3-Ingredient Chocolate Cheesecake
3-Ingredient Chocolate Cheesecake
Ingredients
- 200 grams dark chocolate
- 200 grams Greek yogurt
- 4 eggs
Optional Topping
- as needed sugar-free chocolate spread
Instructions
- 1
Melt the dark chocolate using a double boiler method. Place the 200 grams of dark chocolate in a heatproof bowl set over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth.
⏱️ 10 min
- 2
Once the chocolate is melted, carefully remove the bowl from the heat and pour the melted chocolate into a larger mixing bowl.
⏱️ 1 min
- 3
Add the 200 grams of Greek yogurt and 4 eggs to the melted chocolate in the mixing bowl.
⏱️ 1 min
- 4
Whisk all the ingredients together until the mixture is smooth, uniform, and well combined, forming a consistent cheesecake batter.
⏱️ 3 min
- 5
Line a round baking pan (a springform pan is recommended for easy removal) with parchment paper. Ensure the bottom and sides are covered to prevent sticking.
⏱️ 2 min
- 6
Pour the prepared cheesecake batter into the lined baking pan.
⏱️ 1 min
- 7
Preheat your chosen appliance. For an air fryer, preheat to 300°F (150°C). For a conventional oven, preheat to 340°F (170°C).
⏱️ 10 min
- 8
Bake the cheesecake. If using an air fryer, bake for approximately 30 minutes at 300°F (150°C). If using a conventional oven, bake for approximately 40 minutes at 340°F (170°C). The cheesecake should be set around the edges but may have a slight jiggle in the center.
⏱️ 40 min•🌡️ 340
- 9
Once baked, remove the cheesecake from the oven or air fryer and let it cool completely at room temperature. This will take at least 1 hour.
⏱️ 60 min
- 10
Once cooled, slice the cheesecake and serve. Optionally, drizzle sugar-free chocolate spread on top of individual slices before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
3-Ingredient Chocolate Cheesecake
- 200 grams dark chocolate
- 200 grams Greek yogurt
- 4 eggs
Optional Topping
- as needed sugar-free chocolate spread
Instructions
- 1
Melt the dark chocolate using a double boiler method. Place the 200 grams of dark chocolate in a heatproof bowl set over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth.
⏱️ 10 min - 2
Once the chocolate is melted, carefully remove the bowl from the heat and pour the melted chocolate into a larger mixing bowl.
⏱️ 1 min - 3
Add the 200 grams of Greek yogurt and 4 eggs to the melted chocolate in the mixing bowl.
⏱️ 1 min - 4
Whisk all the ingredients together until the mixture is smooth, uniform, and well combined, forming a consistent cheesecake batter.
⏱️ 3 min - 5
Line a round baking pan (a springform pan is recommended for easy removal) with parchment paper. Ensure the bottom and sides are covered to prevent sticking.
⏱️ 2 min - 6
Pour the prepared cheesecake batter into the lined baking pan.
⏱️ 1 min - 7
Preheat your chosen appliance. For an air fryer, preheat to 300°F (150°C). For a conventional oven, preheat to 340°F (170°C).
⏱️ 10 min - 8
Bake the cheesecake. If using an air fryer, bake for approximately 30 minutes at 300°F (150°C). If using a conventional oven, bake for approximately 40 minutes at 340°F (170°C). The cheesecake should be set around the edges but may have a slight jiggle in the center.
⏱️ 40 min•🌡️ 340 - 9
Once baked, remove the cheesecake from the oven or air fryer and let it cool completely at room temperature. This will take at least 1 hour.
⏱️ 60 min - 10
Once cooled, slice the cheesecake and serve. Optionally, drizzle sugar-free chocolate spread on top of individual slices before serving.
⏱️ 2 min