• Cooking Time:
  • Servings: 12
  • Preparation Time:


I've had this book for over 20 yrs by Better Homes and Gardens, simply titled Chocolate. This is a no-bake cheesecake but you can't tell other than the fact that it's not as dense as regular cheesecake. Its a very silky creamy incredibly chocolate dessert.


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup butter melted
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 4 squares (4 oz) unsweetened chocolate
  • 1 14 oz can (1 1/4 cups) sweetened condensed milk
  • 2 8 oz packages cream cheese, softened
  • 1/2 teaspoon almond extract
  • 1 8 oz container frozen whipped dessert topping, thawed


  • For the crust, combine graham cracker crumbs, sugar and cocoa powder
  • Add the melted butter, stirring till well combined
  • Press crumb mixture onto the bottom and 1 3/4 inches up the sides of a 9 inch springform pan.
  • Chill the crust while preparing the filling
  • For the filling, in a 1 cup glass measure soften the gelatin in cold water
  • Place the cup in a saucepan containing about 1 inch water; cook and stir over low heat till gelatin is dissolved
  • Remove saucepan from heat.
  • Melt chocolate; cool
  • Stir together sweetened condensed milk, dissolved gelatin, and melted chocolate
  • In a large mixer bowl beat the cream cheese and almond extract on medium speed of electric mixer till smooth
  • Gradually add the chocolate mixture and beat till light and fluffy
  • Fold in whipped topping.
  • Turn into prepared crust.
  • Chill at least 6 hours or overnight.
  • Before serving, use a knife or narrow metal spatula to carefully loosen the sides of the cheesecake from the springform pan.
  • Remove the sides of the springform pan
  • Top cheesecke with sliced strawberries if desired

Categories: Cheesecake  Chocolate 
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