No Bake Chocolate Cheesecake

This no bake chocolate cheesecake is silky, rich, and velvety smooth. Top with fresh berries and chocolate drizzle for the ultimate decadent cheesecake made with only a handful of ingredients and a chocolate graham cracker crust.

Why this recipe works

A good no bake chocolate cheesecake should stand tall and proud after chilling. With tangy cream cheese and plenty of chocolate, the texture should be smooth and the flavor luxurious. That’s exactly what you’ll get with this recipe. Rich, creamy, and divine with every last bite!

No bake cheesecake is a lot easier to prepare, meaning no water bath and no heating up the house in the warmer months. You can dress them up so many different ways from infusing flavors (no bake pumpkin cheesecake) to slicing them into bars and even piping the filling into cheesecake-stuffed strawberries. We absolutely love how quick and easy they are to prepare, the hardest part is waiting for them to set up in the refrigerator.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – If desired, you can substitute the chocolate graham crust with a traditional graham cracker crust or an Oreo cookie crust.

CREAM CHEESE – The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake filling mixture. To help it come to room temp faster, cut the cream cheese into cubes and allow it to rest on the counter for around 30 minutes.

CHOCOLATE – A mixture of semi-sweet and bittersweet chocolate keeps this cheesecake rich and decadent without being cloyingly sweet. Use a quality bar of baking chocolate such as Ghiradelli, Lindt, or even Baker’s. It’s important that you cool down the melted chocolate before adding it to the cheesecake mixture so that it doesn’t melt the other ingredients or ruin the texture of the filling.

How to Make No Bake Chocolate Cheesecake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Grease a 9 inch springform pan and line the bottom with parchment paper.
2. Chop the chocolate into small pieces. Place in the top pan of a double boiler over simmering water, stirring until the chocolate is fully melted and smooth. Set aside to cool to room temperature. Be sure no moisture or water gets into the melted chocolate.
   
   TIP – It’s important to cool down the melted chocolate before adding it to the cheesecake mixture so that it doesn’t melt the other ingredients or ruin the texture of the filling.
   
   
   
   
3. Combine chocolate graham cracker crumbs and granulated sugar in a mixing bowl or directly in the bottom of a springform pan. Stir to combine evenly.
4. Pour the melted butter into the graham cracker crumb mixture and stir to make a sandy mixture. Press the crust across the bottom and up the sides of the springform pan. Place crust in the refrigerator to firm up while preparing the cheesecake.
5. In a large mixing bowl, beat together cream cheese and sour cream with a mixer until fluffy and smooth.
6. Add the powdered sugar, beating until combined. Beat in the vanilla extract.
7. When the chocolate is at room temperature, pour it into the cream cheese mixture and beat to combine.
8. Add the heavy cream to the cheesecake mixture, beating for 1-2 minutes longer until fluffy and well combined. The cheesecake mixture should form soft peaks.
9. Spread the cheesecake filling evenly into the chilled crust. Use an offset spatula to smooth the top of the cheesecake.
10. Place cheesecake in the refrigerator for at least 4 hours.
11. Garnish with fresh raspberries or whipped cream. You can also drizzle with chocolate ganache.

Frequently Asked Questions & Expert Tips

Serving Suggestions

There are so many different ways you can garnish your no bake chocolate cheesecake. Do as we did and top with fresh raspberries (or other berries such as strawberries or blueberries) and a drizzle of chocolate sauce, or opt for a turtle version and drizzle with caramel and a sprinkle of chopped nuts.

Crushed Oreos, whipped cream, chopped candy, shaved chocolate, or mini chocolate chips are all great options as well! Serve chilled. Enjoy!

More No Bake Cheesecake Recipes

• No Bake Cheesecake Bars
• No Bake Pumpkin Cheesecake
• No Bake Blueberry Cheesecake
• No Bake Strawberry Cheesecake Bars
• Peanut Butter Oreo No Bake Cheesecake

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No Bake Chocolate Cheesecake

This no bake chocolate cheesecake recipe is smooth and luxurious. Each bite is filled with creamy chocolate decadence!

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Course: Dessert

Cuisine: American

Servings: 20 servings

4 hours hrs 20 minutes mins

Calories: 565

Author: Amanda Davis

Ingredients

Cheesecake

• ▢ 6 ounces bittersweet baking chocolate chopped into pieces
• ▢ 6 ounces semi-sweet baking chocolate chopped into pieces
• ▢ 32 ounces cream cheese four 8 ounce packages. Softened*
• ▢ ⅓ cup sour cream
• ▢ 2 cups powdered sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 1 ½ cups heavy whipping cream

Chocolate Graham Cracker Crust

• ▢ 16 ounces chocolate graham cracker crumbs
• ▢ ¾ cup granulated sugar
• ▢ ¾ cup unsalted butter melted

Things You’ll Need

• ▢
  9 inch springform pan
• ▢
  Mixing bowls
• ▢
  Hand mixer or stand mixer
• ▢
  Offset icing spatula

Before You Begin

• The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake filling mixture. To help it come to room temp faster, cut the cream cheese into cubes and allow it to rest on the counter for around 30 minutes.
• This makes a nice thick crust and full cheesecake. You can easily slice 20 servings.
• If desired, you can substitute the chocolate graham crust with a traditional graham cracker crust or an Oreo cookie crust.
• A mixture of semi-sweet and bittersweet chocolate keeps this cheesecake rich and decadent without being cloyingly sweet. Use a quality bar of baking chocolate such as Ghiradelli, Lindt, or even Baker’s. 
• Cover leftover cheesecake with plastic wrap or store in an airtight container in the refrigerator for 2-3 days.
• To Freeze – Be sure to chill the cheesecake first, then wrap it well with plastic wrap followed by a layer of aluminum foil and freeze for up to 1 month. Freeze overnight in the refrigerator.

Instructions

• Grease a 9 inch springform pan and line the bottom with parchment paper.
• Chop the chocolate into small pieces. Place in the top pan of a double boiler over simmering water, stirring until the chocolate is fully melted and smooth. Set aside to cool to room temperature. Be sure no moisture or water gets into the melted chocolate.

  TIP – It’s important to cool down the melted chocolate before adding it to the cheesecake mixture so that it doesn’t melt the other ingredients or ruin the texture of the filling.
• Combine chocolate graham cracker crumbs and granulated sugar in a mixing bowl or directly in the bottom of a springform pan. Stir to combine evenly.
• Pour the melted butter into the graham cracker crumb mixture and stir to make a sandy mixture. Press the crust across the bottom and up the sides of the springform pan. Place crust in the refrigerator to firm up while preparing the cheesecake.
• In a large mixing bowl, beat together cream cheese and sour cream with a mixer until fluffy and smooth.
• Add the powdered sugar, beating until combined. Beat in the vanilla extract.
• When the chocolate is at room temperature, pour it into the cream cheese mixture and beat to combine.
• Add the heavy cream to the cheesecake mixture, beating for 1-2 minutes longer until fluffy and well combined. The cheesecake mixture should form soft peaks.

  TIP – You can also whip the heavy cream separately and fold it into the cheesecake mixture, but beating it directly into the filling requires less dishes, is simple, and creates a silky, luxurious texture to the cheesecake.
• Spread the cheesecake filling evenly into the chilled crust. Use an offset spatula to smooth the top of the cheesecake.
• Place cheesecake in the refrigerator for at least 4 hours.
• Garnish with fresh raspberries or whipped cream. You can also drizzle with chocolate ganache.

Nutrition

Serving: 1serving (1 slice) | Calories: 565cal | Carbohydrates: 48g | Protein: 6g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 241mg | Potassium: 187mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1113IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 1mg

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