This No Bake Chocolate Cheesecake is soon to be one of your favorite desserts. Mini Cheesecakes offer that creamy summer sweetness in a cute, individual package .

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I swear this Chocolate Cheesecake almost didn’t happen because it started with a craving and not just any craving but one of those “I need chocolate and I need it now” Because I love chocolate .
That was not an option since it was one of those sweltering days when even the idea of turning on the stove made me sweat more than I already was. So I did what any mildly desperate chocolate lover would do and I used the oven.

Chocolate it came out silky and rich and dangerously easy to eat. In fact, you might “accidentally” eat half of it before anyone else even gets a slice and honestly No judgment there because I’ve been in that exact situation.

So have you ever tried a no-bake cheesecake before If not trust me when I say this one’s a game-changer cheesecake .

Ingredients :

For the crust:

1 ½ cups crushed chocolate cookies (like Oreos, without filling)
5 tablespoons melted butter

For the cheesecake filling:

2 cups cream cheese (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups melted dark or milk chocolate (let it cool slightly)
1 cup heavy cream (whipped)

Optional toppings:

Whipped cream
Chocolate shavings
Fresh strawberries or raspberries

How to Make No Bake Chocolate Cheesecake

Step 1

Prepare the crust : Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until everything is well combined and resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure to cover the entire base evenly. Bake the crust in the preheated oven for about 8 minutes until it’s slightly golden and set. Once done, remove it from the oven and allow it to cool while you prepare the filling.

Step 2

Make the filling : In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Slowly mix in the melted chocolate make sure it’s not too hot . Fold in the whipped heavy cream gently to keep the mixture light and fluffy.

Step 3

Add the chocolate : Melt the semi-sweet chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth. Let the melted chocolate cool slightly, then gradually add it to the cream cheese mixture while mixing on low speed. Once the chocolate is fully incorporated, add the sour cream and mix until combined.

Step 4

Bake the cheesecake : Pour the chocolate filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even finish. Bake the cheesecake in the oven for 50-60 minutes. The edges should be set, while the center may still jiggle slightly. Turn off the oven and crack the oven door, letting the cheesecake cool inside for about an hour. This helps prevent cracking. After that, remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving .

Kitchen Equipment Needed :

9-inch springform pan or regular pie dish, but springform is easier
Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Food processor or ziplock bag + rolling pin (for crushing cookies
Spoon or spatula for pressing crust
Plastic wrap or foil for covering

Recipes Tips

Soften the cream cheese: Take the cream cheese out of the fridge about 30 minutes before you start so it’s soft and easy to mix.

Chill long enough: Don’t rush the chilling time! The longer you chill, the firmer and easier to slice the cheesecake will be.

Get creative with toppings: You can use chopped nuts, caramel drizzle, mini chocolate chips, or even colorful sprinkles!

What to Eat with No Bake Chocolate Cheesecake ??

I like to be different in my presentations. I like to provide special meals for my guests, and I think it is nice to serve No Bake Chocolate Cheesecake with Lemonade.

SAVE THIS POST TO YOUR FAVORITE PINTEREST BOARD

FAQ’S

What if I don’t have a springform pan ?

You can use a regular pie dish or a square baking dish. Just know it might be a little trickier to cut and serve clean slices.

Can I add peanut butter or Nutella ?

Yes:Yum! You can swirl a bit of peanut butter or Nutella into the filling for extra flavor.

What if I don’t have heavy cream ?

You can use store-bought whipped topping like Cool Whip instead of whipped heavy cream .

No Bake Chocolate Cheesecake

Recipe by LorieCourse: Dessert, CheesecakeCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

450

kcal

Total time

hours

A creamy, chocolate-filled no bake cheesecake with a crunchy cookie crust, made without using the oven! Perfect for parties, family treats, or anytime you want a quick, easy, and delicious chocolate dessert.

Ingredients

1 ½ cups crushed chocolate cookies (like Oreos, without filling)
5 tablespoons melted butter
2 cups cream cheese (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups melted dark or milk chocolate (let it cool slightly)
1 cup heavy cream (whipped)

Directions

Prepare the crust : Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until everything is well combined and resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure to cover the entire base evenly. Bake the crust in the preheated oven for about 8 minutes until it’s slightly golden and set. Once done, remove it from the oven and allow it to cool while you prepare the filling.
Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Slowly mix in the melted chocolate (make sure it’s not too hot). Fold in the whipped heavy cream gently to keep the mixture light and fluffy.
Add the chocolate :Melt the semi-sweet chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth. Let the melted chocolate cool slightly, then gradually add it to the cream cheese mixture while mixing on low speed. Once the chocolate is fully incorporated, add the sour cream and mix until combined.
Bake the cheesecake: Pour the chocolate filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even finish. Bake the cheesecake in the oven for 50-60 minutes. The edges should be set, while the center may still jiggle slightly. Turn off the oven and crack the oven door, letting the cheesecake cool inside for about an hour. This helps prevent cracking. After that, remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving

Notes

Chocolate Type: You can use dark, milk, or even white chocolate depending on the flavor you want. Dark chocolate gives a richer, less sweet taste, while milk chocolate is sweeter and creamier
Crust Options: Instead of chocolate cookies, you can use graham crackers, vanilla wafers, or gluten-free cookies for a different crust flavor.
Pan Tip: If you don’t have a springform pan, you can line a regular pan with parchment paper to help lift out the cheesecake easily when serving.
Serving Tip: For clean slices, dip your knife in warm water and wipe it dry between each cut.
Texture Tip: Fold the whipped cream gently into the chocolate mixture to keep the filling light and fluffy — don’t overmix!

No Bake Chocolate Cheesecake

Ingredients :