No-Bake Walnut Cheesecake with Bournville: 6 Ingredient Fix

This no-bake chocolate cheesecake is proof that you don’t need a long ingredient list or an oven to make something rich, smooth, and seriously satisfying. With just 6 simple ingredients – including a store-bought chocolate cookie crust – this recipe is perfect for busy days, warm-weather entertaining, or when you’re just craving something sweet and creamy without the extra work. The filling is luscious and chocolatey, the prep is minimal, and the results are impressive enough to serve at any gathering. Whether you're a beginner or a seasoned home baker looking for a fuss-free dessert, this no-bake cheesecake hits the sweet spot, literally.

6-Ingredient No-Bake Chocolate Cheesecake

(Serves 12-16)

Ingredients:

• 1 premade chocolate cookie crust (9-inch, store-bought)
• 24 oz cream cheese, softened
• 1 ¼ cups granulated sugar
• 2 tbsp Cadbury cocoa powder
• 12 oz Cadbury Dairy Milk Chocolate, melted and cooled
• 1 cup heavy whipping cream

Instructions:

1. Line a 9-inch or 23-cm springform pan with parchment paper. Set aside.
2. Let the cream cheese sit at room temperature for about 15-20 minutes so it’s easier to work with.
3. Take a big mixing bowl, use an electric mixer on medium speed to beat the cream cheese until smooth and lump-free. This should take about 1 minute. Scrape down the sides of the bowl as needed to make sure everything mixes evenly.
4. Pour in the granulated sugar and sift in the cocoa powder to prevent clumps. Mix on medium speed for another minute until the mixture looks smooth and uniform. It should be thick, creamy, and light brown at this stage.
5. Slowly add the melted (and cooled) semi-sweet chocolate to the bowl. Make sure the chocolate isn’t hot, or it could affect the filling. Mix just until the chocolate is fully blended in. The filling will darken and become even silkier. Avoid overmixing here to keep the filling firm.
6. Pour in the cold heavy whipping cream and beat on medium-high speed for 1–2 minutes, or until the mixture becomes thicker and forms soft peaks. When you lift the beaters, the peaks should hold their shape but still curl over at the tips. This step helps the cheesecake hold together once chilled.
7. Take your store-bought chocolate cookie crust and set it on a flat surface. Spoon the cheesecake filling into the crust and use a spatula to spread it out evenly. Smooth the top for a clean look, or swirl it for a textured finish.
8. Carefully place the cheesecake in the refrigerator and chill for at least 4 hours, or ideally overnight. This gives it time to firm up and makes slicing cleaner. Don’t freeze it to speed things up; the texture can change and turn icy.
9. Once set, slice with a sharp knife dipped in warm water for smooth cuts. Serve as-is or top with whipped cream, shaved chocolate, or fresh berries if you’d like, though it’s rich and satisfying on its own.

Tips & Tricks:

• Let the cream cheese soften naturally: Cold cream cheese can make your filling lumpy and harder to blend. Let it sit at room temperature until it's soft to the touch – it should mix easily without clumps.
• Cool the melted chocolate before mixing: Hot chocolate can melt the cream cheese and ruin the consistency. Let it cool to room temperature before adding it to the filling to keep everything smooth and stable.
• Use cold cream for whipping: For the best volume, your heavy cream should be cold straight from the fridge. It will whip up better and help your cheesecake set firmly.
• Don’t overmix: Once the whipped cream is added, mix only until soft peaks form. Overmixing can flatten the filling or make it runny.
• Chill it long enough: Refrigeration is what sets the cheesecake, so give it time. Four hours is the minimum, but overnight is even better for a clean slice and firm feel.
• Use a hot knife to slice: Run your knife under hot water and wipe it clean between slices for neat, bakery-style cuts. This helps avoid pulling or tearing the cheesecake as you slice.
• Dress it up or keep it simple: The beauty of this cheesecake is that it's delicious on its own, but you can also top it with whipped cream, chocolate curls, fruit, or a drizzle of caramel for an extra touch.