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No-Bake Chocolate Chip Cheesecake Recipe

Indulge in the creamy decadence of our No-Bake Chocolate Chip Cheesecake recipe. With a chocolate cookie crust, creamy cheesecake filling loaded with mini chocolate chips, and a luscious chocolate ganache topping, this dessert is sure to satisfy your sweet cravings. Plus, it’s easy to make with no baking required! Perfect for any occasion, from family gatherings to special celebrations.

Ingredients

Scale
  • For the Crust:1 1/2 cupschocolate cookie crumbs1/3 cupunsalted butter, meltedFor the Filling:16 ozcream cheese, softened1/2 cupgranulated sugar1 cupheavy cream, whipped1 tspvanilla extract1 cupmini chocolate chips, plus extra for garnishFor the Topping:1/2 cupchocolate chips1/4 cupheavy cream
  • 1 1/2 cupschocolate cookie crumbs1/3 cupunsalted butter, meltedFor the Filling:16 ozcream cheese, softened1/2 cupgranulated sugar1 cupheavy cream, whipped1 tspvanilla extract1 cupmini chocolate chips, plus extra for garnishFor the Topping:1/2 cupchocolate chips1/4 cupheavy cream
  • 1/3 cupunsalted butter, melted
  • For the Filling:16 ozcream cheese, softened1/2 cupgranulated sugar1 cupheavy cream, whipped1 tspvanilla extract1 cupmini chocolate chips, plus extra for garnishFor the Topping:1/2 cupchocolate chips1/4 cupheavy cream
  • 16 ozcream cheese, softened1/2 cupgranulated sugar1 cupheavy cream, whipped1 tspvanilla extract1 cupmini chocolate chips, plus extra for garnishFor the Topping:1/2 cupchocolate chips1/4 cupheavy cream
  • 1/2 cupgranulated sugar
  • 1 cupheavy cream, whipped1 tspvanilla extract1 cupmini chocolate chips, plus extra for garnishFor the Topping:1/2 cupchocolate chips1/4 cupheavy cream
  • 1 tspvanilla extract1 cupmini chocolate chips, plus extra for garnishFor the Topping:1/2 cupchocolate chips1/4 cupheavy cream
  • 1 cupmini chocolate chips, plus extra for garnish
  • For the Topping:1/2 cupchocolate chips1/4 cupheavy cream
  • 1/2 cupchocolate chips1/4 cupheavy cream
  • 1/4 cupheavy cream

Instructions

  1. Prepare the Crust:Combine chocolate cookie crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator to set.Make the Cheesecake Filling:In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla extract. Gently fold in whipped cream and chocolate chips. Pour the filling over the crust and smooth the top.Chill the Cheesecake:Refrigerate for at least 4 hours, or overnight, until firm.Prepare the Ganache Topping:Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips. Let sit for a minute, then stir until smooth. Pour the ganache over the chilled cheesecake.Garnish and Serve:Sprinkle additional chocolate chips on top. Allow the ganache to set in the refrigerator for about 30 minutes. Remove from the springform pan and serve chilled.
  2. Combine chocolate cookie crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator to set.
  3. Make the Cheesecake Filling:In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla extract. Gently fold in whipped cream and chocolate chips. Pour the filling over the crust and smooth the top.Chill the Cheesecake:Refrigerate for at least 4 hours, or overnight, until firm.Prepare the Ganache Topping:Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips. Let sit for a minute, then stir until smooth. Pour the ganache over the chilled cheesecake.Garnish and Serve:Sprinkle additional chocolate chips on top. Allow the ganache to set in the refrigerator for about 30 minutes. Remove from the springform pan and serve chilled.
  4. In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla extract. Gently fold in whipped cream and chocolate chips. Pour the filling over the crust and smooth the top.
  5. Chill the Cheesecake:Refrigerate for at least 4 hours, or overnight, until firm.Prepare the Ganache Topping:Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips. Let sit for a minute, then stir until smooth. Pour the ganache over the chilled cheesecake.Garnish and Serve:Sprinkle additional chocolate chips on top. Allow the ganache to set in the refrigerator for about 30 minutes. Remove from the springform pan and serve chilled.
  6. Refrigerate for at least 4 hours, or overnight, until firm.
  7. Prepare the Ganache Topping:Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips. Let sit for a minute, then stir until smooth. Pour the ganache over the chilled cheesecake.Garnish and Serve:Sprinkle additional chocolate chips on top. Allow the ganache to set in the refrigerator for about 30 minutes. Remove from the springform pan and serve chilled.
  8. Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips. Let sit for a minute, then stir until smooth. Pour the ganache over the chilled cheesecake.
  9. Garnish and Serve:Sprinkle additional chocolate chips on top. Allow the ganache to set in the refrigerator for about 30 minutes. Remove from the springform pan and serve chilled.
  10. Sprinkle additional chocolate chips on top. Allow the ganache to set in the refrigerator for about 30 minutes. Remove from the springform pan and serve chilled.

Notes

This recipe requires chilling time to set the cheesecake properly. Plan ahead for at least 4 hours of refrigeration before serving.For a richer chocolate flavor, use dark chocolate chips in both the filling and the ganache topping.
For a richer chocolate flavor, use dark chocolate chips in both the filling and the ganache topping.

  • Author: Chef Stella