This vanilla cheesecake with chocolate ganache has a no bake cheesecake filling that sits on top of a graham cracker crust. It also has a rich chocolate ganache topping!
This ganache topped cheesecake has a creamy vanilla cheesecake filling that's topped with a dark chocolate ganache that is smooth and velvety.
The entire cheesecake is 100% no bake, so you don't even have to turn on your oven! You also don't need to worry about a hot water bath.
Looking for more no bake recipes? Then check out these: no bake pumpkin cheesecake bars, chocolate pudding pie, and cranberry white chocolate fudge.
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Why You'll Love This Cheesecake
- It has a buttery graham cracker crust.
- The vanilla cheesecake filling is super smooth and creamy.
- It's no bake, so there are no large eggs or egg yolks used.
- The melted chocolate topping is perfect for any chocolate lover.
- You can serve it for any special occasion!
This is a perfect cheesecake to make for those who love both vanilla and chocolate.
The chocolate flavor really shines in the ganache and the creamy vanilla filling is so light and fluffy!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Graham Crackers: Use a food processor to pulse into fine crumbs. You could also use Oreos to make an Oreo cookie crust.
- Heavy Whipping Cream: Do not substitute with heavy cream. They are not the same!
- Cream Cheese: Use full fat cream cheese, not the low fat version.
- Yogurt: You can use either vanilla or plain yogurt. You could also substitute this ingredient for sour cream.
- Chocolate: I recommend that you use Ghirardelli or Scharffen Berger baking bars.
Instructions
Here are the step by step instructions on how to make this cheesecake with chocolate ganache.
Step 1: Make the crust. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter (it should feel like wet sand).
Press the crumbs into a prepared springform pan and place in the freezer.
Step 2: Make the whipped cream. In a large bowl of a stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks.
Place in a separate bowl.
Step 3: Beat the cream cheese. In that same large mixing bowl using the electric mixer, beat the cream cheese and sugar on medium-high speed until combined.
Step 4: Add the wet ingredients. Add the yogurt and vanilla extract on medium speed and mix until combined.
Step 5: Fold everything together. Gently fold in the whipped cream and scrape the cheesecake mixture into the prepared pan. Use an offset spatula to smooth out.
Step 6: Chill. Cover the pan with aluminum foil or plastic wrap and chill in the refrigerator for at least 6 hours.
Chocolate Ganache
Once the cheesecake has set, make the ganache.
In a medium-sized bowl, add the chopped chocolate and set aside. In a small saucepan, heat the heavy whipping cream until almost boiling. Remove from the heat and pour over the chocolate.
Let it sit for 3 minutes before stirring. Mix until completely smooth and combined. Cool completely before pouring over the top of the cheesecake.
Place the chocolate covered cheesecake in the refrigerator to set for 5 minutes and then serve.
Storage Tips
Keep any individual slices of cheesecake in an airtight container in the refrigerator for up to 5 days.
Expert Baking Tips
- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Crust: Be sure to compact the crust into the prepared pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
- Whipped Cream: Gently fold the whipped cream into the cheesecake batter using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!
- Ganache: I highly recommend you use chocolate bars and not chocolate chips. The quality is much higher and will result in a thicker and more smooth ganache.
Recipe FAQs
It's a combination of chocolate and cream that's been heated together to form a thick chocolate mixture. Not only can it be used on cheesecakes, but also as fillings for cakes and cupcakes.
You could add fresh fruit to the top or even dollops of whipped cream. Because this is a pretty traditional cheesecake, the flavor combinations are endless.
Absolutely! You could make an Oreo crust or use vanilla wafers to make a vanilla crust.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cheesecake Recipes
📖 Recipe
Vanilla Cheesecake with Chocolate Ganache
Equipment
- 9 Inch Springform Pan
- Food Processor
- Electric Stand Mixer
- Rubber Spatula
- Small Saucepan
Ingredients:
Graham Cracker Crust
- 16 graham crackers (about 2 ¼ cups)
- ¼ cup brown sugar
- 9 tablespoons unsalted butter, melted
Vanilla Cheesecake
- 1 ¼ cups heavy whipping cream
- 24 ounces block-style cream cheese, room temperature
- ½ cup sugar
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 teaspoons vanilla extract
Chocolate Ganache
- 8 ounces bittersweet or semisweet chocolate roughly chopped
- 1 cup heavy whipping cream
Instructions:
Graham Cracker Crust
- Spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and then more nonstick spray. Set aside.
- Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter.
- Pour the crumbs into the prepared pan and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the pan and up the sides. Place the pan in the freezer while you make the cheesecake filling.
Vanilla Cheesecake
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
- In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt and vanilla extract and mix on medium speed until combined. Remove the bowl from the stand mixer and use a rubber spatula to gently fold in a ½ cup of whipped cream. Once combined, fold in the rest.
- Pour the cheesecake filling over the graham cracker crust and use an offset spatula to spread it out evenly. Cover with foil and place in the refrigerator to chill for at least 6 hours.
Chocolate Ganache
- Once the cheesecake has set, make the ganache. Place the roughly chopped chocolate in a medium bowl and set aside.
- In a small saucepan heat the heavy whipping cream until almost boiling. Remove from the heat and pour over the chocolate. Let it sit for 3 minutes before stirring. Mix until completely smooth and combined. Cool completely on the counter.
- Remove the cheesecake from the pan and pour on the chocolate ganache. Place in the refrigerator for 5 minutes so the ganache will set up and then serve.
- Keep any leftover cheesecake slices in an airtight container in the refrigerator for up to 5 days.
Notes:
- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Crust: Be sure to compact the crust into the prepared pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
- Whipped Cream: Gently fold the whipped cream into the cheesecake batter using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!
- Ganache: I highly recommend you use chocolate bars and not chocolate chips. The quality is much higher and will result in a thicker and more smooth ganache.
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