No Bake Chocolate Cheesecake

No-Bake Chocolate Cheesecake is rich and indulgent, with a fudgy chocolate filling, decadent chocolate ganache, and chocolate whipped cream.

This is a chocoholic’s dream come true. It starts with a sweet graham cracker crust that is nice and neutral to make the chocolate flavor shine. After that, it has a luxurious chocolate cheesecake filling without eggs, so it is safe to eat without being baked. Then, it is topped with rich ganache and whipped cream. It is so simple but oh so sinfully delicious. There is no need to turn on the oven or even cook something on the stove!

Making the perfect cheesecake sometimes can be intimidating, as there are so many important details to follow in order for it not to sink in the middle or to avoid cracks. In reality, those are actually easy to follow with practice. I like that making a no-bake version because it avoids all those issues. You can have a perfectly creamy and delicious homemade dessert with less effort and stress.

For example, this no bake chocolate cheesecake recipe is very easy to make, but the end result is such a creamy and rich cheesecake, all without making your house hot from turning on the oven! Since it does not have to be baked, this will take maybe 30 minutes and then it goes in the fridge for the rest of the time. That is the hardest part. The waiting. Save some chocolate to nibble on.

I start with a sweet graham crackers crust, that I kept neutral, to make the chocolate flavor shine. After that, a luxurious no-bake chocolate cheesecake filling, totally without eggs, so it’s safe to eat. Finally, the dessert is topped with extra chocolate ganache and chocolate whipped cream. This is a chocoholic dream come true!

No-bake cheesecakes are perfect during summer times or when you want to achieve a perfect cake without stressing about the baking process. Try my sweet and refreshing no-bake peach cheesecake, strawberry cheesecake, and tiramisu cheesecake.

Why you will love this recipe

• Chocolate lover’s dream: Triple chocolate for chocolate lovers, chocolate cheesecake filling, sinful chocolate ganache and creamy chocolate whipped cream!
• So fast to make: Only takes 30 minutes to put together!
• No baking: Perfect for summer, since you don’t have to turn on the oven.
• Freezer safe: Make extra and freeze for later.

What you’ll need to make no-bake chocolate cheesecake

Special items:

• Springform pan – 9 or 10-inch springform pan.
• Stand mixer – For mixing it all up.
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• Graham cracker crumbs – Crush in a food processor or blender. I like to use graham crackers, to not overpower the chocolate filling, but Oreos would be great too;
• White granulated sugar – For extra sweetness and stickiness.
• Melted unsalted butter – To hold it all together.

For the cheesecake:

• Unflavored gelatin – The binder to keep the cheesecake together. I prefer to use a bit of gelatin in the filling, the texture this way is closer to a baked cheesecake. Also, the cake won’t melt as quickly and will better hold its shape.
• Full-fat cream cheese – Get the best and get the full-fat kind. Keep it cold.
• Powdered sugar – Powdered melts better than granulated sugar since it is not being baked.
• Unsweetened cocoa powder – High quality, as the flavor will shine in this recipe.
• Heavy whipping cream – Make sure it is very cold.
• Dark chocolate – The best brand, chopped into pieces.
• Vanilla extract – 100% pure vanilla extract for the best flavor. 
• Water

For the chocolate ganache:

• Semi-sweet chocolate – High quality, finely chopped.
• Light corn syrup – To mix it all together and add sweetness.
• Heavy whipping cream – Must be hot.

For the garnish:

• Chocolate whipped cream – Use my easy recipe for whipped cream from scratch.
• Chocolate sprinkles – Any kind of sprinkles are fine.

How to make make no bake chocolate cheesecake from scratch?

1. Crust: First start by mixing the crust ingredients into a bowl and after that pressing the mixture into a springform pan. Once done, refrigerate it.
2. Gelatin Mixture: In order for this dessert to keep its shape and not melt immediately once at room temperature, we like to add a gelatin mixture. For that, mix the gelatin with the water and let it bloom. Now keep in mind that this is a very important step and if the gelatin didn’t bloom, discard and repeat.
3. Filling: Beat the cream cheese with the sugar and add the cocoa powder. Next, beat the heavy cream in a cold bowl. In the meantime, also melt the chocolate. Once all ready, fold the whipped cream into the cream cheese mixture, followed by the vanilla and gelatin mixture. Finally, beat in the chocolate mixture.
4. Chill: Next, add the filling into the prepared crust, level the top with a spatula, and refrigerate the dessert for at least 6-8 hours or better overnight.
5. Ganache: First, chop the chocolate and add it to a bowl also with the light corn syrup. After that, heat the cream and pour it on top. Stir the mixture until smooth, and not hot. Finally, pour the mixture on top of the cake.
6. Garnish: As the final step, pipe chocolate whipped cream roses and garnish with sprinkles. Chill the cake for one hour before slicing and serving.

Expert tip

Using high-quality ingredients

It may seem trivial, but when I recommend high-quality ingredients, it is because they make a difference. For example, the cream cheese in this recipe should be the best because the lower-quality brands do not use the same type and amount of fat. For a no-bake cheesecake to turn out perfectly, it needs high-fat ingredients. This is not a diet food. It is a dessert. In addition, the lower the quality, the higher the chance of getting a product that is subpar, making your cheesecake less than delicious.

Also, this recipe calls for three different kinds of chocolate including cocoa powder, dark chocolate, and semi-sweet chocolate. First of all, using both dry and melted chocolate gives the cake a better overall chocolatey taste. No matter what, use the best chocolate there is because it is the flavor of this cheesecake. The whole flavor. If the chocolate is off, the whole cheesecake will be off.

One thing about name brands. They may not be the same in all states and they are different in other countries for sure. What I think is fine chocolate here may not even be common in your neck of the woods. One of the most common baking chocolates that everyone seems to rely on is Baker’s and the other is Ghirardelli. With cream cheese, the Philadelphia brand is the number one brand in the United States but is not known in any other country.

Recipe variations and add-ins:

• Other cookie crust: Other cookies would also be good for this crust like Oreos or vanilla wafers.
• Chocolate: This dessert is very flexible, use milk or dark chocolate, also, skip the cocoa powder and make it with white chocolate! Another great idea is to mix in some mini baking chips if you are looking for some chocolaty crunch in every single bite.
• Ganache: Make it with your favorite chocolate, dark or white, or you can skip it altogether.
• Mix in some chips: Toss some chocolate chips in the batter for even more chocolate flavor and some texture..
• Make it nutty: Top it with nuts like chopped pecans or walnuts for a crunchy topping.
• Other frosting: Use my cream cheese frosting instead of ganache for a different kind of topping.
• Peanut butter chocolate: Melt a cup of peanut butter and stir it into the filling after it cools for a chocolate peanut butter marbling effect.
• Cherries: Add some maraschino cherries into the filling and on top, the flavor combo is outstanding!
• Add fruit: Decorate the top of your gorgeous cheesecake with sliced strawberries or cherries for a pop of color and flavor.   

Serving suggestions:

Here are some fun serving ideas to try.

• This deliciously chocolatey cheesecake goes great with a scoop of my easy 3-ingredient Oreo ice cream or classic vanilla ice cream.
• It does not have to be a special occasion to have this treat. Serve it after a dinner of hot dogs and burgers at a backyard barbecue or picnic.
• Enjoy a slice of this cool treat with a warm cup of hot chocolate. So easy to make and so exquisite.
• This can be part of a romantic Valentine’s Day dinner, after some delicious red wine pot roast.
• The perfect wines to go with this chocolate dream cake are Merlot, Pinot Noir, and Cabernet Sauvignon. Take your pick.

Frequently Asked Questions:

Why isn’t my no-bake cheesecake firming up?

A no-bake cheesecake may not set properly if the ingredients aren’t cold enough. Make sure all of the ingredients are cold. Even if the recipe says to use room-temperature cream cheese, it will blend in just fine being cold. And it could make the heavy cream too warm to whip properly too. Make sure the cream whips up to firm peaks. If not, the cake will not set well. Use regular brick-style cream cheese. Whipped and low-fat have too much water and air.

Second, the culprit may be the ingredients or the ingredient rations used to make the filling. Here are some common mistakes:

• You used only fat-free ingredients.
• The ratio of cream cheese to sugar is too low, which means that NOT enough sugar was added to the batter.
• The filling was too runny.
• You skipped adding a binder like gelatin and agar agar.
• You overbeat the ingredients.

Why did my no-bake chocolate cheesecake collapse?

Unlike baked cheesecakes, no-bake cheesecakes do not fall flat because of air. However, they will collapse because of other reasons. The main culprit is usually the cream cheese. If it is not a high-quality, full-fat cream cheese, the cheesecake may collapse because there is not enough fat in the batter. Another thing may be the whipping cream. Ensure it is heavy whipping cream with at least 35% milk fat.

What do I do if my gelatin did not bloom?

The only thing that can be done is to start over with new gelatin. It is possible that the water was not cold enough or the gelatin was not sprinkled on top of the water. It has to be hydrated on top of cold water for up to five minutes. After that, whisk it until it dissolves. If that does not work, use more gelatin. It may just be that the gelatin was past its prime. 

What is the difference between a bake and a no-bake cheesecake?

A baked cheesecake has a heavier and denser texture and a fuller taste, while a no-bake cake is light and airy. The baked version has a batter made with eggs, which is what keeps it all together. A no-bake cheesecake is held together by gelatin. Its other ingredients are usually whipped cream and sugar. Of course, a no-bake cheesecake is refrigerated while the other is baked in an oven.

Can you substitute agar agar for gelatin?

Yes, but it’s not a 1:1 substitution. Keep in mind, that the recommendation is to use 1/2 the amount of agar as a recipe with gelatin would call for or about 1 teaspoon agar per 3 cups of liquid.

How to store:

• Refrigerate: Refrigerate in an airtight container immediately for up to three days.   
• Freezing: After the cake is fully set, wrap it in plastic, and it can be stored in freezer bags for up to three months. I usually pack mine in individual bags so I can get what I want as needed.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.

More no-bake desserts:

Recipe tips:

• Use a food processor to crush the graham crackers so there are no lumps. No food processor? Use a blender.
• Unlike most cheesecakes, this cheesecake requires cold ingredients. Please do not leave them out to come to room temperature.
• Get high-quality full-fat cream cheese for the best results. I use the Philadelphia brand.
• Since this is a chocolate cake, I also recommend the best chocolate.
• The whipping cream should also be full-fat and very cold.
• If the gelatin does not bloom. Throw it out and get new gelatin. If that does not work, use agar agar.
• Do not remove it from the springform pan until it is completely chilled. I recommend overnight.