No-Bake Chocolate Cheesecake Pie

Name: No-Bake Chocolate Cheesecake Pie
Prep time: 15 min
Total time: 375 min
Ingredients: 1 chocolate crust recipe; 1 cup chopped chocolate (or chocolate chips (170g/6 oz)); 1¼ cups cream cheese, softened (10 oz.); 1 14 oz. can sweetened condensed milk; 2 tablespoons lemon juice; 1 teaspoon vanilla extract

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I’ve always liked this recipe for how little work it takes to get such a rich, silky chocolate filling. The cheesecake itself uses just five ingredients, comes together in about 15 minutes, and doesn’t need gelatin or any time in the oven.

I usually make it with my homemade Chocolate Tart Dough for a crisp chocolate crust, but a store-bought crust works perfectly well when I want to keep things especially simple. The hardest part is really just waiting for the cheesecake to chill.

Table of Contents - Hide

1. You’ll Love This Pie Because…

2. What You Need…

3. How to Make No-Bake Chocolate Cheesecake Pie

4. Expert Tips

5. Storage & Make Ahead

6. Variations

7. Frequently Asked Questions

8. More Recipes with Sweetened Condensed Milk

9. No-Bake Chocolate Cheesecake Pie

You’ll Love This Pie Because…

This is one of my easiest chocolate desserts, but the finished pie still feels rich and substantial.

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Only five ingredients in the filling
No baking required for the cheesecake
No gelatin or complicated setting method
Rich, smooth chocolate texture
Easy to make a day ahead
Works with dark, semi-sweet, or milk chocolate

I used this super easy Chocolate Tart Dough recipe for the crust, but you can make things even easier and use any store-bought crust you prefer.

What You Need…

Chocolate: The chocolate does more than add flavor here—it also gives the cheesecake structure as it chills. I usually use semi-sweet chocolate because I think it gives the filling the best balance of chocolate flavor and sweetness. Dark chocolate works beautifully if you prefer a less-sweet dessert, while milk chocolate will make the filling noticeably sweeter.

Cream cheese: Make sure the cream cheese is properly softened before you begin. Since this filling isn’t baked, you want it completely smooth before adding the other ingredients.

Sweetened condensed milk: This sweetens the filling while also giving it that dense, silky texture. There’s no additional sugar needed in the cheesecake.

Lemon juice: Two tablespoons won’t make the cheesecake taste lemony. The acidity helps thicken the sweetened condensed milk mixture and also cuts through some of the richness.

Vanilla: A little vanilla rounds out the chocolate flavor without competing with it

How to Make No-Bake Chocolate Cheesecake Pie

The full ingredient amounts and instructions are in the recipe card below, but here’s how I make the filling step by step.

Prepare the Crust

Start with a fully baked and cooled pie or tart crust. I use my Chocolate Tart Dough because I like having chocolate in both the crust and filling.

You can absolutely use a store-bought crust instead. A chocolate cookie crust or graham cracker crust would both work well.

Because the cheesecake filling itself isn’t baked, it’s important that whatever crust you use is already completely prepared and cooled before you add the filling.

Melt the Chocolate

Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each one, until completely melted and smooth.

Set the chocolate aside for at least 15 minutes.

This cooling time matters. You don’t want to pour hot chocolate into the cream cheese mixture. It should still be fluid, but it shouldn’t feel warm.

Beat the Cream Cheese

Place the softened cream cheese in the bowl of an electric mixer and beat on medium-high speed for about 90 seconds.

I like to give the cream cheese this time on its own before adding anything else. It makes it much easier to get a completely smooth filling without little pieces of cream cheese throughout.

creaming cream cheese with an electric mixer

Add the Sweetened Condensed Milk

Add the sweetened condensed milk, lemon juice, and vanilla extract.

Beat for about 30 seconds, just until everything is smooth and incorporated.

The lemon juice is important here. Its acidity helps the mixture thicken, but two tablespoons is a small enough amount that the finished cheesecake still tastes distinctly like chocolate rather than lemon.

adding lemon juice and vanilla extract to cheesecake

Add the Chocolate

Pour in the melted and cooled chocolate and beat for another 30 seconds.

Scrape the bottom and sides of the bowl thoroughly, then mix for another 30 seconds. The filling should look smooth, glossy, and completely uniform.

If you’re deciding which chocolate to use, semi-sweet is my preference. The condensed milk already brings plenty of sweetness, so semi-sweet gives me the balance I want. For an even deeper chocolate flavor, use dark chocolate.

Fill the Pie

Transfer the chocolate cheesecake mixture to the prepared crust and use a spatula to spread the top evenly.

At this point, the filling will still be quite soft. The refrigerator does the rest of the work.

spreading the chocolate cheesecake batter in the pie crust

Chill & Decorate

Refrigerate the cheesecake for at least 6 hours, but preferably overnight.

This is one recipe where I wouldn’t rush the chilling time. The chocolate firms as it cools and the entire filling sets into a dense, creamy texture that’s firm enough to slice cleanly.

Then I love to top this pie with chocolate shavings, curls, fresh fruit, or whatever my heart desires!

Expert Tips

There aren’t many places for this recipe to go wrong, but temperature makes a difference.

Soften the cream cheese completely. Cold cream cheese is much harder to blend into a perfectly smooth filling.
Let the chocolate cool. Melt it first so it has time to sit while you prepare everything else. It should be fluid but no longer warm when you add it.
Scrape the bowl. After adding the chocolate, scrape all the way around the sides and across the bottom before the final mix. This catches any cream cheese that hasn’t been fully incorporated.
Choose your chocolate based on sweetness. I prefer semi-sweet. Use dark chocolate for a more intense, less-sweet filling or milk chocolate if you prefer something sweeter.
Give it the full chill. Six hours is the minimum, but I prefer making this pie the day before and letting it set overnight.

Storage & Make Ahead

This is actually a recipe I prefer making ahead because the filling needs plenty of time to set.

Cover the cheesecake and store it in the refrigerator for up to 4 days. For the cleanest slices, keep it refrigerated until you’re ready to serve.

If you’re making it for a dinner or gathering, I recommend assembling the entire cheesecake the night before. That gives it an uninterrupted overnight chill and leaves almost nothing to do the following day except decorate and serve.

Variations

The simple chocolate base gives you quite a bit of room to change the flavor without changing the method.

Dark Chocolate: Use dark chocolate in place of semi-sweet for a deeper chocolate flavor and less sweetness.

Chocolate Ganache: Add a layer of chocolate ganache on top once the cheesecake is completely chilled.

Berries: Top the pie with fresh raspberries or strawberries. The acidity of the fruit works especially well with the rich chocolate filling. If you like chocolate and berries together, my Chocolate Strawberry Cake is another recipe to try.

Whipped Cream: Add a layer or piped border of lightly sweetened whipped cream or even chocolate whipped cream for a lighter contrast to the dense chocolate filling.

Drizzle with a Sweet Sauce: Try making my caramel sauce or strawberry sauce and drizzle it all over. That surely would be delicious!

Frequently Asked Questions

Can I make this without a homemade chocolate crust?

Yes. The Chocolate Tart Dough is what I use, but a prepared store-bought chocolate or graham cracker crust will make the recipe even easier. Just make sure the crust is ready to fill and completely cool.

Why isn’t my no-bake cheesecake firm?

The cheesecake needs at least 6 hours in the refrigerator to set, and I prefer chilling it overnight. The chocolate also helps provide structure, so make sure you use the full amount called for in the recipe.

What kind of chocolate should I use?

Semi-sweet is my favorite for this recipe because the sweetened condensed milk is already quite sweet. Dark chocolate is a great option if you prefer a more intense chocolate flavor. Milk chocolate will work, but expect a sweeter cheesecake.

Can I taste the lemon juice?

No. The two tablespoons of lemon juice help thicken and balance the filling, but there isn’t enough to make this taste like a lemon cheesecake.

More Recipes with Sweetened Condensed Milk

Sweetened condensed milk shows up in quite a few of my desserts because I love the creamy texture it creates. My Alfajores are a great place to go next if you’re in the mood for dulce de leche, while Nutella Fudge is another very easy chocolate option. For something more involved, try my Chocolate Flan or Raspberry Coconut Cake.

If you make this No-Bake Chocolate Cheesecake Pie, leave a rating or comment below, or tag me on Instagram. I love seeing what you’re making!