Made with real melted chocolate and rich cream cheese no bake chocolate cheesecake just as delicious as the baked version! No gelatin, condensed milk or oven required.
Chocolate No Bake Cheesecake
I love baked chocolate cheesecakesometimes (like these dog days of summer) i just don’t want to turn on the stove. My no-bake chocolate cheesecake is the perfect solution (if I do say so myself)!
It has a very chocolatey, thick and smooth filling and a crumbled chocolate chip cookie crust. If you’ve been here for a while, you know I’m a bit of a person cheesecake obsessed and this checks every box for me despite never touching the oven!
Why You’ll Love This Recipe
- Do not cook completely! Some recipes still have you cook the crust, but mine doesn’t. No oven is needed for today’s recipe.
- No gelatin, condensed milk or pudding mixes! My no-bake chocolate cheesecake is 100% from scratch. We will use a whipped cream base and melted chocolate for a thick and creamy texture.
- In fact, it tastes like real cheesecake. We use lots of cream cheese and melted chocolate (not cocoa powder!) to give this recipe its original taste and texture.
- Works equally well on one Oreo crust or a graham cracker crustalthough I recommend Oreo for the most chocolate flavor.
This recipe is based on me no bake cheesecakewhich many of you have tried and asked how to turn into a chocolate version. I am very happy finally share this and can’t wait to hear what you like!
Composition
- Cream cheese. For this recipe, you should use block-style, full-fat cream cheese. Using any other type may result in a runny texture. Make sure you make this in advance so it has plenty of time to soften.
- chocolate. I prefer to use a chopped semi-sweet chocolate bar and find I get the best results with this; but if that’s all you have on hand, you can use chocolate chips instead.
- Sour cream. I add sour cream to all cheesecake recipes; essential to achieve a slightly tangy flavor. I suspect full fat Greek yogurt might work as well.
- Heavy cream. Whipping or double cream will also work. Make sure it’s nice and cold so it whips up properly!
- Chocolate Sandwich Cookies. Do not remove the cream! I know I’ve said in the past that if I’m making an Oreo crust for a springform pan, I remove the cream (like when I’m making my crust). Oreo cheesecake), but this rule bends a bit when it comes to no-bake recipes. You don’t have to worry about the cream melting into our ovens, so just leave it inside. Not only does this save you time, but it also helps the crust stick together.
SAM’S TIP: I like my chocolate cheesecake no-bake whipped creamhowever chocolate cream or chocolate ganache are fun (and decadent) options too! Or you can use my Bailey’s whipped cream frozen flood pie-yum!
This is just an overview of the ingredients I use and use why. Scroll to the bottom of the post for the full recipe!
How to make no-bake chocolate cheesecake
- Prepare the crust: crumble the cookies into fine crumbs, then add the melted butter and mix. Press the crumbs into the springform pan, making sure to work up the sides as much as possible. Set aside – no need to cook or refrigerate.
- Melt the chocolate (I do this in the microwave), then set aside. In a separate bowl, beat the cream cheese until smooth. Fold in the melted chocolate until the mixture comes together.
- Add vanilla and powdered sugar (only ¾ cup yet) and mix until everything is combined, then fold in the sour cream.
- Whip the cream and remaining powdered sugar in a separate bowl. You’ll know you’ve reached stiff peaks when the mixture is fluffy and thick, like Cool Whip.
- Gently fold the whipped cream into the chocolate mixture until completely combined. Spread it on the prepared crust, smooth the surface and cover. Chill for at least 4 hours, then slice and serve.
SAM’S TIP: The batter can take some patience to come together, especially when folding the whipped cream into the chocolate mixture. This can be done by hand and using an electric mixer is preferable, but if you must use an electric mixer, do so for short periods on low speed.
Frequently asked questions
This can happen if you use the wrong type of cream cheese or if you fail to whip your cream to stiff peaks. If you’ve struggled with whipping cream to stiff peaks in the past, definitely check out mine homemade cream write before starting this recipe.
A pre-made crust will be too small for this recipe. In fact, you can even fill two pre-made crusts with the amount of filling used here. For best results, I highly recommend making your own crust – it’s so easy and so much tastier!
No, unfortunately. Cream cheese spread contains additives that prevent your cheesecake from setting properly.
No! Unlike many other no-bake chocolate cheesecake recipes, my recipe is actually 100% no-bake. The crust can sit on your counter top after you press it into the pan. The rest of the cheesecake will set in the fridge while it sets.
Enjoy!
Let’s cook together! Subscribe to me newsletter to stay up to date with the newest recipes and find my free recipe tutorials YouTube 💜
No Bake Chocolate Cheesecake
Made with real melted chocolate and rich cream cheese, this unbaked chocolate cheesecake is just as delicious as the baked version! No gelatin, condensed milk or oven required.
Portions: 12 portion
Calories: 538kcal
Prevent your screen from dimming
Instructions
Prepare the crust
-
Place the cookies in a food processor and pulverize to a fine crumb. Drizzle the melted butter over the top and pulse briefly until all the crumbs are moistened.
25 Classic Oreo or Chocolate Sandwich Cookies, 4 tablespoons (55 g) melted salted butter
-
Press crumbs evenly into bottom and sides of an ungreased 9-inch springform pan. Set aside while you prepare the filling.
Prepare the filling
-
Place the chocolate in a medium microwave-safe mixing bowl and heat in the microwave in 25-second intervals until the chocolate is completely melted and smooth.
8 oz (226 g) finely chopped 60% or semisweet chocolate
-
In a separate mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Drizzle in the melted chocolate and stir to combine.
16 ounces of cream cheese
-
Add ¾ cup (94 g) powdered sugar and vanilla extract and mix until combined.
1 ¼ cups (157 g) powdered sugar, 1 teaspoon of vanilla extract
-
Mix with sour cream until the mixture is smooth and uniform.
â…“ cup (75 g) sour cream
-
In a separate mixing bowl, combine the heavy cream and the remaining powdered sugar (63g) and, using an electric mixer, beat the mixture until thick and fluffy and stiff peaks form when you lift the beaters from the mixture.
1 ¼ cups heavy cream
-
Use a spatula to gently fold the whipped cream into the chocolate mixture until smooth and uniform (it may take a bit of work, but I prefer to do this by hand, but if you’re struggling, you can use an electric mixer on low speed briefly. to help insert, just don’t overdo it!).
-
Spread the filling evenly on the prepared crust and smooth the surface with an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours before slicing and serving, topped with homemade whipped cream.
Homemade whipped cream for topping
Notes
chocolate
Substitute 8 and a half ounces of sweet chocolate chips (no need to chop them) if desired.
It is saved
Cover tightly and refrigerate for up to 5 days.
Nutrition
Service: 1serves | Calories: 538kcal | Carbohydrates: 43g | Protein: 6g | Oil: 39g | Saturated fat: 22g | Polyunsaturated fats: 2g | Monounsaturated fats: 11g | Trans fat: 0.2g | Cholesterol: 81mg | Sodium: 257mg | Potassium: 249mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1038IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 4mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content depends on brands used, measuring methods, cooking method, serving sizes, etc. will vary depending.
