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slice of no bake chocolate cheesecake on a spatula being taken out of the whole cake
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5 from 32 votes

No Bake Chocolate Cheesecake

With the summer heat coming, what could be better or easier than this No Bake Chocolate Cheesecake. You're going to love this creamy chocolaty dessert!
Prep Time20 minutes
Cook Time10 minutes
Refrigerate8 hours
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 613kcal

Ingredients

Crust

  • 7 oz Biscoff cookies (about 28) crushed (or graham crackers)
  • 4 tablespoon unsweetened cocoa powder
  • ¼ cup butter melted

Filling:

  • 32 oz cream cheese softened- (use regular not whipped)
  • ¾ cup confectioners sugar
  • teaspoon vanilla extract
  • 5 ¼ oz bittersweet chocolate chopped
  • 5 ¼ oz semisweet chocolate chopped
  • 8 ounces heavy whipping cream
  • 6 ounces raspberries for garnish

Instructions

Chocolate Cheesecake Filling

  • In the bowl of your stand mixer, beat the cream cheese for 1 minute or until smooth.
  • Add the confectioner’s sugar and beat until well blended.
  • Add the vanilla extract and mix again until well blended.
  • Melt the chocolate over a double boiler. Let it cool slightly before adding it to the cream cheese mixture.
  • With the mixer on a slow speed, add the melted chocolate to the cream cheese mixture, pouring it slowly. Mix until well blended.
  • In a clean bowl (or before you start making the cheesecake) whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture. Mix gently until fully blended.
  • Refrigerate the cheesecake mixture while making the crust.

Crust and Assembly

  • In a medium bowl, mix together the Biscoff cookie crumbs, cocoa powder, and melted butter. Stir until the ingredients are fully combined.
  • Pour the mixture into a 10-inch springform pan. Press the mixture firmly onto the bottom of the pan to form the crust.
  • Spoon the prepared chocolate cheesecake mixture into the pan, smoothing the top with a spatula.
  • Garnish the top of the cheesecake with raspberries and refrigerate for a minimum of 8 hours.
  • When the cheesecake is set, run a sharp knife around the edge to loosen from the pan.
  • Gently open the latch and release the cheesecake.
  • Serve and enjoy!

Video

Notes

Dessert should chill at least 8 hours or overnight

Nutrition

Calories: 613kcal | Carbohydrates: 39g | Protein: 8g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 363mg | Potassium: 337mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1428IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 3mg