No Bake Chocolate Cheesecake

Ingredients

For the Crust

• 24 chocolate sandwich cookies
• 5 tablespoons unsalted butter, melted

For the Filling

• 12 ounces semisweet chocolate, chopped
• 24 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups cold heavy cream

For Serving

• Chocolate curls
• Whipped cream, optional

Substitutions

• When making No-Bake Chocolate Cheesecake, use a firm dairy-free cream cheese; soft tub-style spreads may not set as firmly.
• Use gluten-free chocolate cookies or graham crackers for the crust.

Instructions

Step 1: Make the crust

Crush cookies finely, mix with melted butter, and press firmly into a 9-inch springform pan. Chill while making the filling.

Step 3: Make the base

Beat cream cheese, powdered sugar, vanilla, and salt until completely smooth. Beat in the cooled chocolate.

Step 4: Whip and fold

Whip heavy cream to stiff peaks. Fold it into the chocolate mixture in three additions.

Step 5: Chill

Spread over the crust, cover, and refrigerate at least 6 hours or overnight. Add chocolate curls before slicing.

How to Store Leftovers

Keep No Bake Chocolate Cheesecake covered in the refrigerator at 40°F (4°C) or colder and use within 3 to 4 days. Add chocolate curls close to serving so they keep their texture.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions