No-Bake Chocolate Cheesecake

Course : Cheesecakes
Serves: 6
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1/3 cup margarine or butter -- melted
1 1/4 cups graham cracker crumbs
3/4 cup sugar
1 package unflavoured gelatin
2/3 cup water
16 ounces cream cheese -- softened
4 ounces semi-sweet chocolate -- melted
14 ounces sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
1 cup whipping cream -- (1/2 pint) whipped

Preparation / Directions:

Directions Combine the margarine, crumbs and sugar. Pat firmly on the bottom of a 9-inch springform pan. Chill. (This is your cheesecake crust -- very tasty) In a small saucepan, soften the gelatin in the water. Over low heat, dissolve the gelatin completely; set aside. In a large mixing bowl, beat the cream cheese and melted chocolate until it becomes fluffy. Add condensed milk and vanilla; beat until smooth. Stir in the gelatin mixture. Fold in the whipped cream (make sure you fold in the whipped cream. Beating it in will make the cake lose its texture). Pour into the prepared crust. Chill for at least three hours, until set. Garnish as desired. Refrigerate leftovers.


Nutritional Information:

743 Calories (kcal); 48g Total Fat; (56% calories from fat); 12g Protein; 70g Carbohydrate; 157mg Cholesterol; 415mg Sodium

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