If you’re looking for an easy, delicious dessert that doesn’t even require turning on the oven… you’re in the right place!😃 Let me tell you how I made a no-bake chocolate cheesecake: creamy, velvety, with a crunchy cookie base that melts in your mouth. It’s the perfect dessert to impress guests or treat yourself on the weekend, stress-free.
The base is prepared in no time: just blend some plain cookies (like Digestive or cocoa shortbread) and mix them with melted butter, then compact them in a mold and let them rest in the fridge. The cream is even simpler! You’ll need cream cheese (like Philadelphia), mascarpone, melted dark chocolate, and whipped cream. Mix everything until you get a homogeneous mixture, pour it over the base, and let it chill for a few hours.
The result? A super creamy no-bake chocolate cheesecake, with an intense flavor and just the right sweetness. You can decorate it with chocolate shavings, fresh fruit, or a dusting of cocoa. I make it every time I want to create a show-stopping but simple dessert.
It takes less than 20 minutes to prepare, then it rests in the fridge: so while you relax, it sets perfectly!😊
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz chocolate cookies
- ½ cup butter
- ¼ cup unsweetened cocoa powder
- 17.6 oz mascarpone
- 14 oz cream cheese
- ¾ cup powdered sugar
- 1⅔ cups fresh cream
- 10.6 oz 50% dark chocolate
- 1.8 oz dark chocolate for decoration
Tools
- 1 Mixer hand mixer
- 1 Stand Mixer stand mixer
- 1 Chopper chopper
Steps
To prepare the chocolate cheesecake, start by blending the cookies and placing them in a bowl with the melted butter and cocoa. Mix well.
At the base of a springform pan, place a sheet of parchment paper and close it so it remains well stretched. Grease the edge of the pan and cover it with a sheet of parchment paper or acetate cut to size.
Pour in the cookie mixture and level it with a spoon. Transfer the pan to the fridge for 20 minutes to solidify.
In the meantime, prepare the cream: in the stand mixer or a bowl, place the mascarpone, cream cheese, and powdered sugar. Mix with the electric whisk.
Melt the dark chocolate in a bain-marie and add it to the cheese cream.
In another bowl, whip the cream and add it to the cheese mixture.
Fold gently from bottom to top to prevent deflating and set aside about ¾ cup for decoration.
Pour the cream into the pan over the cookie base and level it.
Grate the chocolate and sprinkle it on the surface. Take the reserved cream and place it in a piping bag to create decorative swirls.
Chill in the fridge for at least 4-5 hours before serving.
Your chocolate cheesecake is ready!
