Chocolate Crustless Cheesecake Recipe

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!

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.

5 from 1 vote
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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

  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.

If you are looking for more crustless recipes, try this Crustless Pumpkin Pie as well. So good!

More cheesecake recipes you might enjoy:

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?

Merissa Bio

This recipe for Chocolate Crustless Cheesecake was originally published on Little House Living in August 2012. It has been updated in August 2020.

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34 Comments

    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?