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!
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.
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).
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.
One Year Ago: Pesto Marinated Grilled Chicken
Two Years Ago: Coconut Tres Leches Cake Trifle
Three Years Ago: Orange Beef and Veggie Stir Fry
No-Bake Creamy Chocolate Cheesecake
Ingredients
Crust:
- 2 cups (200 g) chocolate graham cracker crumbs
- 1 tablespoon granulated sugar
- 7 tablespoons salted butter, melted
Cheesecake:
- 3 packages (8-ounces each) (681 g) cream cheese, softened to room temperature
- 1 ½ cups (171 g) powdered sugar
- ¼ cup (57 g) sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups (255 g) bittersweet chocolate, melted and cooled to room temperature (see note)
Instructions
- 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.
- 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.
- 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).
- 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.
- 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
Recommended Products
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)
Hi Mel – If I substitute unsweetened cocoa power for the bittersweet chocolate, how much sweetener should I add? Using non sugar sweeteners for diabetic reasons.
Many Thanks!
Honestly, I’m not sure, Tim. I’m worried the cocoa powder will make the cheesecake have a grainy texture.
Mel – Just a follow up – I tried a different tack. Unsweetened baker’s chocolate, melted in a double boiler, and added VitaFiber sugar free sweetener. OK on the taste and sweetness, but very dense, heavy, even added 1/4 cup extra milk.
Tim
Hi! Planning to make this for my mom’s birthday — is it sturdy enough to do in a springform pan? Or should I go out and buy a deep-dish pie plate?
Thanks!
Yes, I think this would work fine in a springform pan. It’s a little softer than a baked cheesecake, but the slices should still hold together just fine when cut.
Hi Mel! I don’t know why I’m not able to see the recipe and just the description… Please help!
Sorry about that! It’s all updated now.
Sorry about that! It’s updated now.
Hey Mel, please please help! I followed the instructions but the cake was runny and I ignored that and kept it in the fridge. It did not settle properly! Kept it in the freezer, still not working. Is there anything I can do with this cake now? Can I do anything new out of this? I do not want it it to go to waste!
Not sure why it would be so runny – what type of chocolate did you use? What type of cream?
How about with premade chocolate graham pie crust?
Sure!
Sounds yummy. Will try it very soon. What about a thin layer of fudge sauce over crust before adding filling … similar to peanut butter pie?
Yum!
Hi Mel. I read through several recipes before finally choosing yours to make for our Church’s get-together. It turned out beautifully ! (I finished making it, popped it in the fridge & went out to do errands.I was in such a hurry when I got home that I forgot to take a photo, and I’m so not happy about that.) I did use semisweet chocolate chips, and per your suggestion I only used 1 cup of powdered sugar. I was a beautiful thing to see ! My daughter’s thought it to be a bit “strong”, so I would like to make it again with a “lighter” flavor in mind. I’ll use light cream cheese, & possibly only 2; also I’d like maybe about a cup of cool whip. Plus maybe only 6 oz of chocolate. Thank you for a beautiful dessert, and helping me show the church ladies I know my way around the kitchen. lol Good luck & God Bless ! Happy cooking everyone !
Hi! How can I substitute sour cream since there’s no such thing here in my country?
Substitute sour cream for the cream cheese? I don’t think that would work, sorry!
Camila, instead of using sour cream, you could use creme fraiche. Hope that helps.
Greek yogurt works as a great substitute for sour cream!
Can I mix the cream cheese without using an electric mixer (just simple egg beater of fork)?
Thank you.
You could definitely try although I don’t know if the cheesecake filling will be quite as light and fluffy.
I made this yesterday, while fasting, for the first time. I feel like I deserve a prize 😉 It turned out amazing and will probably become a staple in our home! It was rich and creamy and just to die for tasty. It’ll be a great recipe for the summer when I dread turning on the stove!
So glad to hear it!
Try making the crust with Oreo cookies. I use the vanilla sandwich cookies for my regular cheesecake and it is fabulous! The icing caramelizes a little bit, for a fantastic flavor.
what kind of chocolate did you use? Is in powdered form or the chocolate bar? Thank you!
I just finished making this! The filling? Oh my lanta!! It tastes amazing! I did use a 10.5 spring pan as that’s all I had, ended up using a whole box of chocolate teddy grahams as I couldn’t find regular chocolate grahams. Also, I used semi-sweet chocolate chips and they melted just perfectly. It looks incredible. Hopefully it all holds together when I pop it off. As a mom I am a huge fan of no bakes. Pretty sure this is going to be a big hit at our Thanksgiving tomorrow! Thanks for the recipe!!
I was wondering if I could sub white chocolate? If so, how much powdered sugar should I subtract to keep it from being too sweet? And should I add anything in place of the powdered sugar to keep that awesome looking texture?
First time making a cheesecake, btw!
Hey Jessica, you’ll have to experiment – I haven’t tried this with white chocolate and because the properties/sweetness of white chocolate are so different from real chocolate, I’m not sure what suggestions to make without trying it first. Good luck if you experiment!
What a wonderful recipe.I was looking for a good no bake one. I am going to make this for my wonderful daughter in laws birthday tomorrow. She is going to love it.
Thank you.
This was so easy to make and everyone at our pool party enjoyed it. I am not a huge fan of chocolate or no bake cheesecake but I would say it wasn’t bad. I couldn’t find bittersweet chocolate and subbed semi sweet chipits.
I made this for family and friends yesterday, and though it turned out well, looked beautiful and the taste was delicious, no one really enjoyed it, or could get through more than 2 or 3 bites before surrendering. It dawned on me as I was eating it that this is essentially a frosting recipe. It’s too thick, gluey and rich to work as cheesecake. Perhaps substituting whipping cream for about half the cream cheese might help. If you enjoy eating cake frosting (our group doesn’t) this might work for you. I think I’ll stick with baked cheesecake though.
I made this for a gathering today. I made 1/3 of this recipe and made it into cheesecake bites and topped each with a raspberry. We loved it!! The only thing I would change is to try to make the crust less crumbly, since it was messy, especially to eat as cheesecake bites. I’m thinking maybe adding some milk to the crust would help it come together a bit more? Anyway, thanks for a winning recipe!
p.s. I just found your blog through this recipe, and, after reading a few more posts, I think we must be kindred spirits in the realm of food. Definitely planning to visit again. 🙂
The mini cheesecakes sound amazing! You might try adding another tablespoon or two of butter to the crust – it should help be less crumbly.
Hey Mel,
I’m a big fan! You’re UNBELIEVABLE Chocolate Cake was my first project! And, I’ll be making this for a friend over the weekend so I hope you’ll answer me in time. 🙂 Should the Cream Cheese be at room temperature? And, can I sub crushed oreos for the crust?
Thanks!
Yes, the cream cheese should be softened to room temperature. Oreos are sometimes a little greasier so you might want to cut down on the butter in the crust if using Oreos instead of plain chocolate cookies.
Aw man! I wonder what I did wrong, the chocolate turned into little hard bits. Not smooth or creamy, just lumpy little bits of chocolate once I mixed it. Hmm. I thought it was room temp when I touched it. I wonder if my cream cheese was just too cold? something didn’t work. Bummer!
Same for me! Made it today and before adding the chocolate it was fluffiness incarnate. And then – hmmm, really tasty stracciatella cheesecake cups 😉
Mel – I made this for Christmas dinner with a Trader Joe’s Candy Cane Joe Joe’s cookie crust. Oh my word! Best chocolate cheesecake ever. Thanks for the recipe!
I would like to try your recipe but, am confused by your measurements.
1-1/2 cups of powdered sugar does not equal 6 oz. Also, 1-1/2 cups of chocolate does not equal 9 oz. Could you clarify?
Thanks
The 6 and 9 ounces are the weight measurements.
PS. It would probably also be good with crumbs of Oreo cookies (just the cookie part). I think you’ll find something else for the filling….
Hi Mel, Thanks for an awesome recipe! I found myself with one package of cream cheese, so I decided to do a smaller test.
I did 1/3rd of the filling recipe, and half of the crust recipe. I couldn’t find regular chocolate graham crackers, so I used Teddy Grahams. Everything was enough for 3 mini tart pans! Filling was just the right amount, too!
It’s delicious!!! I unmolded the first one today, and it held together. My chocolate loving hubby LOVES this recipe. We split a mini tart pan today. I like the mini tarts because it’s more portion controlled. I bought a large tart pan at the same time, and have yet to use it!
Thank you so much!!!
Can this be made with Hershy’s chocolate syrup?
Instead of melted chocolate? I wouldn’t recommend it but I haven’t tried it so I can’t say for sure.
Can I use chocolate chips or does it need to be a different kind of chocolate? Can’t wait to make this; it looks amazing!
Usually chocolate chips melt just fine (especially name brand like Ghirardelli or Guittard).
This is yummy and quick cheesecake! I’ve also made your decadent chocolate cheesecake ( which was delicious!!!!)and this is a quick and tasty alternative.
I was surprised to find that the cheesecake’s outside appearance is virtually indistinguishable from a baked cheesecake! The lighter, smoother, creamy texture is great. I baked the crust because it felt wrong not to, and I whipped the mixture for at least 5 minutes. It turned out very good.
I made this cheesecake for Labor Day and it was a huge hit- thank you! I used a 9.5″ pie plate and the amount of filling/crust was perfect. I also substituted Greek yogurt for the sour cream and it worked like a charm. Thanks again!
This was so good. Like as in I’d go out to dinner at the Cheesecake Factory and bring this to eat as dessert instead of buying their’s good. I also put it on the top shelf in the refrigerator so my kids couldn’t see it.
Oooooooookay this looks amazing! But just wanted to confirm – I’m used to using the paddle attachment when beating cream cheese, but you say to use the whisk attachment, is that correct? Thanks for another amazing-looking recipe (for which I don’t have to turn my oven on, to boot!)
Hi Jen – I usually use my electric hand mixer (with the regular whisk beaters) but if you are using a stand mixer, I don’t think it would make much difference to use the paddle attachment.
How do you have time for all of this with all of those rug rats you crapped out?
Thank you for perfecting the no-bake cheesecake.~Carolyn
Do you think I can sub plain nonfat Greek yogurt for the sour cream with good results?
I haven’t tried that, Sheree, but it’s worth experimenting. I think the sour cream gives it a slightly creamier texture (it’s not as grainy as nonfat plain Greek yogurt) but it might not be that noticeable.
I made it for Labor Day, and I subbed in the Dannon Oikos plain nonfat Greek yogurt–it turned out fantastic! It was such a delicious and easy recipe. Super rich and dangerously chocolatey. Thanks again, Mel!
I’m scared. I like my baked cheesecakes, and avoid no-bake cheesecakes because I also hate the jello-slop-iness. But I will give this a try.
I will always remember my aunt’s baked cheesecakes with fondness, and I can’t wait to try your chocolate version. I am a fussy cheesecake person too…I’m not really into the fancy multi-flavoured versions, but something simple and classic (and super easy) like your chocolate version has my tastebuds calling out!
So. Tell me truthfully, Mel. I’ve been a faithful (if silent) follower of your blog for well over six years now, so I feel I can ask. Ghirardelli’s dark chocolate chips come in bags of 10oz. Does the recipe call for 9oz to account for the handfuls you sneak…?
Haha! Good question, Mary. To be honest, I buy the huge Sam’s Club sized bags of those Ghirardelli chips so I innocently measured the 9 ounces (I’m not going to confess how many handfuls I eat from that same bag). 🙂
I’m confused. If you let the chocolate come to room temperature won’t it harden?
No – it should just have cooled down and still be stirrable. Room temperature is different than letting it set and reharden. Basically you don’t want it too warm or it will melt the cream cheese mixture too much.
I hate you. Making it right now. Then I will probably eat too much. 🙂
This looks super delicious! It reminds me of a chocolate peanut butter pie that we like to eat during the summer! We’re going to have to give this one a try the next time the cheesecake urge strikes!
Paige
http://thehappyflammily.com
It sounds like cheesecake may be every bit as controversial as…. potato salad! Thanks for bringing us great recipes despite the storms of dissension. :o)
I think I better hurry and make this before my husband sees the recipe and starts following me around begging for no-bake chocolate cheese cake .. Looks like another keeper!!
That looks amazing and the texture looks right on. You are right about not all no-bake cheesecakes being up to par. It looks like you nailed it though!
Thanks goodness I don’t have the ingredients on hand! (but will put them on the list for next time)
This weekend saw an episode of Food Finds that featured a cheesecake sandwich. The cookie part was a graham cracker with mini chocolate chips. The filling was a cheesecake and she serves them frozen, like an ice cream sandwich!
I await your take on this!
Can this be made with milk chocolate instead?
I’m sure it could – I prefer semisweet or bittersweet but if you prefer a sweeter chocolate, it’s worth a try.
I’m with you. It can be no-bake as long as it is good! This one looks great!
Oh my goodness this looks incredible!! I’m not a cheesecake purist and will take it most ways. 🙂 I need to try this while it’s still hot and I don’t care to turn on the oven.
I’m putting my shoes on and going to the market to buy the ingredients right now. I spent hours working on your coconut cream pie yesterday and it ended in disaster. Par baked super tough crust and lumpy watery funky filling. It was extremely depressing. A big dark chocolate cheesecake is just what I need to bury my sorrows. Thanks for always having my back when I need a back up! You’re the best.
I have made your (mostly) no bake lemon cheesecake many times, and we love it. I can’t wait to try this recipe. My family loves cheesecake, and I especially love easy chocolate recipes!
My kind of cheesecake. I slave over the finicky “high labor” kind with less than stellar results but they always have excellent flavor because they are your recipes. My 5 year old oven is all over the place with temperature needing to have the oven thermometer constantly check within or my 350 oven turns into a 475 oven. Thank you for all the “trial and error” you do for us before posting.