Chocolix No Bake Cheesecake Recipe (2024)

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This is a sponsored post written by me on behalf of Schär. All opinions are 100% mine.

This Schär Chocolix No Bake Cheesecake is a simple and easy no-bake dessert for any occasion. It’s a smooth and creamy cheesecake filled with chopped Chocolix and topped with caramel and more chopped Chocolix.

When I first wrote my recipe for No Bake Cheesecake, I knew it was going to be a deliciously blank canvas for any and all mix-ins and additions that I want to add. I kept it simple last time and served it with fresh berries.

But berries are no longer in season and chocolate is good all year long ( 🙌🏼) so of course. So you know I had to go there!

And I didn’t just go there, I went all in and I went all the way. I mixed my gluten free no bake cheesecake base with Schär Chocolix, topped it with a drizzle of caramel sauce, and even more Chocolix.

If you’re not familiar with Chocolix, they’re a gluten free snack bar that features a shortbread-like cookie bar filled with caramel and coated in milk chocolate. They’re heavenly 😍

Schär is one of our favorite gluten free brands and they have so many products that are staples in our gluten free pantry. Their Honeygrams are perfect for for making a homemade Gluten Free Graham Cracker Crust. One box was the perfect amount for this cheesecake crust!

Adam also can’t live without Schär‘s Ciabatta Rolls and our cheeseboards are never complete without Schär Baguettes, Table Crackers and Entertainment Crackers.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Key Ingredients for Chocolix No Bake Cheesecake

Cream Cheese – you want to use (room temperature) blocks of full fat cream cheese here. Reduced fat and fat free cream cheese are too soft and if you use it, your cheesecake may not set properly. Don’t be tempted to use whipped cream cheese either.
Heavy Cream – Whipped cream makes this cheesecake light and creamy. It also provides the structure for the cheesecake. Heavy cream has a slightly higher fat content than whipping cream which makes it better for thickening. Thickening is exactly what we want it to do to the cheesecake filling. If you can only find whipping cream, that’ll work fine but you’ll want to chill your cheesecake for a minimum of 8 hours. Just don’t use light cream in this recipe.
Graham Cracker Crust – I use my favorite Graham Cracker Crust recipe as the base for this no bake cheesecake. It doesn’t have to be baked which makes this recipe a true no-bake dessert.
Schär Chocolix – you can’t have a CHOCOLIX cheesecake without the Chocolix. Buy them online or find them in a store near you.

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed to Make a No Bake Cheesecake

Stand Mixer or Hand Mixer
Food Processor – to make the crumb crust
Small Offset Spatula
9-inch Springform Pan

How to Make a No Bake Cheesecake with Schär Chocolix

Step 1. Make the graham cracker crust and press it into a 9-inch springform pan or use a store-bought gluten free graham cracker crust. Place in the refrigerator while you make the filling.

Step 2. In a large bowl, beat the cream cheese until smooth. Scrape down the bowl and add the powdered sugar, salt, and vanilla extract. Beat until smooth and creamy.

Step 3. While the mixer is running on low speed, slowly pour in the heavy cream. Continue to beat on low until all the cream is added.

Step 4. Turn off the mixer and scrape down the bowl. Then slowly increase the speed of the mixer to medium and beat until the mixture is thick and creamy.

Step 5. Fold in the chopped Chocolix.

Step 6. Transfer the cheesecake batter to the prepared graham cracker crust. Refrigerate at least 6-8 hours but preferably overnight. Keep refrigerated until ready to serve.

Step 7. To serve, top with a drizzle of caramel sauce and line the edge of the cheesecake with a ring of chopped Chocolix.

Tips for Making No Bake Cheesecake

Chill the crust before filling it. The butter will solidify and the crumb will be tighter. This will make your crust solid and no filling will leak through to make the bottom soggy. Soggy bottom, I sound so British 🇬🇧
Make sure your cream cheese is room temperature. You want your cream cheese to be room temperature because it will mix better and make a smoother, creamier filling. Nobody want little chunks of cream cheese in their cheesecake.
Don’t rush the chill time. You need to let your cheesecake chill for at least 6-8 hours. I highly recommend making it in advance and letting it set up in the refrigerator overnight.

Other Gluten Free Cheesecake Recipes To Try

Coconut Cheesecake
Individual No-Bake Salted Caramel Cheesecakes
Skinny Mini Blueberry Cheesecakes
Chocolate Chip Cookie Dough Mini Cheesecakes

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5 from 9 ratings

Prep Time: 20 minutes minutes

Additional Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

By: Sharon Lachendro

Print Rate Pin

Ingredients

1 9- inch Gluten Free Graham Cracker Crust
2 8- oz packages full-fat cream cheese room temperature
3/4 cups powdered sugar sifted
1/8 teaspoon fine sea salt
2 teaspoons pure vanilla extract
2 cups heavy cream
10 Schär Chocolix bars chopped
caramel sauce for topping (optional)
Additional chopped Chocolix for topping (optional)

Instructions

Make thegraham cracker crustand press it into a 9-inch springform pan or use a store-bought gluten free graham cracker crust. Place in the refrigerator while you make the filling.
In a large bowl, beat the cream cheese until smooth. Scrape down the bowl and add the powdered sugar, salt, and vanilla extract. Beat until smooth and creamy.
While the mixer is running on low speed, slowly pour in the heavy cream. Continue to beat on low until all the cream is added.
Turn off the mixer and scrape down the bowl. Then slowly increase the speed of the mixer to medium and beat until the mixture is thick and creamy.
Fold in the chopped Chocolix.
Transfer the cheesecake batter to the prepared graham cracker crust. Refrigerate at least 6-8 hours but preferably overnight. Keep refrigerated until ready to serve.
To serve, top with a drizzle of caramel sauce and line the edge of the cheesecake with a ring of chopped Chocolix.

Notes

I used 1 box of Schär Gluten Free Honeygrams to make the crust.

Recommended Products

KitchenAid 5-Qt.Artisan Design Series with Glass Bowl - Frosted Pearl White

Cuisinart 7-Cup Food Processor

Silicone Baking Utensils

Ateco Offset Spatula

Victorinox Swiss Army Cutlery Rosewood Santoku Knife, Granton Blade, 7-Inch

USA Pan Bakeware Springform Pan, 9 Inch

Nutrition Information

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

This post may contain affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥

Chocolix No Bake Cheesecake Recipe (2024)

FAQs

How do I know if my no bake cheesecake is set? ›

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse. Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.

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What to do if my no bake cheesecake won't set? ›

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

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Can you over whip no bake cheesecake? ›

Runny Cheesecake mixtures

Sometimes, you can simply over whisk, or under whisk a mixture. I cannot explain the differences, as it can vary as to why! You need to make sure when whisking a no-bake cheesecake mixture that you keep an eye on the mixture constantly so you can see when it thickens up!

Why is my no bake cheesecake batter so runny? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

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How long does a no bake cheesecake take to set in the freezer? ›

This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won't slice and you'll lose the velvet texture! You can put a no bake cheesecake in the freezer but make sure you check on it after 2–3 hours to see how it is doing.

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How long do you leave a cheesecake base to set? ›

Leave to set in the fridge overnight. Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down.

Tell Me More ›

Why is my no bake cheesecake base too hard? ›

It's often simply a case of compressing the mix too much! I have done this many times before - I press the cookie and butter mix down into the tin too hard. This can make it very hard to cut through once it's set. Try compressing it more gently: it doesn't need to be packed in to set well as a base.

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How do you save a failed cheesecake? ›

Let the cake cool according to the recipe instructions. Slice, cut, scoop just the cake portion (not the crust) into a smaller dish—preferably something with sides like a bowl or ramekin. Cover and put in the fridge. Crush some graham crackers like you're making another crust only with larger pieces.

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Why does my no bake cheesecake melt? ›

Melting is a common woe in no-bake cheesecakes! Here are some secrets to a firm, sliceable filling: 1. Whip the cream right: Over-whipping cream cheese or heavy cream can create a grainy, melty texture.

Get More Info Here ›

Can you eat Philadelphia no bake cheesecake filling? ›

Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.

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Is the Jello no bake cheesecake good? ›

Jello No Bake is a delicious product and simple, absolutely simple to make!!! I am a big fan of cheesecake but it is a bit involved to prepare. This Jello No Bake is right up there with the appearance, flavor, and texture of cheesecake! The only difference is that it is so much quicker and easier to prepare.

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Should I cover no-bake cheesecake in the fridge? ›

No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.

Learn More Now ›

Can you overbeat cheesecake batter? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

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Can you eat a no bake cheesecake straight away? ›

No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.

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Can I put my cheesecake in the freezer to set? ›

Use the Freezer: After bringing the cheesecake to room temperature, you can place it in the freezer to set and chill faster. However, be sure not to leave it in the freezer for more than two hours to avoid freezer burn.

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How do you fix a lumpy no bake cheesecake? ›

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

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How long can cheesecake sit out at room temp? ›

While we wish we had better news, if you accidentally went to bed and left your cheesecake cooling on the counter, it's best to not risk illness by consuming it. When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours.

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