Looking for an easy to make but elegant dessert? I love this Chocolate Crustless Cheesecake recipe because it’s perfect for when you need something gluten free or if you just love the filling of cheesecake!
Chocolate Crustless 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 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 Crustless Cheesecake
Ingredients
- 1 cup sugar
- 1 cup sour cream
- 3 eggs
- 12 oz chocolate chips
- 24 oz cream cheese
- 1 teaspoon vanilla
Instructions
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Melt the chocolate chips either on the stove or in the microwave.
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Mix all the ingredients together with a hand or stand mixer until the mixture is smooth and creamy.
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Pour into a greased springform pan. Bake at 350F for 55-60 minutes.
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The middle should be just slightly jiggly when it's done. Cool for at least 6 hours before eating.
If you are looking for more crustless recipes, try this Crustless Pumpkin Pie as well. So good!
More cheesecake recipes you might enjoy:
- 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 ebook Frugal Gluten Free features 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?
This recipe for Chocolate Crustless Cheesecake was originally published on Little House Living in August 2012. It has been updated in August 2020.
Mmmmmm looks delicious!! Going to have to give it a try!
Yumm.. sounds & looks delightful. Definitely trying this one soon!
This was awesome!
Hi, I am wondering what size springform pan you use for this recipe? Thanks.
I guess I didn’t know they make more than one size! Maybe 9 inch?
Thanks. I ended up using a 10 inch pan. It turned out great.
I would use a chocolate graham cracker crumb pressed in the bottom of the pan.
Otherwise it sounds great !
What is turbinado sugar? Where do you buy it at? Does it taste as good as regular sugar? Thanks Jc
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.
Can stevia packets be used?
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 🙂
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.
Love all of the recipes. ..so glad I found this site.
Do you put the spring form pan in a water bath in the oven?
No I do not for this recipe.
Thanks so much!
Would that be a teaspoon of tablespoon of vanilla?
Lowercase t = teaspoon
Thank you
This looks wonderful. I plan to make it for Easter Sunday. Should be a big hit for both adults and children.
Thank you!
I hope you enjoy it. We LOVE this recipe!
When do you remove the spring pan?
Once the cake is cooled.
The hardest part of the recipe was waiting 6 hrs before eating. The fam violated it. After the 6 hrs it was much more flavorful and held its shape. Next time i might pour the batter over crushed pecans and drizzle caramel over the top. Most delicious and EASY cheesecake recipe ever!
What would happen if the chocolate chips were left out, do you think? Love the sour cream and whole eggs in this recipe!
It would haven’t enough flavor and probably wouldn’t set up correctly. If you are looking for a Vanilla Cheesecake, I would recommend this one: New York Cheesecake Recipe
Thanks — I’ve bookmarked that one. I just liked the sour cream and whole eggs in this recipe. And I really like the tartness of traditional NY cheesecake. So, I’ll give that one a try!
Can you substitute cocoa powder with added butter to equal the chocolate chips. There is a formula to sub one for the other. I don’t like chocolate chips on account of the extra not natural ingredients and also I don’t like the flavour.
What other plan could you use besides a Springform? I’m not likely to buy such a pan for only using it once or twice… thanks
You could try it in a deep dish pie plate. It would be a little too much filling for a regular pie plate. You could also try a 8×8 or 9×9 pan but it would have to be cut into squares.
Do you use milk chocolate chips or semi-sweet chocolate chips?
I almost always have used semi-sweet but either will work in this recipe.
Do you think I can double this recipe? I want to make a triple chocolate 3 layer cheese cake. I think making the whole recipe for each layer would be too much for the pan…but maybe double, split the recipe into thirds then add the 3 different melted chocolate chips? Would it be too deep to cook evenly?
I don’t think I would cook it all together, it would be best if it was cooked in separate pans.