Luxurious No Bake Chocolate Cheesecake

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(This post has been updated from the original August 2018 version to provide a better experience for you)

Looking for a no bake dessert that will really impress? Short on time and need it to be make ahead? This luxurious no bake chocolate cheesecake is the answer! Not only does it look stunning, it’s easy to make and tastes rich, silky and extravagant! Keep reading for the full recipe and lots of helpful tips…

Is cheesecake better baked or not baked?

There is no right or wrong answer to this. Only personal preference.

I’ve eaten many incredible baked cheesecakes, I’ve also enjoyed plenty of wonderful no bake cheesecakes. I think there’s a time and place for each one.

Baked cheesecakes, such as this baked caramel cheesecake, can feel a little heavier. So they’re usually best served after a lighter meal.

Whereas a no bake mango and white chocolate cheesecake is light, creamy, and perfect for serving after virtually any meal.

How long does no bake cheesecake take to set?

This can depend on a few things, but usually a no bake cheesecake will take around 4 hours to set.

However, others can take longer. For example, a Baileys cheesecake will take longer to set, due to the alcohol content. Alcohol slows the setting process down. And sometimes, if you add to much, it can even prevent it setting altogether.

All this being said, I still stand by the advice to refrigerate overnight for best results. Whatever kind of no bake cheesecake you’re making.

Why is my no bake cheesecake soggy?

This has happened to me when I’ve made my cheesecake base too thin. It can also happen if you add too much liquid (usually butter) to it.

Stick to the ratios set out in your chosen recipe, and you should be fine.

What’s the best cream cheese for no bake cheesecake?

Now this is really important. Always use full fat Philadelphia original cream cheese.

Why? It’s the only cream cheese that I know to be stable enough to set a no bake cheesecake properly.

Yes, it can be expensive. So I advise you stock up when it’s on offer.

Trust me, it’s worth it. I’ve used other brands, and even low fat versions before, and it always ends in disaster. Not to mention a huge waste of money!

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…

For the biscuit base

• Oreos – If you can, use the real deal. (Although Aldi’s version is pretty good!) And yes, you do blitz the fillings too.
• Butter – Always use unsalted butter in baking, as it gives you full control of the salt content.

For the chocolate cheesecake

• Chocolate – Dark chocolate is an absolute MUST. (Even if you don’t like dark chocolate!) Do NOT substitute for milk chocolate, as your cheesecake will end up being far too sweet.
• Cream – You need to be able to whip this, so make sure you use double cream, as single cream won’t work. (Heavy cream in the US.)
• Cocoa Powder – Don’t use drinking chocolate powder, as this already has sugar in it. Make sure you use proper cocoa powder.
• Cream Cheese – Use full fat Philadelphia original cream cheese. Other brands and low fat versions just don’t set properly.
• Sugar – I like to use golden caster sugar, but regular caster sugar (super fine in the US) will work well too.

Decoration (optional)

• Meringue Nests – My favourite decorating cheat! They look like perfectly swirled dollops of whipped cream. But they’re far less stressful and time consuming.
• Chocolate Fudge Sauce – You can, of course, just buy some. But homemade chocolate fudge sauce is always worth it to me!

No bake chocolate cheesecake recipe tips and troubleshooting

Here are tips you’ll find helpful when making this no bake chocolate cheesecake.

• Only use full fat Philadelphia original cream cheese. DO NOT substitute it for a low fat version or it will end in tears. Trust me, I speak from experience!
• Keep costs down by using supermarket own brand 100g bars of dark chocolate. (They only cost me around 50p per 100g, and still taste great!)
• Be careful not to over whip the cream. Once you get to soft peaks, put the whisk down immediately!
• Whipped cream gone grainy? Pour in a little more cream, then very gently fold it through. It should being it back.
• Read the whole recipe through before starting. This may seem obvious but you wouldn’t believe how many silly mistakes it can prevent!
• Don’t forget to line the base and sides of the tin. Believe it or not, I’ve forgotten to do this before. And it was a catastrophe!

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

• Remember to allow time for things like lining the tin, removing the cheesecake from the tin, washing pots etc.
• The biscuit base will take around 10 minutes to make.
• The cheesecake filling should take about 20 minutes to make.
• Allow at least 4 hours chilling time, for the no bake chocolate cheesecake to set. Although overnight is always best.
• Decorating should only take you a few minutes, thanks to the mini meringue nest trick!

If you like this recipe…

…you might also like:

• Easy no bake chocolate orange cheesecake
• No bake Malteser cheesecake recipe

No Bake Chocolate Cheesecake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 10-12

For the biscuit base

• 375g (13 oz) Oreos
• 125g (1/2 Cup) Unsalted Butter, melted

For the chocolate cheesecake

• 300g (10.5 oz) Dark Chocolate
• 250ml (1 Cup) Double Cream, cold
• 30g (1/4 Cup) Cocoa Powder
• 400g (14 oz) Full Fat Cream Cheese, room temp
• 100g (1/2 Cup) Golden Caster Sugar

Decoration (optional)

• Mini Meringue Nests
• Chocolate Fudge Sauce, to drizzle

Essential equipment

• 21.5cm (8.5″) Springform Pan
• Food Processor
• Metal Spoon
• 2 x Large Mixing Bowls
• Spatula
• Electric Stand Mixer or Large Bowl with Electric Hand Whisk

Biscuit base instructions

Lightly grease and line the base and sides of the springform pan, and set it to one side.

Put the Oreos (375g | 13 oz), including the fillings, into the food processor. And pulse until they become fine crumbs.

Then pour the melted butter (125g | 1/2 Cup) into the Oreo crumbs, and blitz again briefly. Until it starts to clump together.

Then tip the crumb mixture into the prepared tin, and press into the base and sides of the lined pan. I find it easiest to use a metal teaspoon to do this.

Now pop it into the freezer to firm up, while we get on with the filling.

Chocolate cheesecake instructions

To make the filling, first put the dark chocolate (300g | 10.5 oz) and 8 tbsp (120ml | 1/2 Cup) of the double cream into a mixing bowl. Then microwave in 10 second intervals, stirring well with a spatula between each blast.

When it’s two thirds melted, stir the rest of the way. Until it’s completely melted and smooth. (The residual heat in the bowl will be enough to finish melting it.) Set it aside to cool for a few minutes.

In another mixing bowl, pour in the remaining double cream (130ml | 1/2 Cup) and whisk until soft peaks form.

If you over whip, your cheesecake will be a little more dense than it should be.

Now sift in the cocoa powder (30g | 1/4 Cup) and fold it through very gently.

Then add the melted chocolate mixture in thirds, and fold in with a spatula. Only mix until you can’t see any more white streaks.

(Note – it should be a little less thick than the above pic. I over whipped my cream by accident. DOH!)

Next, in a stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese (400g | 14 oz) and caster sugar (100g | 1/2 Cup) until smooth and shiny.

Now we need to bring it all together. Carefully fold the chocolate cream mixture into the cream cheese. Mix only until all the ingredients are blended, and the colour is even.

All that’s left to do is pour the filling into the prepared base and smooth it out.

Finally, place it into the fridge to set for 4 hours. Although overnight is best if you have the time.

Decoration instructions (optional)

When you’re no bake chocolate cheesecake is set, remove it from the tin and peel off the baking paper.

Just before serving, top with mini meringue nests and a healthy drizzling of chocolate sauce.

How to store no bake chocolate cheesecake

Store your no bake cheesecake in the fridge, and consume within 3 days.

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Luxurious No Bake Chocolate Cheesecake - Printable Recipe

Yield: 12 Servings

Prep Time: 30 minutes

Chilling Time: 4 hours

Total Time: 4 hours 30 minutes

Looking for an impressive, make ahead dessert? You need this luxurious no bake chocolate cheesecake! Intensely rich, silky and extravagant.

Print

Ingredients

For the base

• 375g (13 oz) Oreos
• 125g (1/2 Cup) Unsalted Butter, melted

For the chocolate cheesecake

• 300g (10.5 oz) Dark Chocolate
• 250ml (1 Cup) Double Cream, cold
• 30g (1/4 Cup) Cocoa Powder
• 400g (14 oz) Full Fat Cream Cheese, room temp
• 100g (1/2 Cup) Golden Caster Sugar

Decoration (optional)

• Mini Meringue Nests
• Chocolate Fudge Sauce, to drizzle

Essential equipment

• 21.5cm (8.5″) Springform Pan
• Food Processor
• Metal Spoon
• 2 x Large Mixing Bowls
• Spatula
• Electric Stand Mixer or Large Bowl with Electric Hand Whisk

Instructions

For the biscuit base

1. Grease and line the base and sides of the pan. Then blitz the Oreos (including the fillings) in the food processor, until they resemble fine crumbs. Add the melted butter and pulse again until clumping.
2. Press the crumbs into the base and sides of the tin with a metal spoon, and freeze until needed.

For the chocolate cheesecake

1. Melt the dark chocolate and 8 tbsp of the cream in 10 second blasts in the microwave. Stirring well between each time. Then set aside to cool.
2. Whip the remaining cream to soft peaks. (Do not over whip!)
3. Then sift in the cocoa powder, and fold in gently with a spatula. Next, fold the dark chocolate mixture into the cream in thirds.
4. In an electric stand mixer (or large bowl with an electric hand whisk), beat the cream cheese and caster sugar together until shiny and no longer grainy.
5. Then carefully fold the chocolate cream mixture into the cream cheese. Don't over mix.
6. Finally, pour the cheesecake filling over the Oreo base, and smooth out. Set in the fridge for 4 hours. (Overnight is best.)

Decoration (optional)

1. When the chocolate cheesecake is set, remove it from the tin and peel off the paper. Then, just before serving, top with mini meringue nests and drizzle with chocolate fudge sauce.

Notes

Store no bake chocolate cheesecake in the fridge and consume within 3 days.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

Recommended Products

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• 
  MasterClass Non-Stick Quick-Release Springform Cake Tin with Loose Base, 23 cm (9")

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 603Total Fat: 42gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 82mgSodium: 289mgCarbohydrates: 53gFiber: 3gSugar: 38gProtein: 6g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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• No bake white chocolate cheesecake