No-Bake Creamy Chocolate Cheesecake

Apparently, if you put the word “no-bake” next to “cheesecake,” you better watch your back if you find yourself in a dark alley somewhere. Not only is this no-bake chocolate cheesecake deliciously rich and amazing, it is also so easy to make. It’s the perfect no-bake chocolate cheesecake!

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Prep Time: 4 hours 25 mins (includes chilling time)

Ingredients:

Crust:

• 7 ounces (about 2 cups) chocolate graham cracker crumbs
• 1 tablespoon granulated sugar
• 7 tablespoons butter, melted

Cheesecake:

• 3 packages (8 ounces each) cream cheese, softened to room temperature
• 1 1/2 cups (6 ounces) powdered sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups (9 ounces) bittersweet chocolate, melted and cooled to room temperature (see note)

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Directions:

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.

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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:

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.

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.

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.