If you love a creamy chocolate dessert that sets in the fridge, this no-bake Chocolate Cheesecake is a must-try. It comes together without gelatin, no water baths, and no oven time. The base is rich and chocolatey, and the filling is smooth with a deep cocoa flavor. Whether you're prepping ahead for a party or just want a low-effort treat, this no-bake chocolate cheesecake recipe ticks all the boxes.
Why You’ll Love This Recipe
- Why You’ll Love This Recipe
- No baking required, perfect for warmer days
- Rich and creamy chocolate cheesecake filling
- Freezer-friendly cheesecake and great to make ahead
No-Bake vs Baked Cheesecake
No-bake chocolate cheesecake sets in the fridge and has a smooth, mousse-like texture. It’s quicker to prepare, skips the oven, and doesn’t require gelatin. In contrast, baked cheesecakes are denser and use eggs for structure, needing more time and temperature control.
Ingredients for Chocolate Cheesecake
- Chocolate cookies – Crushed into fine crumbs to create the cheesecake base. Use either plain or cream-filled varieties.
- Melted unsalted butter – Helps bind the cookie crumbs into a firm, sliceable base.
- Cream cheese – Use full-fat cream cheese at room temperature for a creamy, smooth filling.
- Powdered sugar – Adds sweetness to the filling without a gritty texture.
- Vanilla extract – Balances the richness of the chocolate and adds depth to the flavor.
- Melted dark chocolate – Gives the filling its intense chocolate taste. Opt for a good-quality dark or semi-sweet chocolate.
- Heavy cream – Whipped and folded into the filling to lighten the texture and add richness.
How To Make Chocolate Cheesecake
Prepare the Pan: Line a spring-form tin or adjustable mousse ring with an acetate cake collar or parchment paper and place it on a tray.
Prepare the Base: Mix crushed cookies and melted butter. Press firmly into a springform tin or cake ring lined with parchment or acetate. Chill while making the filling.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined. Gradually add melted chocolate, mixing until smooth. Add the cream and mix on low speed until the cream is fully combined.
Assemble: Carefully dollop all of the chocolate cheesecake filling over the base.. Use a spatula to gently smooth the top of the cheesecake filling, creating a flat and even layer.
Freeze: Freeze overnight. After the first hour of freezing, cover the cheesecake with plastic wrap to prevent any ice crystals from forming on the surface.
Serve: Carefully remove frozen cheesecake from the pan by removing the mousse ring and acetate cake collar. Place on a serving plater and refrigerate while making ganache topping.
Prepare the Ganache Topping: Warm cream in a saucepan just below boiling, then remove from heat and stir in chopped chocolate until smooth. Let cool briefly, then refrigerate, stirring every 10 minutes. Once thickened, pour or pipe over the cheesecake. Pipe ganache kisses with a star tip around the edge for decoration.
Thaw & Serve: Refrigerate the cheesecake to thaw before serving. To serve, use a sharp knife dipped in hot water to slice the cheesecake into portions.
Fay's Pro Tips
- Use high-quality chocolate for best results
- Chill overnight for clean slices
- Dip your knife in hot water for smooth cutting
Serving Suggestions
- Vanilla Ice Cream: Pair slices of chocolate cheesecake with vanilla ice cream for contrast in flavor and texture.
- Chocolate Fudge Sauce: Drizzle warm chocolate fudge sauce over each slice for extra chocolate dessert richness.
- Whipped Cream and Chocolate Shavings: Add whipped cream and shaved chocolate on top for a classic, elegant finish.
- Fresh Fruit Compote: Serve with berry or citrus compote and a swirl of raspberry sauce or strawberry syrup for a bright, tangy balance.
More Desserts To Try
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FAQs About Chocolate Cheesecake
Yes, you can substitute milk chocolate for dark chocolate if you prefer a milder chocolate flavor. Keep in mind that milk chocolate is sweeter, so you may need to adjust the amount of sugar in the recipe accordingly.
Yes, you can prepare the cheesecake ahead of time and freeze it. Once assembled, wrap the cheesecake tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw the cheesecake in the refrigerator overnight before serving.
The cheesecake will keep well in the refrigerator for up to 3-4 days when stored in an airtight container or wrapped tightly in plastic wrap. Make sure to consume it within this timeframe for the best quality and freshness.
Yes, you can use store-bought chocolate sauce as a convenient alternative to making ganache. Simply drizzle the chocolate sauce over the cheesecake as directed in the recipe.
No-Bake Easy Chocolate Cheesecake
INGREDIENTS
Base
- 140 g (1.25 cups) chocolate cookies
- 60 g (2.12 oz) butter unsalted
Filling
- 500 g (2.2 cups) cream cheese
- ¾ cup (0.75 cup) sugar supefine
- 2 teaspoon (2 teaspoon) vanilla
- 1 cup (1 cup) dark chocolate melted
- 400 ml (13.53 floz) heavy cream
Toppings
- 125 g (4.23 floz) heavy cream need to be hot
- 200 g (1.14 cups) dark chocolate
INSTRUCTIONS
Base
- Line a spring-form tin or adjustable mousse ring with an acetate cake collar or parchment paper and place it on a tray.
- In a food processor, pulse the chocolate biscuits/cookies until they turn into fine crumbs.
- Add to a bowl with melted butter and mix well.
- Press the mixture firmly into the base of a spring-form pan or mousse ring lined with an acetate cake collar.
- Place the pan in the refrigerator to set while you prepare the filling.
Filling
- In a large mixing bowl, combine cream cheese and sugar. Mix well until smooth and creamy.
- Add vanilla to the cream cheese mixture and mix again.
- Add melted dark chocolate to the cream cheese mixture. Mix until well combined, scraping the sides of the bowl to ensure even mixing.
- Add the cream and mix again until well combined and thick.
- Take the prepared base from the refrigerator and dollop all of the chocolate cheesecake filling over the base.
- Smooth the top with a spatula to create an even layer.
- Freeze overnight covering with plastic wrap after the first hour.
- Take the cheesecake out of the freezer and carefully transfer it to a serving plate.
Toppings
- In a heatproof bowl, pour hot cream over the dark chocolate. Let it sit for a minute and then stir until the chocolate is completely melted and the mixture is smooth. If lumps remain, microwave for 20 seconds and stir.
- Refrigerate stirring every 10 minutes until it thickens enough to pipe and hold its shape.
- Drizzle across the top of the cheesecake with melted chocolate or melted ganache. Using a piping bag fitted with an open star French Tip, pipe ganache kisses around the rim.
- Refrigerate until thawed (2 hours or more) before serving.
NOTES
NUTRITION
Tammy Dack says
Hi! Love your recipes!! What size of spring form pan did you use?
Fay says
It's a 7". You can use 8" or 9" if you like, it will just mean the cheesecake is not as tall.