No-bake chocolate cheesecake with an ombre effect. Learn how to make this delicious chocolate cheesecake with a graham cracker crust and chocolate ganache topping. You’ll impress everyone with this beautiful dessert!
If you like no-bake cheesecakes, you will love the 4-ingredient no-bake cheesecake, no-bake Ferrero Rocher cheesecake, or the no-bake chocolate peanut butter cheesecake!
Prep time: 40mins | Yield: 8-10 servings
Ingredients:
For the crust:
- 150g (about 1 1/2 cups) Graham crackers* digestive biscuits or Maria cookies (crushed into fine crumbs)
- 1/3 cup (75g) Unsalted butter, melted
*If using graham crackers, add about 2 tablespoons of sugar to the crumbs.
For the Cheesecake:
- 1/3 cup (30g) Unsweetened cocoa powder
- 1/3 cup (80g) Hot water
- 2 cups (450g) Cream cheese at room temperature
- 1/2 cup (120g) Heavy cream, warm
- One 14oz can (397g or 1+1/3 cups) Sweetened condensed milk
- 1 tsp (5g) Vanilla extract
- 4 Tbsp (60g) Water at room temperature
- 14g (about 4 tsp) Gelatin powder, unflavored
For the Chocolate Topping:
- 115g (about 3/4 cup) Semi-sweet chocolate, chopped or chips
- 1/2 cup (120g) Heavy cream (bring to room temperature)
- 2 Tbsp (28g) Unsalted butter
Video:
Directions:
For the crust:
- Grease the bottom of a 7in (18cm) removable bottom round pan with vegetable oil. Place an acetate strip inside the pan and set it aside (you can watch the video for step-by-step instructions).
- Pour the melted butter over the graham cracker crumbs and stir until it forms a crumbly mixture.
- Firmly press the crumbs into the bottom of the pan.
- Place it in the fridge while making the filling.
For the Cheesecake:
- Place the cocoa powder in a small bowl and add the hot water. Whisk until completely dissolved and set it aside.
- Combine the cream cheese, heavy cream, condensed milk, and vanilla in a blender. Mix for a couple of minutes until well combined. Turn off the blender and, using a spatula, scrape down the sides when needed. Set it aside.
- Pour the water into a small bowl and sprinkle the gelatin on top. Stir until completely dissolved and let it stand at room temperature for about 2-3 minutes to bloom. The gelatin will absorb the water.
- Microwave for about 15 seconds. Don’t overheat the mixture, or the gelatin will lose its setting power.
- Turn on the blender and add the melted gelatin (slightly warm) while beating the cream cheese mixture. Make sure not to use cold ingredients, or the gelatin won’t combine properly.
- Divide the mixture evenly among 4 bowls. I suggest using a kitchen scale for perfect equal layers.
- Add 1 teaspoon of the cocoa mixture to the first bowl and whisk until well combined.
- Repeat the process by adding 3 tsp to the second bowl, 5 tsp to the third bowl, and the remaining mixture to the last bowl (about 8 or 9 tsp).
- Pour the lighter mixture (first bowl) over the crust. Place it in the freezer for about 10 minutes to set.
- Gently pour the mixture of the second bowl on top and place it in the freezer for about 10 minutes to set.
- Repeat the process with the remaining layers. Just make sure to store the bowls at room temperature while waiting for the layers to set in the freezer.
For the Chocolate Topping:
- Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Cut the butter into smaller pieces and add it to the chocolate ganache. Stir until well combined and smooth. The heat of the chocolate will melt the butter.
- Let it cool completely at room temperature and spread it over the cheesecake.
Place it in the fridge for about 8 hours or overnight. Unmold the cheesecake, remove the acetate, and serve.
You may also like:
No-bake Ferrero Rocher Cheesecake
No-Bake Chocolate Peanut Butter Cheesecake
4-Ingredient No-Bake Cheesecake
No-Bake Mini Chocolate Cheesecakes
No-Bake Chocolate Cheesecake (no gelatin)
