Crustless Chocolate Swirl Cheesecake

Lisa Ann DiNunzio


This is such a pretty & delicious cheesecake, easy to make & a beauty to serve! Feel free to use milk or semi-sweet chocolate in place of the dark chocolate. I just happen to prefer the dark chocolate because it has more antioxidants! =)


★★★★★ 1 vote

15 Min
30 Min


  • 2 (8 oz.) pkg
    cream cheese, softened
  • 3
  • 2/3 c
    raw sugar or natural sugar substitute
  • 1 tsp
    pure vanilla extract
  • 5 oz
    dark chocolate, melted
  • ·
    strawberry topping (see recipe)

How to Make Crustless Chocolate Swirl Cheesecake


  1. Preheat oven to 350°. In a large bowl, add the
    cream cheese, eggs, raw sugar and vanilla, beat
    with an electric mixer until ingredients are well
    combined. Pour batter into a pie pan coated with
    non-stick cooking spray. Drizzle melted chocolate
    over the surface of the cheesecake and using a
    butter knife swirl the chocolate into the batter just
    until decorative swirls form, don't over swirl, or you'll
    lose the pretty swirled effect. Place cheesecake in the
    oven and bake for 30 - 40 minutes. Remove cheesecake
    from oven and let completely cool on a wire rack, then
    cover cheesecake with plastic wrap and place in the
    refrigerator for 3 - 4 hours, to overnight. Before serving,
    place a piece of cheesecake onto a serving dish add
    strawberry topping, or fruit topping of your choice, and
    a dollop of whipped cream, if desired.

    Strawberry Topping:
    1 bag frozen unsweetened strawberries, thawed
    2-3 tbs. raw sugar or natural sugar substitute

    In a small bowl, add the strawberries and sugar, mix well.
    Place topping into the refrigerator for 2 hours or longer.
    Add a few tablespoons on top of each slice of cheesecake
    before serving.

    As always, Bon Appetit!

Printable Recipe Card

About Crustless Chocolate Swirl Cheesecake

Course/Dish: Chocolate Other Desserts
Other Tag: Quick & Easy

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