This no bake chocolate chip cheesecake is made with a classic buttery cheesecake crust, filled with silky smooth chocolate chip cream cheese, and topped with a thick layer of rich chocolate ganache. It’s cold, creamy, chocolate packed, and unbelievably decadent!

If you’re anything like me and can never resist a chocolate chip dessert, especially one loaded with even more chocolate on top, then this cheesecake is about to become your new obsession! Every bite is creamy, rich, chocolatey, and completely irresistible.

This no-bake chocolate chip cheesecake starts with a classic buttery crust that’s perfectly sturdy, creating the perfect base for the filling. The cheesecake itself is silky smooth, ultra creamy, and packed with mini chocolate chips in every bite for that perfect little crunch of chocolate throughout. And just when you think it couldn’t get any better, it’s finished with a thick, glossy layer of rich chocolate ganache that takes the whole dessert over the top.

The best part? It’s completely no bake, which means no water baths, no worrying about cracks, and no turning on the oven. It’s incredibly simple to make, perfect for beginners, and tastes like something straight from a bakery. Whether you’re making it for a holiday, birthday, dinner party, or just because you’re craving chocolate, this cheesecake is guaranteed to impress anyone who takes a slice.

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

How to Store >

Recipe Card >

WHY YOU’LL LOVE THIS NO BAKE CHOCOLATE CHIP CHEESECAKE

No oven required – Perfect for warm days or when you want an easy dessert without turning the oven on.
Ultra creamy and silky smooth – The cheesecake filling is rich, fluffy, and melts in your mouth.
Loaded with chocolate chips – Every bite is packed with mini chocolate chips for the perfect chocolatey crunch.
Easy to make – Simple ingredients and beginner-friendly steps make this recipe almost foolproof.
Rich chocolate ganache topping – A thick layer of glossy chocolate takes this cheesecake to the next level.
Perfect make-ahead dessert – It chills beautifully in the fridge, making it ideal for parties, holidays, or gatherings.
No water bath or cracking worries – Since it’s completely no-bake, you skip all the stressful cheesecake steps.
The perfect balance of textures – Buttery crust, creamy filling, chocolate chips, and smooth ganache all in one bite.
Great for any occasion – Birthdays, family dinners, potlucks, or just a late-night chocolate craving.

INGREDIENTS NEEDED & NOTES

Cream Cheese – Use full-fat block cream cheese for the richest, creamiest texture. Avoid spreadable cream cheese from tubs, as it’s too soft and can affect the consistency of the cheesecake. Make sure the cream cheese is fully softened to room temperature before mixing so the filling turns out smooth, creamy, and completely lump-free.

Heavy Cream – Heavy cream helps create the cheesecake’s luscious, silky texture while also giving the ganache its smooth and glossy finish. For best results, use heavy cream with 35–40% fat content. Lower-fat creams may not thicken properly or give the same rich flavor.

Butter – Melted butter binds the crust together and adds rich buttery flavor. Since it’s melted, there’s no need to soften it beforehand. This recipe uses unsalted butter, but salted butter can also be used, simply omit any extra salt in the crust to keep the flavor balanced.

Sugar – Two types of sugar are used in this recipe for the best flavor and texture. Light brown sugar adds a subtle caramel-like sweetness to the crust, while powdered (confectioners’) sugar blends smoothly into the cheesecake filling for a perfectly creamy texture without any graininess.

Vanilla Extract – A good-quality vanilla extract enhances all the flavors in the cheesecake and adds warmth and depth to the filling. Pure vanilla extract is recommended for the best flavor.

Salt – Just a small pinch of salt helps balance the sweetness and intensifies the chocolate flavor, making every bite taste richer and more flavorful.

Chocolate Chips – Mini chocolate chips work best in this cheesecake because they distribute evenly throughout the filling and give you little bursts of chocolate in every bite. They also blend more smoothly into the creamy texture compared to regular-sized chips.

Chocolate – Bitter sweet chocolate creates a rich, decadent ganache without making the cheesecake overly sweet. Semi-sweet or dark chocolate with around 50–60% cocoa also works beautifully depending on how intense you like the chocolate flavor.

Cracker Crumbs – Graham cracker crumbs create a classic buttery cheesecake base, but this recipe is very flexible. You can easily substitute digestive biscuits, vanilla wafers, or even gingersnaps for a slightly different flavor and texture twist.

TOOLS & EQUIPMENT YOU’LL NEED

8-inch spring form pan
Electric mixer
Food processor
Mixing bowl
Saucepan
Rubber spatula
Zip top bag
Rolling pin

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS NO BAKE CHOCOLATE CHIP CHEESECAKE

(Be sure to check the printable recipe card below)

CRUST:

180g (1 + 1/2 cups) cracker crumbs
113g (1 stick) unsalted butter
2 tablespoons light brown sugar
a pinch of salt

CHEESECAKE FILLING:

320g (1 + 1/3 cups) heavy cream, cold
453g (16oz) cream cheese, room temperature
125g (1 cup) powdered sugar
1 teaspoon vanilla bean paste
a pinch of salt
170g (1 cup) mini chocolate chips

CHOCOLATE GANACHE:

113g (4oz) bitter sweet chocolate, chopped
120g (1/2 cup) heavy cream

STEP 1 – Prepare the Springform Pan and Make the Crust

Line the bottom of an 8-inch springform pan with parchment paper and set aside.

Add the graham crackers (about 12 full sheet graham crackers) to a food processor and pulse into fine crumbs, you should end up with about 180g (1½ cups). Then add the melted butter, brown sugar, and salt. Mix until everything is well combined and evenly coated.

Pour the mixture into the prepared pan and firmly press it into the bottom, slightly up the sides. Use the bottom of a glass or measuring cup to pack it down tightly. Place the crust in the freezer for about 20 minutes while you prepare the filling.

STEP 2 – Make the Cheesecake Filling

Place 3/4 cup of chocolate mini eggs in a zip-top bag, press out the air, and seal. Use a rolling pin to crush them into small pieces, then set aside.

Using an electric mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form. Set aside.

In a large bowl or the bowl of your stand mixer, add the room temperature cream cheese, powdered sugar, vanilla, and salt. Using the paddle attachment, beat on medium speed until smooth and creamy, making sure there are no lumps.

Scrape down the sides and bottom of the bowl as needed, then add the whipped cream. Mix on low speed for about 1–2 minutes until fully combined and smooth.

Remove the bowl from the mixer and gently fold in the mini chocolate chips using a rubber spatula. Be careful not to overmix, you want to keep the filling light and airy.

Take the crust out of the freezer and spoon the cheesecake filling into it. Spread it evenly, then smooth the top with an offset spatula. Cover tightly with plastic wrap and refrigerate for at least 6 hours. For best results, chill overnight.

STEP 3 – Make the Chocolate ganache, Decorate, and Serve

Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, with small bubbles forming around the edges, do not let it boil.

Immediately pour the hot cream over the chocolate, cover with aluminum foil, and let it sit for about 1 minute to melt. Then whisk until smooth and glossy. Let the ganache cool and slightly thicken before pouring it over the cheesecake.

If the chocolate hasn’t fully melted, place the bowl over a saucepan of gently simmering water (double boiler method) and stir until smooth and silky.

Remove the cheesecake from the fridge, release it from the pan, and transfer it to a serving plate. Pour the ganache over the top and spreading it evenly. Chill for about 15 minutes to let the chocolate ganache set, then decorate with more chocolate chips on top! Enjoy!

TIPS FOR MAKING THE BEST NO BAKE CHOCOLATE CHIP CHEESECAKE

Press the crust firmly into the pan – A tightly packed crust helps keep the cheesecake stable and prevents it from crumbling when sliced.

Freeze the crust before adding the filling – Letting the crust chill for at least 15–20 minutes helps it firm up and hold together better.

Let the ganache cool before pouring – Warm ganache is easier to spread, but if it’s too hot, it can melt the cheesecake filling underneath.

Line the pan for easy removal – Using parchment paper on the base or acetate around the sides helps the cheesecake release cleanly from the pan.

Give the cheesecake enough time to set – No bake cheesecakes need several hours in the fridge to fully firm up. Overnight chilling is best for clean slices and the perfect texture.

Keep it chilled until serving – No bake cheesecake softens quickly at room temperature, so it’s best served cold straight from the fridge.

HERE’S HOW TO STORE THIS NO BAKE CHOCOLATE CHIP CHEESECAKE

Store in the refrigerator – Because no bake cheesecake is made with cream cheese and heavy cream, it must be kept chilled at all times. Cover the cheesecake tightly with plastic wrap, foil, or store it in an airtight container to keep it fresh and prevent it from absorbing fridge odors. Properly stored, the cheesecake will stay fresh in the refrigerator for up to 4–5 days.

Freezing instructions – This cheesecake freezes surprisingly well. You can freeze the whole cheesecake or individual slices by wrapping them tightly in plastic wrap and then a layer of foil. Store in an airtight container or freezer-safe bag for up to 2 months.