There are some recipes that just feel like a memory even the first time you make them. This No-Bake Chocolate Chip Cheesecake is exactly that kind of recipe - the kind that shows up in a 9x13 pan at every potluck, every holiday gathering, every "just bring something sweet" situation you've ever been in!

If you grew up in the 80s, you know this dessert. Maybe your mom made it. Maybe your aunt brought it to Easter. Maybe you spotted it on a handwritten index card tucked into a plastic recipe box on someone's kitchen counter. It's creamy, it's cool, it's loaded with chocolate chips, and it requires zero oven time. What's not to love?

This is pantry-staple, budget-friendly comfort food at its finest - and your people at the potluck are going to ask you for the recipe every single time!

Why You'll Love This Recipe

✔ No oven required - just mix, layer, and chill
✔ Only 6 simple ingredients you probably already have
✔ Ready to serve in just over an hour
✔ Perfect for potlucks, holidays, or anytime you need a crowd-pleasing dessert
✔ That classic 1980s cheesecake flavor everyone secretly loves

Ingredients

For the crust:

• 1½ cups graham cracker crumbs
• 1 tablespoon sugar
• 3 tablespoons butter, melted

For the filling:

• 8 oz cream cheese, softened
• ¾ cup sugar
• 8 oz container whipped topping, thawed
• 1 cup chocolate chips

Tools You'll Need

• Measuring cups and spoons
• Small bowl and spoon
• Medium bowl
• Hand mixer or stand mixer
• 9x13 inch pan

How to Make No-Bake Chocolate Chip Cheesecake

Make the crust. Melt the butter in a small bowl. Add the graham cracker crumbs and 1 tablespoon of sugar. Stir until everything is combined and the crumbs look a little like damp sand - that's exactly what you want.

Press it in. Pour the crumb mixture into your 9x13 pan and press it firmly into an even layer across the bottom. A flat-bottomed glass or measuring cup works great for this if you want nice, smooth edges.

Beat the filling. In your medium bowl, beat the softened cream cheese and ¾ cup sugar together until the mixture is light and fluffy. Don't rush this step - getting it nice and smooth is what gives you that dreamy cheesecake texture.

Fold in the whipped topping. Add the thawed whipped topping to your cream cheese mixture and beat just until combined. You want it blended, not overworked.

Layer it on. Spread the creamy filling evenly over your graham cracker crust. Take your time here - a nice even layer makes for a prettier slice.

Add the chocolate chips. Scatter the chocolate chips generously over the top of the filling. Don't be shy. This is a delight, after all.

Chill. Refrigerate for at least 1 hour before serving. (Longer is fine if you're making it ahead - overnight works beautifully.)

Serve and enjoy! Slice into squares and watch them disappear!

Tara's Tips

• Soften your cream cheese all the way. Cold cream cheese will leave lumps in your filling no matter how long you beat it. Set it out at least 30 minutes before you start.
• Mini chocolate chips are a great swap if you want the chocolate more evenly distributed in every bite.
• Make it ahead. This dessert actually gets better the longer it chills. Make it the night before and you're golden.
• Press that crust firmly. A well-pressed crust holds together when you slice it. A loose one crumbles. Use the bottom of a measuring cup and really lean into it.
• Keep it cold. This is a refrigerator dessert all the way - don't leave it sitting out too long at a gathering or the filling will soften.

Serving Ideas

• Slice into squares for a classic potluck presentation
• Add a dollop of extra whipped topping on each slice for a little flair
• Drizzle with chocolate sauce for a slightly fancy finish (without actually being fancy)
• Serve alongside fresh strawberries or raspberries for a little color on the plate

Storage

Keep your Chocolate Chip Cheesecake covered and refrigerated. It'll stay fresh for up to 4 days - if it lasts that long.

Yield: 8

No-Bake Chocolate Chip Cheesecake

Print

This No-Bake Chocolate Chip Cheesecake is an old-fashioned crowd-pleaser made with just 6 pantry staples - graham cracker crust, fluffy cream cheese filling, and a generous scatter of chocolate chips on top. 

Prep Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 ½ cups graham cracker crumbs
• 1 tablespoon sugar
• 3 tablespoon butter, melted
• 8 oz cream cheese, softened
• ¾ cup sugar
• 8 oz container whipped topping, thawed
• 1 cup Chocolate chips

Instructions

1. Melt the butter in a small bowl. Add the graham cracker crumbs and 1 tablespoon sugar. Stir to combine.
2. Press graham cracker mixture into the bottom of a 9x13 inch pan.
3. Beat the cream cheese and ¾ cup sugar, until light and fluffy. Add the whipped topping and beat just until combined.
4. Spread mixture over the graham cracker layer.
5. Top with chocolate chips.
6. Refrigerate for 1 hour.
7. Serve and enjoy!

Notes

Storage: keep refrigerated 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 485Total Fat: 31gSaturated Fat: 20gUnsaturated Fat: 11gCholesterol: 40mgSodium: 149mgCarbohydrates: 56gFiber: 2gSugar: 51gProtein: 4g

More Cheesecake Goodness You'll Love

• Blueberry Cheesecake Parfait Cups – Easy No Bake Party Dessert
• Mini No Bake Raspberry Cheesecakes – Party Perfect Treat!
• No-Bake Pecan Pie Cheesecake Dip (The Easiest Holiday Dessert Ever!)
• Dip Into Dessert Bliss: Easy 3-Ingredient Strawberry Cheesecake Dream
• Sweet & Dreamy Brunch Bake! Raspberry Cheesecake French Toast Casserole

There's something timeless about a dessert that requires no baking, no fuss, and no fancy ingredients - just six simple things you probably already have and about 15 minutes of your time. This Chocolate Chip Cheesecake is the kind of recipe that earns you a reputation as "the person who always brings the good dessert." And honestly? That's a title worth having!