Recipes
ByMerissa
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Looking for an easy-to-make but elegant dessert? I love this Crustless Chocolate Cheesecake recipe because it’s perfect for when you need something gluten-free or if you love the filling of cheesecake!
Table of Contents
Crustless Chocolate Cheesecake Recipe
Just because I’ve gone gluten-free doesn’t mean I don’t want any dessert! Now you could always get some gluten-free graham crackers (or regular grahams if you don’t need gluten) and make a crust, but this recipe is fine without it! This cheesecake is very easy to whip up and takes a few ingredients.
This cheesecake has all the flavor and creamy texture of regular cheesecake, just without the crust and only using 6 ingredients!
Ingredients in Crustless Chocolate Cheesecake
- Sugar. I use plain cane sugar in this recipe. I get it in bulk from our Coop but Azure also has it. You might be able to use a different sweetener or a sugar alternative in this recipe but I have not tested the recipe that way.
- Sour Cream.
- Eggs. You’ll need 3 large eggs for this recipe. These are the “glue” that help bind our cheesecake together.
- Chocolate Chips. Milk chocolate or semi-sweet chocolate chips work well in this recipe but you could also experiment! Peanut butter chips? Dark chocolate?
- Cream Cheese.
- Vanilla Extract. I use homemade Vanilla Extract but you can use store-bought too.
Can Chocolate Cheesecake Be Frozen?
Yes, if you aren’t going to eat it all within about a week of making it, you can wrap and freeze any leftovers. More details on storage below.
Instructions for Making Crustless Chocolate Cheesecake
It really doesn’t get any easier than this cheesecake!
Start by melting your chocolate chips. You can do this in the microwave or on the stovetop. Either way, make sure they melt slowly and don’t burn.
Next, mix everything together in a large bowl with a mixer. Because of the cream cheese, this is much easier with either a stand mixer or a hand mixer on low speed.
Pour the batter into a springform pan. If you plan on making cheesecakes fairly often, I highly recommend having a springform pan. They make it much easier to get the cheesecake out once it’s finished baking, especially a crustless cheesecake like this one.
Bake the cheesecake until the middle is barely wiggly. It will finish firming up as it cools in the fridge. It should cool for at least 5-6 hours before serving.
You can top your cheesecake with a drizzle of melted chocolate, fresh raspberries, fresh strawberries, or anything else that sounds delicious!
5 from 1 vote
Chocolate Crustless Cheesecake
A delicious crustless cheesecake that is super simple to make and even better to eat!
CourseDessert
CuisineAmerican
KeywordCrustless Chocolate Cheesecake
Prep Time 10 minutes
Cook Time 1 hour
Servings 8 people
Calories 481 kcal
Creator Merissa
Ingredients
- 1cupsugar
- 1cupsour cream
- 3eggs
- 12ozchocolate chips
- 24ozcream cheese
- 1teaspoonvanilla
Instructions
Melt the chocolate chips either on the stove or in the microwave.
Mix all the ingredients together with a hand or stand mixer until the mixture is smooth and creamy.
Pour into a greased springform pan. Bake at 350F for 55-60 minutes.
The middle should be just slightly jiggly when it's done. Cool for at least 6 hours before eating.
Nutrition Facts
Chocolate Crustless Cheesecake
Amount Per Serving
Calories 481Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 95mg32%
Sodium 659mg29%
Potassium 296mg8%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 57g63%
Protein 18g36%
Vitamin A 409IU8%
Vitamin C 1mg1%
Calcium 386mg39%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
If you are looking for more crustless recipes, try this Crustless Pumpkin Pie as well. So good!
How to Store Leftover Cheesecake
Place plastic wrap over the cake dish or if you remove it from the springform pan, you can put it in an airtight container in the fridge.
Eat within a week or freeze any extras. To freeze, wrap individual slices in plastic wrap and then place them in an airtight freezer bag or container and store in the freezer for up to 6 months. Thaw in the fridge before enjoying again.
More Cheesecake Recipes
- Chocolate Cheesecake Chocolate Cake
- Chocolate Cheesecake Brownie Cupcakes
- Pumpkin Turtle Cheesecake
- Cheesecake Chocolate Chip Dip Recipe
- Simple Strawberry Cheesecake Recipe
- New York Cheesecake Recipe
- Double Chocolate Cheesecake Recipe
- Peach Cheesecake Cobbler
- Quick and Simple Cheesecake
Looking for more simple and easy gluten-free baking recipes just like this one? My ebookFrugal Gluten Freefeatures 25 delicious tried & true recipes that are gluten free, egg free, dairy free, and nut free. No exotic ingredients here, just simple baking recipes using regular frugal ingredients.
What kind of desserts does your family enjoy?
Did you make this recipe and enjoy it? Leave a start rating on the recipe card and be sure and share it with friends on Facebook, Twitter, Instagram, Pinterest, and through Email using the sharing buttons below!
Merissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to the 100-acre farm and ministry on theAbout Page. You can send her a message any time from theContact Page.
This recipe for Chocolate Crustless Cheesecake was originally published on Little House Living in August 2012. It has been updated in March 2023.
