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Gluten Free No Bake Chocolate Cheesecake

Gluten Free No Bake Chocolate Cheesecake

A light and fluffy, mousse-like no bake chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Leave that oven off!

A light and fluffy, mousse-like no bake chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Leave that oven off!

The beauty of no bake

I’ll pretty much eat anything (well, as long as it’s gluten free), and I’ll pretty cook or bake anything with pleasure. I’m easy. But like everyone, I have my favorites in both tastes and textures. Ice cream and cheesecake are at the very top of my favorites list, with their creamy smooth texture and rich, sweet taste.

And it doesn’t hurt that ice cream and cheesecake usually come out in full force when the weather turns warm (if it ever warms up here in New York, that is). A simple baked cheesecake, or even a light and fluffy Japanese cheesecake, require you to turn on the oven. And they’re worth it!

But sometimes, it’s just too hot to turn on the oven (again—if winter ever leaves New York, I might remember what that feels like). No bake desserts come in many more shapes, tastes and sizes than you might realize, and they solve the “oven” problem completely.

A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Make it tonight, just because! https://glutenfreeonashoestring.com/gluten-free-no-bake-chocolate-cheesecake/

The only ingredients in this simple no bake chocolate cheesecake recipe are whipped cream, confectioners’ sugar, bittersweet chocolate, and of course cream cheese. The crust couldn’t be simpler and requires absolutely no baking at all.

Just mix your favorite gluten free 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 overwhip it, did you know that you can always whip in a bit more cream by the tablespoonful? It will smooth right out.

And whip slowly! The slower you whip the cream, the more stable it will be.

A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Make it tonight, just because! https://glutenfreeonashoestring.com/gluten-free-no-bake-chocolate-cheesecake/

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…

Dairy: This is the big one! Traditional cheesecake is a combination of eggs, sugar and cream cheese. 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, which are naturally dairy free), and replace the melted butter with a vegan butter alternative like Earth Balance buttery stick or Melt VeganButter (my favorite). The crust can also just be omitted entirely.

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 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).

I’ve also tried replacing the heavy whipping cream in this recipe with coconut cream, and the cream cheese with dairy free cream cheese and haven’t liked the result at all. It’s relatively easy to select dairy free chocolate to melt. If I successfully make a vegan cheesecake, you’ll be the first to know!

Chocolate:  If you don’t love chocolate, try my perfect-f0r-spring no bake strawberry cheesecake. This vanilla no bake cheesecake is so easy, too, and I even have a lighter no bake vanilla version.

Sugar: 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.

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.

A light and fluffy, mousse-like no bake chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Leave that oven off!

Watch this short how-to video

Click play ▶ below to watch me make this no-bake chocolate cheesecake. Then make your own!

A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Make it tonight, just because! https://glutenfreeonashoestring.com/gluten-free-no-bake-chocolate-cheesecake/A light and fluffy, mousse-like no bake chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Leave that oven off!

Like this recipe?

Prep time: Cook time: Yield: 1 9-inch cake

Ingredients

For the crust
1 1/2 cups (225 g) gluten free crunchy cookie crumbs

6 tablespoons (84 g) unsalted butter, melted

For the cheesecake
6 ounces bittersweet chocolate, chopped

2 1/2 cups (20 fluid ounces) heavy whipping cream, chilled (plus more by the teaspoonful as necessary)

1 cup (115 g) confectioners’ sugar

3 tablespoons (15 g) unsweetened cocoa powder (preferably Dutch-processed, but natural works)

1 8-ounce package cream cheese, at room temperature

1/8 teaspoon kosher salt

Shaved chocolate, for decorating (optional)

Directions

  • 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, microwave-safe bowl, and melt in the microwave in 45-second bursts at 60% power, stirring in between, until melted and smooth. Set the chocolate aside to cool briefly. 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 bowl, place the cream cheese and salt. If using a stand mixer, switch to the paddle attachment (if using a handheld mixer, the beaters will be fine) and beat on medium-high speed until the cream cheese is light and fluffy. Add the melted chocolate mixture to the cream cheese in the mixer bowl and beat on medium-high speed until well-combined. Remove the whipped cream from the refrigerator and add the beaten cream cheese mixture in two parts, mixing until light and fluffy, adding more cream by the teaspoonful as necessary to create a smooth mixture.

  • Remove the crust from the freezer and pour in the cheesecake mixture. Spread into an even layer with an offset (or other) spatula. Place the cheesecake in the refrigerator for about 2 hours or in the freezer for 1 hour to chill until set. 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 before carefully unmolding the cake. Sprinkle the top of the cake with the optional shaved chocolate. Slice and serve chilled. Leftover slices can be frozen individually, then wrapped tightly and stored in the freezer. Defrost in the refrigerator before serving.

  • Originally published on the blog in 2015. Recipe largely unchanged, video and some photos new.

Love,
Nicole

Comments are closed.

  • Sandi
    April 8, 2018 at 12:39 PM

    I wonder if the crust is needed??? Use a spring form pan and no crust? What do you think? Thanks!

    • Nicole Hunn
      April 8, 2018 at 12:50 PM

      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
    April 8, 2018 at 6:49 AM

    Thankyou Nicole another beautiful creation from you much appreciated xx

    • Nicole Hunn
      April 8, 2018 at 8:36 AM

      Thank you so much for the kind words, Kristine!

  • youngbaker2002
    June 28, 2015 at 2:08 PM

    This looks so divine! So going to make this soon. thank you SO MUCH Nicole!!!

  • Jackie Johnsen
    June 22, 2015 at 9:10 PM

    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
    June 21, 2015 at 2:06 PM

    Made this yesterday for our anniversaary! Just fabulous! Thanks Nicole, this came just at the right time.

  • Anneke
    June 19, 2015 at 4:16 PM

    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!”

    • June 20, 2015 at 8:41 AM

      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.
    June 19, 2015 at 2:24 PM

    holy crap – this is a chocoholics dream – I love it!! thanks so much for all of your great recipes!

    • June 20, 2015 at 8:41 AM

      You’re the best, Jennifer. So glad you’re back with us after your hiatus. :)

      • Jennifer S.
        June 20, 2015 at 3:00 PM

        awww..shucks – thanks! :)

  • Arbanax
    June 19, 2015 at 10:53 AM

    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.

    • June 19, 2015 at 11:31 AM

      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
        June 20, 2015 at 5:30 AM

        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.

      • June 20, 2015 at 8:40 AM

        No worries at all, Arbanax. Hopefully scrolling through the archives on this blog, including the comments, will help you get your bearings!

    • Jennifer S.
      June 19, 2015 at 2:23 PM

      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
        June 20, 2015 at 5:31 AM

        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
        June 21, 2015 at 2:29 AM

        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
    June 19, 2015 at 10:32 AM

    Awesome! Thank you so much :) Could I freeze this if I wanted to take it an hour away from the house?

    • June 19, 2015 at 11:32 AM

      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. :)

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