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No-Bake Chocolate Cheesecake

This no-bake chocolate cheesecake combines a crumbly cookie crust with a rich, creamy filling made from softened cream cheese, melted dark chocolate, and whipped cream. The dessert sets in the fridge to achieve a velvety texture and glossy surface, offering an indulgent yet light finish that’s perfect for quick gatherings or last-minute cravings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Chocolate cookies for crust, e.g., chocolate graham crackers
  • 80 g Melted butter to bind the crust
  • 400 g Cream cheese softened at room temperature
  • 100 g Superfine sugar for sweetness
  • 2 teaspoons Vanilla extract to enhance flavor
  • 150 g Dark chocolate high-quality, melted and cooled
  • 200 ml Heavy cream whipped to soft peaks

Equipment

  • Springform pan
  • Food processor or zip-top bag with rolling pin
  • Mixing bowls
  • Spatula
  • Microwave or saucepan
  • Whisk or electric mixer

Method
 

  1. Place your cookies in a food processor or zip-top bag and crush them into fine crumbs, about 15 seconds in the processor or bash with a rolling pin until even and no large chunks remain.
  2. Melt the butter in a small saucepan or microwave in short bursts until just bubbling. Let it cool slightly.
  3. In a mixing bowl, combine the cookie crumbs with the melted butter. Stir with a spatula until evenly coated and crumbly enough to hold together when pressed.
  4. Press the crumb mixture firmly into the bottom of a springform pan, creating an even crust. Use the bottom of a glass or your fingers to press down. Chill in the fridge for about 10 minutes to set.
  5. In a large bowl, beat the softened cream cheese with a whisk or electric mixer until smooth and fluffy, about 2 minutes.
  6. Add superfine sugar and vanilla extract to the cream cheese. Beat again until well combined and slightly airy.
  7. Break the dark chocolate into small pieces and melt gently over simmering water or in short bursts in the microwave, stirring until smooth. Allow to cool slightly.
  8. Fold the melted chocolate into the cream cheese mixture gently, ensuring a glossy, even color. Avoid overmixing to keep it airy.
  9. Whip the heavy cream in a separate bowl until soft peaks form, about 3 minutes. Look for a glossy, billowy texture.
  10. Gently fold the whipped cream into the chocolate mixture in three additions, maintaining a light, airy texture.
  11. Pour the filling into the chilled crust and smooth the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.
  12. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or overnight until set and firm, with a glossy surface.
  13. Before serving, run a warm knife around the edge of the pan, then carefully remove the springform. Slice with a warm knife, garnish as desired, and enjoy this luscious, velvety cheesecake.

Notes

Ensure the cream cheese is softened for smooth mixing. Melt chocolate slowly to prevent graininess. Chill the crust before adding the filling for a sturdier base. For best results, let the cheesecake sit at room temperature for 10 minutes before slicing.