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It’s smooth, it’s rich, it’s full of chocolate flavor, it’s my perfect no bake chocolate cheesecake recipe! Make this decadent dessert once, and I promise you’ll want to make it all the time.
No one can resist this 5 ingredient chocolate cheesecake.
Specifically, chocolate cheesecake with zero baking required. Because sometimes, I want the fruits of my labor, but without all the labor.
This cheesecake comes together with minimal prep time and makes for the perfect creamy and rich dessert layered with plenty of chocolate flavor. It’s perfect for beginners (just ask my sister, who can barely make toast….) and easy to make ahead.
If you love easy cheesecake recipes, try my coconut cheesecake, biscoff cheesecake, no bake lemon cheesecake, and mango cheesecake next.
Key Ingredients
- Chocolate. I used a chopped-up chocolate bar because it melts more smoothly into the cream cheese, but you can also use good-quality chocolate chips.
- Cream cheese. I highly recommend using good-quality full-fat cream cheese, as discount brands and low-fat cream cheese often have water added.
- Powdered sugar. Not only does this add sweetness, but it absorbs moisture, making the cheesecake super creamy.
- Heavy whipping cream. This will be turned into whipped cream and folded into the cheesecake for extra body and texture.
- Vanilla extract. A must for any good cheesecake!
- Pie crust. It’s optional, but I like to use the same crust in my no bake Oreo cheesecake (a mix of crushed Oreos mixed with butter).
How to make a no-bake chocolate cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Add your pie crust to an 8-inch springform pan lined with lightly greased parchment paper.
Step 2- Melt chocolate. In a small saucepan or microwave-safe bowl, melt your dark chocolate.
Step 3- Combine the ingredients. Beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Add the melted chocolate and continue beating until it’s fully combined.
Step 4- Make whipped cream. In a separate bowl, whip together the heavy cream until stiff peaks form. Carefully fold it into the cheesecake mixture.
Step 5- Assemble. Pour the chocolate cheesecake filling into the crust or greased pan. Chill for at least 6 hours to firm up.
Arman’s recipe tips
- Use room-temperature cream cheese. Trust me, nothing is a bigger pain than blending rock-hard cream cheese. If you forget to let the cream cheese come to room temperature, microwave it for 15 seconds.
- Allow time to set. I’m probably the most impatient person out there EXCEPT when it comes to cheesecakes. Letting this dessert set will yield perfect results.
- Sift the powdered sugar if you notice clumps in the packaging. We don’t want clumps in the cheesecake.
Frequently asked questions
Technically, yes, but you’ll want to let it firm up in the fridge before eating it, otherwise, you’ll be left with cream cheese pudding (still delicious but not cheesecake).
Using high-quality, full-fat cream cheese and a dry ingredient like powdered sugar is the best way to guarantee a thick, no-bake cheesecake. The cream cheese is naturally thick, and the powdered sugar will absorb moisture.
More no bake desserts
5-Ingredient No Bake Chocolate Cheesecake
Video
Ingredients
- 1 cup chocolate chips
- 2 cups cream cheese
- 2/3 cup Confectioners sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Use an 8-inch store-bought crust or prepare a homemade crust. Alternatively, keep this crustless. Grease an 8-inch circular pan lightly and set aside.
- In a small saucepan or microwave-safe bowl, melt the chocolate and set aside.
- Beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Add the melted chocolate and continue beating until fully combined and silky smooth.
- In a separate bowl, whip together the heavy cream until medium peaks form. Slowly fold it into the cheesecake mixture.
- Pour the cheesecake filling into the crust or greased pan. Once filled, place in the refrigerator for at least 6 hours, to firm up. If desired, top with ganache or frosting.
Notes
- Make it vegan. To make a vegan cheesecake, use vegan chocolate chips, dairy-free cream cheese, and vegan whipped cream.
- Add a topping. This cheesecake is pretty decadent as is, but when I want to take it up a notch, I’ll add fresh raspberries, strawberries, crushed Oreo cookies, or a dusting of cocoa powder.
It seems very fast dessert to make. I am happy to find it!
Seems a bit heavy dessert. Am I right?
Looks lovely. I never tried combination as cheesecake and chocolate.
Cream cheese-you also mean cottage cheese? Would it make a difference?
I should really try this, no baking!
This was easy to make and tasted DELICIOUS!!!!!!
Do you pour a keto ganache frosting while its still warm on top of the prepared cheesecake?
I tend to let it cool slightly but if you refrigerate it straight away it is fine!