Chocolate Topped Cheese Cake
A rich cheesecake topped with smooth chocolate, featuring a crunchy graham cracker crust, perfect for parties or special occasions that crave indulgent desserts.
Ingredients
Instructions
- Combine graham cracker crumbs, 3 tablespoons sugar, and 1/3 cup melted margarine.
- Press the mixture firmly on the bottom and side of an 8 or 9-inch pie plate. Refrigerate while preparing the filling.
- Prepare the no-bake cheese cake according to package instructions.
- Mix the cold milk with the cheese cake filling mixture until smooth.
- Pour the filling into the prepared crust.
- Melt and cool the semi-sweet chocolate.
- Spread the melted chocolate over the top of the cheesecake.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the cheesecake mixture. If you don't have Blue Bonnet margarine, unsalted butter works as a great substitute. Make sure the chocolate is cooled slightly before spreading it on top to prevent it from melting the cheesecake filling. For a twist, you can mix in crushed nuts or berries into the filling before pouring it into the crust.
Serving Suggestions
Serve the cheesecake chilled for the best texture. It pairs beautifully with a dollop of whipped cream or fresh fruit on the side. For an elegant touch, you can add a sprinkle of cocoa powder or chocolate shavings on top. This dessert also complements holiday gatherings, making it a delicious addition alongside drinks like Creamy Egg Nog Punch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze the cheesecake, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. To enjoy later, thaw in the refrigerator overnight and serve cold.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Topped Cheese Cake contains roughly 266 calories, with 6g protein, 35g carbohydrates, and 12g fat. It is a good source of calcium (13% of the Daily Value), protein (11% of the Daily Value), and vitamin A (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate?
Yes, you can substitute semi-sweet chocolate with dark chocolate or milk chocolate based on your preference. Keep in mind that the sweetness level may vary, so taste and adjust the sugar in the recipe if necessary.
How can I make the crust gluten-free?
To make a gluten-free crust, simply use gluten-free graham cracker crumbs or crushed nuts like almonds or pecans mixed with a bit of sugar and melted butter. This will provide a delicious alternative without compromising flavor.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two in advance. Just keep it refrigerated until you're ready to serve. The flavors often improve as it sits, making it a great make-ahead dessert for parties.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).