Indulge in this decadent Truffle Fudge Cheesecake, a no-bake treat that combines a buttery vanilla wafer crust with a luscious, chocolate-infused cream cheese filling. The deep cocoa flavor pairs perfectly with the sweetness of condensed milk, creating a texture that is both dense and melt-in-your-mouth smooth. Ideal for potlucks, holidays, or spontaneous cravings, this dessert requires no oven time, making it an easy yet impressive finale to any meal. Simply chill, slice, and enjoy the comforting richness of homemade fudge cheesecake.
Truffle (Fudge Cheesecake
Description
Indulge in this decadent Truffle Fudge Cheesecake, a no-bake treat that combines a buttery vanilla wafer crust with a luscious, chocolate-infused cream cheese filling. The deep cocoa flavor pairs perfectly with the sweetness of condensed milk, creating a texture that is both dense and melt-in-your-mouth smooth. Ideal for potlucks, holidays, or spontaneous cravings, this dessert requires no oven time, making it an easy yet impressive finale to any meal. Simply chill, slice, and enjoy the comforting richness of homemade fudge cheesecake.Ingredients
Directions
-
Preheat oven to 325&# 194;°F (165ðC). Grease a 10-inch springform pan lightly.
-
In a medium bowl, combine vanilla wafer crumbs, powdered sugar, cocoa, and melted butter until the mixture resembles wet sand.
-
Press the crumb mixture firmly onto the bottom of the prepared springform pan to form an even crust.
-
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
-
Add the sweetened condensed milk to the cream cheese and mix until fully incorporated.
-
Beat in the eggs one at a time, mixing just until combined to avoid over-beating.
-
Stir in the vanilla extract and melted chocolate chips (or mix melted chocolate into the batter) until uniform.
-
Pour the filling over the prepared crust in the springform pan.
-
Bake for 55 to 60 minutes, or until the center is almost set but still slightly jiggly.
-
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
-
Remove from oven and run a knife around the edge to loosen. Cool completely on a wire rack.
-
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 545.7kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 6.0g30%
- Cholesterol 0.0mg0%
- Sodium 216.7mg10%
- Total Carbohydrate 98.5g33%
- Dietary Fiber 36.3g146%
- Sugars 41.2g
- Protein 14.9g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure cream cheese is fully softened to room temperature for a smooth, lump-free batter.
If using chocolate chips, melt them gently in 30-second intervals in the microwave or a double boiler before folding into the batter.
For an easier release from the springform pan, you can line the bottom with parchment paper before pressing the crust.
To prevent cracking, avoid over-mixing the eggs and allow the cheesecake to cool gradually.
Store leftovers covered in the refrigerator for up to 5 days.
