This crustless chocolate cheesecake recipe only includes four ingredients, making it one of the easiest cheesecakes you will ever make! The combination of cream cheese, milk chocolate, cream, and cocoa powder makes this cake creamy, rich, chocolaty, and sweet, and it will satisfy any chocolate craving. It can be served as a decadent dessert after a special meal or any day of the week.
To make the crustless chocolate cheesecake, cream cheese gets blended with melted milk chocolate before being poured into a cake pan. Then, it gets topped with chocolate ganache before being refrigerated until set. Finally, a dusting of cocoa powder adds a beautiful garnish on the cake just before serving.
What is Crustless Chocolate Cheesecake?
Crustless chocolate cheesecake is a no bake cheesecake that doesn’t include any crust. The cake is a simple blend of cream cheese and melted milk chocolate, which sets up to a cake-like consistency when refrigerated.
Pro Tips
- If preferred, you could melt the milk chocolate in the microwave instead of on the stove.
- Finely chop the chocolate to ensure that it melts easily.
- Line the cake pan with parchment paper so that you can easily remove slices of the cake without it sticking.
- Refrigerate the cake for at least 2 hours to ensure that it fully sets and is easy to slice.
Frequently Asked Questions
Is Crustless Chocolate Cheesecake Gluten-free?
Yes, it is! Since this cake doesn’t call for a shortbread, graham cracker, or chocolate crust, it is fully gluten-free. Just make sure that you double-check the milk chocolate that you buy to ensure that it is considered gluten-free.
What are Common No Bake Cheesecake Mistakes?
One of the most common mistakes is not allowing the cheesecake to chill in the fridge for long enough. This step is essential to having a cake that is easy to slice and serve. You should also avoid using spreadable cream cheese as it won’t set up the same as brick-style cream cheese.
What is the Best Pan for Crustless Cheesecake?
The best pan for crustless cheesecake or even baked cheesecakes is a springform pan. This will help you remove the cake easily.
How to Store Crustless Chocolate Cheesecake
The cake can be stored in a cake caddy or on a loosely covered platter in the fridge for up to 4 to 5 days.
Ingredients
How to Make Crustless Chocolate Cheesecake
Melt 250g of the milk chocolate in a bowl set over a pot of simmering water. In a bowl, beat the cream cheese with the melted milk chocolate until combined. Pour it into a parchment-lined cake pan and refrigerate it for 2 hours.
Melt 250g of the milk chocolate in a bowl set over a pot of simmering water. In a bowl, beat the cream cheese with the melted milk chocolate until combined. Pour it into a parchment-lined cake pan and refrigerate it for 2 hours.
Melt the remaining milk chocolate in a bowl set over a pot of simmering water. Add the heavy cream and stir until combined.
Melt the remaining milk chocolate in a bowl set over a pot of simmering water. Add the heavy cream and stir until combined.
Pour the chocolate mixture on top of the cake and spread it into a smooth layer. Refrigerate it for 15 minutes.
Pour the chocolate mixture on top of the cake and spread it into a smooth layer. Refrigerate it for 15 minutes.
Dust it with cocoa powder and serve!
Dust it with cocoa powder and serve!
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