Saturday Sweets: No-Bake Chocolate Cheesecake

no bake cheesecake

As the end of summer draws nearer and kids are almost back in school, it seems like the perfect time for a special homemade treat. Not all baking involves turning on an oven and heating things up. This No-Bake Chocolate Cheesecake (don’t worry, there are no eggs involved) is a great answer to the whats for dessert question without too much of a mess in the kitchen. There’s something about a deliciously creamy cheesecake that makes even the smallest sweet tooth smile a bit brighter. With just about a handful of ingredients you can be on your way to making this cool cake, and the hardest part will be waiting the 3-4 hours for it to set and be ready to eat!

Here’s how to make it:



  • 7 ounces (about 2 cups) chocolate graham cracker crumbs

  • 1 tablespoon granulated sugar

  • 7 tablespoons butter, melted


  • 3 packages (8 ounces each) cream cheese, softened to room temperature

  • 1 1/2 cups powdered sugar

  • 1/4 cup sour cream

  • 1 teaspoon vanilla extract

  • 1 1/2 cups (9 ounces) bittersweet chocolate, melted and cooled to room temperature

no bake cheesecake


  • FOR THE CRUST: combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.

  • FOR THE FILLING: in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.

  • Add the melted chocolate (make sure it is cool to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling).

  • Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.

  • For clean slices, run a long thin knife under really hot water and wipe dry with a towel before slicing (repeat the hot water trick between each slice).