No Bake Chocolate Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the indulgent flavor of chocolate, all without the need for an oven. This recipe is perfect for those warm summer days when you want to satisfy your sweet tooth without heating up the kitchen. Originating from the classic cheesecake tradition, this no-bake version has gained popularity for its simplicity and ease of preparation, making it a favorite among both novice and experienced bakers alike.
People love No Bake Chocolate Cheesecake not only for its luscious taste but also for its velvety texture that melts in your mouth. The combination of cream cheese, chocolate, and a buttery crust creates a harmonious balance that is both satisfying and decadent. Additionally, this dessert is incredibly convenient, allowing you to whip it up in no time and chill it in the fridge until you’re ready to serve. Whether it’s for a special occasion or just a sweet treat to enjoy at home, this no-bake cheesecake is sure to impress and delight everyone at the table.
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 8 oz semi-sweet chocolate, melted and cooled
- For the chocolate ganache topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- For garnish (optional):
- Chocolate shavings
- Whipped cream
- Fresh berries
Preparing the Crust
- In a medium mixing bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and granulated sugar. Mix well until all dry ingredients are evenly distributed.
- Pour in the melted unsalted butter and vanilla extract. Stir the mixture until it resembles wet sand and holds together when pressed.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer. Make sure to press it up the sides slightly for a more defined crust.
- Place the crust in the refrigerator to chill while you prepare the cheesecake filling. This will help it set and hold its shape better.
Preparing the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add the powdered sugar and continue to beat until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whip the heavy cream until stiff peaks form. This should take about 3-5 minutes on medium-high speed. Be careful not to over-whip, as it can turn grainy.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Start by adding a small amount of whipped cream to lighten the cream cheese mixture, then gradually fold in the rest until fully combined.
- Next, add the melted and cooled semi-sweet chocolate to the mixture. Fold gently until the chocolate is fully incorporated and the mixture is smooth and uniform in color.
Assembling the Cheesecake
- Remove the crust from the refrigerator. Pour the cheesecake filling into the prepared crust, spreading it evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles and ensure the filling settles evenly.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
Preparing the Chocolate Ganache Topping
- In a small saucepan over low heat, combine the semi-sweet chocolate chips and heavy cream. Stir continuously until the chocolate is melted and the mixture is smooth. This should take about 3-5 minutes.
- Once melted, remove the saucepan from the heat and let the ganache cool slightly at room temperature. It should thicken a bit as it cools.
- After the cheesecake has set in the refrigerator, carefully pour the ganache over the top of the cheesecake, using a spatula to spread it evenly if necessary.
- Return the cheesecake to the refrigerator for an additional 30 minutes to allow the ganache to set.
Garnishing the Cheesecake
- Once the ganache has set, carefully remove the sides of the springform pan. Use a sharp knife to slice the cheesecake into wedges.
Conclusion:
In summary, this No Bake Chocolate Cheesecake is a must-try for anyone who loves a rich, creamy dessert that requires minimal effort. The combination of velvety cream cheese and decadent chocolate creates a luxurious treat that is sure to impress your family and friends. Plus, the no-bake aspect means you can whip it up in no time, making it perfect for last-minute gatherings or special occasions. For serving suggestions, consider topping your cheesecake with fresh berries, a drizzle of chocolate sauce, or a sprinkle of crushed nuts for added texture and flavor. You can also experiment with variations by incorporating different flavors, such as adding a hint of espresso for a mocha twist or using white chocolate for a lighter version. We encourage you to try this No Bake Chocolate Cheesecake and share your experience with us! Whether you stick to the classic recipe or put your own spin on it, wed love to hear how it turns out. Dont forget to take a picture and tag us on social media so we can see your delicious creations. Happy baking! Print
No Bake Chocolate Cheesecake: The Ultimate Easy Dessert Recipe
- Total Time: 280 minutes
- Yield: 12 servings 1x
Description
This rich and creamy Chocolate Cheesecake features a decadent graham cracker crust, a luscious chocolate filling, and a silky chocolate ganache topping, making it the perfect indulgent treat for any special occasion.
Ingredients
Scale- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 8 oz semi-sweet chocolate, melted and cooled
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Chocolate shavings (for garnish, optional)
- Whipped cream (for garnish, optional)
- Fresh berries (for garnish, optional)
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and granulated sugar. Mix well until all dry ingredients are evenly distributed.
- Pour in the melted unsalted butter and vanilla extract. Stir the mixture until it resembles wet sand and holds together when pressed.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer. Make sure to press it up the sides slightly for a more defined crust.
- Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar and continue to beat until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes on medium-high speed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Add the melted and cooled semi-sweet chocolate to the mixture and fold gently until fully incorporated.
- Remove the crust from the refrigerator and pour the cheesecake filling into the prepared crust, spreading it evenly.
- Tap the pan gently on the counter to remove any air bubbles.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a small saucepan over low heat, combine the semi-sweet chocolate chips and heavy cream. Stir continuously until melted and smooth, about 3-5 minutes.
- Remove from heat and let the ganache cool slightly at room temperature.
- After the cheesecake has set, pour the ganache over the top, spreading it evenly if necessary.
- Return the cheesecake to the refrigerator for an additional 30 minutes to allow the ganache to set.
- Once the ganache has set, carefully remove the sides of the springform pan.
- Use a sharp knife to slice the cheesecake into wedges and garnish with chocolate shavings, whipped cream, and fresh berries if desired.
Notes
- For best results, allow the cheesecake to set overnight for a firmer texture.
- You can customize the garnish based on your preference or seasonal availability.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Leave a Comment