It’s smooth, it’s rich, it’s full of chocolate flavor, it’s the perfect no bake chocolate cheesecake recipe! Make this decadent dessert once, and I promise you’ll want to make it all the time.
Specifically, chocolate cheesecake with zero baking required. Because sometimes I want the fruits of my labor, but without all the labor. This cheesecake recipe comes together with minimal prep time and makes for the perfect creamy, tangy cheesecake layered with chocolate flavor.
Table of Contents
- Perfect for beginners. I’m not going to lie; cheesecake can be a temperamental dessert that requires patience and attention to detail. If you’re new to baking, start with this easy, foolproof version.
- 6 ingredients. Just 6 straightforward ingredients you probably have on hand already.
- Fun to customize. Like my cheesecake bites, this recipe is easy to modify and make your own. You can omit the crust, add a layer of chocolate ganache, or make it vegan.
- Easy to make ahead. As much as I love dessert, I don’t always love spending hours in the kitchen after making dinner. Luckily, I can make this cheesecake the night before I need it, and it’ll stay fresh in the fridge.
Whether you make a pie crust from scratch or use a store-bought crust, the ingredient list is quite simple. Here’s what you’ll need:
- Chocolate chips. I used a chocolate bar because it melts more smoothly into the cream cheese, but you can also use 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. To absorb moisture and thicken the cheesecake.
- 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. Use your favorite homemade pie crust or store-bought crust, preferably a chocolate crust. Alternatively, you can skip the crust altogether, giving you more of a mousse-like dessert.
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. Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Add the melted chocolate and continue beating until it’s fully combined and silky smooth.
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. If desired, top with ganache or frosting.
Recipe tips and variations
- Make it vegan. To make a vegan cheesecake, use vegan chocolate chips, dairy-free cream cheese, and vegan whipped cream.
- 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.
- 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.
- Make an Oreo cookie crust. In a food processor, combine 3 cups of crushed Oreo cookie crumbs with 5 tablespoons of melted butter. Process until grainy, then press into your pie pan and let it set for 30 minutes in the fridge.
To store: Leftover cheesecake should be stored, covered, in the refrigerator for up to 2 weeks.
To freeze: Wrap leftover cheesecake slices in foil or plastic wrap and store them in a freezer-safe container for up to 3 months. Let the cheesecake thaw overnight in the fridge.
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.
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 cheesecake recipes you need to try
- Raspberry cheesecake– A traditional cheesecake topped with homemade raspberry syrup.
- Baklava cheesecake– Middle-Eastern-inspired cheesecake with a delicate nutty flavor.
- Protein cheesecake– A truly decadent dessert packing 30 grams of protein per slice!
- Coconut cheesecake– Creamy and flavorful with a subtle refreshing coconut flavor.
- Oreo cheesecake– Tangy cream cheese filling infused with Oreo cookies on a buttery Oreo crust.
No Bake Chocolate Cheesecake
- 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 your dark 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.
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