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.
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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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)
- 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.
To ensure the cheesecake doesn't stick, you can line the springform pan around the sides and the bottom with parchment paper. I did not do this and didn't have any issues, but if you prefer to be on the safe side, line your pan.
To get nice, clean slices of cheesecake: warm a sharp knife under hot, running water. Dry the knife on a clean kitchen towel and slice through the cheesecake. Repeat after every cut for perfect slices.
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Serving Size:1 slice
Amount Per Serving: Calories: 346Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 188mgCarbohydrates: 31gFiber: 1gSugar: 22gProtein: 4g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
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Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D’s Books and Cooks! With the weather warming up and flowers beginning to bloom let’s celebrate with spring sweets and a fun giveaway! This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!Door County Coffee & Tea Co. is giving away one $50 gift certificate to doorcountycoffee.com so that one lucky reader can try any of their amazing coffees and teas. Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site. Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes. Dixie Crystals is giving away one propane kitchen torch which is ideal for caramelizing creme brulee or roasting peppers in a snap! Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit https://www.dixiecrystals.com/ for hundreds of recipes, holiday ideas, and plenty of baking videos. Melissa’s Produce is giving one reader a Fabulous Fruit Fare Basket. Forget your basic apples and bananas and try faraway tropical fruits such as Mango, Papaya, Gold Pineapple, and Coconut, and exotic treasures like Asian Pear, Kiwi, Pepino Melon, Baby Bananas, Seasonal Tangerines, and Kumquats. Joe and Sharon Hernandez founded Melissa’s Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The Melissa’s brand is named after Joe and Sharon’s daughter, who takes an active role in the company. The company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce. Visit https://www.melissas.com to find the very best fruits, vegetables, gifts, and to get tasty recipes! Circulon is giving one reader a 5 piece baking set including two 9-inch cake pans, a 9 x 13 baking pan, a 9 x 5 loaf pan, and 10 x 15 cookie pan! It’s everything you need to get baking in the kitchen. Circulon’s commitment to detail and design for nonstick cookware makes your time in the kitchen more enjoyable due to their 4 “Must Haves” of everyday cooking. The first is nonstick performance. The Circulon TOTAL® Nonstick System of raised circles and triple-layer premium nonstick reduces surface abrasion from cooking utensils to enhance nonstick durability. Then there’s durability. Hard-anodized, stainless steel, and aluminum construction is backed by a hassle-free lifetime warranty for built-to-last cookware you can count on. The last two are even heat distribution and easy clean up. No matter what piece you buy it is sure to meet your expectations and help you enjoy your time in the kitchen. To see all the Circulon products visit https://circulon.com/ . Taylor & Colledge is giving one lucky winner a trio of extract pastes. One winner will receive Almond Extract Paste, Lemon Extract Paste, and Lavender Extract Paste to help you do your own spring baking! Taylor & Colledge was founded in 1897 in Australia and has been making extracts ever since! Their products can be used in two different ways when you baking. Whether you use the products as the fragrant, hero ingredient in your baking, or whether it’s a supporting sidekick, you can be assured that with Taylor & Colledge, it will be a pure, rich, full-flavored ingredient in your baking every time. Visit https://www.taylorandcolledge.com/ to learn more about their extracts. Nairn’s Oatcakes is giving away six of their awesome products to one winner. The winner will receive Nairn’s Gluten Free Original Oat Grahams, Nairn’s Gluten Free Stem Ginger Oat Grahams, Nairn’s Gluten Free Chocolate Chip Oat Grahams, Nairn’s Gluten Free Caramelized Onion Flatbreads, Nairn’s Gluten Free Rosemary & Sea Salt Flatbreads, and Nairn’s Organic Oat Crackers. Nairn’s knows a thing or two about oats, they’ve been baking with them since 1896 when John and Sarah Nairn first opened their bakery in Strathaven, Lanarkshire. Since then their team has grown and they have two Edinburgh bakeries. They have a devoted team at each working on their recipes, mixing techniques, and ever-growing range. Check out their products and blog at https://www.nairns-oatcakes.com/ a Rafflecopter giveaway
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Monday #SpringSweetsWeek Recipes
- Carrot Pineapple Mini Loaves by A Day in the Life on the Farm
- Hot Cross Bundt Cake by Nik Snacks
- Instant Pot Lemon Lavender Cheesecake by Hezzi-D’s Books and Cooks
- Key Lime Lavender Curd by Cindy’s Recipes and Writings
- Kiwi Coconut Key Lime MIni Cheesecakes by The Spiffy Cookie
- Kumquat Pie by Eat Move Make
- Lavender Lemon Mini Loaves by Sweet Beginnings
- Lemon Lavender Macarons by Jen Around the World
- Lemon White Chocolate Mini Cheesecakes by Art of Natural Living
- Mandarin Orange and Rhubarb Mini Loaves by Karen’s Kitchen Stories
- Mandarin Orange Donuts with Ganache Glaze by A Kitchen Hoor’s Adventures
- Mini Blueberry Lemon Loaves with Lemon Glaze by The Carefree Kitchen
- Mini Lemon Cakes with Lemon Glaze by Family Around the Table
- Mini Pound Cake by Cheese Curd In Paradise
- No Bake Chocolate Cheesecake by Pook’s Pantry
- No Bake Lemon Cheesecake by Devour Dinner
- No-Churn Lemon Ice Cream by Kate’s Recipe Box
- Pineapple Upside Down Cake by House of Nash Eats
- Raspberry Cheesecake Bars by Books n’ Cooks
- Strawberry Oatmeal Cookies by Palatable Pastime
- Strawberry Rhubarb Breakfast Bread by For the Love of Food
- Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
- Vegan Chocolate Loaf Cake by Shockingly Delicious
- White Chocolate Latte Cupcakes by That Recipe
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.