How to make no bake chocolate cheesecake
Decadent no bake chocolate cheesecake is a perfect dessert to make when you are craving something sweet, but don’t want to turn on the oven. Another summertime favorite are my no bake blueberry cheesecake bars.
No bake dessert lovers may want to check out these no bake lemon cheesecake parfaits too!
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No bake chocolate cheesecake
Fans of chocolate cheesecake, hold on to your hats. You can have that dense, decadent chocolatey goodness without turning on the oven.
Many no bake cheesecakes have a mousse-like filling, that is light and airy. While that is delicious, it isn’t what I wanted in this dessert.
I wanted a cheesecake texture, the kind you can slide a fork through and you just know it’s going to be good.
After a couple of tries, I landed on the perfect combination of deeply chocolate filling that isn’t overly sweet and a texture that is comparable to regular baked cheesecake.
This is everything you’ll need to make this no bake cheesecake – common pantry ingredients. I used Dutch cocoa because it’s what I had. If you have natural cocoa powder, use it.
We aren’t relying it to have a chemical reaction in our baked good, so it honestly doesn’t matter.
Thick and creamy no bake cheesecake
This no bake chocolate cheesecake is made with both cocoa powder and melted chocolate to make it really satisfying.
I chose 72% cacao chocolate bars to use in the filling because it is less sweet. As the percentage of cacao goes up, the sweetness goes down. If you like milk or semi-sweet chocolate, something around 60% would be a great option for you.
I wanted the chocolate to really shine through without a cloying amount of sugar. This cheesecake really is perfect as is, it needs no topping of any sort.
The key to a perfect no bake cheesecake
Because we are not baking this cheesecake, we are not relying on eggs for added stability and texture.
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To get that dense, silky texture of a classic cheesecake, we need to incorporate enough air while whipping the cream cheese. Be patient when making the filling, don’t rush – you’ll be rewarded in the end.
A thick chocolate crust holds this no bake chocolate cheesecake filling to make this a chocolate lovers dream.
Making the crust is just as important as the filling. A nice, sturdy crust is your best bet. It needs to be thick enough to give you a good base – take your time to make sure it is even on the bottom and the sides.
Use a measuring cup to firmly press the mixture down on the bottom of the springform pan and along the sides. You want the crust to be tightly packed so that it doesn’t crumble when you cut it.
There you have it, friends! A delicious and decadent no bake chocolate cheesecake that you can enjoy anytime.
More no bake desserts
- No bake strawberry cheesecake bars
- Rum balls
- Low carb no bake blueberry cheesecake parfaits
- Blueberry Eton Mess
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No bake chocolate cheesecake
Equipment
Ingredients
For the crust
- 18 sheets chocolate graham crackers broken into small pieces
- 3 tbsp. granulated sugar
- 11 tbsps. unsalted butter melted and cooled
For the filling
- 3 blocks 8 oz. each cream cheese
- 1 cup powdered sugar
- 1 cup heavy cream
- 2 tsp. vanilla
- 1/4 cup cocoa powder
- 2 tbsp. strong brewed coffee
- 1 1/2 cups 9 oz chocolate, melted and cooled (I recommend 60% – 72%, higher percentage is less sweet)
Instructions
- Make the crust: In the bowl of a food processor, add the ingredients for the crust and pulse a few times until the mixture resembles wet sand.
- Press the mixture into a 9-inch springform pan. I use a measuring cup to pack it tightly up the sides and across the bottom of the pan. Place in the fridge to set up while you make the fillling.
- Make the filling: In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese on medium speed until smooth and creamy for 1 – 2 minutes.
- Add powdered sugar and cocoa powder, mix until smooth.
- Add vanilla, coffee and melted chocolate, mix until combined, then add heavy whipping cream and mix until light and fluffy, about 3 – 4 minutes.
- Make the cheesecake: Using a rubber spatula, fill the crust with the chocolate cheesecake filling and gently spread the filling, taking care not to break the crust.
- Use a small, offset spatula to smooth the top of the cheesecake and place the cheesecake in the refrigerator for at least 4 hours to set. If serving the next day, lightly cover the top of the cheesecake with plastic wrap and chill overnight.
Notes
Nutrition
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