No-Bake Chocolate Cheesecake

Name: No-Bake Chocolate Cheesecake
Prep time: 20 min
Yield: Serves 12
Cuisine: Australian

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roubashahin.com.au

Desserts

The chocolate cheesecake I've made for over twenty years — no eggs, no oven, just pure creamy comfort.

PREP TIME

20 minutes

COOK TIME

Chill Time

At least 4 hours, ideally overnight

SERVES

Serves 12

About this recipe

This No-Bake Chocolate Cheesecake was actually the very first cheesecake I ever made. A dear friend gave me the recipe over twenty years ago, and it’s stayed with me ever since — smooth, creamy, and genuinely one of the easiest desserts you’ll ever put together. My husband loved it the moment he tried it, and it’s been a regular in our house from that day on. He’s not really one for sweets, but this is the one cheesecake I know he loves, so it’s what I make for him on his birthday, and it’s become part of our Father’s Day long lunch tradition too. You can check out what we do here.

What’s more, this version doesn’t use eggs at all, which makes it a great option if raw egg in a no-bake cheesecake isn’t something you’re comfortable with. It comes together with a buttery Scotch Finger base, a soft-set chocolate filling, and a simple chocolate swirl on top that makes it look far more impressive than the effort it actually takes. As a result, it’s the kind of dessert you can make the day before and forget about until it’s time to serve.

If you love a make-ahead dessert with a similar fuss-free spirit, my Nutella Cheesecake is another one I’d point you to. If you’re after something with a bit more texture, my Berry Crumble Cheesecake is a baked version worth trying. That said, this chocolate version will always have a special place for me — it’s where my cheesecake journey started.

Ingredients

For the Base

50 grams unsalted butter, melted
250 grams (1 packet) Scotch Finger biscuits, crushed

For the Filling

1 sachet (2 teaspoons) gelatine
¼ cup hot water
500 grams block cream cheese, room temperature or softened
½ cup sugar
300 ml thickened cream
100 grams milk chocolate, melted (2 tablespoons reserved for swirling)

To Garnish

Shaved chocolate
Whole round chocolates
Broken biscuit pieces

Notes from Rouba

No need to whip the cream separately — it all comes together in one bowl.
Reserve those last 2 tablespoons of melted chocolate for swirling on top — that’s what makes this cheesecake.
Make sure your gelatine mixture has cooled before adding it in — you want it watery, not jelly-like.
This is a proper make-ahead dessert — it needs to chill, so plan for the day before if you can.

Method

Step 1. Prepare the Base

Crush the Scotch Finger biscuits until fine, mix through the melted butter until evenly combined, then press firmly into the base of your tin and place it in the fridge.

Step 2. Make the Filling

Dissolve the gelatine in the hot water and set it aside to cool while you get started on the filling. Beat the softened cream cheese and sugar together until smooth and the sugar has dissolved, then gradually add the thickened cream, beating until thick and well combined. Check your gelatine — it should be cooled but still watery, not jelly-like. If it has set too firm, pop it back in the microwave for around 10 seconds. Gradually beat in the gelatine, then add most of the melted milk chocolate, reserving 2 tablespoons for swirling on top.

Step 3. Assemble and Chill

Pour the filling over the chilled biscuit base, smoothing the top, then drizzle over the reserved chocolate and swirl through with the end of a teaspoon or a cake tester. Garnish with shaved and whole chocolate rounds and a scatter of broken biscuit, then chill for at least 4 hours, or overnight, until fully set.

A FEW THINGS YOU'LL WANT TO KNOW

Can I melt the chocolate on the stove instead of the microwave?
Yes, either works well. The microwave is just the easier option here since it's only 100 grams. If you do use the microwave, melt it in 20-second bursts, stirring in between, so it doesn't overcook and stays nice and silky.

What if my gelatine sets too firm before I add it in?
That's easy to fix — just pop it back in the microwave for a few seconds to loosen it again. You want it cooled down but still watery, never jelly-like, before adding it to the filling.

Do I need to whip the cream first?
No, you don't. A lot of cheesecake recipes ask you to whip the cream separately, but this one doesn't need that step — it all comes together in the one bowl.

Do I have to use Scotch Finger biscuits for the base?
Not at all — this is really just a classic cheesecake base, so any vanilla biscuit will work. Scotch Fingers are my favourite, but if you look at my other cheesecakes, you'll see I use a few different biscuits, as long as they're a vanilla one. They're quite buttery on their own, so I don't add too much extra butter.

Can I use chocolate biscuits instead?
You can, but since the filling is already chocolate-based, I'd stick with a vanilla biscuit for the base — it just balances things out a bit better. It's really down to personal preference though.

What kind of cream cheese should I use?
Go for a firm, block-style cream cheese rather than the spreadable kind sold in tubs — it needs to be soft and at room temperature before you start.