No-Bake Three Chocolate Cheesecake
Very chocolatey and incredibly delicious, with a shortbread crust! Three Chocolate Cheesecake is made without baking. It combines sweet white and milk chocolate with the bold taste of real dark chocolate. It takes time to make, but the result is worth it!
Updated : 06 January, 2026
Easy
More than 1 hour.
Ingredients
Base
110 grams
Shortbread cookies
40 grams
Butter
Cream
300 grams
Curd cheese
300 grams
Bitter chocolate
300 milliliters
Milk
75 grams
Sugar
30 grams
Gelatin
180 milliliters
Water
300 milliliters
Heavy cream
Glaze
1 teaspoon
Vegetable oil
45 grams
Dark chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Three Chocolate cheesecake? Prepare all ingredients. All cheesecake ingredients except the heavy cream should be at room temperature. Note that all 3 layers are prepared separately, so use 1/3 of all ingredients from the list for each layer. Accordingly, you’ll need 100 g (3.5 oz) each of dark, milk, and white chocolate. You will also need a 16 cm (6.3 in) springform pan.
Step 2
Start with the crust. Run shortbread cookies through a meat grinder (or crush into crumbs) and mix with butter melted over low heat. Mix thoroughly until you get a sticky mass. Place a pastry ring on a serving plate, pour the mixture into the ring, and use a glass to press it into a firm, even layer on the bottom.
Step 3
Begin the first layer (dark chocolate). Pour gelatin into a bowl, add room-temperature water, and leave to bloom for 15 minutes.
Step 4
Pour milk into a small saucepan, add sugar, and warm on the stove without bringing to a boil. Add finely chopped dark chocolate to the hot milk and stir until the chocolate fully melts and the mixture becomes smooth.
Step 5
After 15 minutes, when the gelatin has bloomed, melt it in a water bath until fully dissolved and liquid. Cool the melted gelatin to room temperature.
Step 6
Pour the melted gelatin and the chocolate milk into a mixing bowl and beat until smooth.
Step 7
Add cream cheese and continue beating until the mixture is completely smooth, with no grains or specks.
Step 8
In a separate bowl, whip the heavy cream to soft peaks. As soon as you see whisk trails on the surface, stop. Gently fold the whipped cream into the chocolate-cheese mixture using a silicone spatula, folding from bottom to top.
Step 9
Pour the first (dark chocolate) layer into the springform pan over the crust. Tap the pan lightly, smooth the layer, and refrigerate for 40 minutes to set. To speed it up, place it in the freezer for 15 minutes.
Step 10
While it chills, wash the bowls and make the next layer the same way, but with milk chocolate, in clean cookware. After 40 minutes, take out the pan, pour in the milk-chocolate layer, tap and smooth it, then refrigerate again for 40 minutes.
Step 11
Make the white-chocolate layer the same way and pour it in as the final layer. Smooth it and refrigerate for at least 40 minutes. I left the cheesecake in the refrigerator overnight.
Step 12
Make the glaze. Chop dark chocolate into small pieces and place in a small saucepan. Set the saucepan over a pot of steaming water and melt the chocolate, stirring with a silicone spatula. When melted, add vegetable oil and mix.
Step 13
Pour the glaze over the well-chilled cheesecake and decorate as you like: with fruit, berries, cookies, chocolate, mint leaves, and so on.
Author note
Share the recipe
