No Bake Chocolate Chip Cheesecake – Quick and Easy Cheesecake Recipes

Table of Contents

• 1) Key Takeaways
• 2) Easy No Bake Chocolate Chip Cheesecake Recipe
• 3) Ingredients for No Bake Chocolate Chip Cheesecake
• 4) How to Make No Bake Chocolate Chip Cheesecake
• 5) Tips for Making No Bake Chocolate Chip Cheesecake
• 6) Making No Bake Chocolate Chip Cheesecake Ahead of Time
• 7) Storing Leftover No Bake Chocolate Chip Cheesecake
• 8) Try these Desserts next!
• 9) No Bake Chocolate Chip Cheesecake
• 10) Nutrition

1) Key Takeaways

• This no bake chocolate chip cheesecake recipe uses simple ingredients and no oven.
• It’s the perfect dessert when you’re short on time but still want something homemade and indulgent.
• The creamy filling and cookie crust make it a favorite for all ages, and it chills quickly too.
• It’s a solid addition to your go-to quick and easy cheesecake recipes.

2) Easy No Bake Chocolate Chip Cheesecake Recipe

Let me guess. You’re craving something sweet. Something that doesn’t involve turning on your oven or using every dish in the kitchen. Well, here’s the good news: this no bake chocolate chip cheesecake hits the sweet spot—literally. It’s creamy, cool, and loaded with those tiny chocolate chips that sneak into every bite like delicious surprises.

I love this recipe because it’s exactly what it claims to be—quick, easy, and ridiculously good. There’s no messing with gelatin or water baths or worrying whether your cheesecake cracked. Nope. We’re skipping the stress and going straight to dessert heaven.

This one’s become one of my top quick and easy cheesecake recipes for a reason. I usually whip it up when I want to impress guests without working up a sweat. And let me tell you, it’s a winner every time.

3) Ingredients for No Bake Chocolate Chip Cheesecake

Cream Cheese: You’ll need two blocks, softened. I like to leave them on the counter while I prep everything else. Room temp cream cheese blends smoother and avoids lumps.

Granulated Sugar: Just enough to sweeten, but not overpower. It balances the tang of the cream cheese and brings the dessert together.

Vanilla Extract: Adds depth and makes the whole thing taste like you actually spent more than 10 minutes making it. Don’t skip it.

Whipped Topping: Use the frozen kind, thawed. It gives the cheesecake that light, fluffy texture we all love.

Chocolate Cookie Crust: You can grab a pre-made one at the store or crush up some chocolate graham crackers if you’re feeling a little extra.

Mini Chocolate Chips: The star of the show. I go heavy-handed here. You want a chip in every bite.

4) How to Make No Bake Chocolate Chip Cheesecake

Step 1. In a big mixing bowl, beat the cream cheese until it’s smooth and fluffy. Don’t rush it. Let the mixer do the heavy lifting.

Step 2. Add in the sugar and vanilla extract. Keep mixing until everything’s creamy and well blended.

Step 3. Gently fold in the whipped topping. The goal is to keep it light, so don’t stir too hard or you’ll lose the fluff.

Step 4. Toss in the mini chocolate chips. Give it a few stirs until they’re spread out evenly like happy little chocolate dots.

Step 5. Scoop the mixture into your chocolate cookie crust. Use a spatula to smooth out the top.

Step 6. Chill in the fridge for at least four hours. Overnight is even better if you can wait that long.

Step 7. Right before serving, add extra chips or a swirl of whipped cream. Or both. No judgment here.

5) Tips for Making No Bake Chocolate Chip Cheesecake

If your cream cheese isn’t soft enough, it’ll turn clumpy, and no one wants that. So let it sit out for a bit first. It makes all the difference.

Use real vanilla extract, not imitation. The flavor’s deeper and richer and really brings out the creamy base.

Want to mix it up? Add chopped nuts or swap the chocolate chips for peanut butter chips or toffee bits. This recipe plays well with others.

6) Making No Bake Chocolate Chip Cheesecake Ahead of Time

This dessert is basically made for prep-ahead. You can whip it up the day before and let it chill overnight. The texture holds up, and the flavor actually improves a little after resting.

If you’re planning for a party or gathering, just cover the pie with plastic wrap once it’s firm, and it’ll be ready to go when you are.

Oh, and if you want to make mini versions in mason jars or cupcake liners? Go for it. They travel well and look adorable too.

7) Storing Leftover No Bake Chocolate Chip Cheesecake

Cover any leftovers with plastic wrap or pop the whole cheesecake into an airtight container. It’ll stay fresh in the fridge for up to five days—though mine never lasts that long.

If you want to freeze it, go ahead. Just wrap it well and use it within a month. Let it thaw in the fridge overnight before serving.

Pro tip: freeze slices individually so you can sneak one out anytime you need a little midnight snack.

8) Try these Desserts next!

9) No Bake Chocolate Chip Cheesecake

10) Nutrition

Serving Size: 1 slice | Calories: 376 | Sugar: 23g | Sodium: 230mg | Fat: 27g | Saturated Fat: 15g | Carbohydrates: 29g | Fiber: 1g | Protein: 4g | Cholesterol: 45mg