Comments on: No-Bake Chocolate Cheesecake

By: Sam Merritt

Sam Merritt — Wed, 15 Jul 2026 01:21:33 +0000

In reply to Lynn May. Thank you so much for trying my recipe, Lynn! I'm so glad it's been such a hit!

By: Lynn May

Lynn May — Wed, 15 Jul 2026 00:59:05 +0000

This is my new favorite dessert recipe! I made it for a friend’s 98th birthday and for my sister’s 75th. More than one person said it was the best they’d ever had. It is creamy, decadent, easy to make cheesecake when it’s too hot to turn on the oven.

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 15:32:20 +0000

In reply to Autumn. Thank you so much for trying my recipe, Autumn! I'm so glad everyone enjoyed it so much! :)

By: Autumn

Autumn — Mon, 13 Jul 2026 00:33:21 +0000

Just made this with my kids, it was so easy and delicious 😋 thank you for sharing!

By: Sam Merritt

Sam Merritt — Sun, 14 Jun 2026 02:20:36 +0000

In reply to Kelly Flu. Thank you so much for trying my recipe, Kelly! I'm so glad everyone enjoyed it so much! :)

By: Kelly Flu

Kelly Flu — Fri, 12 Jun 2026 22:40:18 +0000

Delicious! My family loved it!

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 02:19:24 +0000

In reply to Jess H. Hi Jess! It may make it a bit sweeter and softer, but I think that should work. :)

By: Jess H

Jess H — Fri, 17 Apr 2026 22:23:02 +0000

Hello! This looks amazing. Can I use 70% chocolate with some milk chocolate 33% to make this? We don’t really have 60% gluten free chocolate where I live and I am making this gluten free

By: Sam Merritt

Sam Merritt — Wed, 18 Mar 2026 21:04:01 +0000

In reply to Vincent. Thank you so much for trying my recipe, Vincent! I am so glad you enjoyed it so much! :)

By: Vincent

Vincent — Wed, 18 Mar 2026 18:58:01 +0000

Absolutely beautiful recipe! Tastes rich and absolutely divine. Philadelphia cream cheese worked fine when I couldn’t find a brick-style equivalent.
Just been served after chilling overnight and it’s already almost gone. Worked perfectly as a treat for my mum’s birthday, thank you so much!

By: Sam Merritt

Sam Merritt — Mon, 02 Feb 2026 21:43:57 +0000

In reply to Kat. Thank you so much for trying my recipe, Kat! I'm so glad you enjoyed it so much! :)

By: Kat

Kat — Sun, 01 Feb 2026 03:34:49 +0000

This was.so easy and turns out perfect. Used mint Oreo cookies and added a little mint extract for my husband’s cake. He loves mint chocolate and it was perfect. Will definitely be making again.

By: Sam Merritt

Sam Merritt — Wed, 17 Dec 2025 18:38:19 +0000

In reply to Kelley Green. I'm so glad you enjoyed it so much, Kelley! :)

By: Kelley Green

Kelley Green — Tue, 16 Dec 2025 22:14:47 +0000

Easy to make and tastes and looks fantastic!

By: Sam Merritt

Sam Merritt — Tue, 16 Dec 2025 14:32:46 +0000

In reply to Barb Blackett. It's the same thing as icing sugar.

By: Barb Blackett

Barb Blackett — Tue, 16 Dec 2025 04:15:31 +0000

What is powered sugar is it icing sugar or granulated sugar?

By: Sam Merritt

Sam Merritt — Mon, 15 Dec 2025 21:41:21 +0000

In reply to Diane. I'm so glad you enjoyed it so much, Diane! :)

By: Diane

Diane — Mon, 15 Dec 2025 14:21:42 +0000

In reply to Mary Thomas.

I tried this recipe and it was spectacular! In fact, best cheesecake I’ve ever had. Thank you so much for this recipe!!!

By: Sam Merritt

Sam Merritt — Fri, 21 Nov 2025 02:10:52 +0000

In reply to Laurie Lehman. I think stirring in a little more whipped cream could work and would definitely lighten the texture. :)

By: Sam Merritt

Sam Merritt — Wed, 19 Nov 2025 14:25:54 +0000

In reply to Mary Thomas. 3/4 cup in the filling and 1/2 cup in the whipped cream :)

By: Mary Thomas

Mary Thomas — Tue, 18 Nov 2025 04:18:48 +0000

Would you mind clarifying how much powdered sugar goes in the filling and total for whipped cream? Thanks

By: Laurie Lehman

Laurie Lehman — Mon, 17 Nov 2025 19:51:30 +0000

In reply to Sam Merritt.

Hi Sam, I did not double the recipe when I made it. I actually halved it because it’s a test to see if I want to make it for a dessert my daughter-in-law asked me to make for a holiday party. Her request was if I could make 20 small individual desserts. Each couple was asked by the host to bring an individual dessert. So I guess kind of a sampling of sorts. Anyway, this recipe is so good! I just think I need to double the recipe to ensure I have enough to pipe into little 3 ounce shooter plastic cups. I also plan to add a little layer of caramel in the middle of the piped cheesecake.

Also, is it possible make it a little bit lighter so a little closer to a mousse texture? The texture already is so smooth but thought maybe a tiny bit lighter possible. Maybe a little more whipped cream? If not, it’s totally fine but thought I’d ask your thoughts. Thanks!

By: Sam Merritt

Sam Merritt — Mon, 17 Nov 2025 01:54:25 +0000

In reply to Laurie Lehman. Hi Laurie! I haven't personally tried it, but I think it could work. :)

By: Sam Merritt

Sam Merritt — Mon, 17 Nov 2025 01:54:09 +0000

In reply to Laurie Lehman. Hi Laurie! Did you double this recipe? I see you asked a few minutes prior if you could double it. If so this may have caused your issue. The mixer for a little jump start isn't going to ruin it, but make sure to not go overboard with it. I typically don't have this problem. Was your cream cheese cold when adding it to your chocolate? That could cause the chocolate to start firming back up and make it difficult to mix. I hope you enjoyed it! :)

By: Laurie Lehman

Laurie Lehman — Mon, 17 Nov 2025 01:21:13 +0000

I did have trouble using a spatula to mix in the whipped cream into the chocolate cream cheese mixture. I had to use my hand mixer to get in combined smoothly. Seemed the chocolate cheesecake mixture started to stiffen up a little. Next time I will make the whipped cream first and add right after mixing all the cream cheese mixture is done. Might help. Do you have this problem when adding whipped cream?