This no-bake eggless chocolate cheesecake will melt in your mouth! It's rich, creamy and decadent! No cream, eggs, or gelatin required!
Love cheesecake? Check out these delicious recipes, like my classic New York cheesecake and my No Bake Biscoff cheesecake!
Cheesecake with chocolate is so delicious! This eggless chocolate cheesecake recipe is the perfect dessert for any occasion!
WHY THIS RECIPE WORKS
- It's easy. Learning how to make a chocolate cheesecake has never been easier! This recipe is prepared in less than 10 minutes. It's so easy, in fact, it's practically foolproof!
- It has a few ingredients: You only need 5 simple ingredients!
- It's not overly rich: There's no heavy cream in this recipe at all, making it lighter than your average no-bake cheesecake.
- It's a no-bake dessert: No water bath required! Perfect for when you don't want to turn on the oven!
- It can be made in advance. Save time for get-togethers, dinner parties and celebrations by making this dessert a day ahead!
- It's wonderful for entertaining: This cheesecake is a great way to end any meal! You will definitely wow your guests! I promise they'll be asking you for the recipe!
- It doesn't have eggs: This egg-free chocolate cheesecake is great for anyone allergic to eggs or with an egg intolerance.
- It doesn't have gelatin: This cheesecake recipe thickens and firms up perfectly so it doesn't need any gelatin.
What does this eggless chocolate cheesecake taste like?
This creamy, dreamy chocolate cheesecake is rich and chocolaty with a delicious Oreo cookie crust. Every luscious bite is fudgy and smooth with a nice tang from the cream cheese! This dark chocolate cheesecake recipe is a keeper!
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for eggless chocolate cheesecake & dark chocolate sauce
- Chocolate: I use semisweet baking chocolate with at least 54% cocoa solids. I love dark chocolate with this recipe and it really balances the overall flavor. Generally speaking, I find that the higher the percentage of cocoa in chocolate, the richer, and more intense flavor it has. It also helps thicken and set the cheesecake because of its higher cocoa percentage. I don't really like milk chocolate for this recipe because I think it's too sweet, but that's my preference.
- Sweetened condensed milk: I use about half a can. It helps thicken the cheesecake and since it already contains sugar, there's no need to add any extra sugar, making it extremely convenient! Avoiding that extra step of adding sugar saves time!
- Cream cheese: I use full fat cream cheese so that the filling is thick. I'm not sure if the low-fat kind would work for this recipe.
- Oreo cookies: I love using Oreo cookies for this cheesecake! I use the entire cookie, filling and all, for the crust and the top! It's so good! You could use your favorite chocolate cookies, if you prefer.
- Butter: I use unsalted butter for the crust.
TOPPING IDEAS & VARIATIONS
For this eggless cheesecake recipe, I added some crushed Oreo cookies on top and then drizzled some chocolate ganache. The chocolate ganache is optional, but definitely recommended (I'll include it in the recipe card below)!
There are also many more ways to enjoy this chocolate cheesecake. Here are a few ideas:
- Serve it plain with fresh berries. Personally, I like this cheesecake with fresh strawberries!
- Chop or grate some extra chocolate and scatter it all over the top! Or dust the cheesecake with some unsweetened cocoa powder!
- For an even more intense chocolate flavor, make a rich, chocolate ganache and pour it on top to make a nice layer. Use the ganache from my Chocolate Drip Cake recipe! It's absolutely DIVINE!
- This cheesecake is also delicious with some whipped cream! You can pipe pretty swirls all around the top and then add some chocolate curls or mini chocolate chips!
HOW TO MAKE THIS RECIPE
Eggless chocolate cheesecake step-by-step
STEP 1
First, lightly grease your springform pan. Then line the bottom and the sides with parchment paper.
STEP 2
Melt the chocolate and set it aside to cool down to room temperature. You can melt it over a double boiler or in short, 20 second increments in the microwave, stirring after each increment.
STEP 3
Pulse the cookies in a food processor until they're fine crumbs. If you don't have a food processor, you can put the cookies in a bag and crush them with a rolling pin.
STEP 4
Add the melted butter and pulse a few times to incorporate the butter. It should be like wet sand and stick together when you hold some between your fingers. If you don't have a food processor, mix the butter with a rubber spatula.
STEP 5
Add the crust mixture to the bottom of a springform pan. Use the bottom of a straight glass to even it out. You could also use the bottom of a measuring cup or the back of a spoon. Use what you have. Put it in the refrigerator to chill while making the filling.
STEP 6
In a large bowl, mix the cream cheese and sweetened condensed milk together until smooth and creamy.
STEP 7
Add the melted chocolate to the cream cheese mixture and beat for about 1-2 minutes.
TIP
Don't worry if the mixture thickens really fast! Depending on the chocolate you use and how much cocoa solids it has, it may thicken quickly. The more cocoa solids in the chocolate, the faster it will thicken, so this is normal!
STEP 8
Spread the chocolate cheesecake filling over the prepared crust and spread it evenly on top. I like using an offset spatula for this.
STEP 9
Cover with plastic wrap and refrigerate for at least 4 hours (or overnight is even better).
MAKE AHEAD OPTION
I often make the crust and keep it in the refrigerator for a day or 2 before making the filling.
HOW TO MAKE CHOCOLATE TOPPING FOR CHEESECAKE
I make a simple chocolate ganache topping, which is amazing! Just melt the chocolate, milk and butter together and stir. I like doing it over a pot of just simmering water (double boiler) so that the chocolate doesn't burn. Then drizzle it over the cheesecake. It's perfect for this rich chocolate cheesecake!
You could also try my easy homemade chocolate syrup, too! ?
HOW TO REMOVE THE CHEESECAKE FROM THE SPRINGFORM PAN
Unlatch the springform pan. Use a knife or a metal spatula and gently run it under the bottom of the cheesecake to loosen it. Then carefully slide it onto a plate.
If you covered the base with parchment paper, just grab the edge of it that's overhanging and slide it onto a plate. Or use a plate and gently flip it over onto it and then peel off the parchment paper.
HOW TO SLICE THE CHEESECAKE
For clean and neat slices, dip a large sharp straight edge knife in hot water. Then wipe it dry and slice the cheesecake. Repeat the process for every slice.
TIPS FOR SUCCESS
- Chocolate is the star of the show so I recommend using the best high-quality chocolate you can!
- If you want a thicker and taller cheesecake, you can easily double the ingredients for the same pan or use a six-inch springform pan with the ingredients listed for this recipe.
- Make sure you use sweetened condensed milk and not evaporated milk, which is completely different. Sweetened condensed milk has sugar in it and it's really thick. Evaporated milk doesn't have any sugar in it at all.
- Use full-fat cream cheese for best results. The extra fat will not only help the cheesecake firm up better, but it also creates a nice, rich flavor.
Storage
Cover and store the cheesecake in the refrigerator for up to 4-5 days.
Freezing
Did you know you can freeze cheesecake? Yep! You can easily freeze leftover chocolate cheesecake for up to about 2 months. I like freezing individual slices that I wrap in plastic wrap and then place in freezer bags. That way, you can enjoy a slice whenever you get a chocolate urge! You could also freeze the whole cheesecake. To thaw, let it in the fridge overnight.
FREQUENTLY ASKED QUESTIONS
You can store this cheesecake in the refrigerator for up to about 5 days.
Try and get the best high-quality chocolate you can. For this recipe, I always use baking
chocolate with around 55% cocoa solids, but I've also made it with couverture chocolate with great results!
Sure! You can also make chocolate cream cheese slices! You can use a 9-inch or 10-inch cake pan, instead. I would line it with parchment paper, first. That way when the cheesecake sets, you can just lift it out of the pan and cut it into bars, squares or slices.
MORE CHOCOLATE & NO-BAKE RECIPES!
Let me know how this Eggless Chocolate Cheesecake turns out for you in the comments below! I'd love to hear from you!
Recipe
Eggless Chocolate Cheesecake No Bake
Equipment
- A 10-inch (25 cm) springform pan
Ingredients
For the Oreo cookie crust
- 9.7 oz (275g) Oreo cookies (about 25 whole cookies), plus 2 -3 extra for garnish
- 2.9 oz (80g) unsalted butter, melted
For the filling
- 12 oz (375g) semi-sweet chocolate (at least 54% cocoa solids), melted and cooled
- 17.8 oz (500g) full-fat cream cheese
- 7 oz (200 g) sweetened condensed milk
For the chocolate ganache topping (optional)
- 4.4 oz / 125 g semisweet or bittersweet chocolate, finely chopped
- 4 tablespoons unsalted butter
- 4 tablespoons milk or heavy cream
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- Lightly grease the bottom and sides of a 10-inch (25cm) springform pan. Then line the bottom and the sides with parchment paper. Set aside.
- Melt the chocolate and set it aside to cool down to room temperature. You can melt it over a double boiler or in short, 10 second increments in the microwave, stirring after each increment. Set aside to cool.
Make the crust
- Pulse the cookies in a food processor until they're fine crumbs. If you don't have a food processor, you can put the cookies in a bag and crush them with a rolling pin.
- Add the melted butter and pulse a few times to incorporate the butter. It should be like wet sand and stick together when you hold some between your fingers. If you don't have a food processor, mix the butter with a rubber spatula.
- Add the crust mixture to the bottom of a springform pan. Use the bottom of a straight glass to even it out. (Or use the bottom of a measuring cup or the back of a spoon.)
- Put it in the refrigerator to chill while making the filling.
Make the filling
- In a large bowl, mix the cream cheese and sweetened condensed milk together until smooth and creamy.
- Add the melted chocolate to the cream cheese mixture and beat for about 1-2 minutes.
- Pour the chocolate cheesecake filling over the prepared crust and spread it evenly on top. I like using an offset spatula for this.
- Cover with plastic wrap and refrigerate for at least 4 hours or until firm (overnight is even better).
- Unlatch the springform pan and remove the parchment paper from the sides. Use a knife or a metal spatula and gently run it under the bottom of the cheesecake to loosen it. Then carefully slide it onto a plate.
- Crush the reserved Oreo cookies and sprinkle over the cheesecake.
Make the chocolate ganache topping (optional)
- In a heat-proof bowl, preferably glass, add the chocolate, cream or milk, and butter and place it over a pot of just simmering water. Stir until the chocolate melts completely. Drizzle over the cheesecake.
- Enjoy!
- Store any leftovers in the refrigerator for up to about 5 days.
Notes
- I recommend using the best high-quality chocolate you can buy!
- If you want a thicker and taller cheesecake, you can easily double the ingredients for the same pan or use a six-inch springform pan with the ingredients listed for this recipe.
- Make sure you use sweetened condensed milk and not evaporated milk, which is completely different.
- Use full-fat cream cheese for best results. The extra fat will not only help the cheesecake firm up better, but it also creates a nice, rich flavor.
Ray Arn
Hi, I am a very old chap in England, whose wife spends a LOT of time making New York Cheesecakes. Delicious they are.
I said to her today "There must be a quicker way to make a nice chocolate cheese cake", and by Googling, I ended up on your web-site.
So before long, I shall attempt to follow your recipe myself: But I have spotted an apparent error / inconsistency in the Recipe itself. You describe it as 'No Bake', but the actual recipe says COOK TIME = 4 hours. Kindly comment back to me. Thanks.
Voula
Hi, Ray! The COOK TIME in the recipe card is a typo! It is really Chilling Time. I have corrected it. Thanks so much for pointing that out! I hope you try the recipe! Let me know how it goes!