Recipes

No-Bake Salted Chocolate Cheesecake

Rich and creamy chocolate cheesecake that couldn't be easier to make
36 Ratings
100% would make again
No-Bake Salted Chocolate Cheesecake
Photo: Dave Katz/Tasting Table

The headline says it all: This is a super-easy, crazy-delicious chocolate cheesecake topped with flaky sea salt. It's the perfect dessert to whip up for a dinner party—or for no occasion at all. Because sometimes you just want to make a chocolate cheesecake real quick and eat it.

No-Bake Salted Chocolate Cheesecake

Recipe from the Tasting Table Test Kitchen

Yield: One 9-inch cheesecake

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes, plus chilling time

Ingredients

1⅓ cups (11 ounces) cream cheese

½ cup sour cream

¼ cup light brown sugar

¼ cup cocoa powder, plus more for dusting

3 tablespoons unsalted butter

2 teaspoons vanilla extract

½ teaspoon kosher salt

2 cups (12 ounces) NESTLÉ® TOLL HOUSE® Semi–Sweet Chocolate Morsels, melted and cooled slightly

One 6-ounce ready-to-use graham cracker crust

Flaky sea salt, to garnish

Directions

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, brown sugar, cocoa powder, butter, vanilla and salt, and beat on medium speed until smooth and creamy, 5 minutes.

2. Reduce the speed to medium low, pour in the melted chocolate* and mix until incorporated. Spoon the mixture into the graham cracker crust, dust with cocoa powder and sprinkle with flaky sea salt.

3. Refrigerate until firm, at least 30 minutes, then serve. The cheesecake can be made and chilled up to 2 days in advance.

 

*For alternative melting instructions: Microwave morsels in a small microwave-safe bowl for 1 minute on medium-high power, then stir until smooth. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 20-second intervals, stirring until smooth.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →