No-Bake Chocolate Cheesecake

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No-Bake Chocolate Cheesecake

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Cake


For the chocolate crust:

  • 9 oz chocolate wafer cookies, about 45 two-in [5-cm] thin wafer cookies 255 g
  • 3 tbsp granulated sugar
  • 1/2 tsp table salt
  • 1/2 cup unsalted butter, melted 110 g

For the chocolate filling:

  • 1 1/2 cups dark chocolate chips 270 g
  • 24 oz cream cheese, room temperature 680 g
  • 1 1/4 cup confectioners’ sugar 150 g
  • 3/4 tsp table salt
  • 5 tbsp sour cream 75 g
  • 1 tsp pure vanilla extract


For the crust:

  • Grease a 9-in [23-cm] spring-form pan with cooking spray or softened butter. Line the bottom and sides with parchment paper. Set aside.
  • Place the wafers, sugar, and salt in the bowl of a food processer and process until finely ground. Add the melted butter and process until the crumbs are uniformly moistened, scraping the bowl down if necessary. Alternatively, place the wafers, sugar, and salt in a zippered plastic bag, and smash with a rolling pin. Transfer to a medium-sized bowl, add the melted butter and using a rubber spatula, combine the wafers with the butter.
  • Transfer the crumbs to the prepared pan and firmly press them into the bottom and 1/2 of the way up the sides of the pan. After pressing with your fingers, use a measuring cup or straight-sided glass to tightly secure the crumbs into place.  Place the crust in the freezer for at least an hour, and up to overnight.

For the filling and assembly:

  • Melt the chocolate in a medium bowl suspended over a pot of simmering water, stirring with a rubber spatula occasionally until melted and smooth. Or, place the bowl in the microwave, and microwave on high in 30-second bursts, stirring after each one, until the chocolate is melted and smooth. Cool to room temperature before using.
  • Place the cream cheese, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low until smooth, scraping the bowl with a rubber spatula as needed. Whisk the sour cream into the chocolate and add to the cream cheese mixture. Once smooth, add the vanilla, and beat 30 seconds more.
  • Transfer the filling to the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cake with plastic wrap and refrigerate the cake for at 4 to 5 hours.
  • When ready to serve, remove the sides of the pan. To remove the bottom, slide a long serrated knife between the crust and the metal bottom to loosen. Place the cake on a serving plate, slice into wedges with the same serrated knife, and serve with a dusting of cocoa powder. Run the knife under hot water each time you make a cut, to insure clean slices.
  • The cake will keep tightly wrapped in plastic wrap for up to 3 days, but is best the day it is made.

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