No-bake chocolate cheesecake is a rich and creamy cheesecake made with three types of chocolate. This recipe is super easy to make and the perfect dessert for any occasion.
Chocolate - use the best quality you can afford for the best results. I like to use Callebaut chocolate.
Butter - I always use unsalted butter in my recipes. If salted butter is all you have, leave out the salt in the recipe.
Cookies - I always use digestive when I make this recipe, but you can use any cookie you like!
Cream cheese - I love mascarpone for the filling, but regular cream cheese like Philadelphia will work as wel.
Gelatine - To help the chocolate cheesecake set, you need to add gelatine. You can use agar-agar but make sure to check the package for instructions.
Heavy cream - For a creamy, fluffy filling, you whip up some heavy cream until soft peaks. Don't beat the cream too long, or your filling will become grainy.
How to make this no-bake chocolate cheesecake
This must be one of the easiest recipes on my blog! All you need to do is make the crust, whip up the filling, and set it in the fridge for a few hours.
The cookie crust
Put the cookies in a food processor and mix until the cookies resemble sand. You can do this by hand with a ziplock bag and a rolling pin.
Melt the butter in a saucepan and stir in the cookie crumbles. Put the crumbles into your springform and press them down.
Let the crust set in the fridge for about 20 minutes.
The chocolate filling
Add the gelatine to cold water and let it sit for a few minutes. If you use gelatine sheets, you must dissolve them in a few tablespoons of water and let them cool before continuing.
Whip the heavy cream into stiff peaks and set aside while we prepare the rest of the filling. Add your softened cream cheese to another bowl and mix it with the sugar, gelatine, and vanilla until soft and creamy.
Fold in the whipped cream and divide the mixture into two bowls. Add the gelatine to cold water and let it sit for a few minutes.
Melt the dark and white chocolate and let it cool to body temperature. This is important because you don't want the cream to deflate or the chocolate to set before it is completely mixed in!
Once your chocolate is cooled, add it to the cream mixture, and mix until well combined.
Take the crust out of the fridge and pour the chocolate mixtures into the springform. I like to start with the dark chocolate mixture, but it doesn't really matter. Put the cheesecake back into the fridge while you make the ganache.
The water ganache
To make the water ganache, put your chocolate into a heatproof bowl, add hot water and let the chocolate sit for a few minutes. When the chocolate melts, keep stirring until you have a smooth glossy ganache. Set aside to cool.
Take your cheesecake out of the fridge and pour your ganache over the top. Put it back into the fridge to set for at least 6 hours. I like to let mine sit in the fridge overnight.
My tips for the perfect cheesecake
- Add coffee. Coffee enhances the chocolate flavor! Add one tablespoon of powdered coffee to your cream cheese mixture.
- Let it set overnight. To make sure the filling has completely set, it is best to let it set overnight.
- Quality chocolate. Buy the best quality you can afford for the best results. Add a tablespoon to the filling for an extra intense chocolate flavor.
- Use your favorite cookie. Digestives are great, but you can absolutely use other cookies like graham crackers, shortbread, or speculaas!
- Add spices. To turn it into a fall dessert, add some speculaas spice or pumpkin spice to the cookie crust!
To make this recipe, you will need a 9-inch or 20-cm springform pie tin, some mixing bowls, a whisk or mixer, and measuring cups. For the cookie crust, you will need a food processor and a saucepan to melt the butter.
No-bake chocolate cheesecake will keep for about three days. After that, the bottom will become soft.
I don't recommend freezing this pie
More no-bake pies you want to try next
- 2 cups (200 grams) of digestive biscuits
- 7 tablespoons (80 grams) of butter
- 1 cup (240 ml) of heavy cream
- 2 cups (500 grams) or mascarpone
- ½ cup (100 grams) of sugar
- 4 oz (110 grams) or dark chocolate
- 4 oz (110 gram white) of chocolate
- 4 oz (110 grams) of dark chocolate
- 4 tablespoons water
- Put all your cookies in a ziplock bag, hit them with a rolling pin until they resemble sand, or put them in a food processor.
- Melt the butter and add it to the cookie crumbles. Mix them until completely combined and pour them into your 10-inch springform. Pack tightly and set the crust in the fridge for about 10 minutes.
- Whip the heavy cream into stiff peaks and set aside while preparing the rest of the filling.
- Add your softened cream cheese. I used mascarpone in a bowl and mix with the sugar and vanilla until soft and creamy.
- Add the whipped cream and fold it together. Divide the mixture into two bowls and set aside.
- Melt your chocolate, let it cool, and add it to your cream cheese mixture.
- Take the crust out of the fridge and pour the chocolate mixtures into the springform. I like to start with the dark chocolate mixture, but it doesn't matter. Put the cheesecake back into the fridge while you make the water ganache.
- To make the water ganache, put your chocolate into a heatproof bowl and add hot water. Let the chocolate sit for a few minutes. When the chocolate melts, keep stirring until you have a smooth and glossy ganache. Set aside to cool.
- Take the cheesecake out of the fridge and pour your ganache over the top. Place it back into the fridge and let the cheesecake set for at least 6 hours. I like to let mine set in the fridge overnight.
You can add a little (instant) coffee to the dark chocolate mixture to enhance the chocolate flavor.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 713Total Fat: 56gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 124mgSodium: 392mgCarbohydrates: 48gNet Carbohydrates: 0gFiber: 2gSugar: 37gSugar Alcohols: 0gProtein: 6g