It’s smooth, it’s rich, it’s full of chocolate flavor, it’s the perfect no bake chocolate cheesecake recipe! Make this decadent dessert once, and I promise you’ll want to make it all the time.
Use an 8-inch store-bought crust or prepare a homemade crust. Alternatively, keep this crustless. Grease an 8-inch circular pan lightly, and set aside.
In a small saucepan or microwave safe bowl, melt your dark chocolate and set aside.
Beat together the cream cheese, powdered sugar and vanilla extract, until smooth. Add the melted chocolate and continue beating, until fully combined and silky smooth.
In a separate bowl, whip together the heavy cream until medium peaks form. Slowly fold it into the cheesecake mixture.
Pour the cheesecake filling into the crust or greased pan. Once filled, place in the refrigerator for at least 6 hours, to firm up. If desired, top with ganache or frosting.
Notes
TO STORE: Leftover cheesecake should be stored, covered, in the refrigerator for up to 2 weeks. TO FREEZE: Wrap leftover cheesecake slices in foil or plastic wrap and store them in a freezer-safe container for up to 3 months. Let the cheesecake thaw overnight in the fridge.