Last Updated on January 7, 2025 by Toya
Amazing no-bake cheesecake with rich cream cheese and decadent chocolate—what more could you want? No-bake desserts are the perfect way to enjoy a delicious treat without spending hours in the kitchen. Unlike traditional baked cheesecakes that can end up dry or rubbery, this no-bake version is smooth, rich, and so simple to prepare.
This is why I love making no-bake cheesecakes like this chocolate cream cheese cheesecake. It requires very little prep time and tastes absolutely divine!
No-Bake Chocolate Cheesecake Ingredients:
For the crust:
- 1 ¼ cups graham cracker crumbs (instead of almond meal)
- 2 tbsp granulated sugar
- 2 oz butter, melted and cooled
- ½ tsp vanilla extract
For the chocolate cheesecake filling:
- 1 lb cream cheese (softened)
- 5 oz unsweetened chocolate
- 4 oz powdered sugar
- ½ tsp vanilla extract
How to Make No-Bake Chocolate Cheesecake
Prepare the crust by lining the bottom and sides of a springform pan with parchment paper for easy removal. In a bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and vanilla extract. Stir until the mixture becomes coarse and wet, like damp sand. Transfer the graham cracker mixture into the prepared springform pan and press it down firmly to form a solid crust. Place it in the fridge to firm up while you prepare the filling.
For the cheesecake filling, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Melt the unsweetened chocolate in a microwave-safe bowl or over a double boiler, stirring every 20 seconds until fully melted. Drizzle the melted chocolate into the cream cheese mixture and stir until fully combined and smooth.
Spread the chocolate cream cheese filling evenly over the chilled graham cracker crust. Use a spatula to smooth the top. Refrigerate the cheesecake for at least 2 hours, or preferably overnight, to allow it to set and firm up.
Once the cheesecake has chilled and set, remove it from the springform pan, slice, and serve! You’ll love the creamy, rich texture and the delicious combination of chocolate and cream cheese.
How to Store:
To store, slice the cheesecake and wrap individual slices in foil. This cheesecake can last for up to 6 weeks in the freezer. Alternatively, store it in the fridge for up to 4 days, covered with a cake dome or plastic wrap.
Substitutes for this No-Bake Cream Cheese Cheesecake:
- Graham cracker crust: If you don’t have graham crackers, you can use any type of cookie crumbs, such as digestive biscuits or shortbread.
- Chocolate substitute: If you prefer, you can mix 3 tablespoons of unsweetened cocoa powder with 3 oz of melted butter or coconut oil to replace the unsweetened chocolate.
- Cream cheese: If you prefer a tangier flavor, you can also try using mascarpone cheese in place of the cream cheese.
Toppings for No-Bake Chocolate Cream Cheese Cheesecake:
Feel free to top your cheesecake with whatever you like! Here are a few ideas:
- Fresh berries like strawberries, raspberries, or blueberries
- Chocolate shavings or a drizzle of melted chocolate
- Whipped cream for extra creaminess
- Crushed nuts or a sprinkle of cocoa powder
This no-bake chocolate cream cheese cheesecake is the perfect dessert for any occasion—easy, indulgent, and sure to impress! Enjoy!
Let me know if you need any more adjustments!