A fudgy cheesecake with a two-ingredient filling and two-ingredient crust

Moist, flavorful cheesecake with a two-ingredient filling and a two-ingredient crust. Yes, it’s possible. The trick is to skip the oven, which if you ask me just adds more hassle (like a double boiler) and more ingredients (like eggs and flour). A no-bake approach makes this recipe as easy as mix, scrape, refrigerate, done. Most of the chocolate is melted and whipped into soft cream cheese until fluffy, like halfway between ganache and frosting. The rest is chopped and then stirred in, so each bite is a little crunchy. Dark chocolate is often my favorite, but stick with semi-sweet here. It’s our main source of sweetness since no sugar is added, not even in the crust. If you want to skip measuring out the chocolate, Nestle makes a 10-ounce bag of mini chips. And if you don’t have (or don’t want to buy) salted butter, you can use the same amount of unsalted butter and increase the salt in the crust from 1/4 teaspoon to 1/2 teaspoon. And yes, you could omit the flaky salt on top, but do me a favor and try one bite first. It’s striking, you’ll see. – Emma Laperruque

Check out the recipe

Salty Chocolate Cheesecake


  • 7 ounces Ritz or Graham (classic or chocolate) crackers
  • 4 ounces (8 tablespoons/1 stick) salted butter, melted, plus more for greasing
  • 1/4 teaspoon kosher salt, plus flaky salt for sprinkling (optional)
  • 10 ounces (1 2/3 cups) semisweet chocolate chips, divided
  • 12 ounces (1 1/2 cups) cream cheese at cool room temperature


  1. Place the crackers in a medium bowl and crush with your hands to get fine crumbs. (You can also place the crumbs in a bag and beat with a rolling pin or use a food processor.) Stir in the melted butter and salt.
  2. Grease the bottom of an 8 or 9 inch springform pan. Line the bottom with a circle of parchment, then grease the parchment and sides of the pan. Using a measuring cup, press the cracker mixture firmly into the base to create an even, flat crust. Freeze until firm.
  3. Once the crust is set, melt 8 ounces (1 1/3 cups) of chocolate and let cool until just barely warm. Finely chop the remaining 2 ounces (1/3 cup) of chips.
  4. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese on medium-high until very fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add half of the melted chocolate and beat until incorporated. Add the rest of the melted chocolate and continue beating until incorporated. Using a spoon or flexible spatula, stir in the chopped chocolate.
  5. Spread the chocolate cream cheese evenly over the frozen crust. Cover tightly and refrigerate until set, at least 1 1/2 hours or up to 1 day.
  6. Sprinkle with a pinch of flaky salt just before demolding, slicing and serving. A fudgy cheesecake with a two-ingredient filling and two-ingredient crust

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