No-Bake Easy Chocolate Cheesecake

Chocolate cheesecake with ganache topping

A no-bake easy Chocolate Cheesecake that’s simple, indulgent, and perfect for those moments when you want to treat yourself without the fuss. Give it a try, and let me know what you think.

Prep Time 30

Cook Time 8

Total Time 8 30

Servings

Calories 619kcal

Author Fay

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

When adding melted chocolate to the cream cheese mixture, be sure to use room-temperature melted chocolate.

Using acetate or parchment paper to line the tin or mould will help give a nice clean finish on the sides of the cheesecake.

The piping technique for the ganache topping can be seen in the video at the top of the recipe card.

NUTRITION