No-Bake Chocolate Cheesecake

★ 3.8 · Easy

Rich, creamy chocolate cheesecake filling sets in the refrigerator over a chocolate cookie crust, no oven required and no water bath fuss.

25 minPrep Time

0 minCook Time

265 minTotal Time

one 9-inch cheesecakeYield

Why You'll Love This

No oven or water bath needed
Rich, mousse-like chocolate texture
Make-ahead dessert perfect for hot weather

Ingredients

2 cupschocolate sandwich cookie crumbs
5 tablespoonsunsalted butter, melted
8 ouncessemisweet chocolate, chopped
24 ouncescream cheese, softened
1 cuppowdered sugar
1 teaspoonvanilla extract
1/4 cupunsweetened cocoa powder
1 1/2 cupsheavy cream
1/2 cupchocolate shavings, for garnish

Nutrition (estimated per serving)

480Calories

6gProtein

36gFat

35gCarbs

2gFiber

280mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Mix the chocolate cookie crumbs and melted butter until evenly moistened, then press firmly into the bottom of a 9-inch springform pan. Refrigerate while you make the filling.
Melt the chopped chocolate in a heatproof bowl over a pot of gently simmering water, or in the microwave in 20-second bursts, stirring until smooth, then let cool slightly.
Beat the softened cream cheese in a large bowl on medium speed until smooth and lump-free, about 2 minutes.
Beat in the powdered sugar, vanilla, and cocoa powder until fully combined and smooth.
Beat in the melted, slightly cooled chocolate until the mixture is uniform.
In a separate bowl, whip the heavy cream to stiff peaks.
Fold the whipped cream into the chocolate cream cheese mixture in two additions, gently but thoroughly, until no white streaks remain and the mixture is light and airy.
Spread the filling evenly over the chilled crust and smooth the top with an offset spatula.
Cover and refrigerate for at least 4 hours, preferably overnight, until fully set and firm to the touch.
Run a thin knife around the edge of the pan before releasing the springform ring, then garnish with chocolate shavings and slice with a hot, clean knife.

Tips

Make sure the melted chocolate has cooled to just slightly warm (not hot) before mixing into the cream cheese, or it can cause the mixture to seize or melt the whipped cream later.
Fold the whipped cream in gently rather than stirring vigorously -- this keeps the filling light and mousse-like instead of dense.