No-Bake Chocolate Cheesecake

5 from 10 votes

No-Bake Chocolate Cheesecake

An easy and simple dessert that doesn't require you to fire up the oven, this no-bake chocolate cheesecake recipe has a graham cracker crust and a creamy light chocolate cheesecake filling!

Prep Time30

Cook Time4

Total Time4 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: mini cheesecakes

Calories: 262.8kcal

Author: Anjali Shah

Equipment

Ingredients

For the Graham Cracker Crust

1 cup graham cracker crumbs
2 tbsp packed brown sugar
¼ cup unsalted butter, melted

For the Chocolate Cheesecake Filling:

1 cup dark chocolate chunks Cut from a 75-88% dark chocolate bar
2 tbsp dark chocolate chips for topping
8 oz cream cheese, softened
¼ cup granulated sugar (use ½ cup if you want a sweeter cheesecake)
¼ cup butter, softened
2 cups fat free frozen whipped cream, thawed

Instructions

Line a muffin tin with paper cupcake liners and spray gently with cooking spray. Set aside.
In a medium bowl, mix together graham cracker crumbs, brown sugar and melted butter.
Pack the graham cracker mixture (about 1 - 1 ½ tbsp) at the bottom of each lined muffin section. This will create the base crust for your mini cheesecakes.
Melt chocolate chunks using your favorite melting method (either by double broiler or by melting it in the microwave).
In a large bowl, beat together cream cheese, sugar and softened butter.
Slowly add melted chocolate to the cream cheese mixture.
Next, fold the whipped cream into the mixture.
Scoop the cheesecake filling (about 4 tbsp) into the lined muffin tin, right on top of the graham cracker topping. Top with chocolate chips.
Refrigerate for 4 hours or until sturdy.

Video

https://youtu.be/bM579FAKK3g

Notes

Use a high quality dark chocolate bar instead of regular chocolate chips for this recipe - it'll taste better and will have a deeper chocolate flavor
To make this gluten free, just use gluten free graham crackers and grind them up in a food processor to make crumbs.
While you're making the filling, put the crust in the freezer. This will help the crust hold together even better while you're spreading the filling.
Instead of using frozen whipped cream you can also beat heavy cream into stiff peaks and fold it in to the cheesecake filling gently.
If you don't want to use graham crackers for the crust, you can use any cookie you like! Just grind it up in the food processor into crumbs and use it as a 1:1 replacement for the graham crackers.
Chill the cheesecakes for at least 4 hours, but longer is better! Overnight is great too!

Note: Nutritional Info based on an 88% dark chocolate bar.

Nutrition