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–+ servings
no bake chocolate cheesecake
recipe
5 from 6 votes
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No Bake Chocolate Cheesecake

Prep Time 1 hour
Chill Time 6 hours 30 minutes
Yield: 12 servings
Attention chocolate lovers, this no bake chocolate cheesecake will become your new favorite dessert! A chocolate cookie crust filled with no bake chocolate cheesecake filling, covered in chocolate ganache, and iced with chocolate whipped cream frosting. 

Equipment

  • 8-inch springform or cheesecake pan
  • Electric hand mixer or stand mixer fitted with a whisk attachment

Ingredients 

Chocolate Cookie Crust

  • 2 cups (200 g) chocolate sandwich cookie crumbs
  • 2 tbsp (24 g) granulated sugar
  • ¼ tsp (2 g) salt
  • 6 tbsp (84 g) unsalted butter melted

No Bake Chocolate Cheesecake Filing

  • 16 oz (454 g) cream cheese room temperature
  • ⅓ cup (67 g) granulated sugar
  • 2 tsp (8 g) vanilla extract
  • 1 ¼ cups (225 g) semi-sweet or dark chocolate chips melted and cooled
  • 1 cup (238 g) heavy cream
  • ¾ cup (90 g) powdered sugar

Chocolate Ganache

  • 1 cup (180 g) semi-sweet or dark chocolate chips
  • ½ cup (119 g) heavy cream

Chocolate Whipped Cream Frosting

  • ¾ cup (179 g) heavy cream cold
  • ¼ cup (30 g) powdered sugar
  • 2 tbsp (10 g) dark cocoa powder
  • 1 tsp (4 g) vanilla extract

Instructions

Chocolate Cookie Crust

  • In a bowl, combine chocolate sandwich cookie crumbs, granulated sugar, salt, and melted unsalted butter and mix to combine.
  • Pour the chocolate cookie crumbs into an 8-inch cheesecake or springform pan lined with a parchment circle on the bottom.
  • Use a flat-bottomed measuring cup to press the chocolate cookie crumbs firmly into the bottom of the pan to create the crust.
  • Chill the crust for 30 minutes until firm.

No Bake Chocolate Cheesecake Filling

  • In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric hand mixer, cream room temperature cream cheese, granulated sugar, and vanilla extract until smooth.
  • Add in cooled melted chocolate and mix on low speed to combine. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed.
  • In a separate bowl, combine heavy cream and powdered sugar. Use an electric hand mixer or the stand mixer fitted with a whisk attachment to whip the heavy cream until stiff peaks form.
  • Add the whipped cream to the cream cheese mixture. Mix on the lowest speed until just combined and smooth. Do not overmix.
  • Pour the cheesecake filling into the chilled chocolate cookie crust and spread evenly with an offset spatula.
  • Chill the cheesecake for at least 6 hours or overnight.

Chocolate Ganache

  • In a microwave-safe bowl or glass liquid measuring cup, heat heavy cream for 1 minute to 1 minute 15 seconds until the cream starts to bubble. (It can bubble over so stay close to the microwave).
  • Pour hot cream over chocolate chips in a heat-proof bowl. Allow the mixture to sit for 2 minutes.
  • Stir until the chocolate is melted and the ganache is smooth and shiny.

Chocolate Whipped Cream Frosting

  • In the bowl of a stand mixer or large mixing bowl, combine cold heavy cream, powdered sugar, dark cocoa powder and vanilla extract.
  • Use a whisk attachment or an electric hand mixer to mix on low speed until the dark cocoa powder is combined with the cream.
  • Slowly turn the mixer to medium speed and whip the cream for a minute or two until frothy.
  • Increase the speed to medium-high and whip until creamy, stiff peaks form. Do not overmix the whipped cream.

Assembling the No Bake Chocolate Cheesecake

  • Assemble the cheesecake the day you plan on serving it for best results. Remove the cheesecake from the cheesecake/springform pan.
  • Pour slightly cooled chocolate ganache over the top of the cheesecake and spread with an offset spatula. You can create a chocolate ganache drip down the sides or cover the entire cheesecake.
  • Use a piping bag fitted with a Wilton 1M piping tip to pipe swirls of whipped cream around the edges of the cheesecake.
  • Chill the cheesecake for at least 30 minutes to firm up the chocolate ganache.

Notes

Store the cheesecake in the pan for up to 5 days. Add the chocolate ganache and whipped cream the day of serving. After the chocolate ganache and whipped cream are added, the cheesecake will last about 2 days as the whipped cream can start to wilt. Serve the cheesecake chilled for best taste and texture.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.


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