The No-Bake Chocolate Cheesecake: Creamy, Easy, and Gelatin-Free is an incredibly simple, fresh, and irresistible recipe: perfect for preparing in the summer when you don’t want to turn on the oven but desire a delicious dessert to serve at the table.
It’s a no-bake and gelatin-free cake, suitable for everyone: adults, children, and especially chocolate lovers! Its rich and creamy flavor captivates at the first bite… and let’s face it: who can resist a slice of cheesecake like this?
If you also love quick and fresh desserts, check out my no-bake desserts collection: you’ll find many delicious ideas to try!
Moreover, eating chocolate stimulates endorphins and brings good mood. So, what do you say: shall we make it together?
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No-Bake
- Cuisine: Italian
- Energy 616.17 (Kcal)
- Carbohydrates 41.61 (g) of which sugars 23.45 (g)
- Proteins 8.37 (g)
- Fat 46.41 (g) of which saturated 11.93 (g)of which unsaturated 7.01 (g)
- Fibers 3.30 (g)
- Sodium 261.67 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the No-Bake Chocolate Cheesecake: Creamy, Easy, and Gelatin-Free
- 7.75 oz Digestive biscuits
- 2.82 oz butter
- 1.06 oz 70% dark chocolate
- 14.11 oz cream cheese (like Philadelphia)
- 1.06 cups fresh cream
- 5.29 oz 70% dark chocolate
- 3.53 oz powdered sugar
- 0.14 oz agar agar (Vegetable gelatin)
- to taste grated coconut
- to taste hazelnut crumbs
Tools
- Food processor
- Pan 9-inch springform
Making the Chocolate Cheesecake
Finely grind the biscuits with a food processor until powdered. Meanwhile, melt the butter in a double boiler (or in the microwave) and mix it with the ground biscuits, stirring until you achieve a sandy and uniform mixture.
Line the base of a 9-inch springform pan with a disc of parchment paper, pour the biscuit and butter mixture into it, and compact it well with the back of a spoon. This creates a uniform and solid base, which I let rest in the freezer for 10 minutes while I prepare the cream.In a bowl, I place the Philadelphia along with the powdered sugar and work it all together with electric beaters until I get a smooth and homogeneous cream.
Meanwhile, I melt the dark chocolate in a double boiler (or in the microwave at low power), let it cool for a few minutes, and then add it to the Philadelphia cream, stirring carefully.
In a small saucepan, I pour 50 ml of fresh liquid cream, heat it over a low flame, and add the agar agar. I mix well to fully dissolve it, then incorporate the hot mixture into the chocolate cream.
Finally, I whip the remaining cream to stiff peaks and gently fold it in with a spatula, with movements from bottom to top, to not deflate the mousse.
Now the cream is ready: soft, thick, and delicious!I take the base from the freezer and pour the chocolate mousse over it, leveling the surface well with a spatula. I place the cheesecake in the refrigerator and let it set for at least 3 hours.
When the cake is well chilled and firm, I gently remove it from the springform pan, transfer it to a serving plate, and decorate it with hazelnut crumbs and grated coconut.
A fresh, no-bake dessert, perfect for chocolate lovers!
Susy’s Tip
Decoration makes the difference!
You can customize your chocolate cheesecake in many ways: with a dark chocolate sauce, with chocolate chips or shavings, or with whipped cream tufts for an elegant and delicious touch.
Storage
I store the chocolate cheesecake in the refrigerator, well covered with plastic wrap or in an airtight container, for 3-4 days.
If I want to prepare it in advance, I can also freeze it (without decoration) for up to 1 month. Then, I let it thaw in the fridge for a few hours before serving.
Questions and Answers
Can I use another type of cheese instead of Philadelphia?
Yes, you can replace it with mascarpone or well-drained ricotta, but the flavor and texture will change slightly.
Can I skip using agar agar?
If you don’t have agar agar, you can replace it with 0.21 oz of gelatin sheets, which should also be dissolved in the hot cream.
