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Mix graham cracker crumbs, butter and sugar together in ungreased 9-inch springform pan; press firmly onto bottom. Sprinkle gelatin over water in small saucepan; let stand for 1 minute. Warm over low heat, stirring constantly, just until gelatin dissolves. Remove from heat. Beat cream cheese and melted chocolate in large mixer bowl until fluffy. Gradually beat in sweetened condensed milk. Stir in gelatin mixture; fold in whipped cream. Pour into prepared pan. Refrigerate for about 3 hours or until set. Run knife around edge of cheesecake; remove side of springform pan. *Follow melting directions on NESTLÉ package. Note: 2 prepared 9-inch (9 ounces each) graham cracker crusts can be substituted for the 9-inch springform crust. Divide filling evenly; refrigerate as above. This no-bake eggless chocolate cheesecake will melt in your mouth! It's rich, creamy and decadent! No cream, eggs, or gelatin required! Love cheesecake? Check out these delicious recipes, like my classic New York cheesecake and my No Bake Biscoff cheesecake! Cheesecake with chocolate is so delicious! This eggless chocolate cheesecake recipe is the perfect dessert for any occasion!
WHY THIS RECIPE WORKS
What does this eggless chocolate cheesecake taste like?This creamy, dreamy chocolate cheesecake is rich and chocolaty with a delicious Oreo cookie crust. Every luscious bite is fudgy and smooth with a nice tang from the cream cheese! This dark chocolate cheesecake recipe is a keeper! WHAT YOU NEED TO MAKE THIS RECIPEIngredients for eggless chocolate cheesecake & dark chocolate sauce
TOPPING IDEAS & VARIATIONSFor this eggless cheesecake recipe, I added some crushed Oreo cookies on top and then drizzled some chocolate ganache. The chocolate ganache is optional, but definitely recommended (I’ll include it in the recipe card below)! There are also many more ways to enjoy this chocolate cheesecake. Here are a few ideas:
HOW TO MAKE THIS RECIPEEggless chocolate cheesecake step-by-step STEP 1 STEP 2 STEP 3 STEP 4 STEP 5 STEP 6 STEP 7 TIP STEP 8 STEP
9 MAKE AHEAD OPTIONI often make the crust and keep it in the refrigerator for a day or 2 before making the filling. HOW TO MAKE CHOCOLATE TOPPING FOR CHEESECAKEI make a simple chocolate ganache topping, which is amazing! Just melt the chocolate, milk and butter together and stir. I like doing it over a pot of just simmering water (double boiler) so that the chocolate doesn't burn. Then drizzle it over the cheesecake. It's perfect for this rich chocolate cheesecake! You could also try my easy homemade chocolate syrup, too! 😊 HOW TO REMOVE THE CHEESECAKE FROM THE SPRINGFORM PANUnlatch the springform pan. Use a knife or a metal spatula and gently run it under the bottom of the cheesecake to loosen it. Then carefully slide it onto a plate. If you covered the base with parchment paper, just grab the edge of it that’s overhanging and slide it onto a plate. Or use a plate and gently flip it over onto it and then peel off the parchment paper. HOW TO SLICE THE CHEESECAKEFor clean and neat slices, dip a large sharp straight edge knife in hot water. Then wipe it dry and slice the cheesecake. Repeat the process for every slice. TIPS FOR SUCCESS
Storage Freezing FREQUENTLY ASKED QUESTIONSHow long does this eggless chocolate cheesecake last? You can store this cheesecake in the refrigerator for up to about 5 days. What’s the best kind of chocolate for this cheesecake? Try and get the best high-quality chocolate you can. For this recipe, I always use baking Can I make this recipe into cheesecake squares or bars? Sure! You can also make chocolate cream cheese slices! You can use a 9-inch or 10-inch cake pan, instead. I would line it with parchment paper, first. That way when the cheesecake sets, you can just lift it out of the pan and cut it into bars, squares or slices. MORE CHOCOLATE & NO-BAKE RECIPESLet me know how this Eggless Chocolate Cheesecake turns out for you in the comments below! I'd love to hear from you! This no-bake eggless chocolate cheesecake will melt in your mouth! It's rich, creamy and decadent! No cream, eggs, or gelatin required! Course Dessert Cuisine American Prep Time 20 minutes Cook Time 4 hours Total Time 4 hours 18 minutes Servings 10 -12, approximately
For the Oreo cookie crust
For the filling
For the chocolate ganache topping (optional)
Make the crust
Make the filling
Make the chocolate ganache topping (optional)
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Freezing I like freezing individual slices that I wrap in plastic wrap and then place in freezer bags. You could also freeze the whole cheesecake. To thaw, let it in the fridge overnight. ©Pastry Wishes What can I use instead of Philadelphia cream cheese for cheesecake?10 Best Substitutes for Cream Cheese in Cheesecake. Homemade Cream Cheese.. Cottage Cheese.. Greek Yogurt.. Mascarpone Cheese.. Ricotta.. Almonds or Cashewnuts Cream Cheese.. Neufchatel.. Do you put eggs in a noThe main difference is that there are no eggs in a no-bake cheesecake and a no-bake cheesecake "sets" by chilling in the fridge. Whereas a baked cheesecake has eggs in the recipe, then the cheesecake is baked in a water bath, then it chills in the fridge. The textures of these two cheesecakes are totally different.
What is the secret to making good cheesecake?10 Tips For Baking The Perfect Cheesecake. Choose quality ingredients.. Mix on low speed and avoid overmixing.. Scrape everything clean!. Use room temperature ingredients.. Line your cake pan.. Press firmly when building the crust.. Water bath!. No peeking!. Should you beat eggs before adding to cheesecake?Take it easy on the eggs
Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined.
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