No Bake Chocolate Cheesecake With Cocoa Powder

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How To Form The Crust

No-Bake Chocolate Cheesecake Recipe (Without Gelatin)

Once you make the crust of crushed Oreos, butter and espresso powder youll need to form your crust in the spring form pan. If you dont have one, you can buy one like this pan.

Its not hard to do, but here are a few helpful tips!

First. Make sure you spray your pan with cooking spray. This will help the cheesecake release from the pan and the slices to come out smooth. Do not use butter to grease the pan. Using butter to grease the pan will literally act like glue, making the crust stick to the pan. I learned that one the hard way.

Second. Start by forming the bottom of the crust. Pour in about 1/2 of the crust crumbs into the pan and press down firmly to form an even smooth base going all the way to the edge.

Last. To form the edges, take the rest of the crust crumbs and spoon them all along the edge of the crust. Using your hand, gently press up to form an edge bout 1 high. It doesnt have to be perfect!

Heres what mine looks like:

Then take the chocolate cream cheese batter and pour it into the crust.

Pop in the fridge for at least 5 hours for it to firm up. Try not to sneak any bites while it chills.

While were on the subject of chocolate, Ive got some other chocolatey desserts you might like!

These Doctored Box Brownies is perfect if you want chocolate, but dont want a complex baking recipe! Just add one extra ingredient to the box brownies to get the fudgiest brownies youll ever have!

And if youre looking for more easy no bake desserts, Ive got those too!

How To Store Easy No Bake Mini Chocolate Cheesecakes

Store in an air-tight container, covered and refrigerated at all times. They will last 3-4 days.

If you want to freeze, place cheesecakes with piped whipping cream in an air tight container, making sure your the container is tall enough for your cheesecakes

Thaw in the refrigerator overnight before serving

Keto Chocolate Cheesecake Filling:

  • Using a hand mixer, beat the cream cheese on medium speed until creamy in a medium bowl. Then, beat in the whey protein. Add the sweetener and beat again until fully combined. Add the peanut butter and beat again until the mixture is homogeneous and creamy.
  • Pour the cream cheese mixture on top of the crust and gently smooth out to form an even layer. Place in the fridge and let it cool for about 15 minutes.

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Low Carb Chocolate Cheesecake Tips

  • Be sure to use a good quality cream cheese or dairy free cream cheese. Cheaper brands often bulk up the content with water, which can affect the texture of the keto no bake chocolate cheesecake.
  • If using a chocolate bar, be sure to chop it up before melting.
  • The chocolate ganache topping is optional. If you choose to use a ganache, place the no bake keto chocolate cheesecake mixture into the freezer to firm up while preparing it. If you omit the frosting, simply let the cheesecake set in the refrigerator.
  • When whipping the heavy cream, only whip it medium peaks, not stiff peaks. Medium peaks are smoother and easier to combine with the chocolate mixture.
  • You must use chocolate chips or chocolate. There are some keto chocolate cheesecake recipes with cocoa powder, but to achieve this texture, it will not work.

Which Chocolate Is Best For The Filling

Easy No Bake Chocolate Cheesecake

Use quality chocolate bars from a chocolate brand you love. I don’t recommend chocolate with less than 45% or more than 60% cacao as the cheesecake would be either too sweet or not sweet at all. The recipe is designed with 50% semi-sweet chocolate and my favorite chocolate brands are Ghirardelli, Guittard and Lindt.

Note: Do not use chocolate chips or the filling may become grainy and less creamy.

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How To Store And Freeze

  • To store: The cheesecake can be stored in the refrigerator for up to three days.
  • To freeze: The undecorated cheesecake can be frozen easily. Once it has set in the refrigerator, wrap well with plastic wrap, and then aluminium foil and freeze for up to 2 months. Do not freeze an unset cheesecake as the texture becomes affected and will turn grainy.

Whats So Special About This Chocolate Cheesecake Pie

I wish I could take credit for developing this recipe, but I cant. This recipe is actually inspired by the Spring edition of our Freaky Friday Blog Hop.

What is the Freaky Friday Blog Hop? Freaky Friday is a blog hop with some of my favorite food blogger buddies!

We secretly get assigned one anothers blogs to make a recipe from, and then we all reveal who we had and what we made on the same Friday, and that is today!

The Freaky Friday blog hop is organized by Michaela who runs An Affair From the Heart.

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Expert Tips For Success

  • Line the bottom and sides of the springform pan with paper so you don’t have to worry about removing the cheesecake from the springform pan.
  • The quickest way to get oreo cookie crumbs is to place the oreo cookie sandwiches in a food processor and pulse for a few seconds until finely ground into crumbs. Alternatively, you can put them in a ziplock bag and use the rolling pin to crush them into fine crumbs.
  • The recipe works with both brick-style cream cheese and spreadable cream cheese . Brick style cream cheese should be at room temperature and spreadable cream cheese can be used cold.
  • Allow the chocolate to cool before mixing it into the cream cheese mixture. Otherwise, the filling could become too soft, which would affect the creamy texture.
  • After adding the whipping cream, be sure to mix the filling until stiff peaks form.
  • Let the no-bake chocolate cheesecake set in the fridge overnight before serving.
  • Keep it in the fridge all the time. Do not leave at room temperature for more than 15 minutes or the filling will become too soft, making the cheesecake difficult to cut.

Do I Have To Use A Springform Pan

Chocolate CheeseCake [Without Gelatin, No Bake]

A springform pan is a type of cake pan that has sides that can be removed from the base. Its typically used for cheesecakes and other molded desserts so that the cheesecake can be easily removed from the pan and presented on a cake pedestal.

If you dont have a springform pan, you can assemble this recipe in a deep-dish pie pan, and just serve it the same as you would slices of pie.

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List Of Ingredients For No Bake Mini Chocolate Cheesecakes

  • Chocolate sandwich cookies: I used Oreos
  • Semi-sweet Chocolate: 60%
  • Cream Cheese: Need to be taken out of the fridge 2 hours prior to using
  • Sweetened condensed milk: will help sweeten the filling
  • Whipping cream: Chilled for better results
  • Powdered sugar: for Chocolate whipped cream
  • Cacao powder: to make whipped cream chocolate flavored
  • Pure vanilla extract: Adds flavor and aroma

Low Carb Chocolate Ganache Topping:

  • Place the chocolate chips in a separate bowl . Pour the hot heavy cream over and allow the chocolate to sit for 2 minutes or until softened. Stir well until fully melted and smooth.
  • Let the melted chocolate mixture cool for a few minutes and carefully pour over the cheesecake filling. Smooth out to form an even layer. Top the edges around with toasted ground peanuts.
  • Cover and chill the cheesecake for at least 4 hours before serving. It has to be firm and fully set before slicing! Lift the parchment paper in order to remove the cheesecake from the pan and make clean cuts by cleaning the knife before slicing every bar.
  • Place the chocolate chips in a separate bowl . Pour the hot heavy cream over and allow the chocolate to sit for 2 minutes or until softened. Stir well until fully melted and smooth.
  • Let the melted chocolate mixture cool for a few minutes and carefully pour over the cheesecake filling. Smooth out to form an even layer. Top the edges around with toasted ground peanuts.
  • Cover and chill the cheesecake for at least 4 hours before serving. It has to be firm and fully set before slicing! Lift the parchment paper in order to remove the cheesecake from the pan and make clean cuts by cleaning the knife before slicing every bar.

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How To Make A Keto Chocolate Cheesecake

This easy low carb chocolate cheesecake is similar to my no bake keto cheesecake but without no cashews or nuts. If you prefer a smoother and silkier cheesecake texture, keep the low carb cheesecake refrigerated. For a thicker texture, you can keep it frozen and let it thaw 10 minutes before serving!

Chocolate Cream Cheese Filling

Best 21 No Bake Chocolate Cheesecake with Cocoa Powder
  • Dark chocolate. My preference is 70% so that it is rich but not too bitter and intense. My advice is to go for the best quality that you can afford. This cheesecake is all about the chocolate and you’ll taste the difference. Go for a lower or higher percentage of chocolate if you prefer but note that the taste will be affected and the colour of the filling will change.
  • Cream. Itâs important to use double cream for this no-bake chocolate cheesecake as it contains 48% fat. The high fat content allows the cream to whip and stamilizes the structure of the cheesecake as it sets. If you want to use a lower fat % cream then refer to my FAQ section below for my recommendation.
  • Cream cheese. Full fat Philadelphia cream cheese is the best cream cheese to use due to it’s thickness and creaminess. Both necessary factors when making this cheesecake. If you can buy it in block form then definitely go with that. If you can only purchase it in tubs then refer to my tip below
  • Powdered icing sugar. This helps stabilise the cream – don’t reduce the quantity as it will affect the consistency.
  • Cocoa powder. The cocoa powder helps intensify the chocolate flavour. Make sure to sift it in to ensure that there are no lumps in the filling. Natural or dutch-processed cocoa powder will work here.
  • Salt. Salt is essential for balancing out any sweet dessert. In fact, salt also helps bring out the flavour of chocolate.

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Let Me Tell You A Little Bit About Jill

Jill and I share our love of chocolate and pretty much all food! We love to share what we know and enjoy cooking for our friends and family.

Family is so important for both of us. Jill is married and has 5 amazing children and her farm background inspires her farm-to-table lifestyle.

I had a heck of a time choosing just one recipe for this blog hop edition. I whittled down to a few contenders including her Slow Cooker Tuscan Chicken which is on my menu this week. Her Caramel Pecan Monkey Bread is going in the oven before my next round of overnight guests arrives. And, her Spanish Rice recipe made a great addition to our Cinco de Mayo dinner!

Ultimately, I had to go with her No Bake Chocolate Cheesecake. Its cool and creamy and even though this is for the Spring edition of our Blog Hop, Ive made it 3 times, the first being when the snow was covering the ground.

How To Make No Bake Chocolate Cheesecake With Cocoa Powder

The process for how to make no bake chocolate cheesecake is super simple, and its actually the same whether youre making a regular or low carb chocolate cheesecake. Its just 2 basic layers:

  • Chocolate Cheesecake Crust Many regular recipes use oreos, but for a keto chocolate cheesecake crust, we use a combination of almond flour, cocoa powder, sweetener, butter and vanilla. Mix it all together, press into the pan, and chill to set.
  • Chocolate Cheesecake Filling This is a simple mix of cream cheese, unsweetened chocolate, powdered sweetener, and vanilla. It requires some melting and beating to get it the right consistency , then just pour it into the crust and chill again to set.
  • Here are a few tips as you make it:

    • If you forget to leave your cream cheese out at room temperature, you can heat it gently to soften it.
    • Do not overheat the chocolate when melting it. Otherwise, it might seize.
    • When mixing the chocolate with the cream cheese, make sure the chocolate is no longer hot but warm is okay. Work fairly quickly so that it doesnt start to solidify.
    • If the filling sits too long, it will get thick. If this happens, you can microwave it for 30 seconds, and stir to soften it up. Do not overheat, or it might split.

    Just to give you an idea, here are what the different steps look like

    No bake chocolate cheesecake crust:

    Filling when its all mixed together:

    Filling after transfering to the pan and smoothing over:

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    Can This Recipe Be Made With White Chocolate

    You can definitely sub out the bittersweet chocolate for white. Use the same amount of white chocolate in place of the bittersweet, and sub out the cocoa powder for 3 tablespoons of cornstarch.

    And be sure to keep an eye on the bake time! These substitutions may require a slightly longer bake. Youll know your white chocolate cheesecake is done when its set around the edges but still just a teeny bit wobbly towards the center.

    Side note: either white or regular chocolate cheesecake would be fantastic with a little raspberry coulis! Pop about 2 cups of raspberries into a little pot along with 1/4 cup of sugar. Simmer over low heat for about 15 minutes or until syrupy, then pass through a fine mesh sieve to strain out the seeds. Voila!

    How To Make No

    Easiest No Bake Chocolate Cheesecake | Auro Tasty Treats

    If you’re wondering how to make chocolate cheesecake, here are a few easy steps to get you there in no time.

    • In a bowl, whip the heavy cream until soft peaks form. Set aside.
    • In an electric mixer with the beater attachment, beat cream cheese until fluffy.
    • Add the powdered sugar and Cocoa Powder to the cream cheese. Beat again until fluffy.
    • Fold the whipped cream into the chocolate mixture until light and fluffy.
    • Pour mixture into a prepared graham cracker or cookie crust.
    • Refrigerate for 1 hour or until ready to serve. (You can refrigerate this no-bake chocolate Pie recipe for up to 24 hours before serving. Enjoy!
    • Combine butter, graham cracker crumbs, sugar, and cinnamon and mix well.
    • Press mixture firmly into a 9″ pie plate or springform pan.
    • Bake at 350 degrees for 8 minutes or freeze unbaked for 1 hour.

    Cheesecake

    • In a bowl, whip the heavy cream until soft peaks form. Set aside.
    • In an electric mixer with the beater attachment, beat cream cheese until fluffy.
    • Add the powdered sugar and cocoa powder to the cream cheese. Beat until fluffy.
    • Slowly add the whipped cream and mix until light and fluffy.
    • Pour mixture into prepared graham cracker crust.
    • Refrigerate for 2 hours or until ready to serve.

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    Keto Chocolate Cheesecake Recipe

    We love our keto no bake dessert recipes. Our favorites include no bake cheesecake and raw fudgy brownies. When its too hot to cook and I NEED a chocolate fix, I turn to this chocolate keto cheesecake.

    There is seriously nothing better than a rich and creamy chocolate cheesecake. Its like a thicker version of a chocolate mousse pie, which is one of my favorite recipes ever.

    Giving a keto and low carb spin on the cheesecake is so much easier than you think! 5 ingredients, no baking, and with an optional crust.

    Other keto cheesecake recipes call for cocoa powder, but here, well be using real chocolate instead. I promise you, it takes the taste and texture to another level!

    If you are looking for the ultimate no bake dessert recipe, this one ticks the bill.

    Keto Chocolate Cheesecake Crust:

    • Lightly toast the almond flour in a medium skillet over medium heat, until golden and fragrant . Don’t skip otherwise, it will affect the flavor of the crust!
    • Then, transfer the toasted almond flour to a small bowl and mix well in the cocoa powder, sweetener, and melted butter until combined.
    • Line an 8×8-inch square cake pan with a large sheet of parchment paper and pour the crust mixture in. For making the lining of the pan easier, spray the pan with no-stick cooking spray.
    • Distribute it well to form an even layer and press with the back of a spoon. Chill it in the fridge while you make the cheesecake filling.

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    How To Make A Cookie Or Graham Cracker Crust:

    • In a Food processor, grate or pulse cookies or graham crackers until they are crumbs.
    • Melt butter in a pan or in the microwave.
    • Combine butter, graham cracker crumbs, sugar, and mix well.
    • Press mixture firmly into a 9″ pie plate or springform pan with a small flat cup or your hands
    • Bake at 350 degrees for 8 minutes or freeze unbaked for 10- 60 minutes.

    Toppings for Chocolate Cheesecake

    • Crushed Cookies

    How To Make The No Bake Chocolate Cheesecake Base

    Best 21 No Bake Chocolate Cheesecake with Cocoa Powder

    Lightly grease & line the base and sides of the springform pan and set it to one side until needed.

    Tip the Oreos, including the fillings, into the food processor and pulse until they become fine crumbs. Then melt the butter in a small bowl in the microwave in 10 second intervals. Pour this into the Oreo crumbs and blitz again briefly until it starts to clump together.

    Tip the crumb mixture into the prepared tin and press into the base and sides of the lined pan. I like to use a metal teaspoon to do this.

    Pop it into the freezer to firm up while we get on with the filling.

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