No-Bake Decadent Chocolate Cheesecake

No-Bake Chocolate Cheesecake, a vegetarian American classic that’s perfect for any gathering. This luscious dessert features a buttery graham cracker crust and a velvety chocolate filling, making it a crowd-pleaser. With gluten and dairy allergies in mind, this recipe is easy to prepare and offers a delightful balance of sweetness and chocolatey depth.

Perfect for serving with fresh berries or a raspberry coulis, this cheesecake is versatile enough for any occasion. Plus, with EasyChef Pro, you can easily access this recipe and create a convenient shopping list to ensure the lowest cost per serving.

Get ready to impress your guests with this stunning dessert—try it today!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 120 minutes

Overview

This no-bake chocolate cheesecake is a rich and creamy dessert that's surprisingly easy to make. Perfect for any occasion, it pairs beautifully with sweetened whipped cream, fresh berries, or a raspberry coulis. This recipe is a cherished family favorite, passed down from generation to generation.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Ingredients

• 1 Cup graham cracker crumbs
• 0.25 Cup salted butter, melted
• 0.5 Cup white sugar, divided
• 5 Ounces (oz) dark chocolate, chopped
• 2 Tablespoons (tbsp) unsweetened cocoa powder, sifted
• 2 Tablespoons (tbsp) hot water
• 1 8 Ounces (oz) package cream cheese, softened
• 0.5 Cup heavy cream

Steps

1. Gather all your ingredients.
2. Mix the graham cracker crumbs with melted butter and 1 tablespoon of sugar. Press the mixture into the bottom and 0.5-inch up the sides of an 8-inch springform pan. Refrigerate the crust while preparing the filling.
3. Melt the dark chocolate in a microwave-safe bowl on high power for 1 to 2 minutes, stirring every 15 seconds until melted. Set aside to cool.
4. In a medium bowl, whisk the cocoa powder with enough hot water to form a smooth paste.
5. Beat the cream cheese and remaining sugar into the cocoa mixture until combined. Set aside.
6. In a chilled glass or metal bowl, beat the heavy cream with an electric mixer until soft peaks form. Fold in the cooled melted chocolate.
7. Fold the chocolate cream mixture into the cream cheese mixture until thoroughly combined. Spread this mixture on top of the graham cracker crust.
8. Freeze the cheesecake for 1 hour. Thaw in the refrigerator for 30 minutes before serving.

Enjoy this decadent dessert with your favorite toppings for an extra touch of sweetness!