Crustless Chocolate Cheesecake

by Merissa on August 23, 2012

in Featured, Recipes

Post image for Crustless Chocolate Cheesecake

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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 free) and make a crust but this recipe is just fine without it! This cheesecake is very easy to whip up and takes few ingredients.

Chocolate Cheesecake

What You Need:

  • 1 c. sugar (I used turbinado)
  • 1 c. sour cream
  • 3 eggs
  • 12 oz chocolate chips
  • 24 oz cream cheese
  • 1 t. vanilla

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.

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{ 11 comments… read them below or add one }

1 Barbara G Dowdy August 23, 2012 at 9:27 am

Mmmmmm looks delicious!! Going to have to give it a try!

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2 KimH August 25, 2012 at 6:39 pm

Yumm.. sounds & looks delightful. Definitely trying this one soon!

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3 Julie Angelo August 27, 2012 at 2:47 pm

This was awesome!

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4 Shawna April 27, 2013 at 1:17 pm

Hi, I am wondering what size springform pan you use for this recipe? Thanks.

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5 Merissa April 27, 2013 at 4:27 pm

I guess I didn’t know they make more than one size! Maybe 9 inch?

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6 Shawna April 30, 2013 at 12:31 am

Thanks. I ended up using a 10 inch pan. It turned out great.

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7 Donna Easter February 3, 2014 at 11:09 am

I would use a chocolate graham cracker crumb pressed in the bottom of the pan.
Otherwise it sounds great !

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8 JC February 6, 2014 at 6:17 am

What is turbinado sugar? Where do you buy it at? Does it taste as good as regular sugar? Thanks Jc

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9 Merissa February 6, 2014 at 7:06 am

Turbindao sugar is raw sugar (unprocessed sugar), you can buy it at most grocery stores now in the sugar section. It tastes similar to brown sugar.

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10 Andrea Pearson November 20, 2014 at 11:22 pm

How long would you bake this if you were to do these in a cupcake pan? They sound yummy, I’m so excited to try them :-)

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11 Merissa November 21, 2014 at 6:58 am

I’m not sure because I haven’t done them that way but I’m thinking it would be a slightly shorter time, you would just have to keep an eye on them, they will be done when the middle is no longer jiggly.

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