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–+ servings

Gluten Free No Bake Chocolate Cake

This gluten free no bake chocolate cake is rich, creamy, and totally indulgent. Perfect for when you want an impressive dessert without turning on the oven.
Gluten Free No Bake Chocolate Cake
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 498 kcal
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Equipment

  • 9-inch springform pan
  • offset spatula

Ingredients
  

For the Crust

  • 2 1/2 cups Gluten Free Chocolate Sandwich Cookies, finely crushed
  • 5 tbsp Unsalted Butter, melted

For the Filling

  • 8 oz Dark Chocolate, chopped
  • 16 oz Cream Cheese, softened
  • 1/2 cup Powdered Sugar
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 1/2 cups Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/8 tsp Salt

For the Topping

  • 1 cup Heavy Cream
  • 2 tbsp Powdered Sugar
  • Chocolate Shavings, for garnish

Instructions
 

  • Mix the crushed gluten free chocolate sandwich cookies with the melted butter until evenly combined. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place in the freezer while you prepare the filling.
  • Place the chopped dark chocolate in a heatproof bowl. Heat 1/2 cup of the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 1 minute, then stir until completely smooth. Set aside to cool to room temperature.
  • In a large bowl, beat the cream cheese with the powdered sugar, cocoa powder, vanilla extract, and salt until smooth and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
  • Add the cooled melted chocolate to the cream cheese mixture and beat on low speed until fully combined and uniform in color.
  • In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture in two additions, being careful not to deflate it.
  • Pour the filling over the chilled crust and smooth the top with an offset spatula. Refrigerate for at least 6 hours or overnight until set.
  • For the topping, whip the 1 cup heavy cream with the 2 tbsp powdered sugar until stiff peaks form. Spread or pipe it on top of the cake, then garnish with chocolate shavings. Slice and serve chilled.

Nutrition

Serving: 1servingCalories: 498kcalCarbohydrates: 33gProtein: 5gFat: 38g
Keyword chocolate cake, gluten-free, no bake cake, no-bake dessert
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