This no-bake chocolate cheesecake has a deliciously rich chocolate filling that whips up easily with the best of ingredients and no gelatin! This recipe was passed down to me from my mom.
Ingredients
- 1 cup graham cracker crumbs
- 0.25 cups salted butter , melted
- 0.5 cups white sugar , divided
- 5 ounces semisweet chocolate , chopped
- 2 tablespoons unsweetened cocoa powder , sifted
- 2 tablespoons hot water or more as needed
- 1 package cream cheese , 8-ounce
- 0.5 cups heavy cream
Instructions
-
1
Gather your ingredients.
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2
Mix graham cracker crumbs with melted butter and 1 tablespoon of sugar; press crumb mixture into bottom and 1/2-inch up the sides of an 8-inch springform pan. Refrigerate crust while you make the filling.
-
3
Melt chocolate in a microwave-safe glass or ceramic bowl in the microwave on high power for 1 to 2 minutes, or until melted, stirring every 15 seconds; set aside to cool.
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4
Whisk cocoa powder and enough warm water together in a medium bowl to form a smooth paste.
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5
Beat cream cheese and remaining sugar into cocoa mixture until combined; set aside.
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6
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold in cooled melted chocolate.
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7
Fold chocolate cream mixture into cream cheese mixture until thoroughly combined; spread on top of graham cracker crust.
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8
Freeze cheesecake for 1 hour. Thaw in the refrigerator for 30 minutes before serving.
Nutrition Facts
Per serving
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