No-Bake Chocolate Layer Cake

No-Bake Chocolate Layer Cake is a delightful dessert that brings together rich chocolate flavors and creamy textures without needing to use the oven. This layered cake is perfect for any occasion, offering both ease and indulgence. If you love chocolate, this recipe will quickly become a favorite!

Why Make This Recipe

This recipe is fantastic for several reasons. First, it’s a no-bake dessert, which makes it easy and quick to prepare. You don’t need to worry about turning on the oven or timing how long to bake. Second, the combination of chocolate sandwich cookies, creamy layers, and chocolate pudding is a real crowd-pleaser. Lastly, it’s a great choice for parties, celebrations, or just a sweet treat at home.

How to Make No-Bake Chocolate Layer Cake

Making No-Bake Chocolate Layer Cake is simple if you follow these easy steps.

Ingredients:

1 1/2 cups chocolate sandwich cookies, finely crushed
1/4 cup unsalted butter, melted
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
1 (3.9-ounce) package chocolate instant pudding mix
2 cups milk, cold
1 cup mini chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Directions:

To make the crust, combine the crushed cookies and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
For the first layer of filling, beat the softened cream cheese, powdered sugar, and vanilla extract with a mixer until smooth. Set aside.
In a separate large bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
Spread half of this mixture over the chilled crust.
For the second layer, whisk the chocolate instant pudding mix and cold milk together in a bowl until it thickens. Spread half of the chocolate pudding mixture over the first layer of cream cheese filling. Sprinkle with half of the mini chocolate chips.
Repeat the layers by spreading the remaining cream cheese filling, followed by the remaining chocolate pudding, and then the remaining mini chocolate chips.
Refrigerate the cake for at least 4 hours, or overnight, to allow it to set completely.
To make the chocolate topping, place the semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it simmers. Pour the hot cream over the chocolate chips and let it sit for a few minutes before whisking until smooth.
Pour the chocolate topping over the cake. Garnish with additional chocolate chips or chocolate pieces if desired. Carefully release the cake from the springform pan and serve chilled.

How to Serve No-Bake Chocolate Layer Cake

Serve the No-Bake Chocolate Layer Cake chilled. Cut it into slices and optionally garnish with extra mini chocolate chips or chocolate pieces on top. It’s great on its own, but a scoop of vanilla ice cream can make it even better!

How to Store No-Bake Chocolate Layer Cake

Store any leftover cake in the refrigerator. Cover it with plastic wrap or store it in an airtight container to keep it fresh. The cake can last for about 3 to 5 days in the fridge.

Tips to Make No-Bake Chocolate Layer Cake

Make sure the cream cheese is softened for easy mixing.
Use cold heavy cream for better whipping results.
Allow the cake to set overnight for the best texture.
Feel free to add more layers or different toppings to customize it to your taste.

Variation

You can switch things up by using different flavors of pudding, like vanilla or butterscotch. You can also add fruit layers for a fresh twist, such as sliced strawberries or bananas between the layers.

FAQs

Q: Can I use gluten-free cookies for the crust?
A: Yes, you can use gluten-free chocolate sandwich cookies if needed.

Q: How long does it take to chill the cake?
A: It’s best to chill the cake for at least 4 hours, but overnight is even better for setting.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake is perfect to make ahead of time, as it keeps well in the fridge.