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Here’s what you need for the no-bake chocolate cheesecake. These ingredients create a rich and creamy treat. - 1 ½ cups chocolate graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 cup heavy cream - 8 oz bittersweet chocolate, melted and slightly cooled - 1 tablespoon vanilla extract - A pinch of salt - Chocolate shavings or cocoa powder for garnish Each ingredient plays a key role. The chocolate graham cracker crumbs form a tasty base. The melted butter helps bind the crust. Cream cheese gives that smooth texture. Powdered sugar adds sweetness. Heavy cream makes it fluffy. Bittersweet chocolate brings deep flavor. Vanilla extract enhances the taste. Lastly, a pinch of salt balances the sweetness. Garnishes like chocolate shavings or cocoa powder make it look stunning. They add a nice touch to your dessert. You can find all these ingredients at your local store, making this recipe easy to prepare. {{ingredient_image_1}} Start with a medium bowl. Mix 1 ½ cups chocolate graham cracker crumbs with ½ cup melted unsalted butter. Combine well until it looks like wet sand. Next, take a 9-inch springform pan. Press this crumb mixture firmly into the bottom of the pan. Make it even and smooth. Place the pan in the fridge while you make the filling. This helps the crust set up nicely. Grab a large mixing bowl. Beat 2 cups of softened cream cheese with an electric mixer. Mix until it is smooth and creamy. Now, add 1 cup of powdered sugar slowly. Keep mixing until it is fully combined and fluffy. In another clean bowl, whip 1 cup of heavy cream until stiff peaks form. This takes a few minutes. Once ready, gently fold the whipped cream into the cream cheese mixture. Do this carefully, so it stays light and airy. Next, stir in 8 oz of melted bittersweet chocolate and 1 tablespoon of vanilla extract. Add a pinch of salt. Mix until everything is smooth and blended well. Now, pour the chocolate cheesecake filling over the prepared crust. Use a spatula to smooth out the top. Cover the springform pan with plastic wrap. Chill the cheesecake in the refrigerator for at least 4 hours. This helps it set properly. After chilling, carefully release the sides of the springform pan. Transfer the cheesecake to a serving plate. Enjoy your delicious treat! To get a smooth cheesecake, use cream cheese at room temperature. Cold cream cheese will not mix well. It can leave lumps in your cheesecake. Leave the cream cheese out for about 30 minutes before using it. This small step will help create a creamy filling. When you whip the cream, it's important to fold it gently into the cream cheese mix. Use a spatula to lift and fold the whipped cream. This keeps the air in the whipped cream and makes your cheesecake light. If you mix too hard, you will lose that airy texture. Garnishing can make your dessert stand out. Use chocolate shavings on top for a rich look. Dust a little cocoa powder for a classic touch. You can also add fresh berries for color and flavor. When serving, consider adding a dollop of whipped cream. It adds creaminess and a nice contrast to the chocolate. Slice the cheesecake into wedges for easy serving. This makes it perfect for parties or family gatherings. Pro Tips Use Room Temperature Cream Cheese: This ensures a smooth and lump-free filling. Take the cream cheese out of the fridge at least 30 minutes before starting your recipe. Chill for Longer: For the best texture, consider chilling the cheesecake overnight. This allows the flavors to meld beautifully and the cheesecake to set perfectly. Experiment with Toppings: While chocolate shavings are classic, try adding fresh berries, a drizzle of caramel, or a sprinkle of sea salt for a unique twist. Double the Recipe: This cheesecake is a crowd-pleaser! If you're hosting a party, consider doubling the ingredients and using a larger springform pan. {{image_2}} You can make this no-bake chocolate cheesecake even more fun by adding flavors. One great option is to add espresso. This gives a nice mocha taste. Just mix in about one or two tablespoons of espresso powder with the melted chocolate. It adds depth and richness. Another fun idea is to introduce fruit flavors. You can mix in pureed raspberries or mint extract. For raspberries, use about half a cup of puree. For mint, add one teaspoon of extract. Both options give a nice, fresh twist to the cheesecake. If you need a gluten-free option, you can use gluten-free graham crackers. Just crush them the same way, and mix with melted butter. This keeps the great taste while meeting your needs. For a vegan version, swap out the cream cheese and heavy cream. Use a vegan cream cheese and coconut cream instead. This works well and still tastes amazing! Just follow the same steps for mixing and chilling. Both options let everyone enjoy this delicious dessert. To keep your no-bake chocolate cheesecake fresh, refrigeration is key. First, make sure it cools completely after chilling. Cover it tightly with plastic wrap or foil. This helps to prevent any off-flavors from the fridge. Store it in the coldest part of your fridge, where it will stay good for about five days. If you want to save it for later, freezing is a great option. Slice the cheesecake into individual pieces. Wrap each slice in plastic wrap, then place them in an airtight container. This method helps keep the flavor and texture intact. Your cheesecake can last up to three months in the freezer. When you're ready to enjoy your frozen cheesecake, take it out of the freezer. Place it in the fridge to thaw overnight. If you’re in a hurry, let it sit at room temperature for about 30 minutes. For serving, I suggest adding a little flair. Top each slice with chocolate shavings or a dusting of cocoa powder. You can also serve it with a dollop of whipped cream for extra creaminess. Enjoying your cheesecake this way will impress your guests! Yes, you can use various chocolates for this cheesecake. Dark chocolate gives a rich taste. Milk chocolate creates a sweeter treat. White chocolate adds a creamy twist. Just remember to adjust the sweetness if needed. The cheesecake will last about 5 days in the fridge. Keep it in an airtight container to maintain freshness. After that, it may lose its taste and texture. Absolutely! This cheesecake is perfect for making ahead. Prepare it a day or two before your event. Just chill it well, and it will taste great. If you can't find chocolate graham crackers, use regular graham crackers. Or, try crushed Oreos for a different flavor. Both options work well for the crust. Yes, you can make some swaps to lighten it up. Use low-fat cream cheese and whipped cream. You can also reduce the sugar or use a sugar substitute. For a healthier crust, try oats or almond flour. You now know how to make a delicious cheesecake step by step. We covered the best ingredients, preparation methods, and helpful tips for perfecting your dessert. Remember, you can get creative with flavors and variations. Whether you want a classic cheesecake or a fruity twist, there’s an option for everyone. Store it properly to enjoy later. With this guide, you’ll impress friends and family with your cheesecake skills. Enjoy every bite and happy baking!

Decadent No-Bake Chocolate Cheesecake

A rich and creamy chocolate cheesecake that requires no baking, perfect for chocolate lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal

Ingredients
  

  • 1.5 cups chocolate graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 8 oz bittersweet chocolate, melted and slightly cooled
  • 1 tablespoon vanilla extract
  • 1 pinch salt
  • to taste chocolate shavings or cocoa powder for garnish

Instructions
 

  • In a medium bowl, mix the chocolate graham cracker crumbs with the melted butter until fully combined.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the fridge to set while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Gradually add the powdered sugar, mixing until combined.
  • In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  • Stir in the melted bittersweet chocolate, vanilla extract, and a pinch of salt until fully blended and smooth.
  • Pour the chocolate cheesecake filling over the prepared crust, smoothing out the top with a spatula.
  • Chill the cheesecake in the refrigerator for at least 4 hours, or until it’s set.
  • Once set, carefully release the sides of the springform pan and transfer to a serving plate.

Notes

Garnish with chocolate shavings or cocoa powder before serving.
Keyword cheesecake, chocolate, no-bake