling.
- Whip the cream cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. This ensures there are no lumps in the final cheesecake.
- Incorporate the sugar and sour cream: Add the powdered sugar and mix until fully combined. Blend in the sour cream and vanilla extract to enhance the texture and balance the flavors.
- Add the melted chocolate: Slowly drizzle in the melted, cooled bittersweet chocolate while mixing continuously. Beat for 2-3 minutes until the filling becomes light, creamy, and fully combined. If the chocolate is too warm, it may seize up, so ensure it has cooled before adding.
- Assemble and chill: Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, until fully set.
- Serve and enjoy: For clean slices, run a knife under hot water, dry it off, and slice through the cheesecake, wiping the blade between each cut. Serve chilled with optional toppings like whipped cream, berries, or chocolate shavings.
Notes
- For a sweeter cheesecake, use semi-sweet chocolate instead of bittersweet.
- To make mini cheesecakes, divide the crust and filling into muffin tins lined with cupcake liners.
- If the crust is too crumbly, add an extra tablespoon of melted butter.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 511
- Sugar: 29g
- Sodium: 319mg
- Fat: 36g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 83mg