No bake chocolate cheesecake

5 from 4 votes

Decadent, no bake chocolate cheesecake is the perfect solution when you're craving something sweet, but you don't want to turn on the oven.

Prep Time15

Cook Time4

Total Time4 15

Course: Desserts

Cuisine: American

Servings: cheesecake

Calories: 346kcal

Author: Cheryl Bennett

Equipment

Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom / Leakproof Cake Pan with 50 Pcs Parchment Paper - Black
Ateco Ultra Offset Spatula 3 Piece Set

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

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.

Nutrition