No Bake Chocolate Cheesecake

No Bake Chocolate Cheesecake is a silky, decadent dessert that layers a buttery crust, rich chocolate cream cheese filling, and optional whipped topping—no baking required. It’s simple, elegant, and perfect for chocolate lovers.

Why You’ll Love This Recipe

I love this cheesecake because it’s effortlessly indulgent: rich chocolate flavor, creamy texture, and zero oven time. It’s ideal when I want something impressive but easy—great for potlucks or casual get-togethers. Plus, the no-bake style means it’s as stress-free as decadent desserts get.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate cookie crumbs (like Oreo, without cream)

• Melted butter

• Cream cheese, softened

• Granulated sugar

• Cocoa powder (unsweetened)

• Semi-sweet or dark chocolate chips, melted

• Heavy cream (or cool whip)

• Vanilla extract

• Sea salt (optional, to taste)

directions

1. I combine cookie crumbs and melted butter, then press the mixture into the bottom of a springform pan. I chill it in the fridge while preparing the filling.

2. I beat softened cream cheese and sugar until smooth and creamy.

3. I sift in cocoa powder and beat until fully combined for a rich chocolate depth.

4. I stir in melted, slightly cooled chocolate chips until smooth.

5. I add vanilla extract and a pinch of sea salt, then fold in whipped cream until silky.

6. I pour the filling over the chilled crust, smoothing the top with a spatula.

7. I refrigerate the cheesecake for at least 4 hours, or preferably overnight, until set.

8. Before serving, I optionally top it with extra whipped cream, chocolate shavings, or cocoa powder.

Servings and timing

• Makes 8–10 slices

• Prep time: 20 minutes

• Chill time: 4 hours minimum (preferably overnight)

• Total time: ~4 hours 20 minutes (or overnight)

storage/reheating

I store the cheesecake, covered, in the fridge for up to 5 days. It holds well, and the chocolate flavor deepens over time. If it softens too much, I lightly chill it before serving. This dessert doesn’t freeze well—texture may change when thawed.

FAQs

How long should I chill the cheesecake?

I recommend chilling at least 4 hours to ensure the cheesecake sets firmly; overnight chilling gives the best texture and flavor.

Can I use low‑fat cream cheese?

You can, but the cheesecake may be slightly less creamy and firm. I prefer full-fat cream cheese for the richest taste and texture.

Is gelatin needed for stability?

This recipe sets nicely without gelatin thanks to the cream cheese and chilling time. If I want extra firmness, I add one teaspoon of melted, cooled gelatin to the filling mixture.

Can I make mini cheesecake cups?

Absolutely—I use small mason jars or liners to portion the crust and filling, then chill as directed for individual servings.

Can I freeze leftovers?

Freezing isn’t ideal; I’ve tried it but found the texture becomes slightly grainy when thawed. I prefer keeping it in the fridge.

Conclusion

No Bake Chocolate Cheesecake gives me all the indulgence of a baked dessert without the fuss. It’s smooth, rich, and crowd-pleasing. I love how easy it is to prepare in advance and how decadent it tastes with minimal effort. I hope this becomes one of my favorite go-to desserts—and yours too!

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