No-Bake Chocolate Cheesecake Recipe photo by Taste of Home
Total Time
Prep: 30 min. + chilling
This no-bake chocolate cheesecake recipe is just as rich and decadent as regular cheesecake—without even turning on the oven.

Updated: Mar. 08, 2024

Craving cheesecake, but don’t have the experience, time or confidence to make the classic recipe? Short of going to The Cheesecake Factory and picking up a slice to bring home, no-bake cheesecakes are your simplest answer.

No-bake versions allow you to forgo worries about water baths, cracking and other common cheesecake mistakes and focus on achieving a surprisingly similar texture and that rich cream cheese flavor your tastebuds have been calling for. Our no-bake chocolate cheesecake recipe is the perfect place to start—and caters to chocolate lovers.

No-Bake Chocolate Cheesecake Ingredients

Ingredients For No Bake Chocolate CheesecakeTMB Studio


  • Chocolate graham cracker crumbs
  • Sugar
  • Butter


  • Packaged cream cheese
  • Sugar
  • Baking cocoa
  • Semisweet chocolate chips
  • Vanilla extract
  • Frozen whipped toppings


  • Whipped topping
  • Chocolate curls


Step 1: Make the crust

A Person Crushing Chocolate Mixture in a BowlTMB Studio

In a large bowl, combine the chocolate graham cracker crumbs, sugar and butter. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Refrigerate for at least 30 minutes.

Editor’s Tip: To crush the graham crackers, put them in a large zip-top bag, and use a rolling pin or the bottom of a cup and crush until the crumbs reach your desired size.

Step 2: Mix the cheesecake filling

A Person Mixing a Chocolate Cheesecake BatterTMB Studio

In a large bowl, beat in the softened cream cheese, sugar and baking cocoa until smooth. Beat in melted chocolate chips and vanilla. Fold in the whipped topping. Spread into the chocolate crust.

Editor’s Tip: For consistent chocolate flavor use one of the best cocoa powder brands, tested and chosen by our Test Kitchen pros.

Step 3: Top the cheesecake and refrigerate

A Person Spreading Whipped Cream Over the Chocolate FillingTMB Studio

Spread the whipped topping over the chocolate cheesecake filling. Refrigerate, covered, for 8 hours or overnight.

Step 4: Serve

No Bake Chocolate CheesecakeTMB Studio

Remove the sides from the springform pan. Garnish the chocolate cheesecake with chocolate curls and serve.

No-Bake Chocolate Cheesecake Variations

If you’re an Oreo lover, an Oreo crust works just as well for no-bake chocolate cheesecake—whether you use regular or golden Oreos. If you don’t want quite as much chocolate, feel free to use regular graham cracker crumbs to make the crust. Beyond these, there are still other ingredients to use in a crumb crust for your no-bake desserts such as crushed Nilla wafers or even nuts if you’re looking for a gluten-free option.

No-Bake Chocolate Cheesecake Tips

How can you make sure your no-bake chocolate cheesecake is smooth and creamy?

Smooth and creamy are two of the most important characteristics of a good cheesecake—classic and no-bake alike. There are a few things that you can do to make sure your cheesecake is both.

First, give the cream cheese some time to reach room temperature before you beat it with the sugar and butter. Skip the reduced fat cream cheeses, too—save those for another time when the recipe isn’t as cream-cheese centric.

Finally, beat the mixture for long enough to make sure there are no lumps before you pour the batter into the crust.

How should you store no-bake chocolate cheesecake?

Store no-bake chocolate cheesecake in the fridge for 3 to 4 days. It can also be wrapped, placed in a freezer-safe container or bag, and stored in the freezer for up to 3 months. Before eating, thaw in the refrigerator overnight.

No-Bake Chocolate Cheesecake

Prep Time 30 min
Yield 16 servings.


  • 2-1/2 cups chocolate graham cracker crumbs (about 15 whole crackers)
  • 1 tablespoon sugar
  • 3/4 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/3 cup baking cocoa
  • 1 cup semisweet chocolate chips, melted
  • 1 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 cups whipped topping
  • Chocolate curls


  1. In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 2-in. up sides of a greased 9-in. springform pan. Refrigerate for at least 30 minutes.
  2. In a large bowl, beat cream cheese, sugar and cocoa until smooth. Beat in melted chocolate chips and vanilla. Fold in whipped topping. Spread into crust.
  3. Spread whipped topping over filling. Refrigerate, covered, 8 hours or overnight. Remove sides of pan. Garnish with chocolate curls.

Nutrition Facts

1 piece: 434 calories, 32g fat (20g saturated fat), 66mg cholesterol, 292mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 4g protein.