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)

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Instructions

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.
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.
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.
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.
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