Betty Crocker's Chocolate Cheesecake Recipe: No-Bake Chill-Set Magic

Betty Crocker's chocolate cheesecake delivers that rich, creamy dessert experience without a single oven turn-on. This no-bake recipe relies on a foolproof chill-set method that guarantees a silky texture and zero cracks—no baking skills required.

I've perfected this version for home cooks who want restaurant-quality results with minimal effort, using a simple graham cracker crust and a velvety chocolate filling that sets beautifully in the fridge.

The secret to success lies in precise ingredient ratios and proper chilling times. We'll use full-fat cream cheese for that signature tangy richness, while a touch of instant pudding mix (a Betty Crocker classic) ensures the perfect set without graininess.

The crust gets pressed firmly into the pan to prevent crumbling, and the filling is divided into layers for even cooling—critical for avoiding that dreaded sinkhole in the center.

What you'll end up with is a decadent chocolate cheesecake with a crispy graham cracker base and a melt-in-your-mouth filling that's smooth, cool, and perfectly set. Top it with a drizzle of chocolate ganache or fresh berries for that final touch of elegance.

This dessert is ideal for special occasions or when you simply crave something indulgent without the fuss of baking.

Best of all, this recipe scales perfectly for parties—just double the batch and adjust the pan size. The chill-set method means you can prepare it hours ahead, so all you need to do on dessert day is assemble and chill.

Let's get started on creating this classic dessert with modern convenience.

Ingredients for betty crocker chocolate cheesecake

No oven needed—just these 13 ingredients for a velvety chocolate cheesecake that sets perfectly in the fridge.

The cream cheese is non-negotiable—full-fat only for that signature tangy richness. Philadelphia brand works perfectly, but any high-quality full-fat cream cheese will do. Let it sit at room temperature for at least 2 hours before mixing—this is critical for smooth blending. For the graham cracker crust, Honey Maid Originals are my go-to, but any sturdy graham cracker works. Pulse them in a food processor for ultra-fine crumbs, or crush them by hand if you're feeling nostalgic. The cocoa powder should be Dutch-processed—it dissolves more smoothly and gives that deep, rich chocolate flavor without bitterness.

No instant pudding mix? Make your own by blending 1/4 cup cocoa powder with 1/4 cup sugar and 2 tbsp cornstarch. Short on eggs? Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) work in a pinch, though fresh eggs are ideal for that perfect set. The heavy whipping cream needs to be cold—pull it from the fridge right before adding it to the filling. For a lighter texture, whip it slightly before folding in. Want extra chocolate flavor? Add 1/4 cup melted dark chocolate to the filling mixture. And if you're feeling fancy, white chocolate chips in the crust add a beautiful contrast.

This cheesecake is all about patience—chill for at least 6 hours, preferably overnight. The longer it sets, the smoother it becomes. Store leftovers covered in the fridge for up to 5 days, though honestly, it's best enjoyed fresh. For serving, I always drizzle with chocolate ganache (melt 1/2 cup chocolate chips with 1/4 cup cream, then cool slightly). The crust stays crispy for about 24 hours, so make it a day ahead if you're serving to guests. Freezes beautifully for up to 2 months—just thaw in the fridge overnight before serving.

Step-by-step instructions for Betty Crocker's no-bake chocolate cheesecake

Here's the foolproof method for a silky-smooth chocolate cheesecake that sets without baking.

Preheat your oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine the 2.5 cups graham cracker crumbs with the 0.5 cup melted unsalted butter and 0.5 tsp kosher salt. Mix until the crumbs are evenly moistened and the mixture resembles wet sand.

Press the crumb mixture firmly and evenly into the bottom of your prepared pan, creating an even layer. Use the bottom of a glass to compact it tightly—this prevents crumbling during the chill. Bake for 8-10 minutes until the edges are lightly golden. Let cool completely before adding the filling, as warmth will cause the crust to soften when the cheesecake sets.

In a large mixing bowl, beat the 32 oz full-fat cream cheese at medium speed with an electric mixer until completely smooth and free of lumps—this should take about 2-3 minutes. Gradually add the 1.5 cups granulated sugar while continuing to mix until fully incorporated. The mixture should be pale yellow and creamy.

Add the 0.75 cup unsweetened cocoa powder, 2 tbsp vanilla extract, and 4 whole large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even blending. Finally, mix in the 0.5 cup room temperature milk until the batter is completely homogeneous and glossy. This step is crucial for achieving that signature velvety texture.

In a separate bowl, whisk together the 1 package Betty Crocker instant chocolate pudding mix with the 1 cup cold heavy whipping cream until smooth. Gradually pour this mixture into the cream cheese batter while mixing on low speed. This prevents the delicate cream cheese from breaking down. Mix just until fully combined—overmixing can introduce air bubbles that may affect the final texture.

Pour the chocolate filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any trapped air bubbles. The filling should be level with the pan's edges—this ensures even setting. For a marbled effect, you can gently swirl the filling with a knife before proceeding.

Cover the springform pan tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This extended chilling time allows the cheesecake to set completely without baking, resulting in a firm yet creamy texture. I recommend using the set point—when the center is just firm enough to hold its shape but still has a slight wobble.

To test for doneness, gently shake the pan. If the cheesecake moves slightly but holds together, it's ready. If it still feels too soft, return it to the fridge for another 1-2 hours. The key to no-bake success is patience—rushing this step leads to a runny center. For best results, let it chill in a cool environment, like the back of your fridge.

Once fully set, run a knife around the edges to loosen the cheesecake from the pan. Release the springform sides and transfer the cake to a serving plate. Garnish with 1 cup dark chocolate chips or 1 cup fresh raspberries just before serving for added visual appeal and contrasting flavors.

Slice with a warm knife (dip it in hot water and wipe dry) for clean cuts. The cheesecake should hold its shape when sliced, with a smooth, glossy top that's rich and intensely chocolatey. Serve chilled and enjoy immediately—this dessert is best when fresh from the fridge. Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Essential equipment for great betty crocker chocolate cheesecake

Springform Pan

Your 9-inch springform pan is the workhorse of this recipe—it holds the crust firmly while the filling sets. I recommend the Nordic Ware Natural Aluminum pan because it conducts heat evenly and releases cleanly.

Avoid non-stick pans for the crust step; they don’t provide enough friction for a sturdy base. The spring mechanism makes removing the cheesecake effortless once chilled. 🧈

Electric Mixer

A stand mixer or handheld electric mixer is essential for blending the cream cheese until completely smooth. I use my KitchenAid Artisan Series on medium speed for 2-3 minutes to ensure no lumps remain.

Avoid hand-whisking—this recipe demands power for that signature velvety texture. If you only have a hand mixer, work in 30-second bursts to prevent overheating the cream cheese.

Food Processor

For the crust, a food processor transforms graham crackers into ultra-fine crumbs that create a crispy, even base. Pulse Honey Maid Original graham crackers in 2-second bursts until you reach a sand-like consistency.

No food processor? Crush the crackers in a ziplock bag with a rolling pin—just be patient, as it takes longer. Fine crumbs are key to preventing a crumbly crust during chilling. 🍪

Parchment Paper

Line the bottom of your springform pan with parchment paper before adding the crust. This prevents the crust from sticking to the pan and makes cleanup a breeze. Cut a circle slightly larger than the pan’s base, and press it gently into place.

For extra insurance, I also place a silicone baking mat over the parchment to catch any potential drips during chilling.

Plastic Wrap

Tightly wrapping the cheesecake in plastic wrap during chilling prevents surface drying and absorbs condensation. Use heavy-duty wrap like Glad Press'n Seal to create an airtight seal. Press the wrap directly against the filling to eliminate air pockets.

Pro tip: Place the wrapped pan on a tray to catch any condensation that might drip onto your fridge shelves. 💫

Knife for Serving

A warm knife is your secret weapon for clean slices. Dip a sharp chef’s knife in hot water, wipe it dry, and slice through the chilled cheesecake. The heat softens the filling slightly, preventing crumbly edges.

I keep a small bowl of hot water nearby while serving to maintain the knife’s temperature. For marbled versions, use a long serrated knife to cut through the swirled layers without tearing.

Frequently asked questions