CHOCOLATE CHIP NO BAKE CHEESECAKE RECIPE

Chocolate Chip No-Bake Cheesecake: The Ultimate Guide

If you’re a cheesecake lover but dread the thought of baking, this Chocolate Chip No-Bake Cheesecake is a dream come true. Perfectly creamy, sweet, and as close to a traditionally baked cheesecake as you can get, this dessert combines the rich flavor of chocolate chips with a smooth, velvety cheesecake filling. Made with real ingredients, this no-bake version offers an amazing flavor and an easy preparation process that will have you making it again and again.

Course: Dessert

Cuisine: American

Keyword: cheesecake, chocolate chip cheesecake, no bake, no bake cheesecake

Prep Time: 30 minutes

Chill Time: 5 hours

Servings: 16

Calories: 510kcal

Author: Trish – Mom On Timeout

Ingredients

Crust

• 1 OREO crust (click link for recipe)

Ganache

• 1 cup semi-sweet chocolate chips, coarsely chopped
• ⅓ cup heavy whipping cream

Cheesecake

• ½ cup heavy whipping cream
• 20 ounces cream cheese, softened
• ½ cup powdered sugar
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 cup mini chocolate chips

Ganache Topping

• ⅓ cup semi-sweet chocolate chips
• 2 tbsp heavy whipping cream

Instructions

Crust

1. Prepare the Pan: Lightly spray a 9-inch springform pan with cooking spray.
2. Form the Crust: Transfer the Oreo cookie crust crumbs to the springform pan. Press firmly into the bottom and evenly up the sides of the pan using a measuring cup to ensure the crumbs are packed tightly.
3. Chill the Crust: Refrigerate the crust for 30 minutes to set.

Ganache Layer

1. Melt the Chocolate: Place the chocolate chips in a heatproof bowl. Heat the heavy whipping cream in the microwave in 30-second increments until it just begins to simmer.
2. Combine: Pour the hot cream over the chocolate chips and let sit for two to three minutes. Then gently whisk together until smooth and fully combined.
3. Spread the Ganache: Pour the ganache over the cooled crust and spread evenly with an offset spatula. Refrigerate for another 30 minutes.

Cheesecake Layer

1. Whip the Cream: Beat the heavy whipping cream until stiff peaks form and set aside.
2. Prepare the Cream Cheese: Beat the softened cream cheese on medium-high speed for 2-3 minutes until light and fluffy.
3. Mix the Ingredients: Add powdered sugar and beat until smooth, followed by sour cream and vanilla extract.
4. Fold in Whipped Cream and Chocolate Chips: Carefully fold in the whipped cream and mini chocolate chips until evenly distributed.
5. Fill the Pan: Pour the cheesecake filling into the springform pan, smoothing the top with a spatula.
6. Chill the Cheesecake: Cover with plastic wrap and refrigerate for at least 4 hours, or until firm.

Ganache Topping

1. Melt the Chocolate: Repeat the process for the ganache layer: place chocolate chips in a heatproof bowl and heat the cream until it simmers.
2. Combine and Drizzle: Pour the hot cream over the chocolate chips, let sit, then whisk until smooth. Drizzle the ganache over the top of the chilled cheesecake.
3. Serve: Keep refrigerated until ready to serve.

Optional Graham Cracker Crust

For those who prefer a graham cracker crust, here is an alternative:

Ingredients

• 6 tablespoons butter, melted
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar

Instructions

1. Combine Ingredients: Mix the graham cracker crumbs, sugar, and melted butter in a medium-sized bowl until fully incorporated.
2. Form the Crust: Press the crumbs into the bottom of a 9-inch pie pan.
3. Chill: Refrigerate the crust for at least 30 minutes before using.

Nutrition Information

• Calories: 510kcal
• Carbohydrates: 39g
• Protein: 5g
• Fat: 38g
• Saturated Fat: 21g
• Cholesterol: 80mg
• Sodium: 249mg
• Potassium: 207mg
• Fiber: 2g
• Sugar: 28g
• Vitamin A: 940IU
• Vitamin C: 0.2mg
• Calcium: 81mg
• Iron: 3.4mg

Tips for Making the Perfect No-Bake Cheesecake

1. Use High-Quality Ingredients

The quality of your ingredients will directly impact the flavor and texture of your cheesecake. Opt for high-quality cream cheese, real vanilla extract, and premium chocolate chips.

2. Ensure Cream Cheese is Softened

Softened cream cheese is essential for a smooth and creamy cheesecake filling. Leave it out at room temperature for at least an hour before you begin.

3. Beat the Cream Cheese Well

Beating the cream cheese thoroughly before adding other ingredients ensures a lump-free filling. This step is crucial for achieving that classic cheesecake texture.

4. Fold, Don’t Mix

When incorporating the whipped cream into the cream cheese mixture, gently fold it in using a spatula. This method maintains the light and airy texture of the filling.

5. Refrigerate Properly

Allowing the cheesecake to chill for the full recommended time is vital for it to set properly. Rushing this step can result in a cheesecake that doesn’t hold its shape.

Serving Suggestions

Serve this no-bake cheesecake chilled for the best texture and flavor. You can garnish with extra mini chocolate chips, chocolate shavings, or a dollop of whipped cream. For an added touch, drizzle some caramel or additional ganache over the slices just before serving.

Variations to Try

1. Peanut Butter Chocolate Chip Cheesecake: Add 1/2 cup of creamy peanut butter to the cheesecake filling for a delightful twist.
2. Mint Chocolate Chip Cheesecake: Incorporate 1/2 teaspoon of mint extract and green food coloring into the filling for a refreshing variation.
3. Berry Chocolate Chip Cheesecake: Fold in 1 cup of fresh berries such as raspberries or strawberries along with the chocolate chips for a fruity addition.

Troubleshooting Common Issues

Crust is Too Crumbly

If your crust is falling apart, it might not have enough butter to bind the crumbs together. Make sure to measure the butter accurately and press the crumbs firmly into the pan.

Ganache Won’t Set

If your ganache is too runny, it may need more chocolate or less cream. Adjust the ratios and ensure the ganache is thoroughly chilled before adding the cheesecake layer.

Filling is Too Soft

If the filling hasn’t set properly, it might need more chilling time. Ensure that the cheesecake chills for at least 4 hours, preferably overnight, for the best results.

Lumpy Filling

If your filling is lumpy, it’s likely the cream cheese wasn’t beaten enough or wasn’t softened properly. Beat the cream cheese until completely smooth before adding other ingredients.

Storing and Freezing

Storing: Keep the cheesecake covered in the refrigerator for up to 5 days. Make sure it’s well-covered to prevent it from absorbing other flavors from the fridge.

Freezing: To freeze, wrap the cheesecake (without the ganache topping) tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and add the ganache topping before serving.

Conclusion

This Chocolate Chip No-Bake Cheesecake is a dessert that checks all the boxes: easy to make, deliciously creamy, and a real crowd-pleaser. Whether you’re serving it at a family gathering or enjoying a slice on a quiet evening, this cheesecake is sure to become a favorite. With its rich flavor, smooth texture, and the convenience of a no-bake recipe, you’ll find yourself reaching for this recipe time and again. So go ahead, give it a try, and indulge in a slice of chocolate chip heaven!