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No Bake Chocolate Cheesecake - Rule Breaking Baking - Intuitive Baking

Updated: Jun 20

Serves 4

If you need some guidance on baking with intuition, please read here this helpful guide. This is one of the easiest recipes to make without formally measuring, because the cream cheese and sweetened condensed milk are already measured for you. Any no bake chocolate or any other cheesecake is SUPER easy. The cocoa powder is the flavoring and can be adjusted to your taste, as well as you can add any flavoring to this base. It can be made by hand in a bowl, in a food processor or an electric mixer. All of the ingredients for this should be a room temperature. 

Another note: I made this on an Insight Timer Live. I decided to make some changes as I was tasting as I go. I used half the amount of sweetened condensed milk. I made two batches, as you will see in the photo below - one chocolate and the other vanilla. I some raspberries on hand and decided to layer those. I topped some with white chocolate shavings, some with raspberries, and some with delicious wafer cookies. These were chilled before I photographed , hence the condensation on the jars!

1 pound (454g) cream cheese 

1 - 14 ounce (397g) can sweetened condensed milk 

1 to 2 handfuls cocoa powder, sifted 

½ spoonful vanilla extract  

1½ handfuls ground chocolate wafer cookies 

Raspberries, bananas, pineapple or other fruit, optional 


  1. In a medium bowl combine cream cheese and condensed milk; using a rubber spatula mix together until well combined, about 2 minutes.

  2. Add in cocoa powder, and vanilla extract and mix until combined, about 1 minute.

  3. Pipe, scoop or spoon about 3 tablespoons of the cheesecake into individual serving containers, such as a glass.

  4. Sprinkle a little of the ground chocolate wafers and fruit, if using.

  5. Pipe  2 to 3 more tablespoons on top and sprinkle with more ground wafers. 

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