No-Bake Triple Chocolate Cheesecake

No-Bake Triple Chocolate Cheesecake

Hey there, friend! If you’re dreaming of a dessert that’s rich, creamy, and totally indulgent—without ever needing to preheat your oven—this No-Bake Triple Chocolate Cheesecake is here to make your day.

With a crunchy chocolate crust, a velvety dark chocolate cheesecake filling, and a silky white chocolate ganache topping, this dessert is a chocolate lover’s paradise.

It’s simple to make, stunning to serve, and perfect for any occasion.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Craft the Chocolate Crust
Start by turning your chocolate cookies into fine crumbs. Mix them with melted butter until the mixture feels like damp sand. Press this firmly into the bottom of a springform pan to create a solid, even base. Pop it in the fridge to set while you whip up the filling.

2. Whip Up the Chocolate Cheesecake Filling
In a large bowl, beat the cream cheese until it’s smooth and creamy. Add powdered sugar, cocoa powder, and melted dark chocolate, mixing until everything is well combined. Gently fold in whipped cream to keep the filling light and airy. Pour this luscious mixture over your chilled crust and smooth the top with a spatula.

3. Create the White Chocolate Ganache Topping
Heat cream until it’s just simmering, then pour it over chopped white chocolate. Let it sit for a minute before stirring until smooth and glossy. Pour the ganache over the cheesecake layer, spreading it evenly.

4. Chill and Set
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it set completely. This is the hardest part—waiting! But trust me, it’s worth it.

5. Serve and Enjoy
Once set, release the cheesecake from the pan, slice, and serve.

Pro Tips

• Use high-quality chocolate for the best flavor. Dark chocolate for the filling and white chocolate for the ganache work beautifully.
• Let the cream cheese come to room temperature before mixing to avoid lumps in your filling.
• Chill your mixing bowl and beaters before whipping the cream to ensure it holds its shape.
• Run a knife under hot water before slicing the cheesecake for clean, smooth cuts.

Storage

• Store the cheesecake in an airtight container in the fridge for up to 5 days.
• You can freeze it for up to 2 months. Thaw in the fridge overnight before serving.
• If the ganache sweats after refrigeration, gently pat it dry with a paper towel before serving.
  

No-Bake Triple Chocolate Cheesecake

Cooking Method: No-cook Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Rest Time 4 hrs Total Time 4 hrs 20 mins

Servings: 12 Calories: 480

Best Season: Suitable throughout the year

Dietary:

Vegetarian

Description

This no-bake triple chocolate cheesecake features a chocolate cookie crust, a velvety dark chocolate cheesecake filling, and a silky white chocolate ganache topping. It’s easy to make, requires no baking, and is perfect for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chocolate Crust:

• 2 cups chocolate cookie crumbs (about 20 cookies)
• 6 tbsp unsalted butter, melted

For the Chocolate Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• ¹⁄₂ cup unsweetened cocoa powder
• 1 cup dark chocolate, melted and slightly cooled
• 1 ¹⁄₂ cups heavy cream, whipped to stiff peaks

For the White Chocolate Ganache Topping:

• ¹⁄₂ cup heavy cream
• 1 cup white chocolate, finely chopped

Optional Garnishes:

• Dark chocolate shavings
• Whipped cream
• Fresh berries

Instructions

Prepare the Chocolate Crust:

1. Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
2. Mix the crumbs with melted butter until evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.

Make the Chocolate Cheesecake Filling:

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add powdered sugar and cocoa powder, mixing until fully combined.
3. Stir in the melted dark chocolate until the mixture is uniform.
4. Gently fold in the whipped cream until no streaks remain.
5. Pour the filling over the chilled crust and smooth the top with a spatula.

Create the White Chocolate Ganache Topping:

1. Heat the heavy cream in a small saucepan until just simmering.
2. Pour the hot cream over the chopped white chocolate and let it sit for 1 minute.
3. Stir until smooth and glossy.
4. Pour the ganache over the cheesecake layer, spreading it evenly.

Chill and Set:

1. Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.

Serve and Enjoy:

1. Release the cheesecake from the pan, slice, and garnish as desired.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 36g56%

Total Carbohydrate 38g13%

Dietary Fiber 3g12%

Sugars 28g

Protein 6g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a gluten-free version, use gluten-free chocolate cookies.
• If you prefer a sweeter cheesecake, increase the powdered sugar to 1 1/4 cups.
• Ensure the cheesecake is fully set before slicing to avoid a messy presentation.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: No-bake cheesecake, triple chocolate cheesecake, easy dessert, chocolate dessert, no-bake dessert