Easy No-Bake Chocolate Cheesecake

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Easy No-Bake Chocolate Cheesecake

This Easy No-Bake Chocolate Cheesecake is an elegant, make-ahead dessert that's rich, creamy, and intensely chocolatey.

Prep Time45

Cook Time0

Total Time45

Course: Cakes, Dessert

Cuisine: American

Servings:

Calories: 477kcal

Author: Susan Ensley

Equipment

9-inch non-stick springform cheesecake pan
Parchment paper
Electric hand mixer
Silicone Spatula
2 large bowls
Small knife

Ingredients

For the Crust

10 oz Cocoa Teddy Grahams¹
1 TBS Sugar
¾ c Unsalted Butter melted and slightly cooled

For the Filling

24 oz Cream Cheese room temperature
½ c Sugar
⅓ c Ghirardelli Baking Cocoa
5 oz Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 teaspoon Vanilla Extract
16 oz Extra Creamy Cool Whip² divided
1 TBS Shaved Chocolate Curls³

Instructions

To Make the Crust

Melt unsalted butter in the microwave and allow it to cool slightly. Process the entire box of Cocoa Teddy Grahams in a food processor, along with a tablespoon of sugar, until they are fine crumbs. Then, transfer the crumbs to a large bowl and pour the melted butter over. Use a fork to mix everything together until it resembles wet dirt.
Line the bottom of a 9-inch non-stick springform pan with a piece of parchment paper. Transfer the crust mixture to the pan and press the crumbs tightly on the bottom and completely up the sides of the pan. Place the pan in the freezer for 30 minutes while preparing the filling.

To Make the Filling

Melt chocolate chips in the microwave in 30-second increments, stirring after each heating until smooth (this should take about two minutes), and allow to cool slightly.
Beat room-temperature cream cheese in a large bowl with an electric hand mixer for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl, then beat in the sugar and cocoa powder until well incorporated.
Next, beat in the melted chocolate and vanilla extract. Scrape down the sides of the bowl. Then, beat again until there is no white remaining in the filling.
Then, fold one entire 8-ounce container of Cool Whip into the cheesecake filling until completely incorporated and no white is visible.
Remove the crust from the freezer and use a large ice cream scoop to transfer the filling into the pan. Then, use a knife or small silicone spatula to smooth the filling into an even layer.
Top the cheesecake filling with the other 8-ounce container of Cool Whip. Smooth the Cool Whip into an even layer, then top with some shaved chocolate curls.
Refrigerate covered for at least eight hours, or overnight before serving. Before removing the sides, run a knife along the indie of the pan to more easily release the cheesecake from the pan. Once the sides are removed, transfer the cheesecake to a large serving platter or cardboard cake round. Then, carefully slide a knife between the parchment and the bottom of the cheesecake in a clockwise manner around the entire cheesecake to release it. You should then be able to easily slide the parchment out.
Yield 12 servings

Notes

If you don't want to use Teddy Grahams, you can use chocolate graham crackers or Oreos. You will need 2 ½ cups of crumbs for the crust.
Use two 8-ounce containers, one for the filling and the other for topping.
To make shaved chocolate curls, run a vegetable peeler along the edge of a chocolate baking bar, I used a Ghirardelli 60% Cacao Bittersweet Chocolate Baking bar.

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