Name: No Bake Chocolate Cheesecake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup slivered almonds (finely chopped); ¾ cup vanilla wafer crumbs; ¼ cup powdered sugar; ¼ cup melted butter or margarine; 8 ounces semi-sweet baking chocolate broken into pieces; 9 ounces packages cream cheese (softened (3- 3 ounce packages)); ¼ cup sugar; ¼ cup butter or margarine; 1 teaspoon vanilla extract; 1 cup cold whipping cream

A simple and delicious, No Bake Chocolate Cheesecake with an almond and cookie base filled with chocolate, cream cheese, and whipped cream.

5 from 1 vote

Prep Time 20 minutes

Cook Time 10 minutes

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A simple and delicious, No Bake Chocolate Cheesecake with an almond and cookie base filled with chocolate, cream cheese, and whipped cream.

A couple of days before Father’s Day I handed BeeBop my copy of Hershey’s Classic Recipes and told him to pick out anything in it that he’d like for his special Father’s Day treat. What he chose was this classic no-bake chocolate cheesecake. What a treat this recipe was!

Now the title may say that it’s “no-bake,” but you do actually bake the crust, just not the filling. However, please don’t let that keep you from trying this one. The short baking time for the crust doesn’t heat up the kitchen too badly on these hot, hot summer days.

The original recipe says that it makes 8 servings but I think you could easily get 12 from this. It’s nice and rich and a small slice really goes quite a long way.

How to Make No-Bake Chocolate Cheesecake

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Prepare the crust

Heat the oven to 350 degrees.

Almonds and vanilla wafers in a food processor bowl.

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.

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 :-)

Adding remaining crust ingredients to the almonds and vanilla wafers.

Stir together the chopped almonds, vanilla wafer crumbs, and powdered sugar in a medium bowl. Pour the melted butter or margarine over crumb mixture and use a fork to blend it together.

Pressing the crust into a springform pan.

Press the crust mixture onto the bottom and ½-inch up the sides of a 9-inch springform pan.

Baked and cooled crust in a springform pan.

Bake for 8 to 10 minutes or until lightly browned. Allow the crust to cool completely before proceeding with the filling.

Make the cheesecake filling

Melting chocolate in a microwaveable bowl.

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.

Mixing filling ingredients in a stand mixer.

Beat the cream cheese, sugar, butter, and vanilla in a large bowl until very smooth. Add the melted chocolate and beat on low speed.

Folding together whipped cream and chocolate mixture.

Next, beat the whipping cream in a small bowl until stiff. Gently fold the chocolate mixture into the whipping cream.

Spooning filling mixture onto cooled crust.

Pour the filling mixture into the cooled crust. Cover tightly and refrigerate until firm.

Finished chocolate cheesecake with springform pan sides removed.

Serve with additional dollops of whipped cream, if desired, or with sweetened strawberries on the side. Or both!

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Leave a rating below in the comments and let me know how you liked it!

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