Velvety, rich, and effortlessly elegant—this no-bake chocolate cheesecake is your passport to dessert bliss without even turning on the oven. Inspired by European patisserie classics and the ease of Southern-style icebox pies, it’s a global indulgence with a no-fuss attitude.
Each bite is deeply chocolatey, perfectly balanced, and silken enough to rival our other chocolate favorites like Chocolate Coffee Cake and Chocolate Mocha Cupcakes. And thanks to a simple press-in crust and whipped filling, the technique is approachable even for first-time bakers.
Whether you’re hosting a dinner or treating yourself after a long day, this cheesecake delivers a showstopper finish with minimal effort. It’s a chilled slice of luxury that’ll have you dreaming of your next bite before the first one melts.
Why You’ll Be Hooked?
- The flavor stays with you, like the echo of a favorite song—pure chocolate serenity that melts into memory.
- The first time I made this, I kept sneaking forkfuls straight from the fridge—it’s that kind of dessert that calls you back again and again.
- Friends still talk about it weeks later, asking for the recipe—it’s the kind of dish that lingers long after the last bite is gone.
- I’ve tried it with everything from dark cocoa powder to spiked espresso whipped cream, and it always hits that sweet spot between rich and refreshing.
- It’s one of those rare treats that feels luxurious but doesn’t leave you feeling weighed down—a dream for indulgence without regret.
No-Bake Chocolate Cheesecake Recipe
This rich, creamy no-bake chocolate cheesecake blends melted chocolate, whipped cream, and velvety cream cheese on a buttery graham cracker crust. It sets beautifully in the freezer without any oven time, making it a decadent, fuss-free dessert perfect for chocolate lovers and special occasions.
Equipment
- 8-inch springform pan
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Microwave-safe bowl
- Rubber spatula
- Whisk
Ingredients
- 1/2 cup white sugar divided
- 2 tablespoons hot water or more as needed
- 1/4 cup salted butter melted
- 1 8-ounce package cream cheese, softened
- 5 ounces semisweet chocolate chopped
- 1 cup graham cracker crumbs
- 2 tablespoons unsweetened cocoa powder sifted
- 1/2 cup heavy cream
Instructions
- Start by mixing graham cracker crumbs with melted butter and 1 tablespoon of sugar.
- Then press the mixture into the bottom and about 1/2 inch up the sides of an 8-inch springform pan.
- Place the crust in the refrigerator while preparing the filling.
- Melt the chocolate in a microwave-safe bowl on high power for 1 to 2 minutes, stirring every 15 seconds until smooth, then set it aside to cool.
- In a medium bowl, whisk cocoa powder with just enough warm water to form a smooth paste.
- Beat the cream cheese and the remaining sugar into the cocoa mixture until well combined and set aside.
- In a separate chilled bowl, beat the cream with an electric mixer until soft peaks form, then gently fold in the cooled melted chocolate.
- Fold the chocolate-cream mixture into the cocoa-cream cheese mixture until thoroughly combined.
- Spread the filling evenly over the prepared crust, then freeze the cheesecake for 1 hour.
- Before serving, allow it to thaw in the refrigerator for about 30 minutes.
Notes
- For an ultra-smooth texture, bring cream cheese to room temperature before beating.
- Use high-quality chocolate for a richer flavor and smoother melt.
- Chilling the mixing bowl and beaters helps whipped cream hold its peaks better.
| Calories | 405kcal |
| Carbohydrates | 32g |
| Fiber | 3g |
| Fat | 30g |
| Protein | 5g |
| Cholesterol | 61g |
Tips To Ease Your Job!
- Use Parchment Paper for Easy Release: Line the bottom of the springform pan with parchment paper before pressing in the crust—this helps lift the cheesecake out cleanly for slicing.
- Microwave Smarter: When melting chocolate, microwave in short 15-second bursts and stir between each to avoid scorching.
- No Mixer? No Problem: If you don’t have an electric mixer, chill your bowl and whisk and beat the cream vigorously by hand—it takes a little effort but works!
- Make Ahead in Layers: You can prep the crust a day early and store it covered in the fridge, saving time on the final assembly day.
