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No-Bake Chocolate Cheesecake

Total Time

Prep: 50 min. + chilling


8-10 servings

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."


  • 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 vanilla extract
  • 1 cup heavy whipping cream
  • Whipped topping and fresh raspberries or fresh strawberries


  1. 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.
  2. 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.
  3. 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.
  4. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries.

Nutrition Facts

1 slice: 327 calories, 25g fat (15g saturated fat), 74mg cholesterol, 247mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 5g protein.

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