No Bake Chocolate Cheesecake

5 from 11 votes

No Bake Chocolate Cheesecake

Nothing beats a sweetly satisfying dessert that requires no oven time, like my no-bake chocolate cheesecake. I use graham cracker crumbs, cream cheese, and dark chocolate for this creamy little delight. It comes together with a rich but light filling, and a buttery crust that sets perfectly in the fridge. This is one of the desserts I have on repeat during the hotter months.

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

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

My #1 Secret Tip for this chocolate cheesecake recipe is to start with fully softened cream cheese. If I rush and use the cream cheese while it is still cold and firm, I end up with lumps that never smooth out. By allowing it to soften at room temperature, I achieve that silky finish.
Use a double boiler: If you are worried about scalding your chocolate in the microwave, place it in a heat-proof bowl over a pot of boiling water and allow it to melt, while stirring occasionally. I make sure the water never touches the bottom of the bowl.
Chill the crust: I place the crust-lined cupcake papers in the freezer while I prepare the filling. This helps firm them up faster.
Press the crust: After filling the cupcake liners with my crumb mixture, I like to press it down firmly for a solid base.
Chill longer: I like making these cheesecakes the night before I need them, so they have ample time to set.

Nutrition