If you’re a chocolate lover, this No-Bake Dark Chocolate Sea Salt Cheesecake is about to become your new favorite dessert. It’s rich, creamy, and has just the right hint of salt to enhance the deep chocolate flavor. Plus, there’s no baking involved, meaning you can whip it up in no time and let the fridge do all the hard work.
Imagine a dessert that combines velvety dark chocolate with a crunchy cookie crust and a sprinkle of sea salt on top. This cheesecake is perfect for any occasion, whether it’s a festive gathering or a cozy night in. It’s not just a treat; it’s an experience that will leave your taste buds dancing.
Indulgent No-Bake Dark Chocolate Sea Salt Cheesecake Recipe
This No-Bake Dark Chocolate Sea Salt Cheesecake is a luscious dessert featuring a smooth chocolate filling over a buttery graham cracker crust. The contrasting textures and flavors create a delightful treat that’s perfect for satisfying your sweet cravings.
The taste is a rich chocolate explosion that is balanced beautifully with a touch of sea salt, making each bite incredibly satisfying.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups dark chocolate chips
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
- Sea salt for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate to set.
- Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth. Allow it to cool slightly.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well blended. Fold in the cooled melted chocolate until fully combined.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
- Assemble the Cheesecake: Pour the chocolate filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours or until set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with a sprinkle of sea salt before slicing. Enjoy chilled.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 29g
