No-Bake Chocolate Ganache is a rich, decadent dessert featuring a silky smooth chocolate topping layered over a creamy filling and a cookie crumb crust. It requires no oven time, making it an easy yet indulgent treat for any occasion.

Why You’ll Love This Recipe

This recipe is perfect when you want a show-stopping dessert without turning on the oven. The luscious ganache topping, paired with the creamy filling and crunchy base, creates an irresistible combination. It’s elegant enough for dinner parties yet simple enough for everyday indulgence.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate sandwich cookies or chocolate biscuits (for the crust)
Melted butter
Cream cheese, softened
Heavy whipping cream
Powdered sugar
Vanilla extract
Semi-sweet or dark chocolate (for the ganache)
Heavy cream (for the ganache)
Unsweetened cocoa powder (optional, for dusting)

directions

Crush chocolate cookies into fine crumbs and mix with melted butter until well combined.
Press the mixture firmly into the bottom of a baking dish or springform pan to form the crust. Chill in the refrigerator.
Beat softened cream cheese, powdered sugar, vanilla, and heavy whipping cream until smooth and fluffy.
Spread the cream cheese filling evenly over the chilled crust. Refrigerate again.
Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit, then whisk until smooth and glossy.
Pour the ganache over the chilled filling, spreading evenly.
Refrigerate until set, about 2–3 hours or overnight.
Dust with cocoa powder before serving, if desired. Slice and enjoy chilled.

Servings and timing

Servings: 10–12
Prep time: 20 minutes
Chill time: 2–3 hours
Total time: ~3 hours 20 minutes

Variations

Mint twist: Add peppermint extract to the filling.
Nutty version: Sprinkle chopped hazelnuts or almonds on top of the ganache.
Fruit layer: Add fresh berries between the filling and ganache.
Dark & bold: Use extra-dark chocolate for an intense flavor.
Coffee lover’s version: Mix instant espresso into the ganache for mocha notes.

storage/reheating

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Slice into portions and freeze up to 2 months. Thaw in the refrigerator overnight before serving.
Do not reheat: This dessert is best served chilled.

FAQs

What type of chocolate is best for ganache?

Semi-sweet or dark chocolate works best, but milk chocolate can be used for a sweeter version.

Can I make this recipe ahead of time?

Yes, it sets beautifully in the refrigerator, making it ideal for preparing a day in advance.

How do I prevent the crust from crumbling?

Make sure to press the cookie crumb crust firmly into the pan and refrigerate before adding the filling.

Can I use whipped topping instead of heavy cream?

Yes, but homemade whipped cream gives a richer, fresher taste.

Do I need a springform pan?

It’s helpful for easy removal, but a baking dish lined with parchment also works.

Why did my ganache turn grainy?

Ganache can become grainy if the cream is too hot or the chocolate isn’t melted evenly. Stir gently until smooth.

Can I use white chocolate for the ganache?

Yes, but it may set softer, so adjust with slightly less cream.

What can I serve with this dessert?

It pairs beautifully with fresh berries, coffee, or a glass of red wine.

How thick should the ganache layer be?

About ½ inch is ideal, but you can adjust to preference.

Can I skip the cocoa powder dusting?

Yes, it’s optional, but it adds a professional finish and a hint of bitterness that balances sweetness.

Conclusion

This No-Bake Chocolate Ganache is an indulgent dessert that delivers richness, creaminess, and crunch in every bite. With minimal effort and no baking required, it’s the perfect treat for both special occasions and everyday cravings. Serve it chilled and watch it disappear quickly at the table.