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 make 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 as well.
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!
PrintNo Bake Chocolate Cheesecake
A combination of semisweet chocolate, cream cheese, and whipped topping make this no-bake chocolate cheesecake a snap to fix and a joy to eat!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Cheesecakes, Pies, Chocolate, No Bake Desserts
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 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 frozen (thawed*) whipped topping (plus more 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.
- How to Thaw Whipped Topping – Thaw frozen whipped topping in the refrigerator 4 to 5 hours or overnight. If you need it quickly, loosen the lid and microwave on the DEFROST cycle for about 30 seconds. Stir and continue on the DEFROST cycle for about 20 to 30 seconds longer, or until partially thawed. Or place the sealed bowl of whipped topping in a large bowl of cold water. It will thaw in about 35 to 45 minutes.
