No-Bake Chocolate Cheesecake Recipe: With Step By Step Photos

February 5, 2026

Indulge in this effortless no-bake chocolate cheesecake that delivers rich, creamy flavor without turning on the oven. It’s a simple pie-style treat perfect for chocolate lovers, using a prepared crust for quick assembly.

Ingredients

1 Prepared 9” Chocolate Crumb Crust
8 oz of Semisweet Chocolate Chips, melted
2 8oz Blocks of Cream Cheese at Room Temperature
½ cup of Brown Sugar
½ cup of Regular Granulated Sugar
2 Tbsp of Milk
1 tsp of Vanilla Extract
½ tsp of Instant Espresso Powder
Chocolate Chips, for topping

Essential Equipment Guide

Large mixing bowl
Electric hand mixer
Spatula
Microwave-safe bowl for melting chocolate
Spoon for tasting and topping
Prepared 9-inch pie crust container

Recipe Timing and Yield

Prep Time: 15 minutes
Cook Time: 0 minutes (no-bake)
Servings: 8

Step 1: Prepare Your Workspace and Ingredients

Start by gathering all your ingredients in one spot to ensure a smooth process. Take the two 8oz blocks of cream cheese out of the fridge well in advance; they must be fully at room temperature to blend smoothly without lumps. Room temperature cream cheese creams beautifully, creating that silky texture essential for the filling.

Measure out the ½ cup of brown sugar and ½ cup of granulated sugar into separate small bowls if you like to stay organized. The brown sugar adds a subtle molasses depth that pairs perfectly with chocolate, while the granulated sugar provides clean sweetness. Set aside 2 tablespoons of milk, 1 teaspoon of vanilla extract, and ½ teaspoon of instant espresso powder. The espresso powder is key; it enhances the chocolate flavor without making it taste like coffee, amplifying the cocoa notes for a more intense experience.

For the chocolate, measure 8 oz of semisweet chocolate chips into a microwave-safe bowl. Semisweet chips offer the ideal balance of sweetness and bitterness, melting into a glossy base for the cheesecake. Have extra chocolate chips ready for topping, and ensure your prepared 9-inch chocolate crumb crust is on the counter, ready to receive the filling. Clear some space in your fridge for chilling later. This preparation phase sets the foundation for success, preventing any mid-process scrambles.

Step 2: Melt the Chocolate Perfectly

Place the 8 oz of semisweet chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds, then stir thoroughly. Repeat in 30-second intervals, stirring each time, until fully melted and smooth, about 1 to 2 minutes total. Stirring prevents scorching and ensures even melting.

Let the melted chocolate cool slightly for a few minutes before adding to the cream cheese mixture. If it’s too hot, it can cause curdling or separation in the filling. The chocolate should be warm and pourable, like a thick syrup, releasing its rich aroma that fills your kitchen. This step is crucial as the chocolate forms the backbone of the cheesecake’s decadent flavor and structure. Gently stir once more to confirm no lumps remain.

Step 3: Cream the Base Mixture

In a large mixing bowl, add the room-temperature cream cheese, ½ cup brown sugar, ½ cup granulated sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, and ½ teaspoon instant espresso powder. Using an electric hand mixer on medium speed, whip for exactly 2 minutes.

Watch as the mixture transforms from chunky to light and fluffy; the sugars dissolve completely, eliminating any graininess. The mixer incorporates air, making the base voluminous and smooth. Scrape down the sides of the bowl midway with a spatula to ensure even mixing. Taste a tiny bit; it should be sweet with a hint of coffee enhancing the chocolate to come. This creaming step builds the emulsion that holds everything together.

Step 4: Incorporate the Melted Chocolate

Pour the slightly cooled melted chocolate into the creamed base. Resume mixing with the electric hand mixer on medium speed for another 2 full minutes. The batter will deepen in color to a luscious chocolate hue and thicken slightly.

Use a spatula to scrape the bottom and sides, folding gently to incorporate any unmixed bits. The mixture should be glossy, uniform, and ribbon off the beaters smoothly. Overmixing isn’t a concern here; thorough blending ensures the chocolate distributes evenly for consistent flavor in every slice. At this point, the batter tastes incredibly indulgent, tempting you to sneak more spoonfuls.

Step 5: Fill the Crust and Add Toppings

Spoon or pour the chocolate cheesecake batter into the prepared 9-inch chocolate crumb crust. Use a spatula to spread evenly, filling to the top edge for a generous pie. Smooth the surface for a professional look.

Sprinkle extra chocolate chips generously over the top. Press lightly so they adhere, creating a shiny, tempting finish that melts slightly as it chills. This topping adds texture contrast and visual appeal. Wipe any drips from the crust edge for neat presentation.

Step 6: Chill to Perfection

Cover the pie loosely with aluminum foil or the crust’s plastic lid to prevent absorption of fridge odors. Refrigerate for 3 to 4 hours, or until firmly set. The filling will transform from soft batter to sliceable cheesecake texture.

For best results, chill overnight if time allows; this deepens flavors and ensures clean cuts. After chilling, the edges pull away slightly from the crust, and the center holds firm when gently pressed. Patience here rewards with perfect slices that don’t slump.

Step 7: Slice and Serve

Remove from the fridge and let sit 5-10 minutes at room temperature for easier slicing. Use a sharp knife dipped in hot water, wiping between cuts, for pristine slices. Serve chilled or at cool room temp.

Each slice reveals layers: crunchy chocolate crust, dense creamy filling, and melty chips. The no-bake nature keeps it light yet satisfying.

Preparation Tips

Always use room-temperature cream cheese; cold cheese leads to lumps that the mixer can’t fully break down, resulting in a grainy texture. Test by pressing it with your finger; it should yield softly without resistance.
Melt chocolate carefully in short bursts to avoid burning, which imparts a bitter taste. Stirring redistributes heat evenly.
Whip exactly 2 minutes per stage to dissolve sugars fully; undissolved grains create an unpleasant crunch in the final product.
Cool melted chocolate briefly to prevent curdling the cream cheese mixture. Aim for body temperature.
Taste the batter before filling; adjust espresso if needed, but stick close to recipe for balance.
Cover loosely during chilling to avoid condensation drips on top.
For sharper slices, freeze 30 minutes post-chill before cutting.
Store leftovers wrapped in fridge up to 5 days; flavor improves on day 2.

Nutritional Information

Nutrient (per serving, approx. for 1/8 pie)	Amount
Calories	550
Total Fat	38g
Saturated Fat	22g
Cholesterol	70mg
Sodium	320mg
Total Carbohydrates	48g
Dietary Fiber	2g
Sugars	35g
Protein	7g

Pairings

Fresh whipped cream and raspberries for tart contrast.
Vanilla ice cream scoop on the side.
Strong black coffee to cut richness.
Mint chocolate chip cookies for double chocolate indulgence.

Variations

Swap semisweet chips for dark chocolate (60% cacao) for deeper flavor.
Add 1/4 cup peanut butter to base for nutty twist.
Mix crushed Oreos into topping instead of chips.
Incorporate 1 tsp orange zest for citrus lift.
Use coffee instead of milk and espresso for mocha version.