Healthier No Bake Chocolate Cheesecake

Craving a rich, creamy chocolate cheesecake but want something more nourishing and lighter? This healthier no-bake chocolate cheesecake is just what you need.

It features a homemade wholewheat cocoa biscuit base – baked to crumbly perfection – and a luscious filling made with paneer or drained ricotta, dark chocolate, and cream cheese, sweetened naturally with jaggery or raw sugar. While the process involves a few thoughtful steps, each one is easy to follow and absolutely worth it.

Whether you’re baking for a celebration or simply treating yourself, this cheesecake strikes a delicious balance between indulgence and better-for-you ingredients – all without eggs, gelatin, or refined sugar. The recipe also includes steps to make it even healthier, in case you want to skip the cream cheese all together!

Let’s look at the main Ingredients!

Crust/Base:

Wholewheat flour
Wholewheat flour forms the foundation of the biscuit base, offering a fiber-rich, more nutrient-dense alternative to refined flour or store-bought biscuits. It adds a subtle nuttiness and heartiness that pairs beautifully with cocoa and chocolate.

Cocoa powder
Unsweetened cocoa powder delivers that deep, chocolatey flavour without any added sugar or fats. It also adds antioxidants and a rich color to the crust, enhancing both the taste and the visual appeal.

Powdered jaggery
Jaggery is an unrefined sweetener that brings a mellow, caramel-like sweetness to the base. It retains nutrients and is considered a better alternative than refined sugar.

Ghee or butter
This is what binds the crust ingredients and gives the baked base its signature crunch and richness. It also enhances the earthy notes of the wholewheat and cocoa.

Milk
Milk is added in small amounts to help bring the dry ingredients together into a soft, crumbly dough. It ensures the mixture bakes evenly and doesn’t dry out too much in the oven.

Salt
A small pinch of salt may seem minor but plays a vital role in balancing the sweetness and enhancing the overall flavour of the chocolate base.

Cheesecake Filling:

Soft Paneer or drained Ricotta
Paneer or drained Ricotta adds volume and makes a creamy, base that’s naturally high in protein and calcium. When blended smoothly, it mimics the texture of traditional cheesecake but keeps the fat content lower and offers a more wholesome alternative.

Raw sugar or jaggery
Used as a natural sweetener, raw sugar or jaggery sweetens the filling without the sharpness of refined white sugar. It complements the paneer and dark chocolate, giving a warm, complex caramel like sweetness.

Vanilla extract
Vanilla enhances all the other flavours, particularly the chocolate, and rounds out the taste of the cheesecake filling. It adds a comforting aroma and that classic dessert flavour.

Salt
A small amount of salt in the filling is essential to balance the sweetness and bring out the rich cocoa and vanilla notes. It also adds depth to the dark chocolate.

Soft cream cheese
Cream cheese gives the filling its iconic smoothness and slight tang. It balances the richness of the paneer and chocolate, helping to achieve that classic cheesecake mouthfeel.

Instead of cream cheese, you can use the same amount of hung curd/dahi or drained yogurt. It will bring a tang for the classic cheesecake flavour and make this cheesecake even lighter.

Cold whipping cream
Whipping cream is beaten to soft peaks before being folded into the cheesecake mixture. This step adds lightness and a mousse-like texture to the filling without the need for gelatin.

Dark chocolate (70%)
Dark chocolate is the star of the show, giving the cheesecake a deep, intense flavour. Its lower sugar content and higher antioxidant levels make it a better choice than milk chocolate, while also firming up the filling as it sets.

If you like healthier and lighter Ricotta/Paneer based cheesecakes, you may like these recipes!

Why You’ll Love This Recipe

• No oven needed for the filling
• No eggs or gelatin
• No maida or refined sugar
• Packed with flavour, not preservatives
• A crowd-pleaser even for non-healthy eaters!

Tips for Best Results

• Use fresh paneer or well-drained ricotta for a creamy texture.
• Let the crust cool completely before processing and pressing.
• Refrigerate the cheesecake for at least 4 hours, preferably overnight.
• Use good quality dark chocolate – it makes all the difference.

This no-bake chocolate cheesecake delivers everything you love about a classic dessert – silky texture, bold chocolate flavour, and a satisfying bite – but in a much healthier version. With its wholesome wholewheat cocoa base and a high protein, lighter, creamy filling, this Paneer/Ricotta Cheesecake is a great option when you want to indulge mindfully.

It may take a little planning, but the results are completely worth it. Each layer brings flavour, texture, and nourishment – making this cheesecake a standout on any dessert table.

Give it a try and let your chocolate cravings meet a smarter, more satisfying match.

Eggless No Bake Paneer/Ricotta Chocolate Cheesecake

Serves: 10 Prep Time: 40 mins

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

For the crumble -

• 1 cup (130 g) - Wholewheat flour
• 3 tbsp (18 g) - Cocoa Powder
• 1/4 cup (45 g/60 ml) - Ghee/Butter
• 1/2 cup (75 g) - Jaggery/Raw Sugar
• 1/8-1/4 tsp - Salt
• 1/2 tsp (2.5 ml) - Vanilla extract or cinnamon
• 1 tbsp (15 ml) - Milk
• 1 tbsp - Melted ghee/Butter

For Cheesecake -

• 250g (1 cup packed) - Paneer
• 150g (1/2 cup) - Cream Cheese/Hung Curd/Drained Yogurt
• 1/2 cup (125 ml) - Whipping cream
• 100g (3/4 cup) - Raw Sugar/Jaggery
• 1 tsp (5 ml) - Vanilla Extract
• 1/8-1/4 tsp - Salt
• 150g - Dark Chocolate (70%)

Instructions

Make the Crumble Base:

1. Preheat your oven to 180°C.

2. Mix wholewheat flour, cocoa, jaggery, salt, ghee/butter, and milk in a bowl until crumbly.

3. Spread on a parchment linked tray and bake for 10-15 minutes, depending on your oven. Let cool completely. You can make it ahead of time and store in an airtight container.

4. Once cool, pulse in a food processor into a sand like texture. Add melted ghee/butter and mix again.

5. Transfer into an 8 inch loose-bottom or springform pan, pressing firmly to form a uniform layer at the base and sides. Refrigerate for 1 hour.

Make the Cheesecake Filling:

1. Blend together paneer/drained ricotta, powdered jaggery/raw sugar, vanilla extract, and salt into a smooth paste.

2. Add room temperature cream cheese and whisk till smooth.

3. Add cold whipping cream and whisk until it forms soft peaks.

4. Add melted dark chocolate that is slightly cooled and give a final whisk until it is evenly mixed in.

Assemble:

1. Transfer the filling onto the chilled crust. Spread it gently and smooth the top.

2. Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.

3. Before serving, pipe leftover filling on top for decoration. Slice and enjoy chilled!

4. Store any leftover cheesecake in a covered container in the fridge for upto a week.

Notes

1. You can use 200g of any chocolate flavoured cookies/biscuit to make the base too.
2. Home made soft panner or ricotta will give you best results, as it is creamier.
3. If you want to skip the cream cheese completely, you can replace it with drained/hung curd/yogurt. You fresh yogurt/curd for best results.
4. 70% dark chocolate is firmer in texture and it helps in setting of this cheesecake without any additives.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.