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Close up slice of cheesecake.

No Bake Chocolate Cheesecake

Author: Sarah Brooks
This decadent no bake chocolate cheesecake is full of all the good stuff, buttery chocolate base and creamy chocolate filling topped with a crunchy cookie crumb.
5 from 1 vote
Prep Time 30 mins
Chilling time 6 hrs
Total Time 6 hrs 30 mins
Course Dessert, Snack
Cuisine American
Servings 12 slices
Calories 285 kcal

Equipment

  • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
  • Electric hand beaters or stand mixer
  • Stick/immersion blender with chopping bowl attachment or food processor

Ingredients

Cheesecake Base

  • 2 & ⅓ cups (250gms) chocolate flavored cookies
  • 1 stick/ ½ cup (115gms) unsalted butter

Cheesecake Filling

  • 1 block (180gms) milk chocolate
  • 1 cup (250mls) thickened cream
  • 2  x 8 ounce tubs (450gms total) full fat cream cheese
  • ½ tablespoon fresh lemon juice

Cheesecake topping (optional)

  • 3 chocolate flavored cookies, crushed

Instructions
 

Cheesecake base

  • Line the base and sides of a springform tin with baking paper.
  • Break up the cookies and blitz briefly in a food processor into crumbs.
  • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
  • Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
  • Pour into lined spring form tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
  • Chill in fridge for at least one hour and up to overnight.

Cheesecake filling

  • Chop the chocolate for the cheesecake filling into small pieces. Put in a microwave proof bowl, preferable glass or ceramic and melt in the microwave in thirty second to one minute bursts until melted. Stir and allow to cool but not set.
  • Whip the cream untill soft peaks form.
  • In a seperate bowl add the lemon juice to the room temperature cream cheese and beat until combined. Add the cooled melted chocolate to the cream cheese mix and beat in.
  • Fold the whipped cream into the cream cheese mix until well mixed in.
  • Tip the cheesecake filling onto the prepared base, taking care to press down the filling into the edges as you go to smooth down any bubbles. Chill in the fridge for at least six to eight hours, preferably overnight.

To decorate

  • Break up a couple of extra cookies into pieces. Blitz in a food processor until fine crumbs form. Sprinkle around the edge of the cheesecake and you're done! Fabulious on its own, or with some fresh raspberries and some of my raspberry compote spooned over the top. Delicious!

Notes

I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base.  You can use a wider springform tin if that's what you have.  Your cheesecake will be flatter but it will still be delicious!  
I have kept this a gelatine-free cheesecake to keep things vegetarian-friendly.  The milk chocolate should be enough to set the cheesecake, however on particularly hot and humid days the center can wilt a bit when sliced.  If is a hot and humid day I recommend taking it out of the fridge and slicing and serving straight away to prevent slumping!  Either way it will still taste delicious!

Nutrition

Calories: 285kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 24mgSodium: 323mgPotassium: 136mgFiber: 2gSugar: 19gVitamin A: 300IUVitamin C: 0.4mgCalcium: 45mgIron: 2mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: no bake cheesecake, without gelatin
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