This homemade cheesecake is so easy because not only does it have few ingredients, but it is no bake! That saves so much time because cheesecakes take hours in the oven. This one is a winner! I will take it this year to my mom’s side of the family’s Christmas Eve dinner and then again to my father in law’s Christmas day lunch and see if I win. I think I really have a chance with this one.
Check out what my friends over at Mel’s Kitchen have to say about this recipe:
“Thankfully after a couple tries at a chocolate version, success was had. Not only is this decadent chocolate no-bake cheesecake deliciously rich and velvety and amazing, but it’s super simple and quick to whip up.”
This girl found the golden ticket. This is the no bake chocolate cheesecake of my dreams and now I can have it anytime I want. I’m so excited!
7 ounces (about 2 cups) chocolate graham cracker crumbs
1 tablespoon Domino granulated sugar
7 tablespoons Land O’ Lakes butter, melted
3 packages (8 ounces each) Philadelphia cream cheese, softened to room temperature
1 1/2 cups (6 ounces) Domino powdered sugar
1/4 cup Daisy sour cream
1 teaspoon McCormick vanilla extract
1 1/2 cups (9 ounces) Hershey’s bittersweet chocolate, melted and cooled to room temperature
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.
Optional: Melt more chocolate to spread over the top of the cheesecake. it’s divine!
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).