Cooking and Serving: 8 slices cheesecake
Ingredients
Is there gluten in cheesecake filling? | Why is cheesecake not normally gluten free? | How to store gluten free no bake cheesecake
Description
Prep Time: 20 minutes | Cook Time: 0 minutes | Servings: 8 slices cheesecake
Ingredients
Is there gluten in cheesecake filling?
Why is cheesecake not normally gluten free?
How to store gluten free no bake cheesecake
How to make no bake chocolate cheesecake
How to serve your no bake chocolate cheesecake
Heavy whipping cream – In the absence of eggs, whipped heavy cream provides
Cocoa powder – I prefer to use Dutch-processed cocoa powder here to whip into
Confectioners’ sugar – Confectioners’ sugar is nothing more than refined
Cream cheese – Be sure to use a block of full-fat cream cheese, and bring it
Chopped chocolate – Bittersweet chocolate is just chocolate with a high
Salt – Salt brings out the chocolate flavor and balances the sweetness.
Crunchy cookies – Since this is a chocolate cheesecake, I like to use a
Butter – Mixing melted butter into the cookie crumbs helps hold the crumbs
Handheld mixer with balloon whisk attachments or stand mixer with whisk
9-inch or 10-inch springform pan
1 ½ cups (225 g) gluten free crunchy cookie crumbs, like gluten free
6 tablespoons (84 g) unsalted butter, melted
6 ounces bittersweet chocolate, chopped
2 ½ cups (20 fluid ounces) heavy whipping cream, chilled (plus more as
1 cup (115 g) confectioners’ sugar
3 tablespoons (15 g) unsweetened cocoa powder, (preferably Dutch-processed,
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.
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.
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.
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.
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.
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.
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
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,
* 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
* Chopped chocolate – Bittersweet chocolate is just chocolate with a high
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.
Stack of 4 chocolate rectangular cookies and pats of yellow butter on white
paper on blond wood table
of 4 chocolate rectangular cookies and pats of yellow butter on white paper on
free chocolate graham crackers
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
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
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
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
NO BAKE CHEESECAKE WITHOUT CHOCOLATE
If you don’t love chocolate, try my perfect-for-spring no bake strawberry
This vanilla no bake cheesecake
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.
Overhead image of soft light brown creamy filling on top of dark color
springform pan with dark chocolate bottom
image of soft light brown creamy filling on top of dark color springform pan
with dark chocolate bottom
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
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
Metal bowl in stand mixer with whipped cream, topped with confectioners’ sugar,
cocoa powder, and beaten into chocolate whipped cream
bowl in stand mixer with whipped cream, topped with confectioners’ sugar, cocoa
powder, and beaten into 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
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
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
Round metal springform pan with brown cookie crumb layer, topped with soft light
brown filling, chocolate being shaved on top and the whole cake
metal springform pan with brown cookie crumb layer, topped with soft light brown
filling, chocolate being shaved on top and the whole cake
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
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
Closeup of slice of light brown cake with chocolate shavings and chocolate
drizzle on white plate
of slice of light brown cake with chocolate shavings and chocolate drizzle on
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
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!
Go Ad-Free
NO BAKE CHOCOLATE CHEESECAKE
Prep Time: 20 minutes mins
Cook Time: 0 minutes mins
Chilling time: 4 hours hrs
Yield: 8 slices cheesecake
No bake chocolate cheesecake 600×600
bake chocolate cheesecake 600×600
This no bake chocolate cheesecake with a chocolate graham cracker crust is
creamy, delicious, and rich in chocolate flavor all without turning on the oven.
Use your favorite chocolate!
* Handheld mixer with balloon whisk attachments or stand mixer with whisk
* 9-inch or 10-inch springform pan
* 1 ½ cups (225 g) gluten free crunchy cookie crumbs, like gluten free
chocolate graham crackers
* 6 tablespoons (84 g) unsalted butter, melted
* 6 ounces bittersweet chocolate, chopped
* 2 ½ cups (20 fluid ounces) heavy whipping cream, chilled (plus more as
* 1 cup (115 g) confectioners’ sugar
* 3 tablespoons (15 g) unsweetened cocoa powder, (preferably Dutch-processed,
* 8- ounces packaged brick cream cheese, at room temperature
* ⅛ teaspoon kosher salt
* Shaved chocolate, for decorating (optional)
* 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
* 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
* 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
* 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
* 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
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.
Trans Fat: 0.4g | Cholesterol: 137mg | Sodium: 215mg | Potassium: 276mg | Fiber:
3g | Sugar: 15g | Vitamin A: 1763IU | Vitamin C: 0.4mg | Calcium: 97mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
A cake sitting on top of a cake plate on a table
cake sitting on top of a cake plate on a table
A piece of no bake chocolate cheesecake on a plate with a fork
piece of no bake chocolate cheesecake on a plate with a fork
A piece of no bake chocolate cheesecake with chocolate shavings on top
piece of no bake chocolate cheesecake with chocolate shavings on top