Crustless Chocolate Cheesecake Recipe

This post may contain affiliate links. Read our disclosure policy here.

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!

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!

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!

Cream Cheese

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.

Cheesecake Chocolate Chip Dip Recipe

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!

Course Dessert
Cuisine American
Keyword Crustless Chocolate Cheesecake
Prep Time 10 minutes
Cook Time 1 hour
Servings 8 people
Calories 481 kcal
Creator Merissa


  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 12 oz chocolate chips
  • 24 oz cream cheese
  • 1 teaspoon vanilla


  1. Melt the chocolate chips either on the stove or in the microwave.
  2. Mix all the ingredients together with a hand or stand mixer until the mixture is smooth and creamy.
  3. Pour into a greased springform pan. Bake at 350F for 55-60 minutes.
  4. 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 481 Calories 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!

Crustless Chocolate Cheesecake

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.

New York Cheesecake

More Cheesecake Recipes

Frugal Gluten Free

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?

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!

Me and KadyMerissa 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 the About Page. You can send her a message any time from the Contact Page.

This recipe for Chocolate Crustless Cheesecake was originally published on Little House Living in August 2012. It has been updated in March 2023.

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. 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.

  1. 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 🙂

    1. 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.

  2. This looks wonderful. I plan to make it for Easter Sunday. Should be a big hit for both adults and children.
    Thank you!

  3. 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!

      1. 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!

  4. 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.

  5. 5 stars
    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

    1. 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.

  6. 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?