No Bake Chocolate Cheesecake
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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.
I tested this recipe with both chocolate bars and chocolate chips. While both worked, I found that good-quality bars melted more smoothly into the cream cheese, resulting in the best silky texture and deep chocolate flavor. That’s the version I use here.
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READER REVIEWS
★★★★★ – “This was my first time making cheesecake, and it turned out perfectly creamy and rich. Honestly tasted like something from a bakery!” – Emily
★★★★★ – “Made this for a dinner party and everyone asked for the recipe. It set beautifully overnight and had the silkiest chocolate flavor.” – Danielle
Key Ingredients
- Chocolate. Use a good quality chocolate bar for best results (I love Ghirardelli or Lindt), or chocolate chips if that’s all you have.
- Cream cheese. In my testing, low-fat cream cheese gave a softer set and sometimes released water as it chilled, so I recommend always using full-fat blocks for the creamiest, most stable results.
- 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).
- Ganache (optional). A drizzle of frosting makes it extra decadent.
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. In a small saucepan or microwave-safe bowl, melt your dark chocolate. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth.
Step 2: Combine the ingredients. Add the melted chocolate and continue beating until it’s fully combined.
Step 3: Make whipped cream. Whip the cream until medium peaks form. Fold the cheesecake mixture into the cream and pour it onto the prepared crust.
Step 4: Assemble. Smooth the top and chill for at least 6 hours to firm up. Before serving, finish with a drizzle of ganache or frosting.
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. In culinary school, we were taught that chilled set desserts like cheesecake need at least 6 hours to firm up. When I tested shorter times, the slices collapsed- patience pays off here.
- Sift the powdered sugar if you notice clumps in the packaging. We don’t want clumps in the cheesecake.
- Whipped cream tip. For extra insurance, you can whip the cream to stiff peaks instead of medium peaks. In my testing, this gave the cheesecake more body and helped it hold its shape when sliced.
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).
The key is the whipped cream folded in. If your cheesecake feels too soft, it usually means the cream wasn’t whipped enough or it didn’t chill long enough. I always whip to medium-stiff peaks and chill overnight.
Yes! This cheesecake keeps beautifully. I prefer making it the day before – the chocolate flavor deepens and the texture sets perfectly overnight.
For food safety, keep this cheesecake covered in the fridge and don’t leave it out for more than 2 hours. I found it kept its best texture for up to 5 days, though it is safe for up to 2 weeks refrigerated.
More elegant cheesecakes
- Raspberry cheesecake
- Baklava cheesecake
- Protein cheesecake
- Brownie cheesecake
- Coconut cheesecake
- Biscoff cheesecake
- No bake lemon cheesecake
- Mango cheesecake
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.
This was amazing. I love a good no bake cheesecake, thx for sharing Arman!
It seems very fast dessert to make. I am happy to find it!
Looks lovely. I never tried combination as cheesecake and chocolate.
Cream cheese-you also mean cottage cheese? Would it make a difference?
Cream cheese and cottage cheese are not the same!
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!
Good stuff!!!!!!!!…..!!!!!!!!………
Fantastic cnt wait to try it. Even better cnt wait to eat it. Yummy
This was easy to make and was delicious. When you need a little bit of a chocolate fix, this is definitely it. I’m only two weeks into keto friendly foods and desserts. I’m thankful I found your recipe. However, I made one slight change. I added 1 tab avocado oil to the chocolate chips. Melted 20 sec at a time in the microwave. Stir, put back in for another 20 sec each time until thoroughly melted, appx 90 sec total time. This made it easy for the chips to melt and blend in better with the other ingredients. I did make this crustless and it was delicious.
Made it for my husband and only changed from dark chocolate to white chocolate SF chips. He LOVED it. And this is my first time ever making cheese cake. Great recipe judging from his reaction. 🙂
Great recipe, easy enough to make, taste fantastic. Followed as is, only change..I previously made keto chocolate sauce, used that for topping, garnished with a few strawberries.
Friend!! I’ve made several of your cheesecakes, all of which I’ve loved (and many other things..I love your website!)… But THIS, this was hands down THE BEST of your cheesecake recipes, in my opinion (and according to my seven taste-testers, who have sampled all of your above mentioned recipes). Wow! So simple that my hubby almost didn’t believe I could put it together so quickly AND have it taste so good.
Thank you for all the hard work you do in testing these recipes and putting them out there for those of us who want to live healthy without sacrificing the joy of eating yummy food! Blessings to you!
This is a delicious and easy low carb dessert! To me, the texture is more mouse than cheesecake. I didn’t do a crust and included the Gamache. I topped with pomegranate and that was divine. Next time I’ll try a crust for the additional texture. Thanks for the recipe!
Seriously…INCREDIBLE cheesecake!!!!! I would choose it over any other dessert!! Thank you for this!! You make Keto EASY and DELICIOUS!!! A true gift!!
Question, If using coconut cream does this get whipped just like the heavy cream?
If using coconut cream does this get whipped just like the heavy cream?
Yes it does 🙂
This was AMAZING and super easy to make!!! Thank you so much! My husband has just gone Keto so this made the PERFECT birthday cake!! It tasted INCREDIBLE!! Can’t wait to try your other recipes!! Cheers!
Made this two nights ago. INCREDIBLE! This is my new go-to dessert. I used Choc-zero dark chips for the chocolate and sweetened with powdered Swerve. Added 1/4 tsp espresso powder. So decadent and silky smooth. And something this rich didn’t make my heart pound.Even the BF loved it.
Thank you, Valaska xx
Just made it today and it was delicious, not to mention so easy to make. I didn’t put a ganache on top but I did use raspberries and drizzled chocolate syrup all over it. Got rave reviews from my family.
How do you make the chocolate ganache for the top?
For making the no bake crust, instead of using 2 cups almonds, can I use 2 cups almond flour and put it in the food processor with the other ingredients?
I haven’t tried, feel free to experiment and see