I really, really love cheesecake. I get asked lots where all the food that I make goes, and how I manage not to eat it all. The truth is, when I’ve made something 3,4,5,6 times in a row to test, it’s pretty easy to stay away. I usually have a little bite, and then send it to a friend’s place or to the studio. Not cheesecake though. I have absolutely zero self control when it comes to cheesecake. I have to have a wee bit for myself, and then immediately treat all my friends / whoever will take the cheesecake off my hands, otherwise it slowly but surely disappears. Which totally isn’t a bad thing. I have a little bit in a container in the fridge right now, and over the course of writing this post, I’ve already snuck about six little bites. It’s just the best.
However, it’s not all cheesecake that I love. I didn’t really grow up on baked cheesecake like lots of people over here did - Cheesecake in New Zealand tends to be the no bake variety, a creamy base set with gelatine, rather than baked in the oven. I much prefer the texture of a no-bake cheesecake to a baked one, and they are so much easier to make - a crust comes together quickly in the food processor, and is topped with a silky, smooth filling. A quick nap in the fridge, and you have a super simple dessert that is perfect for serving a crowd.
This No Bake Chocolate Cheesecake ticks all the boxes - the chocolate graham cracker base is thick, with the perfect balance of salt. It is then topped with a fluffy, creamy, rich, chocolate filling, which is loaded with dutch process cocoa and dark chocolate, which gives it a super rich chocolate flavour, and helps it set without the need for gelatine. The filling is smoothed onto the crust, then the whole thing is set in the fridge.
I finished this cheesecake with a Raspberry Balsamic Glaze from Filippo Berio. It cut perfectly through the chocolate filling, and the raspberry in the glaze complimented the chocolate in the most amazing way. This cheesecake is literally everything I want in a dessert, all tied into one. This is absolutely going to be my go-to dessert from now on when I need something that is quick, easy, and everyone will love. I made this to take to Filippo Berio Headquarters last week, and it was a giant, giant hit. I hope you give it a try!
A few wee tips:
- There are two measures of cream in this recipe - the first gets whipped up and folded into the mixture, and the second is to loosen the mixture slightly once you have added the chocolate. When you are folding in the whipped cream before you put it into the tin, after it is incorporated, if you find it is still a little too thick for your liking, you can add liquid heavy cream about a tablespoon at a time to help loosen it further - you can add up to about 4 Tbsp without affecting the texture too much, just make sure it is very well incorporated.
- Ideally, this needs to set for a few hours or overnight in the fridge, but if you are pressed for time, about two hours rest will do in a pinch.
- I used this cheesecake pan, and lined it with a circle of parchment paper on the bottom, and then a collar of acetate. Parchment paper around the edge would work fine too, but I love how cleanly it pulls away with the acetate. A springform pan would work great too.
- If you don't have a stand mixer, you can do this with an electric hand mixer in a big bowl! Just make sure to really beat the cream cheese mixture until it is nice and fluffy - make sure your cream cheese is very room temperature for this.
- This recipe can easily be scaled if you are making for a crowd, or if you don’t have a springform pan it will be great in an 8” square pan - just make sure that you give it a good parchment sling.
Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
No Bake Chocolate Cheesecake with Raspberry Balsamic Glaze
Chocolate Graham Cracker Crust
- 300g Graham Crackers or Digestive Biscuits
- 40g Sugar
- 40g Dutch Process Cocoa, Or half Dutch cocoa and Half black cocoa if you have it
- 1 tsp salt
- 175g Unsalted butter, melted and cooled slightly
No Bake Chocolate Filling
- 375g Heavy cream, chilled
- 450g full fat cream cheese, at room temperature
- 130g sugar
- 1 tsp vanilla bean paste
- ¾ tsp salt
- 35g Dutch Process Cocoa, Or half Dutch cocoa and Half black cocoa if you have it
- 250g High quality dark chocolate (I used 72% Callebaut), Melted and cooled
- 175g Heavy Cream, Liquid
- Filippo Berio Raspberry Balsamic Glaze to finish
CHOCOLATE GRAHAM CRACKER CRUST
- Line a 9” Springform or Cheesecake pan with a parchment paper circle, and a collar of acetate.
- Place the Graham Crackers, sugar, cocoa, and salt in the work bowl of a food processor, and pulse until fine crumbs remain. Transfer to a medium mixing bowl, and add the butter and mix until combined - it should resemble wet sand.
- Transfer the crust mixture into the pan, and spread into an even layer using the back of a spoon or an offset spatula. Using the bottom of a flat glass or a flat bottomed measuring cup, press the crust firmly into an even layer.
- Place into the freezer while you prepare the filling.
FILLING AND ASSEMBLY
- In the bowl of a stand mixer fitted with the whisk attachment, whip the first measure of heavy cream just until stiff peaks start to form. Transfer to a large bowl until ready to use. Do not worry about washing the mixer.
- Beat together the cream cheese, sugar, vanilla bean paste, salt, and cocoa powder on medium high speed until light and fluffy and well combined, 2-3 minutes.
- Add the melted cooled chocolate, and mix to combine. Add the second measure of cream (liquid), and beat until incorporated.
- Add the chocolate cheesecake mixture to the bowl with the heavy cream, and carefully fold to combine, taking care not to deflate too much. If you find that the mixture is too thick to spread smoothly, you can add cream a tablespoon at a time (see notes).
- Spoon the filling over the base, and spread with an offset spatula until the surface is smooth. To get it extra smooth, you can run your offset spatula under warm water, then dry off and use to smooth the surface.
- Loosely cover the cheesecake with plastic wrap, ensuring the plastic wrap does not touch the surface of the filling. Refrigerate the cheesecake for at least 4 hours, or up to overnight. When you are ready to serve, remove from the fridge, and unmould from the pan. Drizzle with Filippo Berio Raspberry Balsamic Glaze.
- Cut the cheesecake using a knife that has been heated by running it under hot water, then drying. Wipe between each slice, re-heating knife as needed.
- Store leftovers in an airtight container in the fridge.