No-Bake Marble Cheesecake

Ingredients

• 1.5 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 16 ounces cream cheese, softened
• ¾ cup sugar
• 1 cup heavy cream, cold
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder

Instructions

1. 1

   Line a 9-inch springform pan with parchment paper, letting the paper extend 2 inches above the rim on all sides for easy removal later.

2. 2

   Measure 1.5 cups graham cracker crumbs into a small bowl and pour in 6 tablespoons melted butter.

3. 3

   Stir the crumb mixture with a fork until all crumbs are evenly coated with butter and the texture resembles damp sand.

4. 4

   Pour the buttered crumbs into the springform pan and press them firmly into an even layer across the bottom using the bottom of a measuring cup.

5. 5

   Remove the cream cheese from the fridge 30 minutes before use so it is soft enough to blend smoothly without lumps when stirred.

6. 6

   Place the softened cream cheese and 0.75 cup sugar into a large mixing bowl.

7. 7

   Using an electric mixer on medium speed, beat the cream cheese and sugar together for 2 minutes until the mixture is smooth, pale, and fluffy with no visible lumps.

8. 8

   Pour 1 cup cold heavy cream into the same bowl and add 1 teaspoon vanilla extract.

9. 9

   Using the electric mixer on medium-high speed, beat the cream mixture until soft peaks form—when you lift the beaters, the cream should leave peaks that gently tip over, about 90 seconds.

10. 10

    Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture by lifting batter from the bottom of the bowl up and over the cream, rotating the bowl a quarter turn after each fold, until no white streaks remain.

11. 11

    Spoon two-thirds of the vanilla cheesecake mixture into the springform pan and spread it into an even layer using an offset spatula or the back of a spoon.

12. 12

    Sift 3 tablespoons unsweetened cocoa powder over the remaining one-third of vanilla filling in the mixing bowl.

13. 13

    Fold the cocoa powder into the remaining vanilla filling until the mixture is uniformly chocolate-colored with no white streaks visible.

14. 14

    Drop large spoonfuls of the chocolate cheesecake mixture across the surface of the vanilla layer in the pan.

15. 15

    Using a thin knife or skewer, drag it through the chocolate and vanilla mixture in several directions—diagonal lines, wavy patterns, or any design—to create a marbled effect.

16. 16

    Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is firm and set.

17. 17

    Remove the cheesecake from the fridge 10 minutes before serving so it softens slightly and is easier to slice cleanly.

18. 18

    Unclip the springform pan ring and gently pull away the parchment paper, then use a sharp knife dipped in warm water and wiped clean between each cut to slice the cheesecake into 8 equal wedges.

Tools you’ll need

• 9-inch springform pan
• parchment paper
• small mixing bowl
• fork
• measuring cup
• large mixing bowl
• electric mixer
• rubber spatula
• offset spatula or spoon
• fine-mesh sieve (for sifting cocoa)
• thin knife or skewer
• plastic wrap
• sharp chef's knife

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