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This image shows a finished no bake chocolate cheesecake, perfectly smooth and glossy, set on a clean white marble countertop with no other objects in the background.

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.
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Prep Time 30 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 people
Calories 405 kcal

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.
    This image shows a top-down view of graham cracker crumbs mixed with melted butter and sugar in a clear glass bowl on a white marble countertop.
  • Then press the mixture into the bottom and about 1/2 inch up the sides of an 8-inch springform pan.
    This image shows a graham cracker crust pressed into a silver springform pan, resting on a clean white marble countertop.
  • 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.
    This image shows melted chocolate in a transparent glass bowl on a white marble countertop with a clean and simple background.
  • In a medium bowl, whisk cocoa powder with just enough warm water to form a smooth paste.
    This image shows cocoa powder mixed with warm water into a paste in a small glass bowl on a white marble countertop.
  • Beat the cream cheese and the remaining sugar into the cocoa mixture until well combined and set aside.
    This image shows cream cheese and sugar being combined with cocoa paste in a transparent glass bowl on a white marble surface.
  • In a separate chilled bowl, beat the cream with an electric mixer until soft peaks form, then gently fold in the cooled melted chocolate.
    This image shows softly whipped cream with peaks forming in a transparent glass bowl placed on a white marble countertop.
  • Fold the chocolate-cream mixture into the cocoa-cream cheese mixture until thoroughly combined.
    This image shows a creamy chocolate mixture fully folded and combined in a transparent glass bowl on a white marble countertop.
  • 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.
    This image shows the chocolate cheesecake mixture spread evenly in a silver springform pan, ready to be frozen, sitting on a clean white marble countertop.

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.