No Bake Chocolate Cheesecake

Introduction

This no bake chocolate cheesecake is the ultimate decadent dessert that requires no oven time, perfect for any occasion. You get a rich, silky chocolate filling on top of a crisp chocolate crust, all made in under an hour of hands-on work. It’s an impressive showstopper that’s surprisingly simple for you to make.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes
Cook Time: 30 minutes (for chilling/setting)
Total Time: 50 minutes (plus at least 4 hours chilling)
Servings: 20

Ingredients

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*)
1/3 cup sour cream
2 cups powdered sugar
2 teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)
1 1/2 cups heavy whipping cream
16 ounces chocolate graham cracker crumbs
3/4 cup granulated sugar
3/4 cup unsalted butter (melted)

Instructions

Make the crust: In a large bowl, combine the 16 ounces of chocolate graham cracker crumbs, 3/4 cup granulated sugar, and 3/4 cup melted unsalted butter. Mix until the texture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of a 9×13 inch baking pan or a 10-inch springform pan. Place the crust in the refrigerator to set while you prepare the filling.
Melt the chocolate: In a heatproof bowl set over a pot of simmering water (double boiler), melt the 6 ounces of bittersweet chocolate and 6 ounces of semi-sweet chocolate together, stirring until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, beat the 32 ounces of softened cream cheese with an electric mixer until completely smooth and creamy, about 2-3 minutes.
Add the 1/3 cup sour cream, 2 cups powdered sugar, and 2 teaspoons of vanilla powder (use half this amount if you prefer less rich vanilla flavor) to the cream cheese. Beat on medium speed until fully combined and smooth, scraping down the sides of the bowl as needed.
With the mixer running on low, slowly pour in the slightly cooled melted chocolate. Mix until the chocolate is fully incorporated and no streaks remain.
In a separate, clean bowl, whip the 1 1/2 cups of heavy whipping cream on medium-high speed until stiff peaks form.
Gently fold the whipped cream into the chocolate cheesecake mixture until fully combined and no white streaks are visible.
Remove the chilled crust from the refrigerator. Pour the chocolate cheesecake filling over the crust and spread it into an even layer.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is completely set before slicing and serving.

Variations

Individual Servings: Layer the crust and filling into small glasses or jars for elegant, single-serve desserts.
Flavor Infusion: Add a pinch of espresso powder to the melted chocolate to enhance the chocolate flavor without making it taste like coffee.
Crust Alternative: Instead of pressing the crust into the bottom of the pan, press it up the sides as well to create a full crust shell.
Swirl Design: Before chilling, dollop the top with sweetened whipped cream or caramel sauce and use a knife to create a beautiful swirl pattern.

Tips for Success

Ensure your cream cheese is truly softened to room temperature to avoid a lumpy filling. Take it out of the fridge at least an hour ahead.
When melting chocolate, make sure no steam or water gets into the bowl, as this can cause the chocolate to seize and become grainy.
For clean slices, dip your knife in hot water and wipe it dry between each cut.
For the best texture and flavor, allow the cheesecake to chill overnight.

Storage & Reheating

Store the cheesecake, tightly covered with plastic wrap or in an airtight container, in the refrigerator for up to 5 days. This dessert is meant to be served cold and does not require reheating; simply slice and serve directly from the fridge.

FAQ

Can I use a different type of chocolate?

Yes, you can use all bittersweet or all semi-sweet chocolate based on your preference, but the blend as written provides a balanced depth of flavor.

What can I use instead of chocolate graham cracker crumbs?

You must use chocolate graham cracker crumbs for this exact recipe. Regular graham cracker crumbs are not a direct substitute as they will change the flavor profile.

My filling is too runny. What happened?

This is usually because the cream cheese wasn’t fully softened, the whipped cream was under-whipped, or the cheesecake hasn’t chilled long enough. Ensure you whip the cream to stiff peaks and chill for the full time.

Can I freeze this cheesecake?

Yes, you can freeze it for up to 2 months. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving.

What does the sour cream do?

The sour cream adds a slight tang that balances the sweetness and contributes to the creamy, lush texture of the filling.

Do I need a springform pan?

While a 10-inch springform pan makes for a beautiful presentation and easy removal, a standard 9×13 inch baking dish works perfectly well for this recipe.