This no-bake chocolate cheesecake is so easy to make, it literally takes 10 minutes, even less if you use a pre-made graham cracker crust.
Easy prep with no baking required yet really delicious!
This dessert is so ideal for summer months. No need to turn on the oven, and it’s so quick to make. Summer days are long and busy so when you’ve got multiple parties to go to in one weekend, this can be your go-to dessert. It’s a always crowd favorite!
What does chocolate cheesecake tastes like?
Heaven, really. And probably exactly like what you’d expect. Imagine the sweet creamy taste of cheesecake complimented by the rich and slightly bitter taste of cocoa. It’s just goes together in the same way cream goes with coffee.
How to Dress Up This Cheesecake
Add some chocolate chip morsels for some extra texture and for a pretty finishing touch. You can add them throughout the cheesecake batter, but I prefer a smooth filling, and just a little crunch on top.
If you want a more elegant look, you could also shave chocolate curls on top using a potato peeler. Just scrape the peeler over the edge of a chocolate bar to make little chocolate curls!
This cheesecake is no-bake!
I opted to use the ready-made Philadelphia cheesecake filling that comes in a tub. It already has sugar mixed in. If you’re starting with just cream cheese, simply add your own powdered sugar. Either way, no eggs required and therefore, no baking required.
What’s the texture like of a no-bake cheesecake?
When you whip the cream cheese, it will give it a lightly airy texture, sort of like a thick mousse. It’s a bit stickier than a traditional cheesecake. It’s easiest to cut once it’s had time to chill.
What other types of crusts would go well with this other than graham cracker?
You could crush up oreos, chocolate graham crackers, granola bars, really any cookie would probably work well to be crushed up and blended with a bit of butter to serve as a crust.
Does the crust need to bake?
While the center of the cheesecake does not need to bake, you may want to pre-bake the crust. Totally up to you though. If you don’t mind it being a little crumbly (I dont!), then go ahead and skip baking it. The butter will allow it to stick together pretty well without needing to bake it. Or, as I mentioned earlier, you can opt for a ready-made crust.
What toppings go well with this?
I like to top with mini chocolate chips so it tells people what to expect when they take a bite but you could also top with fresh fruit. Strawberries or raspberries would be delicious! You could also top with a layer of whipped cream or a few dollops around the edges.
In the mood for a more traditional cheesecake?
Or maybe just wondering what the difference is between a bake and no-bake cheesecake? Check out my recipe for Mascarpone Ricotta Cheesecake and compare!
Hungry for more easy dessert ideas?
This no bake chocolate cheesecake was featured on South Your Mouth!
- 1 24.3oz tub cheesecake filling
- 1/4 cup cocoa powder
- 1 sleeve graham crackers
- 1/4 cup butter melted
- 1/4 tsp sea salt
- 2 tbsp mini chocolate chips
- Add graham crackers, melted butter and sea salt to your food processor and blend until crumbs form.
- Press graham cracker crumbs into a pie pan going up the edge.
- In a large bowl, whip cheesecake filling together with cocoa powder using a mixer.
- Scrap chocolate cheesecake filling into the prepared graham cracker crust and gently press out to the edge and smooth.
- Sprinkle with mini chocolate chips and serve or chill then serve.