Fudge cheesecake with a two-ingredient filling and two-ingredient crust

Refreshing fudge cheesecake with a two-ingredient filling and two-ingredient crust. It’s possible. The trick is to skip the oven, which, if you ask me, will just lead to more trouble (like a water bath) and more ingredients (like eggs and flour). The no-bake approach makes this recipe as simple as mixing, scraping, refrigerating, and simmering. Melt most of the chocolate and whisk into soft cream cheese until puffed, like halfway between ganache and frosting. The rest is shredded, then stirred, so that each bite has a little crunch. Bittersweet chocolate is often my go-to, but stick with half the sweet here. It’s our primary source of sweetness, as there’s no added sugar, not even in the crust. If you want to skip measuring the chocolate by volume, Nestlé makes a 10-ounce bag of mini potato chips. And if you don’t have (or 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 can skip the fluffy salt on top, but do me a favor and try it in one bite first. It’s amazing, you’ll see. – Emma Laberock

Watch the recipe

Salty Chocolate Cheesecake


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


  1. Add the biscuits to a medium bowl and crush them with your hands to get small crumbs. (You can also put the crumbs in a bag and beat them with a nail or use a food processor.) Stir in the melted butter and salt.
  2. Grease the bottom of an 8- or 9-inch cake pan. Cover the bottom with a circle of parchment paper, then grease the parchment and the sides of the tray. Using a measuring cup, firmly press the cracker mixture into the bottom to get an even, flat crust. Freeze until firm.
  3. Once crust is firm, melt 8 ounces (1 1/3 cup) chocolate and let cool until almost warm. Finely chop the remaining 2 ounces (1/3 cup) of the potato chips.
  4. Using a hand mixer or hand mixer fitted with the whisk attachment, beat cream cheese over medium-high heat until very fluffy, about 2 minutes, scraping sides of bowl as needed. Add half the amount of melted chocolate and beat until combined. Add the rest of the melted chocolate and continue beating until homogeneous. Using a flexible spoon or spatula, add the chopped chocolate.
  5. Evenly spread the chocolate-cream cheese over the frozen crust. Cover tightly and refrigerate until firm, at least 1½ hours or up to 1 day.
  6. Before removing the moulds, slicing and serving, sprinkle with a pinch of fine salt.

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