Chocolate Cheesecake Recipe

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Light and creamy, this wonderful no-bake cheesecake recipe is a chocolate lover's delight! It is sure to be a hit for Mother's Day, Valentine's Day, or any special occasion.
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  • 2 sleeves chocolate graham crackers, broken
  • 8 tablespoons unsalted butter - softened
  • 1 cup milk
  • 4 egg yolks - large
  • 1/4 cup flour
  • 1/2 teaspoon vanilla
  • package white chocolate or chocolate chips
  • 32 ounces cream cheese
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • white chocolate chips for garnish, optional
Container: 9
  • In food processor, place broken crackers and butter. Process until finely ground and combined.
  • Press half of crumb mixture on bottom of springform pan. Reserve rest of crumbs.
  • Refrigerate crust until set, at least 1 hour or put in freezer.
Cheesecake Filling:
  • Heat 3/4 cup milk in saucepan to a simmer.
  • Whisk together 1/4 cup milk, egg yolks, flour, and 1/2 teaspoon vanilla in small bowl.
  • When milk simmers, slowly whisk into yolk mixture.
  • Return all to saucepan and cook over medium heat, whisking continuously until thick and glossy, 2-3 minutes. Remove from heat.
  • Add in all but 1/4 cup chips. Whisk until all chips are melted.
  • Transfer mixture to bowl and cover with plastic wrap, pressing it directly on surface.
  • Refrigerate until cold and set (at least 1 hour or up to 2 days).
  • With electric mixer, beat cream cheese, sugar, vanilla, and salt together until light and fluffy.
  • Reduce speed to medium, add chilled chocolate mixture. Combine thoroughly.
  • Pour 1/4 mixture over cracker crust.
  • Spread evenly over crust and sprinkle 1/3 of crumbs over filling along with 1/2 of reserved chips.
  • Repeat the layers two more times. Top layer is cracker crumbs.
  • Garnish with white chocolate chips if desired.
  • Refrigerate until set, at least one hour. Remove sides of pan and serve. You can wrap the cheesecake in plastic and store it in the refrigerator up to 3 days.
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