This delicious no-bake dessert features two beautiful layers: a thick, fluffy, sweet cream cheese filling topped with a smooth, glossy chocolate ganache. It’s creamy, rich, and melts in your mouth, just like the dessert in your picture.
No oven is needed, and the recipe uses simple ingredients. It’s perfect for family gatherings, parties, and make-ahead desserts.
Recipe details
Prep time
20 minutes
Chilling time
4–6 hours
Servings
8–10
Difficulty
Easy
1. Ingredients
For the creamy cheesecake layer
- 400 g (14 oz) full-fat cream cheese, softened
- 1 can (approximately 395 g) sweetened condensed milk
- 1 cup (240 ml) cold heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, optional
For the chocolate topping
- 200 g (7 oz) semi-sweet or dark chocolate, chopped
- 150 ml heavy cream
- 1 teaspoon butter, optional, for extra shine
Optional additions
- 1 teaspoon instant coffee dissolved in a little warm water
- 1 tablespoon cocoa powder for a deeper chocolate flavor
- Chocolate curls for decoration
This version recreates the two-layer appearance in the picture. The filling is stabilized by refrigeration rather than gelatin.
2. Step-by-step instructions
Step 1: Beat the cream cheese
Place the softened cream cheese in a large mixing bowl. Beat for 2–3 minutes until completely smooth and free of lumps.
Scrape down the sides of the bowl to ensure an even texture.
Step 2: Add the condensed milk
Gradually beat in the sweetened condensed milk and vanilla extract. Add the lemon juice if desired.
Mix until creamy and uniform. Avoid overmixing once everything is combined.
Step 3: Whip the cream
In a separate chilled bowl, whip the cold heavy cream until it reaches medium-stiff peaks.
The cream should hold its shape without becoming grainy or buttery.
Step 4: Combine the filling
Gently fold the whipped cream into the cream cheese mixture in two or three additions.
Use slow folding movements to keep the filling light and airy.
Step 5: Chill the cream layer
Spoon the filling into a glass dish approximately 20 × 25 cm (8 × 10 inches). Smooth the top with a spatula.
Refrigerate for 30–60 minutes while preparing the chocolate topping.
Step 6: Make the chocolate ganache
Heat the cream in a small saucepan until steaming but not boiling. Pour it over the chopped chocolate and leave for 2 minutes.
Stir gently until glossy and smooth. Mix in the optional butter, then allow the ganache to cool until lukewarm.
Step 7: Add the chocolate layer
Slowly pour the cooled ganache over the chilled cream filling. Spread it evenly with a spatula.
Make sure the chocolate is not hot, as hot ganache can soften the filling.
Step 8: Refrigerate and serve
Cover the dish and refrigerate for at least 4–6 hours, preferably overnight.
Cut with a warm, clean knife or scoop into bowls. Keep refrigerated until serving.
3. Nutrition information
Approximate nutrition per serving, assuming 10 servings.
| Nutrient | Per serving |
|---|---|
| Calories | 450–550 kcal |
| Protein | 5–8 g |
| Total carbohydrates | 35–45 g |
| Total fat | 30–40 g |
| Fiber | 1–3 g |
| Sugars | 30–40 g |
Actual values depend on the cream cheese, condensed milk, cream, and chocolate brands.
Want a lighter version? Use reduced-fat cream cheese, less condensed milk with a suitable sweetener, and a thinner chocolate topping. The texture and sweetness will differ from the original.
4. Complete nut information and allergy guide
This recipe does not require nuts.
- Peanuts: Not intentionally included.
- Tree nuts: Not intentionally included.
- Dairy: Cream cheese, whipping cream, and condensed milk contain milk.
- Soy: Some chocolate contains soy lecithin.
- Gluten: The basic recipe is naturally free of wheat ingredients, but check product labels for cross-contact warnings.
For anyone with a nut allergy, check the chocolate and dairy product labels carefully and avoid products with unsafe cross-contact warnings.
5. Tips for perfect results
- Use room-temperature cream cheese: It blends more smoothly and prevents lumps.
- Whip cold cream: Cold cream whips faster and holds its shape better.
- Cool the ganache: It should be pourable but not hot before topping the filling.
- Don’t skip chilling: The filling needs enough time to firm up for clean slices.
- Use good-quality chocolate: Dark or semi-sweet chocolate balances the sweetness of the condensed milk.
- For clean layers: Chill the white layer until slightly firm before adding the chocolate.
- For a firmer dessert: Refrigerate overnight before cutting.
6. Frequently asked questions (Q&A)
Q1. Can I make this dessert without condensed milk?
Yes. You can sweeten the cream cheese with powdered sugar to taste, although the texture and sweetness will change. The filling may need additional stabilization for neat slices.
Q2. Can I use cream cheese spread instead of block cream cheese?
Block cream cheese is preferable because it is usually firmer. Spreadable cream cheese can produce a softer filling.
Q3. Can I use milk chocolate instead of dark chocolate?
Yes. Milk chocolate makes the topping sweeter and milder. You may need to adjust the cream-to-chocolate ratio because different chocolates set differently.
Q4. Why is my filling too soft?
It may need more chilling time, or the cream may not have been whipped sufficiently. Also, make sure you used full-fat cream cheese rather than a very soft spread.
Q5. Can I make it without whipping cream?
You can use a suitable thick whipped topping, but the flavor and texture will differ. The recipe relies on the whipped cream for its light consistency.
Q6. Can I add gelatin for a firmer filling?
Yes. Bloom approximately 1 teaspoon powdered unflavored gelatin in 1 tablespoon cold water, then gently dissolve it according to the package directions. Cool until lukewarm and gradually mix it into the cream cheese mixture before folding in the whipped cream. Avoid adding hot gelatin directly.
Q7. How long does it last in the refrigerator?
Keep covered and refrigerated at 4°C (40°F) or below, and consume within 3–4 days.
Q8. Can I freeze this dessert?
Yes. Freeze in a tightly covered container for up to 1 month for best quality. Thaw in the refrigerator. The filling may become slightly less smooth after thawing.
Q9. Can I make it in individual cups?
Absolutely. Divide the cream filling among 8–10 small glasses, add a thin layer of ganache, and chill until set.
Q10. Can I add a biscuit base?
Yes. Combine 200 g crushed digestive biscuits with 80 g melted butter, press into the dish, and chill before adding the cream layer. This creates a more traditional cheesecake-style dessert, but adds carbohydrates and fat.
Q11. Is this dessert keto-friendly or low-carb?
The standard recipe is not low-carb because sweetened condensed milk and chocolate contain substantial carbohydrates. A keto-style version requires different sweeteners and chocolate, plus a carefully adjusted filling.
Q12. Why is my chocolate topping cracking?
The ganache may be too firm or the chocolate layer may be too thick. Let the dessert sit at room temperature for 5–10 minutes before serving, and use a warm knife for cleaner cuts.
7. Delicious variations
Classic chocolate cheesecake
Keep the vanilla cream layer and use semi-sweet chocolate ganache for a balanced, rich flavor.
Chocolate hazelnut version
Add a thin layer of hazelnut spread or chopped toasted hazelnuts. Contains tree nuts.
Chocolate strawberry cheesecake
Add a thin layer of sliced strawberries between the filling and chocolate topping. Pat the fruit dry first.
My recommendation: For the dessert in your picture, skip the biscuit base and focus on the two layers: fluffy sweet cream cheese underneath and a thick, glossy chocolate ganache on top. Chill overnight for the best texture and a beautiful spoonful showing both layers. 🍫🍰
