No-Bake Creamy Chocolate Cheesecake

No-Bake Creamy Chocolate Cheesecake puts granulated sugar, salted butter and vanilla extract at the center of a cheesecake recipe and finishes in about 265 minutes, enough for 12 Slices (9-inch cheesecake).

• Yield 12 Slices (9-inch cheesecake)
• Ready in 265 minutes

Ingredients

Crust

• 2 cups ( 200 g ) chocolate graham cracker crumbs
• 1 tablespoon granulated sugar
• 7 tablespoons salted butter , melted

Cheesecake

• 3 packages (8-ounces each) ( 681 g ) cream cheese , softened to room temperature
• 1 ½ cups ( 171 g ) powdered sugar
• ¼ cup ( 57 g ) sour cream
• 1 teaspoon vanilla extract
• 1 ½ cups ( 255 g ) bittersweet chocolate, melted and cooled to room temperature

Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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).

Chill the cheesecake until the center is fully set.