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!