How to Make No-Bake Chocolate Cheesecake Without Gelatin

Written by Neelanjana Mondal | August 27, 2025

This no-bake chocolate cheesecake is for when you want something impressive without spending your whole day making it or even wanting the heat of the oven to exhaust you. All you need to do is crush some chocolate biscuits, mix them with butter for the base. Whisk some creamy deliciousness for the filling with chocolate, and you are all set for a no-bake chocolate cheesecake sans gelatin. This dessert needs plenty of time to set in the fridge and slices cleanly. If you’ve got a bowl, a mixer, and a fridge, you’re good to go.

No-Bake Creamy Chocolate Cheesecake

(Yields a 9-inch cheesecake)

Ingredients:

For the Crust:

• 2 cups chocolate graham crackers, crumbled
• 1 tbsp granulated sugar
• 7 tbsp salted butter, melted

For the Cheesecake:

• 3 packs (8-ounces each) cream cheese, room temperature
• 1 ½ cups powdered sugar
• ¼ cup sour cream
• 1 tsp vanilla extract
• 1 ½ cups Cadbury Bournville chocolate, melted

Instructions:

1. Let’s make the crust first. For that, crumble the chocolate graham crackers. Use a ziplock pouch with a rolling pin or a food processor for fine crumbs. Mix the crumbled crumbs, sugar, and melted butter in a small bowl. The mixture should resemble wet sand.
2. Transfer the freshly made biscuit base to a 9-inch springform pan. Press the mixture firmly down the bottom and up the sides. Use the bottom of a glass to make it compact. Refrigerate while you make the filling.
3. For the filling, take a big bowl and plug in an electric hand mixer (or use an electric stand mixer fitted with the whisk attachment). Add the cream cheese to the bowl and whisk until smooth and creamy, for about 1-2 minutes.
4. Add the powdered sugar next and beat again for 1 minute more, until combined. Add the sour cream and vanilla and mix again until smooth.
5. Take chopped chocolate and add it to a heatproof, microwave-safe bowl. Use the double-boiler method or use the microwave to melt the chocolate, stirring in between until just about melted. The remaining heat will melt the rest of it. Set aside to cool.
6. Add the cooled (to room temperature) melted chocolate into the cream bowl and whip it for 2-3 minutes, until ultra light and fluffy. The cheesecake filling is ready.
7. Take out the prepared crust from the refrigerator and spread the cheesecake filling evenly over it. Cover the entire pan with a plastic wrap and refrigerate for a minimum of 3-4 hours, a maximum of 12 hours, until chilled and set.
8. Once your no-bake chocolate cheesecake sans gelatin is ready, take it out. Use a long knife to slice it into even pieces. Use a knife that has been run under hot water for cleaner slices and serve.