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A slice of no-bake chocolate cheesecake next to the remaining cheesecake covered with dark and white chocolate curls.

Easy No-Bake Chocolate Cheesecake

A delicious and easy to make no-bake chocolate cheesecake. A crunchy biscuit base topped with smooth, creamy and indulgent chocolate.
4.88 from 32 votes
Active Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings


  • 100 g digestive biscuits - 8 biscuits
  • 40 g butter
  • 250 g cream cheese
  • 120 g caster sugar
  • 175 g milk chocolate - choose something from the baking aisle rather than the sweet aisle in the supermarket as this is easier to melt
  • 20 g cocoa powder
  • 150 ml double cream


  • Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner (I use these).
  • Crush the digestive biscuits (100g, there's a list of different ways this can be done above the recipe). Melt your butter (40g) and mix it with the crushed biscuits. Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
    What the biscuits should look like after they've been crushed to make the cheesecake base. What they look like after being mixed with melted butter. What the look like after being pressed into the tin.
  • Melt the milk chocolate (175g). I melt mine in a saucepan over a very low heat, but you can also use a bain marie or the microwave in 20 second bursts if you prefer. Set aside to cool.
  • Beat together the cream cheese (250g) and caster sugar (120g).
    Melted chocolate in a bowl. Cream cheese that's been beaten together with caster sugar.
  • In a different bowl whisk the double cream (150ml) until it forms soft peaks. Add the melted chocolate and beat in. Sift in the cocoa powder (20g) and mix well until combined. Add the cream cheese mixture and fold together until everything is fully combined.
    Double cream that's been whipped to soft peaks for a cheesecake. Ten with added melted chocolate and cocoa powder. Then with added cream cheese and sugar.
  • Remove the tin from the fridge and add the cheesecake mixture. Use a small palette knife or the back of a spoon to smooth the top (you'll need to push it down to avoid air bubbles before smoothing).
    Cheesecake in a tin showing the smoothed top.
  • Refrigerate until the cheesecake has set (at least a couple of hours but preferably longer if you can).
  • When you're ready to serve carefully remove the cheesecake from the tin. If you find the edges have become a little smudged by the movement run a palette knife around the edge to smooth them again.
  • Serve. I've served mine topped with some dark and white chocolate shavings made by running a peeler along the side of a block of chocolate.


In addition to the preparation time specified at the start of the recipe you also need to allow a couple of hours for the cheesecake to set before serving.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.


Calories: 434kcal | Carbohydrates: 41g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 70mg | Sodium: 206mg | Potassium: 175mg | Fiber: 2g | Sugar: 31g | Vitamin A: 820IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1.5mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Dessert
Cuisine: American