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No bake chocolate cheesecake slice on a plate.

No Bake Chocolate Cheesecake

Stephanie Rutherford
This no bake chocolate cheesecake has a fudgy brownie crust with a creamy no bake chocolate cheesecake. It is topped with a chocolate ganache filling.
5 from 3 votes
Prep Time 1 hr
Cook Time 1 hr 10 mins
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 952 kcal

Ingredients
 
 

Brownie Crust

  • 2 ⅔ cups White granulated sugar
  • 4 Large eggs cold
  • 1 Egg yolk cold
  • cup Oil canola or vegetable
  • 10 tablespoon Unsalted butter melted
  • 1 teaspoon Pure vanilla extract
  • 1 cup All-purpose flour
  • 1 ½ cups Unsweetened cocoa powder I prefer dutch process
  • 2 tablespoon Cornstarch
  • ½ teaspoon Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Milk chocolate chips

Chocolate Cheesecake

  • ½ cup Semi-sweet chocolate chips
  • ¼ cup Heavy cream
  • 24 oz Cream cheese room temperature
  • ½ cup White granulated sugar
  • ½ cup Unsweetened cocoa powder
  • ½ cup Sour cream room temperature
  • 1 ½ cups Heavy cream
  • ¾ cup Powdered sugar
  • 1 teaspoon Pure vanilla extract

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • ¾ cup Heavy cream

Instructions
 

Brownie Crust

  • Preheat oven to 350°F. Spray a 9X13 pan with baking nonstick spray. Line with parchment paper on the bottom and 2 sides. Spray again.
  • In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt. Using a mixer with a whisk attachment, beat the eggs, egg yolk, and sugar together. Beat on high for 5 minutes. The sugar/eggs will get be very light and fluffy.
  • While the eggs are mixing, melt the butter in the microwave. Then, let it slightly cool. Once the eggs are done mixing, add in the oil, melted butter, and vanilla. Mix on low until combined. Take off mixer.
  • Fold in the dry ingredients. Fold until it is completely combined, but be gentle so none of the air from the eggs deflates. Fold in the chocolate chips.
  • Pour batter into the pan. Bake for 60-70 minutes. The brownies are done baking the edges are set, but the middle is very slightly underdone.
  • Let it sit for 25 minutes before forming into the crust. Spray a 9 inch spring form pan with baking non-stick spray. Place a parchment paper on the bottom and spray again.
  • Use gloves and form the warm brownies into the crust. Use only the middle of the brownies and use only ¾ths of the tray. It should go halfway up the pan. Compact with your hands. Then, let it sit while you make the batter.

Chocolate Cheesecake

  • In a saucepan over medium heat, heat the heavy cream until hot and steaming. Place chocolate chips into a small bowl. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds. Stir until combined. If any chocolate chunks remain, heat in 10 second intervals in the microwave until melted. Set aside.
  • Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl. Add in sugar and sifted cocoa powder. Beat on low until starting to combine. Then, switch to high and beat for 1 minute. Scrape the bowl to make sure the cocoa powder is completely mixed in.
  • Add in the chocolate ganache and sour cream. Mix until combined. Take off the mixer.
  • Freeze a metal mixing bowl and whisk attachment for 10 minutes. Take the cold bowl out of the freezer and mix in the heavy cream, powdered sugar, and vanilla. Beat on high until stiff peaks form.
  • Fold the whipped cream into the cheesecake batter. Fold until it is fully combined. Be gentle! It should be super creamy cheesecake batter.
  • Spread the cheesecake batter on top of the brownie crust. Cover in foil and chill for at least 6 hours or overnight.

Chocolate Ganache Frosting

  • In a saucepan over medium heat, heat the heavy cream until hot and steaming. Place chocolate chips into a small bowl. Pour hot cream over chocolate chips.
  • Let it sit for 1 minute and 30 seconds. Stir until combined. If any chocolate chunks remain, heat in 10 second intervals in the microwave until melted.
  • Chill in the fridge for 45 minutes. Stir every 10 minutes. It could take longer or slower depending on your fridge temperature. Chill until chocolate ganache reaches a pudding or frosting like consistency.
  • Spread on top of the cheesecake batter. Top with chocolate chips.

Notes

Brownie high altitude baking- Add an extra tablespoon of flour.
Flour- Make sure it is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies.
The brownies need to be formed while warm and still fudgy. If they cool, they won't form into the crust.

Nutrition

Calories: 952kcalCarbohydrates: 92gProtein: 9gFat: 68gSaturated Fat: 35gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 151mgSodium: 266mgPotassium: 484mgFiber: 7gSugar: 64gVitamin A: 1562IUVitamin C: 1mgCalcium: 117mgIron: 4mg
Keyword brownie crust, chocolate cheesecake, chocolate ganache frosting, creamy, fudgy brownies, no bake
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