No Bake Chocolate Cheesecake


No bake chocolate cheesecake – This recipe is clearly stunning with its looks and taste. It takes a little bit of effort but it is definitely worth in the end. It both appeals to eye and tongue at the same time.

Every once in a while you should be making this chocolate cheesecake for a family meeting. Believe me , everyone will be asking for the recipe. It is like 50 shades of chocolate 🙂

The result is a very creamy, smooth and gorgeous cheesecake. Enjoy.


Utensils And Dishes Needed

  • Food Scale
  • 4.7 Inch Mold
  • Parchment Paper
  • Tsp & Tbs Measure,mL Measure
  • One Sharp Knife
  • One spreader or butter knife
  • Nine Bowls (one filled with hot water, one very tiny, one large safe to put on stove-top)
  • One Spatula
  • Automatic Hand Mixer
  • Wrap (Saran or wax if you have it)
  • Small flour sifter
  • Cooling rack tub to catch chocolate drips
  • Knives to move cheesecake over
  • Serving dish



Chocolate Cheesecake

  • 120g chocolate
  • 50ml heavy cream
  • 200g cream cheese
  • 15g sugar
  • 30ml milk
  • 5g gelatin
  • 1/2 tbs lemon juice
  • 105ml heavy cream
  • 15g sugar
  • A few pistachios


Chocolate Frosting

  • 30g chocolate
  • 1 tsp water
  • 1g gelatin
  • 10g cocoa
  • 25g sugar
  • 45ml heavy cream



Part 1

1-) Cut the 120 g chocolate up with knife  and then pour 120g chocolate into bowl.

2-) Pour 50mL heavy cream into microwave safe bowl and heat heavy cream until it’s 140 degrees. After you heat it pour heavy cream into the bowl with the chocolate, and stir with spatula.

3-) Put whole stick (200g) of Cream cheese into another, larger bowl. Pour in 15g sugar. Mix with spatula until texture is smooth and creamy.

4-) In another bowl, mix 30 mL milk and 5g gelatin. Set over another slightly larger bowl of hot water and stir until thin/milky. Pour into the bowl with cream cheese & sugar. Mix with spatula until creamy. Add the 1.5 tbs of lemon juice. Stir.

5-) In another, large bowl, add 105 mL heavy cream and 15g sugar. Mix with automatic hand mixer until whipped-looking. Add this on top of the cream cheese & sugar mix. Stir with spatula, folding over itself to keep light and airy.

6-) In the 7 X 16 cm mold, add parchment paper. Put in 150g grams of the cream cheese/sugar/heavy cream mix. Spread with spatula and tap down to get mix as even as possible. Cool it in a freezer for 10 minutes.

7-) Add 85g of your chocolate mix to the cream cheese/sugar/heavy cream mix. Stir until wellmixed and “pudding-like” with the spatula. Pour 170g of this on top of the frozen mixture in mold. Spread with spatula and tap down to get mix as even as possible. Cool it in a freezer for 10 minutes.


😎 Mix the remainder of your chocolate mix with the cream cheese/sugar/heavy cream mix. Stir until wellmixed and “pudding-like” with the spatula. This will be the most chocolatey layer! Pour the rest of this on top of the frozen mixture in mold. Spread with spatula and tap down to get mix as even as possible. Cover with wrap and cool it in refrigerator.

Part 2

9-) Break up more chocolate (30g) into a bowl by hand. In tiny bowl, mix 1 tsp water and 1g gelatin. Mix with spatula.

10-) In another, large bowl safe to put onto a stove, mix 10g cocoa powder and 25g sugar. Mix with spatula. It will appear almost crumb-like. Add in 45mL of heavy cream. Mix with spatula until you get a dark, grainy pudding-like texture. Place on stove top and heat while stirring. Boil until sugar dissolves. It will look quite dark and bubbly, at about 140 degrees. Remove from stove top, add in gelatin mixture from tiny bowl. Stir with spatula. It will look like a thin chocolate syrup.

11-) Put a small flour sifter over your bowl of hand-broken chocolate. Pour the chocolate syrup mix through sifter into the bowl. Mix with spatula.


12-) Take refrigerated cheesecake mold out of fridge, and remove from wrap and mold. Peel off the parchment paper, and place upside down on a cooling rack, over tub to catch chocolate drips. Pour chocolate mix on top of your cheesecake (the white strip should be on top). Smooth over whole cheesecake with a spreader or butter knife.

13-) Carefully move over onto the dish you wish to serve it on using two knives underneath (or whatever method your prefer). Place thin strip of parchment paper going down middle of cheesecake. Carefully shake cocoa powder through sifter over the top of cheesecake. Remove parhcment paper, then add crumbles of pistachio down clean strip, for a final look.

Notes: Gelatin solidifies at about 68 degrees F and liquifies at 86 degrees F. When the milk/gelatin mixture is poured into the cream cheese/sugar mixture, make sure the latter is above 68 degrees F. Secondly, it would be helpful to let the gelatin sit in the milk for a few minutes before heating, this way the gelatin can absorb a good portion of milk allowing for better dissolving.


You will feel like an accomplished chef after you finished making this recipe. It is a hard recipe overall. At least it requires no baking so I would be happy. Enjoy your cheesecake.

You can watch this soothing video as well;


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