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No-Bake Chocolate Cheesecake

 No-Bake Chocolate Cheesecake
Milky Way candy bars and make-ahead convenience give this sweet specialty its fantastic flair. "Our children and their families love this eye-appealing dessert," says Pat Pierce of Epworth, Iowa. "And I never worry about left-overs because it's gone in a flash."
8-10 ServingsPrep: 50 min. + chilling


  • 1 envelope unflavored gelatin
  • 1 cup cold milk
  • 4 Milky Way candy bars (2.05 ounces each), sliced
  • 1-1/2 cups finely crushed chocolate wafers
  • 1/4 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 tablespoons sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream
  • Whipped topping and fresh raspberries or fresh strawberries


  • In a large saucepan, combine the milk and gelatin; let stand for 1
  • minute. Add the candy bars; cook and stir over medium heat for 5
  • minutes or until candy is melted and gelatin is dissolved. Cool to
  • room temperature, about 45 minutes.
  • Meanwhile, in a small bowl, combine wafer crumbs and butter. Press
  • onto the bottom and 1 in. up the sides of a greased 9-in. springform
  • pan; set aside.
  • In a large bowl, beat the cream cheese, sugar and vanilla until
  • smooth. Add chocolate mixture and cream. Beat on high speed for 4
  • minutes. Pour into prepared crust. Cover and refrigerate for 8 hours
  • or overnight.
  • Carefully run a knife around edge of pan to loosen. Remove sides of

2 of 2

No-Bake Chocolate Cheesecake (continued)

Directions (continued)

  • pan. Garnish with whipped topping and berries. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 327 calories, 25 g fat (15 g saturated fat), 74 mg cholesterol, 247 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein.