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No Bake Chocolate Cheesecake

This No Bake Chocolate Cheesecake is a velvety, rich dessert resting on a crunchy biscuit base, offering a luxurious experience without the need for baking.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups of digestive biscuits, crushed Use finely crushed digestive biscuits.
  • 0.5 cups ½ cup unsalted butter, melted Ensure it's fully melted for easy mixing.
For the filling
  • 16 ounces 16 ounces cream cheese, softened Bring to room temperature for easy mixing.
  • 1 cups 1 cup powdered sugar
  • 1 cups 1 cup heavy whipping cream
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cups 1 cup semi-sweet or dark chocolate, melted Allow to cool slightly before adding.
Optional Toppings
  • Chocolate ganache A great addition for an extra chocolatey experience.
  • Fresh fruits (like strawberries or raspberries) Add a fresh touch to your cheesecake.
  • Crushed nuts For added crunch and texture.

Method
 

Prepare the Crust
  1. In a mixing bowl, combine the crushed digestive biscuits with melted unsalted butter. Mix until the crumbs are well-coated and form a sandy texture.
  2. Press the mixture firmly into the bottom of a springform pan, creating an even layer. Use the back of a spoon to ensure it’s tightly packed. Place it in the refrigerator to set while you prepare the filling.
Make the Filling
  1. In a large mixing bowl, beat softened cream cheese until smooth and creamy using an electric mixer.
  2. Gradually add the powdered sugar, mixing well.
  3. In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the cream cheese mixture until incorporated.
  4. Add vanilla extract and mix together. Allow the melted chocolate to cool slightly before stirring it into the mixture. Blend until smooth and creamy.
Combine and Chill
  1. Pour the filling over the chilled crust, smoothing it out evenly.
  2. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is fully set.
Serving
  1. Once set, remove from the refrigerator, carefully release the sides of the springform pan, and garnish with your choice of toppings. Slice and serve chilled!

Notes

To keep your No Bake Chocolate Cheesecake fresh, store it in the refrigerator in an airtight container for up to 5 days. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.