Chocolate No-Bake Cheesecake
While I love a baked chocolate cheesecake, sometimes (like in these dog days of summer) I just don’t feel like turning on the oven. My no-bake chocolate cheesecake is the perfect solution (if I do say so myself)! It has a very chocolatey, thick, and smooth filling and a crumbly chocolate cookie crust. If you’ve been around here for a while, you know I’m a bit cheesecake obsessed, and this one checks every box for me despite never touching the oven!
Why You’ll Love This Recipe
Entirely no-bake! Some recipes still have you bake the crust, but mine doesn’t. There is absolutely no oven needed for today’s recipe. No gelatin, condensed milk, or pudding mixes! My no-bake chocolate cheesecake is 100% from scratch. We’ll use a whipped cream base and melted chocolate for a thick and creamy texture. Actually tastes like real cheesecake. We’re using plenty of cream cheese and melted chocolate (not cocoa powder!) to give this recipe an authentic flavor and texture. Works equally well on an Oreo crust or a graham cracker crust, though I recommend Oreo for the most chocolate flavor.
This recipe is based off my no-bake cheesecake, which so many of you have tried and asked how to turn into a chocolate version. I’m so happy to finally share this and can’t wait to hear how you like it!
Ingredients
Cream cheese. You must use block-style, full-fat cream cheese for this recipe. Using any other kind may result in a runny texture. Make sure you set this out ahead of time so it has plenty of time to soften. Chocolate. I prefer to use a chopped semisweet chocolate bar and find I have the best results with that; however, you may use chocolate chips instead if that’s all you have on hand. Sour cream. I add sour cream to all of my cheesecake recipes; it’s essential to achieving that slightly tangy flavor. I suspect full-fat Greek yogurt could also work. Heavy cream. Whipping cream or double cream will also work. Make sure this is nice and cold so it whips properly! Chocolate sandwich cookies. Don’t remove the cream! I know I’ve said in the past that I remove the cream if I’m making an Oreo crust for a springform pan (like when making my Oreo cheesecake), but that rule bends a bit when it comes to no-bake recipes. We don’t have to worry about the cream melting into our ovens here, so leave it in. Not only does this save you time, but it also helps bind the crust together.
SAM’S TIP: I like my no-bake chocolate cheesecake topped with whipped cream, but chocolate whipped cream or chocolate ganache are fun (and decadent) options as well! Or you could use the Bailey’s whipped cream from my frozen mudslide pie–yum! This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make No-Bake Chocolate Cheesecake
SAM’S TIP: The batter can take a little patience to bring together, especially when folding the whipped cream into the chocolate mixture. It’s doable by hand and preferable to using an electric mixer, but if you must use an electric mixer, do so just briefly on low speed. Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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