No-Bake Chocolate Cake
Melts in your mouth, incredibly delicious, perfect for the festive table! No-bake chocolate cake will save you on a hot summer day when you don't want to turn on the oven, but still need to prepare a dessert. The filling is a tender mousse with a rich chocolate flavor.
Updated : 04 August, 2025
Easy
More than 1 hour.
Ingredients
Base
300 grams
Shortbread cookies
150 grams
Butter
3 tablespoon
Cocoa
Filling
250 grams
Cream cheese
100 grams
Heavy cream
200 grams
Dark chocolate
50 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the base first. Use shortbread cookies. Choose high-quality butter without vegetable additives. Cocoa should be natural - Nesquik-like drinks won’t work.
Step 2
Crush the cookies into fine crumbs using any method: a meat grinder, blender, or rolling pin. I used a rolling pin. Place cookies in a sturdy bag and crush until you get fine crumbs.
Step 3
Melt the butter using your preferred method - I used a microwave.
Step 4
Add cocoa to the cookie crumbs and mix.
Step 5
Pour the melted butter into the crumbs and stir until it resembles wet sand.
Step 6
Take an 18 cm (7-inch) cake ring. I used foil for the bottom and placed the whole thing onto the base of a springform pan. Pour in the crumb mixture and press it down using a flat-bottomed glass to form the base and sides. Chill in the fridge while making the filling.
Step 7
Prepare the filling ingredients. Use cream cheese like Philadelphia, Kremette, or Almette. Cream must be at least 33% fat, otherwise it won't whip. Chill it well beforehand. Use dark chocolate with 55% cocoa or more. The sugar amount listed is minimal - adjust to taste.
Step 8
First, melt the chocolate. You can use a microwave or a double boiler. For the double boiler: boil water in a pot, place a bowl of chocolate on top (don’t let the bottom touch the water). Keep the heat low. Once the chocolate starts melting, stir constantly until smooth. Remove from heat and let cool.
Step 9
Place cream cheese in a bowl and beat on low speed with a mixer, gradually adding the powdered sugar.
Step 10
Add the melted chocolate to the cheese and mix first with the mixer, then with a spatula.
Step 11
Whip the cold cream until stiff peaks form.
Step 12
Gently fold the whipped cream into the chocolate-cheese mixture using a spatula until light and uniform.
Step 13
Take the chilled crust from the fridge and fill it with the mousse mixture. Smooth the top with a spoon. Refrigerate for at least 4 hours, preferably overnight.