No Bake Chocolate Cheesecake
This no bake chocolate cheesecake with a chocolate graham cracker crust is creamy, delicious, and rich in chocolate flavor all without turning on the oven. Use your favorite chocolate!
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 cup gluten free crunchy cookie crumbs
- 6 tbsp unsalted butter (melted)
- 6 oz bittersweet chocolate (chopped)
- 2+1/2 cup heavy whipping cream (chilled (plus more as necessary))
- 1 cup confectioners’ sugar
- 3 tbsp unsweetened cocoa powder ((preferably Dutch-processed, but natural works))
- 8 ounces packaged brick cream cheese (at room temperature)
- 1/8 tsp kosher salt
- Shaved chocolate (for decorating (optional))
Instructions
- 1
In a large bowl, mix the cookie crumbs and melted butter until well-combined.
- 2
Press the mixture into the bottom and up the sides of a 9-inch springform pan or deep-dish pie plate.
- 3
Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).
- 4
Place the chopped chocolate in a small, heat and microwave-safe bowl, and melt in the microwave in 45-second bursts at 60% power, stirring in between, until melted and smooth.
- 5
Alternatively, melt the chocolate over a double boiler.
- 6
Set the melted chocolate aside to cool until close to room temperature.
- 7
In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the heavy whipping cream and beat on medium-high speed until soft peaks form.
- 8
Add the confectioners’ sugar and cocoa powder, and continue to beat until well-combined.
- 9
Transfer the whipped cream to a separate, large bowl and place in the refrigerator to chill.
- 10
In the same large mixing bowl, place the cream cheese and salt. Using a stand mixer or handheld mixer, whip on medium-high speed until the cream cheese is light and fluffy.
- 11
Slowly add the melted chocolate mixture to the cream cheese in the mixer bowl and beat on medium-high speed until well-combined.
- 12
The chocolate and cream cheese mixture may be somewhat stiff.
- 13
Remove the sweetened chocolate whipped cream from the refrigerator. Add it to the cream cheese mixture in two or three parts, beating until light and fluffy.
- 14
If the chocolate cream cheese portion is clumping, drizzle in a bit more heavy cream very, very slowly and only as necessary to create a smooth mixture.
- 15
Remove the crust from the freezer and pour in the cheesecake mixture.
- 16
Spread the filling into an even layer with an offset (or other) spatula.
- 17
Sprinkle the top of the cake with the optional shaved chocolate.
- 18
Place the cheesecake in the refrigerator to chill for at least 4 hours or until set. For the cleanest slices, place the cake in the freezer for at least 10 minutes before slicing.
- 19
Once the cheesecake is set, run an offset spatula or a butter knife under hot water, and then along the edge of the springform pan to create a small gap between the pan and the filling.
- 20
Carefully unmold the cake and prepare to slice it.
- 21
Take a large knife and run it under hot water before and after each cut. Serve each slice chilled.
- 22
Leftover slices can be frozen individually, then wrapped tightly and stored in the freezer. Defrost briefly in the refrigerator before serving.