Chocolate and Vanilla Layered Crustless Cheesecake

Name: Chocolate and Vanilla Layered Crustless Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 FOR FILLING; 4 8 ounce packages regular cream cheese, softened to room temperature; 1 1/2 cup granulated sugar; 3/4 cup sour cream; 4 large eggs, beaten lightly; 6 oz semi sweet chocolate, melted and cooled; 1 tsp vanilla extract; 1 FOR TOPPING; 4 oz semi sweet chocolate, finely chopped; 1/2 cup heavy whipping cream

Servings: persons

1
Preheat oven to 325. line a baking sheet with foil.
2
Prepare a 10 inche springform pan by spraying with nonstick spray and lining bottom with parchment paper cut to fit and spraying the top of the paper.
3
In a large bowl combine cream cheese with sugar and beat until smooth, add sour cream and mix in, add eggs and beat on low just until combined.
4
Remove 3 1/2 cups batter to another bowl,gently stir in melted chocolate.
5
Stir vanilla extract into remaining white batter.
6
Pour chocolate batter into prepared springform pan.Spread evenly,carefully pour vanilla batter over chocolate layer taking care not to mix flavors.
7
Put cake on foil lined baking sheet, bake at 325 for 65 to 75 minutes or until center is just set.
8
Cool on a wire rack for 10 minutes, carefully run knife around edge of pan to loosen, cool another hour on rack in pan.
9
FOR TOPPING
10
In a small saucepan bring cream to a simmer.pour over chopped chocolate, let sit a minute and stir until smooth.
11
Cool slightly until just warm enough to still be able to pour.
12
Gently remove sides of springform pan and pour chocolate topping on top of cheesecake.
13
Refrigerate overnight.

1355

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 FOR FILLING, 4 8 ounce packages regular cream cheese, softened to room temperature, 1 1/2 cup granulated sugar, 3/4 cup sour cream, and more.

Yes, Chocolate and Vanilla Layered Crustless Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!