Dive into a world of deliciousness with this gluten free no bake chocolate cheesecake recipe, perfect for those with gluten sensitivities or anyone just looking for a tasty dessert.
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How to make no bake chocolate cheesecake
This light and fluffy, mousse-like cheesecake isn’t too rich or too sweet. And with this recipe, it's ridiculously easy to make a no bake cheesecake.
If you'd like to include a crust, just mix your favorite crunchy cookie crumbs with melted butter, press the mixture into the bottom and up the sides of the pan and chill. But if the crust is slowing you down or cramping your style in any way at all, leave it out!
Since there are no eggs in this recipe, it gets its structure from easy, fresh whipped cream. If you've ever had trouble whipping fresh cream because you tend to over whip it, did you know that you can always whip in a bit more cream by the tablespoonful? It will smooth right out.
Pro tip: Whip slowly! The slower you whip the cream, the more stable it will be.
Ingredients in no bake chocolate cheesecake
The only ingredients in this simple no bake chocolate cheesecake filling are whipped cream, confectioners' sugar, bittersweet chocolate, and of course cream cheese. The no bake chocolate cookie crust couldn't be simpler, and requires absolutely no baking at all.
Chocolate filling ingredients
Here are a few notes of things to keep in mind as you assemble the ingredients for the chocolate cheesecake filling:
- Heavy whipping cream – In the absence of eggs, whipped heavy cream provides structure to this rich chocolate mousse-like filling. Be sure the cream is very cold before you whip it so it whips well. It may take a few minutes to whip, though, since it's a lot of cream.
- Cocoa powder – I prefer to use Dutch-processed cocoa powder here to whip into the cream for lots of rich chocolate flavor, but natural will work just fine, too.
- Confectioners' sugar – Confectioners' sugar is nothing more than refined sugar that has been very finely ground into a powder, with some starch added to help prevent the sugar from caking. It sweetens the cream and helps it hold its shape more firmly after it's whipped.
- Cream cheese – Be sure to use a block of full-fat cream cheese, and bring it to cool room temperature before attempting to whip it until it's light and fluffy.
- Chopped chocolate – Bittersweet chocolate is just chocolate with a high percentage of cacao for a rich, deep chocolate flavor that's less sweet than semi-sweet chocolate. If you prefer milk chocolate, you can use that for a sweeter chocolate flavor.
- Salt – Salt brings out the chocolate flavor and balances the sweetness.
Cookie crust ingredients
The no bake cookie crust is very simple. The very first step in making the no bake chocolate cheesecake is to make the crust, press it into your pan, and chill that until firm. Here are the ingredients:
- Crunchy cookies – Since this is a chocolate cheesecake, I like to use a chocolate cookie crust. I often use my chocolate graham crackers. You can really use any crunchy cookie that can easily be ground into crumbs. Avoid soft, moist cookies which have too much moisture in the.
- Butter – Mixing melted butter into the cookie crumbs helps hold the crumbs together. When the mixture is pressed into the pan and chilled, the crust is very stable (and delicious!).
Ingredients and substitutions—and equipment
Since this is a no-bake cheesecake, it's already egg-free which makes it a great option if you're allergic to eggs but love cheesecake. But it's most definitely not dairy-free…
Can you make a no bake chocolate cheesecake dairy-free?
This is the big one! Traditional cheesecake is a combination of eggs, sugar and cream cheese. Making this gluten free is one thing, but dairy free? The cream cheese is the stumper…
The crust, made of crunchy cookie crumbs and butter, is easy to make dairy free. It's super easy to select dairy free cookie crumbs (like my gluten free graham crackers), and replace the melted butter with a vegan butter alternative like Earth Balance buttery stick or Melt brand vegan butter (my favorite). The crust can also just be omitted entirely, and the whipping cream can be replaced with canned coconut cream.
The cream cheese is much harder to replace. I've been working diligently on a dairy free cheesecake recipe that actually tastes like cheesecake, and so far nothing has even come close. I've tried cashew-based varieties, which just haven't tasted like cheesecake.
I've tried a more traditional baked version of vegan cheesecake with dairy-free cream cheese, eggs, and sugar, and I so far I just can't endorse it. Dairy-free cream cheese tends to taste strange in larger quantities (and I've tried nearly every brand).
No bake cheesecake without chocolate
If you don't love chocolate, try my perfect-for-spring no bake strawberry cheesecake. This vanilla no bake cheesecake is so easy, too, and I even have a lighter no bake vanilla version.
No bake sugar free chocolate cheesecake?
You can try replacing the confectioners' sugar with Swerve brand confectioners' sugar substitute variety. It should work fine, but since I haven't tried it, you'll have to experiment!
If you have a sugar-free chocolate variety you love, try that in place of the bittersweet chocolate. The cookie crumb crust can be omitted or replaced with sugar-free cookie crumbs.
Can I make this no bake chocolate cheesecake without a springform pan?
Instead of a springform pan, you can use a deep-dish pie pan or even a 9-inch round cake pan. You might just find it a bit more difficult to serve from that cake pan, but it should work just fine if you grease the pan very well.
Is there gluten in cheesecake filling?
Traditional cheesecake filling doesn't typically contain gluten, as the primary ingredients are cream cheese, sugar, and eggs (eggs only appear in baked cheesecake, obviously). However, some recipes may include thickeners or flavorings that contain gluten.
If you want to buy a ready made gluten free cheesecake, just be sure to check the package for gluten free certification. But honestly, my recipe for gluten free no bake cheesecake couldn't be simpler. And it's way better than anything you'll get at the store.
Why is cheesecake not normally gluten free?
Although the filling of a cheesecake may be gluten free, the crust often contains gluten. Most cheesecake crusts are made from crushed cookies or graham crackers, which are not normally gluten free. Our gluten free no bake cheesecake recipe, however, uses a super simple gluten free graham cracker crust.
How to store gluten free no bake cheesecake
Store your gluten free chocolate cheesecake in the fridge. Simply cover the cheesecake with plastic wrap or place it in an airtight container in the refrigerator for up to 5 days.
Can you freeze a no bake cheesecake?
Yes, you can freeze a no bake chocolate cheesecake. You can freeze it whole, uncovered, and then wrap it cheesecake tightly in plastic wrap and place it in a freezer-safe container.
I prefer to freeze it in slices, each frozen uncovered then wrapped tightly in plastic wrap. That way, you can enjoy a slice at a time. Once frozen, the slices or whole cheesecake will last in the freezer for up to 3 months. To serve, allow the cheesecake to thaw in the refrigerator.
How to make no bake chocolate cheesecake
This is a pretty straight forward recipe, but it does have a couple steps to it. It can be useful to see the steps in action to help visualize what I'm asking you to do.
The real first step in making the filling is melting the chocolate until it's smooth and glossy. I usually do that in the microwave in short bursts, stirring in between, so the chocolate doesn't overheat and seize. While that's cooling a bit, let's make the whipped cream.
Make the chocolate whipped cream
Homemade whipped cream is really just cold heavy whipping cream whisked until it holds peaks. Here, we're whipping the cream with a handheld or stand mixer fitted with the whisk attachment, and then whipping in the confectioners' sugar and cocoa powder.
The result is a smooth, creamy, lightly sweet, chocolate flavored whipped cream. We'll transfer it to another bowl and pop it in the refrigerator to chill while we make the rest of the filling.
Whip the cream cheese, chocolate and whipped cream together
The next step is to whip the cream cheese until it's light and fluffy. Ideally, the cream cheese will be softened but not melted at all, so that it whips up fluffy and without lumps. If yours isn't already softened to room temperature, there are some tricks to softening it that you can try.
Next, the melted and cooled chocolate is drizzled in and whipped with the cream cheese. At this point, the mixture may be rather thick, but it's still time to try adding in the chocolate whipped cream.
If the mixture is too thick to whip smoothly, add a very slow drizzle of more heavy whipping cream while the mixer is running to help smooth it out. The result will be a creamy, rich, chocolate cheesecake filling that you'll have a hard time not just eating with a spoon!
Finish assembling the no bake chocolate cheesecake
Next, transfer the chocolate cheesecake filling to the prepared cookie crust, smooth it into an even layer, and top it with some more grated chocolate. The grated chocolate is optional, but it adds a nice visual touch and adds some texture, too.
Now, your cheesecake is ready to be chilled until it's set. It needs about 4 hours in the refrigerator to set well. It won't ever be as firm as a baked cheesecake.
How to serve your no bake chocolate cheesecake
If your no bake cheesecake has fully set in the refrigerator, you'll still want to freeze it for a few minutes to get the cleanest slices. Then, return it to the refrigerator until you're ready to serve the slices. After cutting the cake into slices and refrigerating them, you can serve it right from the refrigerator.
If it's still frozen it will be hard to enjoy. Just allow it to sit out for about 10 minutes and it should soften just enough to enjoy.
No bake chocolate cheesecake serving suggestions
You can also add some fresh fruit, whipped cream, or a drizzle of chocolate sauce to enhance the presentation and taste. You could create a black forest gluten free cheesecake with some sweet, dark cherries and a drizzle of chocolate ganache, for example. That's what you see in the photos here.
Or celebrate summer with decadent strawberries, whipped cream, and a touch of chocolate sauce. Whatever you choose, you're sure to impress your guests with this delicious gluten free chocolate cheesecake recipe no bake dessert!
No Bake Chocolate Cheesecake
Equipment
- Handheld mixer with balloon whisk attachments or stand mixer with whisk attachment
- 9-inch or 10-inch springform pan
Ingredients
For the crust
- 1 ½ cups (225 g) gluten free crunchy cookie crumbs like gluten free chocolate graham crackers
- 6 tablespoons (84 g) unsalted butter melted
For the cheesecake
- 6 ounces bittersweet chocolate chopped
- 2 ½ cups (20 fluid ounces) heavy whipping cream chilled (plus more as necessary)
- 1 cup (115 g) confectioners’ sugar
- 3 tablespoons (15 g) unsweetened cocoa powder (preferably Dutch-processed, but natural works)
- 8- ounces packaged brick cream cheese at room temperature
- ⅛ teaspoon kosher salt
- Shaved chocolate for decorating (optional)
Instructions
Make the crust.
- In a large bowl, mix the cookie crumbs and melted butter until well-combined.
- Press the mixture into the bottom and up the sides of a 9-inch springform pan or deep-dish pie plate.
- Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).
Make the filling.
- Place the chopped chocolate in a small, heat and microwave-safe bowl, and melt in the microwave in 45-second bursts at 60% power, stirring in between, until melted and smooth.
- Alternatively, melt the chocolate over a double boiler.
- Set the melted chocolate aside to cool until close to room temperature.
- In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the heavy whipping cream and beat on medium-high speed until soft peaks form.
- Add the confectioners’ sugar and cocoa powder, and continue to beat until well-combined.
- Transfer the whipped cream to a separate, large bowl and place in the refrigerator to chill.
- In the same large mixing bowl, place the cream cheese and salt. Using a stand mixer or handheld mixer, whip on medium-high speed until the cream cheese is light and fluffy.
- Slowly add the melted chocolate mixture to the cream cheese in the mixer bowl and beat on medium-high speed until well-combined.
- The chocolate and cream cheese mixture may be somewhat stiff.
- Remove the sweetened chocolate whipped cream from the refrigerator. Add it to the cream cheese mixture in two or three parts, beating until light and fluffy.
- If the chocolate cream cheese portion is clumping, drizzle in a bit more heavy cream very, very slowly and only as necessary to create a smooth mixture.
Assemble the cheesecake.
- Remove the crust from the freezer and pour in the cheesecake mixture.
- Spread the filling into an even layer with an offset (or other) spatula.
- Sprinkle the top of the cake with the optional shaved chocolate.
Chill the cheesecake.
- Place the cheesecake in the refrigerator to chill for at least 4 hours or until set. For the cleanest slices, place the cake in the freezer for at least 10 minutes before slicing.
- Once the cheesecake is set, run an offset spatula or a butter knife under hot water, and then along the edge of the springform pan to create a small gap between the pan and the filling.
- Carefully unmold the cake and prepare to slice it.
- Take a large knife and run it under hot water before and after each cut. Serve each slice chilled.
- Leftover slices can be frozen individually, then wrapped tightly and stored in the freezer. Defrost briefly in the refrigerator before serving.
Notes
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Jo says
I should add the chocolate ripple biscuits I used were also gluten free
Nicole Hunn says
I’m not familiar with those, but if they’re not light and crunchy like chocolate graham crackers, they’ll make a too-tough crust. Since the crust isn’t baked, it was I’m afraid your choice of biscuits that made the crust like that. Glad you liked the filling.
Jo says
The taste is amazing
In not sure what i did wrong as the cheesecake crust was very hard.
I’m in Australia and don’t have ready access to Graham’s Crackerd so I used chocolate ripple biscuits (crunchy chocolate flavoured biscuits)
I would consider serving the filling as a chocolate mousse next time
Thanks
Sue M. says
Hello Nicole, I was wondering about making this recipe as individual cheesecakes. I would use foil cupcake papers and press the cookie mixture in the bottom of each one, then the cheesecake mixture on top. My question is ‘how many cupcakes do you think this recipe would make’?
Nicole Hunn says
I’m afraid I don’t recommend making this recipe like that, Sue. It doesn’t use gelatin, which would help the individual bites have enough structure to hold their own. I don’t know how many it would make, I’m afraid, but I really don’t think it would hold up that way. I do have a recipe for no bake cheesecake with gelatin that would probably work, but not a chocolate version.
Annie says
Can the sugar be omitted ?
Nicole Hunn says
No, the sugar cannot be omitted. If you need sugar free recipes, I’d recommend a keto blog. That’s a specialty that they are very very good at, but I’m not.
Elizabeth says
I love this cheesecake recipe. I am gluten intolerant and it is wonderful to make in the summer where I live.
Nicole Hunn says
That’s lovely to hear, Elizabeth!
Carolyn Mars says
Delicious! And when you use marscarpone & cream, because it’s what I had, you end up with a richer, thicker mousse. Very rich, so less likely to come back for seconds. Which is good! Trying to eat fewer sweets! 😉 I topped it off with gf cocoa pops for my son’s birthday cake as requested. Winner.
Sandi says
I wonder if the crust is needed??? Use a spring form pan and no crust? What do you think? Thanks!
Nicole Hunn says
You can definitely make the cheesecake without a crust, Sandi. I actually say just that in the post! Be sure to grease the pan well and line it with a piece of parchment.
Kristine Bowden says
Thankyou Nicole another beautiful creation from you much appreciated xx
Nicole Hunn says
Thank you so much for the kind words, Kristine!
youngbaker2002 says
This looks so divine! So going to make this soon. thank you SO MUCH Nicole!!!
Jackie Johnsen says
This was delicious!! Yesterday I had a little problem – the crust stuck to the pie plate. Today it was fine. I think I had it in the freezer too long. I used your nilla wafer recipe from your book, very tasty. I might remind people not to press crust down too hard. It might be a good idea to use parchment paper, I always do for cheesecakes. It was so HOT yesterday I think I went overboard on the freezer time. But it reminded me of a funny baking disaster, the first time I made chocolate pudding pie with graham cracker crust 20 years ago. It was for a potluck at work and the crust was rock hard. I was embarrassed and my friend tried to make me feel better saying that she always bought the pre-made crusts. My boss pointed out our high school part timer going at my pie. He absolutely loved it, it didn’t matter that he had to chisel it.
Anyway thanks for all the great recipes!!
Marcia Sobel says
Made this yesterday for our anniversaary! Just fabulous! Thanks Nicole, this came just at the right time.
Anneke says
Just back from the grocery store, where Linnea picked up the necessary ingredients to make this for Sunday. She has taken on lots of baking this summer, and is working her way through Classic Snacks as we speak. Yesterday was Mrs. Fields, today was graham crackers. I think she is also tackling some breakfast items using biscuit dough. What a great kid! She is taking some pictures too, I’ll try to send them along. There were several comments along the lines of, “I just love that Nicole!”
Nicole Hunn says
That is just too adorable, Anneke. Love that kid right back! If you don’t send the pictures along, I’m not sure I’ll be able to forgive you. Wish I had one of those Mrs. Fields cookies right now!!
Jennifer S. says
holy crap – this is a chocoholics dream – I love it!! thanks so much for all of your great recipes!
Nicole Hunn says
You’re the best, Jennifer. So glad you’re back with us after your hiatus. :)
Jennifer S. says
awww..shucks – thanks! :)
Arbanax says
Thanks for this, but I would love it if you could offer diary free alternatives to your recipes, they always look so good until I realise that you have things that are not easily replaced like cream and cream cheese. Looks good all the same.
Nicole Hunn says
Since this is a gluten free blog, and not a diary free gluten free blog, I do use dairy. If I do have a suggestion for how to make the recipe dairy free, I try to offer it, and often readers have great suggestions in the comments for how to replace the dairy. Maybe someone will offer that here!
Arbanax says
HI Nicole, please don’t my comments as churlish criticism, I appreciate what you offer and all you do. And in addition I am grateful for the way you share it, for the time being in learning how to cook gluten free alternatives, it’s just that starting out in cooking, is a frustrating experience (one you must have first hand experience of when you began) when you have to constantly seek dairy alternatives, which involves a lot of trial and error, which is off putting before you start. But what you do is amazing and please don’t take my comments in a way that is anything but appreciative. Thanks.
Nicole Hunn says
No worries at all, Arbanax. Hopefully scrolling through the archives on this blog, including the comments, will help you get your bearings!
Jennifer S. says
So for the whipped cream – you could easily use coconut cream (whipped with some sugar of course) as a replacement. For the cream cheese – you could use some sort of tofu or some other dairy type of replacement or even a nut cheese. a lot of vegan blogs have recipes for nut cream cheeses. good luck!
Arbanax says
Thanks for this Jennifer, I am just beginning to find out that there are alternatives to cream such as coconut. I’ll have to do some more research to see how to make this and where to get raw ingredients.
Linda says
I use silken soft tofu; I use it for my mousse and anything that calls for cream cheese – just add the flavors you want and voila, the texture is there
AJ says
Awesome! Thank you so much :) Could I freeze this if I wanted to take it an hour away from the house?
Nicole Hunn says
Hi, AJ, you can definitely free it and take it with you. Just be sure to put in some sort of cake container that has a lid that doesn’t rest on the cake, though, and keep it as cool as possible during the trip. It won’t “melt,” though, even if it is kept unrefrigerated, so it can be rechilled at your destination. :)