Project Description

I created this recipe when we were first married, it is one of those desserts that looks way fancier and more difficult than it really is. If you are looking for a show stopper which requires a small amount of effort than this is a perfect fit!

Every time I have made this dessert I have an empty cake plate at the end of the night. It is a beautiful mix of creamy fluffy light cheesecake filling with a light chocolate frame surrounding it topped with a rainbow of color.

The overall dessert is not overly sweet so it is easy to enjoy every last bite! I love to do this in the summer for a BBQ or when friends come around to play games, ok who I am kidding I love to make this one year around! Topped with any variety of fresh fruit the elegance is laced with a pop of color making for a grand entrance.

Don’t let the picture fool you on the level of skill needed to pull this off. You will need a spring form pan in order for this dessert to be a success. I use a pan that is  8 inches in diameter and 4 inches in depth but any size of spring form pan will work. You will make a frame from the parchment paper so you can easily paint on a thin layer of chocolate until you have a nice shell ready to fill with divine yumminess! This makes it easy to pop out of the spring form pan right before you serve it and peel away your parchment paper. You cannot make this dessert last minute, it is important to know that this dessert taste best when it has sit in the fridge for a minimum of 12 hours (ideally 24 hours) so that the cheesecake filling has time to absorb all the flavors.

This is the secret to making it taste like cheesecake – without that time it does NOT taste the same. Once you have this one under your belt, your friends will request you bring it to every dinner party so beware!

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No Bake Cheesecake

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  • 8 ounces semi sweet chocolate (Baking bar)
  • 1 1/2 cups graham crackers
  • 1/2 teaspoon cinnamon
  • 1/3 cup butter, melted
  • 28 ounces cream cheese
  • 2 teaspoons lemon juice
  • 2 cups heavy whipping cream
  • 1/3 cup white sugar
  • 23 varieties of fruit (I suggest different colors like strawberries, blueberries and clementines)


  1. Take a spring form pan of any size and place on a piece of parchment paper. Trace around the pan and remove from paper. Cut around the circle leaving 1 inch space all the way around from the traced circle. Cut a slit in the outer circle straight to the edge of your traced circle. Do this every couple inches all the way around the circle Take another piece of parchment paper and cut a strip long enough to go around the inside edges of our spring form pan. Make sure the parchment paper sticks up a couple inches above the pan.
  2. Lightly butter the inside of your spring form pan including all the bottom and the sides. Place your traced circle in the bottom allow the edges that are slit to go up the sides of the pan. Butter the bottom of your long piece then place around inside of springform pan using the butter as an adhesive. The tabs from the round piece of parchment paper should be under the long strip around the edge.
  3. Melt your chocolate until smooth and creamy. With a silicone pastry brush begin painting the bottom of the parchment paper in the pan. Start in the middle and work your way to bottom edge. Go around the edge with a light coat then brush up sides cotinuing in an upward motion. Do not brush in both directions or you will move the parchement paper around. Once you have a thin coat stick in fridge for 10-15 minutes until the chocolate has set. Repeat 1-2 more times until you have coverered all the parchement paper evenly. It is important to not but thick layers on, keep it thin and let the layers slowly build up.
  4. Once your final coat of chocolate has set mix your crushed graham crackers, butter and cinnamon together and add to the bottom of the spring form pan. Refridgerate while you mix up the filling.
  5. Take cream cheese and mix until smooth, slowly add in heavy cream and whip until cream has thickened leaving you a light fluffy texture. Add in sugar and lemon juice and whip for an additional 60-90 seconds. Place in your pan on top of the graham cracker crust. Leave to sit overnight or a minumum of 12 hours. It is important to not skip this process as it is what allows the cream filling to taste like cheesecake.
  6. When ready to serve arrange fruit on top. Save a few pieces to the side for garnish on the serving plate. Take the sides of the spring form pan off and slowly remove the parchment paper from the chocolate. Remove the bottom of the pan supporting from the bottom once you have removed the pan. Remove the parchment paper from the bottom and place on a serving tray. Garnish with fruit.


  • If you are taking this to a party I would reccomend that you leave it in the spring form pan until you arrive at your destination. This will assure you dont break the chocolate shell in transport.


  • Serving Size: 8