No-Bake Chocolate Cheesecake

No-Bake Chocolate Cheesecake

Happy New Year! I apologize for how slow our posts have been in recent months but with the holidays and family it’s been hard to find time to experiment in the kitchen with new sweet delicacies. Last night, I found the time and made something I’ve been dying to make for a long time now. A chocolate variation of my No-Bake Vanilla Bean Greek Yogurt Cheesecake. Still just as easy too make and just as delicious! Next up: A salted caramel version!


No-Bake Chocolate Cheesecake:

Serves 8-10


1 1/2 cups oreo crumbs (I processed the entire cookie, crème and all but if you want to lighten up on calories, process the oreos without the filling)

4 tbsp unsalted butter, melted


2 tsp powdered gelatin

3 8-oz bars of 1/3 less fat Neufchâtel Cheese or 1/3 less fat Cream Cheese, room temperature

1 1/2 cups 0% greek yogurt

1 cup granulated sugar

6 oz melted 62-70% chocolate

1/4 tsp salt

  1. Line a 10-in round cake pan with removable bottom with parchment paper. Set aside.
  2. In a medium bowl, mix the crumbs and butter together and press the mixture firmly into the bottom of the cake pan. Place in the fridge for 1 hour.
  3. In a small heatproof bowl, mix the gelatin with 1 1/2 tbsp cold water. Set aside for 10 minutes.
  4. In the bowl of a food processor, combine the cream cheese, yogurt, sugar and salt. Pulse to combine. With the processor on, slowly add the melted chocolate.
  5. Place a small skillet filled with 1/2-in of water over medium heat. Put the small bowl of gelatin into the simmering water (bain-marie style), and stir until melted.
  6. Turn the food processor on and slowly pour the melted gelatin into the cream cheese mixture. Continue mixing for 1 to 2 minutes until fully combined.
  7. Pour the cheesecake filling into the prepared crust, cover with saran wrap and refrigerate for at least 6 hours to overnight.
  8. To un-mold the cheesecake, run a small knife along the edge of the cheesecake before removing the sides of the pan.

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