What type of chocolate is best for making a no-bake chocolate cheesecake?

Use semi-sweet or dark chocolate with at least 55% cocoa solids for a rich chocolate flavor and proper texture. Avoid milk chocolate since its higher sugar and milk content can affect the cheesecake’s consistency. Chocolate bars melt more smoothly than chocolate chips, which often contain stabilizers that alter flavor and melting properties.

Can I prepare a no-bake chocolate cheesecake ahead of time, and how should I store it?

Yes, you can make the cheesecake one to two days before serving. Keep it refrigerated in an airtight container. To maintain freshness, add toppings like whipped cream or garnishes on the day you serve. Leftovers can be stored in the fridge for up to 3 days.

How do I make a good crust for no-bake chocolate cheesecake?

Crush chocolate sandwich cookies such as Oreos (optional: remove cream filling to avoid greasiness) and mix with melted butter until it resembles wet sand. Press this mixture evenly into an 8 or 9-inch springform pan. Baking is optional for this crust; if you prefer, bake at 350°F for 10 minutes and let it cool completely before adding the filling.

Why didn’t my no-bake chocolate cheesecake set properly?

Common reasons include using spreadable cream cheese with additives, not whipping the cream to stiff peaks, or incorrect chocolate type. Use full-fat cream cheese without additives and whip heavy cream thoroughly before folding it in. Also, ensure the chocolate is fully melted and integrated gradually to prevent clumping.

Can I make mini no-bake chocolate cheesecakes and freeze them?

Yes, mini cheesecakes can be made in tart pans or cupcake molds. They can be stored in the refrigerator or freezer. Wrap them tightly to prevent freezer burn and thaw in the fridge before serving. This is a convenient way to prepare individual-sized portions in advance.

No Bake Chocolate Cheesecake Recipe That's Rich and Easy

Name: no bake chocolate cheesecake
Prep time: PT-972580H38M30S
Cook time: 10 min
Total time: PT-486290H19M15S
Cuisine: American
Ingredients: 350 grams (about 2 ½ cups) ground Oreo cookies or 200 grams (2 cups) chocolate graham cracker crumbs; ¼ cup plus 1 tablespoon unsalted cold butter or 7 tablespoons salted butter, melted; 1 tablespoon granulated sugar (optional); 453 grams (2 bricks or 3 packages of 8-ounce each) full-fat cream cheese, softened to room temperature; 100–171 grams (½ to 1 cup) fine granulated or powdered sugar; ½ teaspoon fine sea salt; 1 teaspoon pure vanilla extract; 120 grams (½ cup) full-fat sour cream or plain yogurt; 200 to 255 grams semi-sweet, bittersweet, or dark chocolate, melted; 240 ml (1 cup) heavy cream or heavy whipping cream, cold; Whipped cream; Chocolate shavings or cocoa powder

Description

🍫 This No Bake Chocolate Cheesecake is the ultimate indulgence for chocolate lovers! Its creamy, rich texture will satisfy your sweet tooth without needing to turn on the oven.
🍰 Treat yourself and impress your guests with this easy-to-make dessert that’s perfect for any occasion!

Ingredients

Scale

For the crust:
350 grams (about 2 ½ cups) ground Oreo cookies or 200 grams (2 cups) chocolate graham cracker crumbs
¼ cup plus 1 tablespoon unsalted cold butter or 7 tablespoons salted butter, melted
1 tablespoon granulated sugar (optional)

For the cheesecake filling:
453 grams (2 bricks or 3 packages of 8-ounce each) full-fat cream cheese, softened to room temperature
100–171 grams (½ to 1 cup) fine granulated or powdered sugar
½ teaspoon fine sea salt
1 teaspoon pure vanilla extract
120 grams (½ cup) full-fat sour cream or plain yogurt
200 to 255 grams semi-sweet, bittersweet, or dark chocolate, melted
240 ml (1 cup) heavy cream or heavy whipping cream, cold

Optional toppings:
Whipped cream
Chocolate shavings or cocoa powder

Instructions

1. Prepare the crust: Pulverize the Oreo cookies or graham cracker crumbs in a food processor until fine. Mix with melted butter, and optionally add sugar if using graham crackers. Press into the bottom and about 1 inch up the sides of a springform pan.
Option: For a baked crust, bake at 350°F (175°C) for 10 minutes, then cool completely.

2. Make the filling: Beat the softened cream cheese until smooth. Add sugar, salt, and vanilla; beat until smooth. Stir in sour cream or yogurt.
Melt and slightly cool the chocolate, then add to the cream cheese mixture and combine.

3. Incorporate heavy cream: Beat cold heavy cream to stiff peaks separately, then fold gently into the filling.

4. Assemble and chill: Pour the filling over the crust and smooth the surface. Cover and refrigerate for at least 4 hours or overnight.

5. Serving tips: Slice with a hot knife and add desired toppings before serving.

Notes

🧀 Use block-style full-fat cream cheese for the best texture; avoid spreadable varieties.
🍫 Choose chocolate bars over chips for better melting and richer flavor.
🥣 Do not omit sour cream; it balances sweetness and adds creaminess.

Prep Time: 30-35 minutes
Chilling time: 4-12 hours
Cook Time: 10 minutes (optional)
Category: dessert
Method: no-bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510-540 kcal
Sugar: 29-32 g
Sodium: -
Fat: 36-39 g
Saturated Fat: 22-23 g
Unsaturated Fat: -
Trans Fat: -
Carbohydrates: 40-43 g
Fiber: -
Protein: 6 g
Cholesterol: -

Keywords: no bake, chocolate, cheesecake, easy