This No Bake Chocolate Cheesecake recipe is my go-to when I want something simple but impressive. It’s rich and creamy with a nice balance of smooth chocolate filling and crisp cookie crust. No oven required, no fuss involved, and every bite feels a little special.
A few years ago, right before Father’s Day, I handed BeeBop a copy of Hershey’s Classic Recipes and told him to pick out whatever dessert he wanted. He chose a No Bake Chocolate Cheesecake, and I couldn’t blame him! It’s rich, creamy, and fuss-free.
I have made plenty of cheesecakes, but this one is my favorite when we just want something simple. The crust has just the right crunch, the filling is smooth and chocolatey, and it sets up beautifully in the fridge.
Yes, the crust does need a quick trip through the oven, but it’s worth it. Those few minutes of oven time make it hold together much better, add a nice toasted flavor, and won’t really heat up your kitchen. You’ll have the whole dessert ready in about 30 minutes. Then you just chill and serve.
— This post was originally published on July 4, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 30 Minutes (plus chilling time)
Servings: 8
Primary Ingredient(s): Baking chocolate, cream cheese, sugar, butter, cream, vanilla wafers, almonds
Skill Level: Easy
What You’ll Like About This Recipe
- No unusual equipment required. Just a few bowls, a mixer, and a springform pan will get the job done.
- The texture is rich and silky. The combination of whipped cream and melted chocolate gives the filling a lovely, mousse-like quality.
- The crust has great flavor and crunch. The mix of toasted almonds and vanilla wafers is a nice contrast to the creamy filling.
- Easy to make ahead. Make and chill it the day before, and it’s ready to slice and serve when you need it.
Ingredient Notes
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- Slivered almonds – Almonds give the crust a nutty flavor and crunch. Pulse them in a food processor or put them in a zip bag and roll with a rolling pin until you get the texture you want.
- Vanilla wafer crumbs – Classic Nilla Wafers are my go-to. Their sweet, lightly buttery flavor goes well with the chocolate and almonds.
- Semi-sweet baking chocolate – Baker’s semi-sweet baking chocolate is an easy to find, reliable brand that gives the cheesecake a rich chocolate flavor. Be sure to melt it gently and let it cool slightly before mixing it in.
- Cream cheese – Use full-fat cream cheese for the best texture and taste. Make sure it’s at room temperature.
- Heavy whipping cream – Whipped heavy cream is folded into the chocolate mixture to create a light, mousse-like texture.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make No-Bake Chocolate Cheesecake
- Heat the oven to 350 degrees.
- Using a food processor, pulse the almonds a few times until they are chopped but not too finely. I like to leave them coarse for a little extra crunch and texture in the crust. Do the same with the vanilla wafers.
Pro Tip
If you don’t want to get out the food processor and clean the dang thing just for a bit of cheesecake crust (and I wouldn’t blame you if you didn’t) you can, alternately, put the almonds and wafers in a plastic bag and give them a good bashing with a rolling pin or meat mallet. Or a plain old hammer. Works every time. No washing up involved 😊.
- Stir together the chopped almonds, vanilla wafer crumbs, and powdered sugar in a medium bowl. Pour the melted butter or margarine over the crumb mixture and use a fork to blend it together.
- Press the crust mixture onto the bottom and ½-inch up the sides of a 9-inch springform pan.
- Bake for 8 to 10 minutes or until lightly browned. Allow the crust to cool completely before proceeding with the filling.
- Place the chocolate in a small microwaveable bowl. Microwave in 30-second intervals, stirring between each until the chocolate is nearly melted. Set aside to cool slightly. The chocolate will finish melting while it sits.
- Beat the cream cheese, sugar, butter, and vanilla in a large bowl until very smooth. Add the melted chocolate and beat on low speed.
- Next, beat the whipping cream in a small bowl until stiff. Gently fold the chocolate mixture into the whipping cream.
- Pour the filling mixture into the cooled crust. Cover tightly and refrigerate until firm.
- Serve with additional dollops of whipped cream, if desired, or with sweetened strawberries on the side. Or both!
Recipe Tips
- Use softened cream cheese. Cold cream cheese won’t blend properly and will leave little clumps throughout the filling. Let it sit out until room temperature before mixing.
- Use cold cream for whipping. Cold cream whips faster and holds its shape better, which also helps the cheesecake set up.
- Let it chill thoroughly. The cheesecake needs at least 4 hours in the fridge to firm up. Overnight is even better if you have the time.
- Use a hot knife for clean slices. Run a sharp knife under hot water, dry it off, and slice. Wipe the blade between cuts for neat presentation.
Recipe Variations to Try
- If you just don’t care for almonds, you can leave them out and use all vanilla wafers. In that case, you’ll need double the amount of cookies. You can also try other nuts, such as walnuts or pecans, and different cookies, like graham crackers or chocolate wafers.
- A drizzle of chocolate ganache, a spoonful of sweetened strawberries, or a few chocolate curls on top make a nice presentation.
- A small pinch of espresso powder (about 1/4 teaspoon) brings out the depth of the chocolate without making the cheesecake taste like coffee.
How to Store
Cover the cheesecake tightly with plastic wrap or transfer to an airtight container and store in the refrigerator for up to five days. You can also freeze this cheesecake. Once it’s fully set, wrap it in plastic wrap followed by a layer of foil. Freeze for up to one month. Thaw overnight in the refrigerator before serving. Just be aware that freezing may affect the texture, especially in the whipped filling, but it will still taste delicious.
Questions About No Bake Chocolate Cheesecake
Yes, you can substitute milk chocolate, but the result will be sweeter and less rich. Keep in mind that milk chocolate has a lower cocoa content and higher sugar, which can affect both texture and flavor balance.
Yes, you can use a deep-dish pie plate or an 8×8-inch square dish instead. You won’t get the clean edges of a springform, but it will still taste the same. Just press the crust evenly and serve directly from the dish.
More Recipes You’ll Like
Chocolate Little Layer Cake
Brownie Bottom Cheesecake with Oreos
No Bake Cheesecake Cups
Peanut Butter Delight
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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No Bake Chocolate Cheesecake
Ingredients
For the crust:
- 1 cup slivered almonds finely chopped
- ¾ cup vanilla wafer crumbs (about 12-15 vanilla wafers crushed)
- ¼ cup powdered sugar
- ¼ cup melted butter or margarine
For the cheesecake:
- 8 ounces semi-sweet baking chocolate broken into pieces
- 9 ounces cream cheese softened (three 3-ounce packages)
- ¼ cup sugar
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup cold heavy (whipping) cream
Instructions
- Heat oven to 350 degree.
- Using a food processor, pulse the almonds a few times until they are chopped but not too finely. Do the same with the vanilla wafers.1 cup slivered almonds, ¾ cup vanilla wafer crumbs
- Stir together chopped almonds, vanilla wafer crumbs and powdered sugar in a medium bowl. Pour melted butter or margarine over crumb mixture; blend well.¼ cup powdered sugar, ¼ cup melted butter or margarine
- Press mixture onto bottom and ½-inch up sides of a 9-inch springform pan.
- Bake 8 to 10 minutes or until lightly browned. Cool completely.
- Place chocolate in a small microwaveable bowl. Microwave in 30 second intervals, stirring between each until chocolate is nearly melted. Set aside to cool slightly.8 ounces semi-sweet baking chocolate
- Beat cream cheese, sugar, butter and vanilla in a large bowl until smooth. Add melted chocolate; beat on low speed of electric mixer.9 ounces cream cheese, ¼ cup sugar, ¼ cup unsalted butter, 1 teaspoon vanilla extract
- Beat whipping cream in small bowl until stiff; fold into chocolate mixture.1 cup cold heavy (whipping) cream
- Pour mixture into prepared crust. Cover and refrigerate until firm.
- Serve garnished with additional whipped cream and/or strawberries.
Notes
- Let the cream cheese come to room temperature before mixing so the filling blends smoothly without lumps.
- Chill the cheesecake for at least 4 hours, or overnight, so that it sets properly and slices cleanly.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Can I freeze this cake?
I’ve never tried to freeze this cheesecake, Yen, so I can’t give you a definite answer. If you decide to try it, please let me know how it works out.
What a fabulous looking cheesecake! AND it’s “no bake”….wonderful! :-)
Yes, it’s a really good cheesecake. Easy, no fuss recipe, too!
This would be the perfect cheesecake for hubby for his birthday this weekend…I do not have that flour thumb like many do, and this recipe is great for that! Chocolate for me of course…
Mmmm, chocolate cheesecake! And it looks so easy compared to a regular cheesecake. No wonder why dh blames me for his weight gain! :-)
This looks pretty good!
I was surprised, too, that it turned out so good. Since there are no eggs there’s no worry about it not being baked.
This looks wonderful, just amazing! I’ve neer tried a no-bake cheesecake, but this one has got me intrigued!
Thanks! It was pretty good and very easy.
Oh, yes!! Try it, you’ll like it.
I’m IMPRESSED!! This looks scrumptious.
You always impress me. Another great recipe.
Looks great! That’s a nice Father’s Day treat – choosing it AND eating it!
I’m a big fan of no-bake cheesecakes! It looks gorgeous really!
Oh, chocolate. Need I say more. Oh, cheesecake. LOL.
Looks absolutely deliiiiiiiiiiiicious!!
I don’t mean to be a bad influence. Really, I don’t :-) Well, okay, maybe just a little.
You are such a bad, bad, bad influence … but I love you for it :)