No-Bake Chocolate Cheesecake

Not only is this no-bake chocolate cheesecake deliciously rich and amazing, it is also so easy to make. It’s the perfect no-bake chocolate cheesecake!

No Bake Creamy Chocolate Cheesecake

Cheesecake is a very emotional issue. Did you know that?

Apparently, if you put the word “no-bake” next to “cheesecake,” you better watch your back if you find yourself in a dark alley somewhere.

Even in a well-lit kitchen, you may not be safe.

I happen to be very nondiscriminatory when it comes to cheesecake (I’m not afraid).

With or without eggs, baked or not baked, crust or crustless, cheesecake deserves to have variations. And advocates.

And so, no-bake cheesecake can live in my world.

No Bake Creamy Chocolate Cheesecake

The one point that I happen to be very particular about, though, is that it has to taste fabulous, baked or not.

I’ve been working on a couple no-bake cheesecake variations over the last few months because sometimes, an ultra-light, creamy no-bake cheesecake is the only real option speaking to my soul.

Sadly, I’ve learned that not all no-bake cheesecakes are created equal (some far too sweet, others that slop and schmooze all over the plate once sliced, a few that wiggle like jello, and a couple that probably belong in the pudding, not cheesecake, category).

No Bake Creamy Chocolate Cheesecake

Thankfully after a couple tries at a chocolate version, success was had.

Not only is this decadent no-bake chocolate cheesecake deliciously rich and velvety and amazing, but it’s super simple and quick to whip up.

The only real time constraint is letting it chill long enough (and even that isn’t a big deal since you can easily make it a few hours before you want to serve it or up to a full day ahead).

With a whole different taste and texture than another favorite {baked} chocolate cheesecake (equally amazing, by the way), you may want to seriously consider opening your heart and soul to this no-bake chocolate cheesecake.

I’d hate for you to miss out.

No Bake Creamy Chocolate Cheesecake

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See How to Make It Here!

No-Bake Creamy Chocolate Cheesecake

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Ingredients:

Crust:

  • 7 ounces (about 2 cups) chocolate graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 7 tablespoons butter, melted

Cheesecake:

  • 3 packages (8 ounces each) cream cheese, softened to room temperature
  • 1 1/2 cups (6 ounces) powdered sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (9 ounces) bittersweet chocolate, melted and cooled to room temperature (see note)

Directions:

  1. For the crust, combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.
  2. For the filling, in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.
  3. Add the melted chocolate (make sure it is cool to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling).
  4. Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.
  5. For clean slices, run a long thin knife under really hot water and wipe dry with a towel before slicing (repeat the hot water trick between each slice).

Notes:

I tried this cheesecake with light (neufchâtel) cream cheese and…it doesn’t compare to using regular cream cheese. The texture was way softer and the taste was almost a bit too tangy and not quite as rich. Experiment at your own risk.

I use bittersweet chocolate in this recipe but semisweet could be used also. You might consider knocking the powdered sugar down just a notch if you do since semisweet chocolate is sweeter than bittersweet.

I think there’s a bit too much crust/filling for a regular 9-inch pie plate unless you reserve some of each and make a couple small, individual sized cheesecakes in little bowls or ramekins. But again, I haven’t tried it that way so feel free to experiment.

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Recipe Source: adapted from this recipe at Serious Eats (after making it a couple times, I preferred it with an adapted crust and a bit more chocolate in the filling – shocker, I know)