No Bake Chocolate Cheesecake
A combination of semisweet chocolate, cream cheese, and whipped topping make this no-bake chocolate pie a snap to fix and a joy to eat!
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This impressive chocolate cheesecake is a decadent and delicious dessert that is ridiculously easy to prepare. Combining semisweet chocolate, cream cheese, and whipped topping in a graham cracker pie crust makes it a snap to fix. Use the homemade graham cracker crust or use a store-bought deep-dish graham cracker pie shell. The cheesecake would be great with a chocolate or vanilla cookie crust, too.
Since the chocolate cheesecake is not baked, it’s an excellent choice for summer events or parties. For a special occasion, dress the cheesecake up with some fancy piping and chocolate curls or sprinkles. Or serve individual portions with a dollop of whipped cream or whipped topping. This no bake chocolate cheesecake will be an instant hit!
What You’ll Like About This Dish
No-bake convenience. The creamy chocolate filling sets beautifully in the fridge—no oven required.
Ultra-smooth texture. Melted chocolate and whipped topping create a silky, mousse-like cheesecake.
Make-ahead friendly. The whole pie can be assembled in advance and chilled until serving time.
Ingredient Notes
- Graham cracker crumbs – Make a classic, buttery crust that complements the chocolate filling.
- Butter – Helps the crumbs bind together; melted for easy mixing.
- Granulated sugar – Adds sweetness and structure to the crust.
- Semisweet chocolate – Chips or chopped chocolate both melt smoothly and give the filling rich flavor.
- Cream cheese – Softened cream cheese blends easily and forms the base of the filling.
- Sugar – Sweetens the filling and balances the tang of the cream cheese.
- Butter (for filling) – Adds silkiness and helps stabilize the texture.
- Whipped topping – Lightens the filling and gives it a mousse-like consistency.
- Optional garnishes – Sprinkles, chocolate curls, or extra whipped topping add finishing flair.
How to Thaw Whipped Topping
Frozen whipped topping thaws in the refrigerator in 4–5 hours, but if you need it faster, microwave on DEFROST in short intervals—stirring often—or place the sealed container in a bowl of cold water. It will soften enough to use in about 30–45 minutes.
Steps to Make No Bake Chocolate Cheesecake
- Prepare the crust and press it into a pie plate; chill until firm.
- Melt the chocolate in short microwave intervals and let it cool completely.
- Beat the cream cheese until smooth, then add sugar, butter, and the cooled chocolate.
- Fold in the whipped topping until the filling is light and fluffy.
- Spread the filling in the chilled crust and refrigerate until fully set.
- Garnish with whipped topping or chocolate curls before serving.
Tips
Chill the crust. A very cold crust helps the filling spread smoothly and set evenly.
Soften the cream cheese. Room-temperature cream cheese blends without lumps and creates a velvety filling.
Use a gentle fold. Fold the whipped topping in slowly to maintain its airy texture.
Recipe Variations
- Oreo crust. Replace the graham crumbs with crushed chocolate sandwich cookies for a deeper chocolate flavor.
- Dark chocolate version. Use bittersweet chocolate for a richer, less sweet filling.
- Mocha cheesecake. Add a teaspoon of instant espresso powder to the melted chocolate.
- Peanut butter swirl. Add spoonfuls of softened peanut butter to the filling and swirl gently before chilling.
Serving Suggestions
- Serve chilled with extra whipped topping.
- Pair with fresh berries for a bright, fruity contrast.
- Add chocolate curls or shavings for a decorative finish.
- Choose small slices for parties—a little goes a long way with this rich dessert.
How to Store
Refrigerate: Keep the cheesecake covered in the refrigerator for up to 4 days. A pie cover or inverted bowl works well.
Freeze: Freeze the whole cheesecake or individual slices for up to 2 months. Wrap tightly to prevent freezer burn and thaw overnight in the fridge.
Keep chilled: This dessert softens quickly at room temperature, so return leftovers to the fridge promptly.
No Bake Chocolate Cheesecake
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 3 tablespoons granulated sugar
For the Filling
- 8 ounces semisweet chocolate, broken up, or 1 1/2 cups semisweet chocolate chips
- 12 ounces cream cheese, 1 1/2 8-ounce packages, softened
- 1/2 cup granulated sugar
- 4 tablespoons butter, room temperature
- 2 cups Cool Whip, or similar, (for garnish, if desired)
- Optional garnish: sprinkles or chocolate curls
Instructions
- In a bowl, combine the graham cracker crumbs with 1/3 cup of melted butter and 3 tablespoons of granulated sugar. Stir to blend thoroughly and then press into the bottom and up the sides of a 9-inch pie plate. Refrigerate until thoroughly chilled. Optionally, for a firmer crust, bake it at 350 F for about 8 to 10 minutes. Cool and then chill before filling.
- Put the chocolate chips in a microwave-safe bowl. Microwave on the high setting for 30 secondes and return it to the microwave and cook for another 20 seconds. Continue melting and stirring in 20-second increments until the chocolate is melted and smooth.
- Set the melted chocolate aside and let it cool completely.
- In a mixing bowl with an electric mixer, beat the cream cheese until smooth. Add the 1/2 cup of sugar, butter, and cooled chocolate and beat until well blended. Fold in the 2 cups of thawed whipped topping.
- Spread the filling in the prepared crust and refrigerate until thoroughly chilled.
- Garnish as desired with whipped topping and sprinkles or chocolate curls.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
