No-Bake Chocolate Cheesecake

This amazing No-Bake Chocolate Cheesecake is not only decadent and rich but whipped up in no time. It is a special treat when the days are hot or for any time actually. We have given you the option to add an orange flavor to the chocolate filling, which works spectacularly for the holidays.

Want more cheesecake recipes? Try our Light and Airy Strawberry Cheesecake; it gets rave reviews. Another all-time favorite is our Cranberry White Chocolate Cheesecake, again a jaw-dropping dessert for the holidays or any time you would like it. Lastly our Bailey’s Cheesecake is excellent for many occasions.

Are you a cheesecake aficionado? Do you only like your cheesecake one way? Or are you just game for cheesecake any which way you can get it? I think I am of the latter, but I do like a lighter cheesecake, and making one with a no-bake method does offer you that.

How does it taste? This cheesecake does offer the perfect combination of sweet, creamy, and chocolatey flavors, all sitting on top of a delicious buttery graham cracker base. It will be orangey or zesty if you add in the orange extract too. I have left that entirely up to you.

What Goes into a No Bake Chocolate Cheesecake?

How to Make a No Bake Chocolate Cheesecake

This cheesecake takes out the need to turn on the oven, which is perfect for the summer months. It is simple and delicious and will have you going back to make this again and again. Let me show you how simple this dessert is to make.

Stir together the graham cracker crumbs and melted butter in a mixing bowl until well combined.

Press the mixture into the base of an 8-9” springform cake pan, smoothing it out in an even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes before adding the filling.

Melt the chocolate in the microwave in 30-second bursts. Alternatively, you can use a double boiler, but I find the microwave so much easier. Set aside to cool a little.

Add the cream cheese, powdered sugar, and orange extract to a large mixing bowl. Beat with an electric hand whisk until smooth. You can also do this in an electric stand mixer if desired.

Add the melted chocolate and mix to combine.

Add the whipping cream and whisk until thick.

Spoon the cream cheese mixture on top of your chilled cheesecake base, spreading it out to the edges smooth with a palette knife.

Chill in the fridge for at least 4 hours but preferably overnight. This makes it a great make-ahead dessert.

To remove the cheesecake from the pan, first, run a sharp knife around the edge. Then carefully unclip the sides of the springform pan and remove. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate.

Decorate with grated chocolate, orange zest, and orange slices (optional). The orange works even if you have not added the orange flavoring to the cheesecake or decorated it any way you would like to.

Tips for Storage and More

How to keep your no-bake chocolate cheesecake fresh? Store it in an airtight container in the fridge for up to 5 days.

Can I freeze my no-bake cheesecake? Yes, you can! Just let it set completely in the fridge and then wrap it in or out of the springform pan with plastic wrap and then aluminum foil. It will freeze well for 3 months. If freezing in a springform pan, only freeze in the pan for about a month. You may also be wondering what did I do with my pan.

Does freezing my cheesecake change the texture or taste? Freezing doesn’t change either the texture or taste of a no-bake cheesecake as long as you have it wrapped well.

How can I thaw my cheesecake? Thaw in the refrigerator, then slice and serve.

Does No-Bake Cheesecake Taste Better?

No-bake cheesecakes are softer and lighter and more mousse-like than their baked cousins that have eggs and can be denser. Their textures are completely different, but both cakes are absolutely delicious.

For more cheesecakes, try these on for size:

Easter Egg Instant Pot Cheesecake – perfect for a Spring celebration

Easy Swirl Pumpkin Cheesecake Bars – great for fall and the holidays

Ginger Cookie Crusted No-Bake Lemon Cheesecake – a refreshing and easy dessert with a yummy cookie crust

Streusel-Topped Pumpkin Cheesecake – a showstopper of a cheesecake for fall or Thanksgiving

And for more love of that wonderful flavor, try these:

Lemon Strawberry Cheesecake Ice Cream (No-Churn Method) – bring the flavor of cheesecake to ice cream; everyone will love this

Cherry Cheesecake Popsicles – I can hear the ice cream truck coming when I make these kid-friendly treats

Pin it HERE!!

Pin it HERE!!

No-Bake Chocolate Cheesecake

Tara Noland

This amazing No-Bake Chocolate Cheesecake is so easy to make and perfect for a hot summer day. Add orange in for the holidays for a real hit.

5 from 7 votes

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Prep Time 20 minutes mins

Additional Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 50 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 12 servings

Calories 368 kcal

Ingredients

 

• 11 oz 2 2/3 cups graham cracker or digestive biscuit crumbs
• 1/2 cup unsalted butter melted
• 10 z semisweet chocolate
• 17 oz cream cheese
• 1/2 cup powdered sugar
• 1 1/3 cups heavy cream
• 1 1/2 tsp orange extract optional
• Extra grated chocolate orange zest and orange slices to decorate (optional)

Instructions

 

• Stir together the graham cracker crumbs and melted butter in a mixing bowl until well combined.
• Press the mixture into the base of an 8-9” springform cake pan, smoothing it out in an even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes before adding the filling.
• Melt the chocolate in the microwave in 30-second bursts. Set aside to cool a little.
• Add the cream cheese, powdered sugar, and orange extract to a large mixing bowl. Beat with an electric hand whisk until smooth. You can also do this in an electric stand mixer if desired.
• Add the melted chocolate and mix to combine.
• Add the cream and whisk until thick.
• Spoon the mixture on top of your chilled cheesecake base, spreading it out to the edges smooth with a palette knife.
• Chill in the fridge for at least 4 hours but preferably overnight.
• To remove the cheesecake from the pan, first, run a sharp knife around the edge. Then carefully unclip the sides of the springform pan and remove. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate.

Equipment

Hand Mixer Electric, UTALENT 180W Multi-speed Hand Mixer with Turbo Button, Easy Eject Button and 5 Attachments (Beaters, Dough Hooks, and Whisk)

NUTRIUPS Glass Bowl Glass Mixing Bowls Set Glass Salad Bowls Glass Bowls Glass Mixing Bowls Microwave Safe Clear Glass Bowls for Mixing, Storing, Preparing Round Bowl (5 inch)

Zulay Premium Springform Pan 9 Inch Nonstick – Cheesecake Pan With Removable Bottom – No Need For Parchment Paper – Spring Form For Baking – Leak-Proof Cake Pan (Black)

Notes

Substitutions: Sub the orange extract for 4 tbsp of fresh orange juice + 1 tbsp orange zest if desired. You can also sub the chocolate for white or dark.

Storage: Store in an air-tight container for up to 5 days.

Nutrition

Serving: 1Calories: 368kcalCarbohydrates: 15gProtein: 4gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 10gCholesterol: 92mgSodium: 144mgFiber: 1gSugar: 12g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!