No-bake chocolate cheesecake

Delicious, chocolate cheesecake which requires no oven time? I say yay! It is so easy to make this! You don’t have to worry about water baths, how long to keep your cheesecake in the oven after it’s baked, or cracked tops. This no-bake silky cheesecake is so epic for holiday parties and dinners alike.

Tips for a sturdy no-bake cheesecake

Sour cream is really important for adding the classic tangy cheesecake taste. If you don’t have sour cream, you can substitute it with plain yogurt. The coffee balances the sweetness of all that chocolate so that it is not too overwhelming. Half-and-half cream will not work as a substitute for heavy/whipping cream because it does not stiffen into whipped cream. Whipped cream is really important in a no-bake cheesecake because it provides the structure for it. Before making the whipped cream, make sure the bowl and the cream are very chilled for best results. I used to use two cream cheese blocks for my no-bake cheesecakes but three blocks of cream cheese is better. It makes your no-bake cheesecake more solid and comparable to a baked cheesecake.

Serving the chocolate cheesecake

I topped this cheesecake with store-bought whipped cream but you can use homemade whipped cream. I garnished this cheesecake with colorful sprinkles for a festive vibe. You can get creative with nuts, candy or chocolate shavings. Refrigerate your cheesecake for at least 6 hours or overnight. I always go for the overnight option because it is easier and cheesecake tastes better as it gets older. So a two-day old cheesecake will taste better than cheesecake made and served on the same day.

Wipe your knife after every cut into the cheesecake for clean cuts. Since this chocolate cheesecake is soft and silky, it smears the sides of the knife after every cut. You can even run hot water over your knife and pat it dry before cutting into the cake. Check out my strawberry mini cheesecake recipe for equally yummy, no-bake vibes!

No-bake chocolate cheesecake

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Servings: 8 Prep Time: 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Crust

300g cookies (about 18 cookies), crushed into crumbs

1/2 cup melted butter  

 

Cheesecake Filling

3x250g packages block cream cheese, softened

2x300g packets semi-sweet chocolate chips, melted

1&1/2 cups chilled heavy/whipping cream

2 tablespoons granulated sugar

2 tablespoons brewed coffee, at room temperature

1 tablespoon vanilla extract

1/2 cup sour cream, at room temperature

Instructions

Crust

1. Lightly grease the sides and bottom of a 9-ich spring form cake pan with oil or cooking spray. Line the bottom of the pan with a parchment circle.
2. Mix the crushed cookies with the melted butter in a bowl.
3. Using your hands press this into the sides and bottom of the spring form cake pan to form a crust. The crust can come up halfway of the sides of the pan.
4. Once the crust is done, place it in the fridge to harden as you make the filling.

Cheesecake filling

1. Using a hand or stand mixer, beat the cream cheese on high speed until it is very smooth.
2. Then mix the whisked cream cheese with the melted chocolate, sugar, coffee, vanilla extract and sour cream on medium speed. Scrape the sides of the bowl as you go along to ensure all the ingredients are incorporated.
3. Whisk the heavy/whipping cream in another bowl until peaks form on the surface,
4. Combine this freshly whipped cream with the mixture in step 2 using a hand or stand mixer. The texture should feel quite thick and fluffy.
5. Use a spatula to stir everything and then pour this into your refrigerate crust.
6. Wrap the top of the pan with aluminum foil or cling wrap and refrigerate this for at least 6 hours or overnight for best results. I refrigerate my cheesecake overnight because cheesecake generally tastes better as time goes on.
7. When ready to serve run hot water over the knife first. After every slice into the cheesecake wipe it clean with a paper towel. This is because the cheesecake smears the knife so if you don't wipe it, it makes a messy cut rather than a clean cut.
8. Serve this cheesecake chilled and garnish as preferred. I garnished mine with store-bought whipped cream and colorful sprinkles. Enjoy and happy holidays!