My Chocolate Season 2025 - No-Bake Chocolate Cheesecake

Wouldn't you know - the moment I decide to save electricity by making a recipe that requires no baking, our outdoor temperature plummets. However, I quickly learned Chef Dennis Littley's creamy, No-Bake Chocolate Cheesecake is a great choice any time - despite waiting eight hours before eating!

V.O.E. – Because I’m a bittersweet chocolate fan, I used bittersweet chips as the entire source of chocolate in the batter – because that’s what I keep on hand. But when I tasted my first cheesecake slice I have to admit I wanted a bit more sweetness, so sprinkled previously ground bittersweet chips on top too. Perhaps I will try the original ratio of bittersweet to semi-sweet chips next time.

V.O.E.- Although the original recipe suggests using Biscoff or traditional graham crackers for the crust, I used Teddy Bear-shaped graham snack crackers, which I already had in my kitchen.
 
For my crust, I also buttered the bottom of the pan, although the original recipe did not suggest this. And, when I began spreading the crust batter across the springform bottom, the back of a spoon dipped in olive oil facilitated this. Because the process took me longer than I expected, I think I would create the crust before beginning work on the filling.
 
Once I cut into this cheesecake, my crust was somewhat difficult to remove from the bottom. Perhaps the butter I spread across the surface aggravated things?

                                  Adding vanilla. Adding melted chocolate.

                                            Ready for the refrigerator.

                                                      Ready to eat!