Best No-Bake Chocolate Cheesecake

This Best No-Bake Chocolate Cheesecake is a rich, indulgent dessert with a smooth, creamy chocolate filling set on a crunchy cookie crust. With minimal effort and no baking required, this cheesecake is the perfect treat for any occasion. It’s decadent, chocolatey, and wonderfully easy to make, with a texture so smooth it melts in your mouth. Ideal for hot days or whenever you need a fuss-free dessert, this no-bake chocolate cheesecake is sure to impress!

Why You’ll Love This Recipe

No-bake cheesecakes are a lifesaver for those who want to enjoy a rich, indulgent dessert without the hassle of turning on the oven. This chocolate version is extra special, with a silky, creamy filling made from melted chocolate and cream cheese, creating a deep and rich chocolate flavor. The cookie crust is the perfect base, adding a slight crunch and sweetness that complements the creamy filling. With just a few ingredients and minimal preparation time, you’ll have a showstopping dessert that everyone will love.

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs)

  • 1/4 cup granulated sugar

  • 6 tablespoons unsalted butter, melted

For the chocolate cheesecake filling:

  • 8 oz cream cheese, softened

  • 1 cup heavy whipping cream

  • 1/2 cup powdered sugar

  • 8 oz semi-sweet or dark chocolate, melted

  • 1 teaspoon vanilla extract

  • Pinch of salt

For garnish (optional):

  • Shaved chocolate or chocolate chips

  • Whipped cream

  • Fresh berries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the crust:
    In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon to compact the crumbs. Refrigerate the crust for at least 30 minutes to set.

  2. Make the cheesecake filling:
    In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract and continue to beat until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form.

  3. Combine the melted chocolate and cream cheese mixture:
    Once the cream cheese mixture is smooth, fold in the melted chocolate (make sure it’s slightly cooled but still liquid). Gently fold the whipped cream into the chocolate mixture until combined and smooth.

  4. Fill the crust:
    Spoon the cheesecake filling into the prepared crust, smoothing the top with a spatula to make it even. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to let it set.

  5. Garnish and serve:
    Before serving, top the cheesecake with shaved chocolate, chocolate chips, or a dollop of whipped cream. You can also add fresh berries like raspberries or strawberries for an extra touch of freshness. Slice and enjoy!

Servings and Timing

This recipe serves 8-10 people.
Prep time: 20 minutes
Refrigeration time: 4 hours or overnight
Total time: 4 hours 20 minutes (including chilling)

Variations

  • Fruit topping: Add fresh berries like raspberries, strawberries, or cherries on top of the cheesecake for a pop of color and sweetness.

  • Nutty crust: Add chopped nuts like pecans, walnuts, or almonds to the crust mixture for a bit of crunch and flavor.

  • Mint chocolate: Stir in a little mint extract to the filling or garnish with fresh mint leaves for a mint-chocolate twist.

  • Peanut butter version: Add 1/2 cup of peanut butter to the chocolate filling for a rich and creamy peanut butter-chocolate flavor.

Storage/Reheating

Store any leftover cheesecake in the refrigerator, covered with plastic wrap or a lid, for up to 3-4 days. It is best served cold. This cheesecake cannot be reheated, but it can be frozen for longer storage. If freezing, slice it first, wrap each piece tightly in plastic wrap, and store in a freezer-safe bag for up to 2 months. Let it thaw in the refrigerator for several hours before serving.

Best No-Bake Chocolate Cheesecake

FAQs

Can I use a different type of cookie for the crust?

Yes, you can use chocolate cookies, such as Oreos, instead of graham crackers. This will give the crust a richer, chocolatey flavor.

Can I make this cheesecake dairy-free?

Yes, you can substitute dairy ingredients with dairy-free alternatives. Use dairy-free cream cheese, coconut cream for the whipped cream, and a dairy-free butter substitute for the crust.

Can I make this cheesecake without whipped cream?

Yes, if you don’t have whipped cream, you can substitute it with more cream cheese or use a bit of Greek yogurt for added creaminess.

How do I make the cheesecake firmer?

To make the cheesecake firmer, make sure to refrigerate it for at least 4 hours or overnight. If you’d like an even firmer texture, you can add a small amount of gelatin to the filling mixture, but this is usually unnecessary for a well-chilled no-bake cheesecake.

How do I know when the cheesecake is set?

The cheesecake will be firm to the touch and will hold its shape when sliced. If it’s still a bit too soft, let it chill for a few more hours until it fully sets.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. Make sure it’s wrapped tightly in plastic wrap and foil before freezing. Allow it to thaw in the fridge for several hours before serving.

Can I add flavored extracts to the cheesecake?

Yes, you can experiment with different flavorings like almond extract, orange zest, or coffee flavoring to customize the taste.

Conclusion

This Best No-Bake Chocolate Cheesecake is a showstopper of a dessert—rich, creamy, and incredibly easy to make. With a decadent chocolate filling and a simple cookie crust, it’s the perfect treat for any occasion. Whether you’re making it for a family gathering, special celebration, or just a chocolate craving, this cheesecake will surely be a crowd favorite. It’s indulgent, flavorful, and will leave everyone coming back for more. Enjoy this creamy, chocolatey goodness without even turning on your oven!

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Best No-Bake Chocolate Cheesecake

Best No-Bake Chocolate Cheesecake


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  • Author: Sophia
  • Total Time: 4 hours 20 minutes (including chilling)
  • Yield: undefined
  • Diet: Vegetarian

Description

This Best No-Bake Chocolate Cheesecake is a rich, indulgent dessert with a smooth, creamy chocolate filling set on a crunchy cookie crust. With minimal effort and no baking required, this cheesecake is the perfect treat for any occasion. It’s decadent, chocolatey, and wonderfully easy to make, with a texture so smooth it melts in your mouth. Ideal for hot days or whenever you need a fuss-free dessert, this no-bake chocolate cheesecake is sure to impress!


Ingredients

1 ½ cups graham cracker crumbs (or chocolate cookie crumbs)

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

8 oz cream cheese, softened

1 cup heavy whipping cream

1/2 cup powdered sugar

8 oz semi-sweet or dark chocolate, melted

1 teaspoon vanilla extract

Pinch of salt

Shaved chocolate or chocolate chips (optional, for garnish)

Whipped cream (optional, for garnish)

Fresh berries (optional, for garnish)


Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon to compact the crumbs. Refrigerate the crust for at least 30 minutes to set.
  2. Make the cheesecake filling: In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract and continue to beat until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Combine the melted chocolate and cream cheese mixture: Once the cream cheese mixture is smooth, fold in the melted chocolate (make sure it’s slightly cooled but still liquid). Gently fold the whipped cream into the chocolate mixture until combined and smooth.
  4. Fill the crust: Spoon the cheesecake filling into the prepared crust, smoothing the top with a spatula to make it even. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to let it set.
  5. Garnish and serve: Before serving, top the cheesecake with shaved chocolate, chocolate chips, or a dollop of whipped cream. You can also add fresh berries like raspberries or strawberries for an extra touch of freshness. Slice and enjoy!

Notes

Make sure the chocolate has cooled slightly before adding it to the cream cheese mixture to prevent it from curdling.

For a firmer texture, refrigerate the cheesecake for at least 4 hours or overnight.

You can use a different type of cookie for the crust, like Oreos or chocolate cookies, for a richer chocolate flavor.

  • Prep Time: 20 minutes
  • Cook Time: undefined
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 31g
  • Sodium: 160mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

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