Rich and Easy No-Bake Chocolate Cheesecake
Prep time
Cook time
Total time
There's no baking! Mix up this chocolatey rich cheesecake in about 20 minutes, then refrigerate it for 4 hours and you'll be on your way to dessert heaven.
Recipe type: Dessert
Cuisine: American
Yield: 16
  • 9 oz (255 grams) package Nabisco Famous chocolate wafers
  • 2 oz pecans
  • 8 tablespoons (4 oz, 112 grams) salted butter
  • 1-1/2 cups (9 oz, 255 grams) chocolate chips (I always buy Ghirardelli 60% bittersweet chocolate chips)
  • 3 packages (24 oz, 680 grams) regular cream cheese, room temperature
  • 1 cup (4 oz, 112 grams) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (2 fluid oz) sour cream
  • sweetened whipped cream (with a teaspoon each of vanilla extract and pecan liqueur if you have it)
  • Maraschino cherries
  1. Microwave the chocolate chips until melted, following package directions and set aside to cool while you make the crust.
  2. Microwave the butter for the crust and set it aside to cool a bit.
  3. Spray the bottom and sides of a 9 inch springform pan with non-stick spray, then line the bottom of the pan with parchment cut to fit, and spray the parchment.
  4. Break up the cookies with your hands as you put them into a food processor; add the pecans and pulse until the cookies and nuts are finely chopped.
  5. Open the food processor and evenly pour the melted butter over the cookie mixture, then put the cover back on and pulse until all the crumbs are moistened; reserve 1/4 cup of the crumbs for the top of the cheesecake, if desired.
  6. Pour the crumb mixture into the prepared pan and firmly press onto the bottom of the pan; put into the freezer while you prepare the filling.
  7. With a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and powdered sugar on medium speed until light and creamy, scraping down the sides of the bowl a couple of times.
  8. Add the vanilla, sour cream, and melted chocolate to the bowl and mix on low speed until the mixture is smooth and thoroughly combined; mixture will be very thick.
  9. Spoon onto the crust and smooth the top, distribute reserved crumbs on top; chill until set, about 4 hours.
  10. Thirty minutes before serving, release and remove the ring from the outside of the pan, then slide the cheesecake off the bottom of the pan and onto a serving plate.
  11. Garnish slices with whipped cream and maraschino cherries.
  12. Cover and refrigerate leftovers.
You can make this recipe even easier and faster by buying cookie or graham cracker crumbs and eliminating the nuts in the crust.
If you prefer a sweeter crust, include 2 tablespoons of granulated or brown sugar with the cookie crumbs before adding the melted butter.
Recipe by MJ Bakes A Lot at