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.
Chocolix No Bake Cheesecake
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.
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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.
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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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Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
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Chocolix No Bake Cheesecake Recipe
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 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.
- 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
Recommended Products
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 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 ♥
This looks really good and I’ve decided to make it for my sister’s birthday, thankfully three weeks away. I cannot find Chocolix anywhere, even on Amazon, neither through the link you provided. Any suggestions?
Thank you! I just did some digging and it looks like they’re unavailable right now. I’m not sure if it’s due to production/shipping issues but they’re still on the website so it doesn’t look like they’ve been discontinued. Luckily, you can use your favorite gluten free candy in this recipe as a substitution – chopped Reese’s Peanut Butter Cups or Heath Bars would be my top choice!
I am allergic to dairy products. I can do goat milk or milk substitutes (almond, coconut, etc.). What do you recommend that I use as a substitute for the heavy cream? Thank you.
Hi Terry, the heavy cream is whipped to make whipped cream. I haven’t tried this with homemade coconut whipped cream or dairy free cream cheese. Chocolix contain dairy as well..
Sharon – this looks crazy good! I love that it’s no-bake! I can’t wait to try this!
Thank you Michelle!