This is a sponsored post written by me on behalf of Schär. All opinions are my own.

This Schär Chocolix No-Bake Cheesecake is an easy, no-bake dessert for any occasion. Smooth and creamy, the filling is studded with chopped Chocolix and finished with caramel and more chopped Chocolix.

Chocolix No-Bake Cheesecake

My classic no-bake cheesecake recipe makes a terrific base for mix-ins. When berries were out of season, I reached for chocolate — specifically Schär Chocolix. I folded chopped Chocolix into the cheesecake filling, chilled it until set, then drizzled caramel and sprinkled more chopped Chocolix on top for a decadent, gluten-free dessert.

Schär is one of our go-to gluten-free brands. I used a box of their Honeygrams to make the graham cracker crust for this cheesecake, and other Schär favorites like ciabatta rolls and crackers often appear on our table.

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Key Ingredients

Cream Cheese – Use full-fat block cream cheese at room temperature for the best texture. Reduced-fat or whipped varieties are too soft and may prevent the cheesecake from setting.
Heavy Cream – Whipped heavy cream lightens and stabilizes the filling. If you only have whipping cream, chill the cheesecake longer (ideally overnight). Avoid light cream.
Graham Cracker Crust – I used a gluten-free graham crust made from Schär Honeygrams. You can also use a store-bought gluten-free crust.
Schär Chocolix – These gluten-free bars have a shortbread-like cookie, caramel center, and milk chocolate coating. Chop and fold them into the filling and reserve some for topping.

Chocolix No Bake Cheesecake description image

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Equipment

Stand mixer or hand mixer
Food processor (for the crust)
Small offset spatula
9-inch springform pan

How to Make Chocolix No-Bake Cheesecake

Step 1. Make a gluten-free graham cracker crust and press it into a 9-inch springform pan. Chill the crust while you prepare the filling.

Step 2. In a large bowl, beat room-temperature cream cheese until smooth. Add sifted powdered sugar, salt, and vanilla; beat until creamy.

Step 3. With the mixer on low, slowly pour in the heavy cream. Continue to beat on low until incorporated.

Step 4. Increase the mixer to medium and beat until the mixture is thick and spreadable.

Step 5. Fold in the chopped Chocolix pieces.

Step 6. Spread the filling into the prepared crust. Refrigerate at least 6–8 hours, preferably overnight, until fully set.

Step 7. Before serving, drizzle with caramel sauce and arrange a ring of chopped Chocolix around the edge.

Tips for Success

Chill the crust. Cooling the crust firms the butter and keeps the base from becoming soggy.
Use room-temperature cream cheese. This ensures a smooth filling without lumps.
Allow enough chill time. Don’t rush the setting process — overnight chilling gives the best texture.

Other Gluten-Free Cheesecake Recipes

Coconut Cheesecake
Individual No-Bake Salted Caramel Cheesecakes
Skinny Mini Blueberry Cheesecakes
Chocolate Chip Cookie Dough Mini Cheesecakes

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Chocolix No-Bake Cheesecake Recipe

This Schär Chocolix No-Bake Cheesecake is smooth, creamy, and studded with chopped Chocolix. It’s simple to make and perfect for gluten-free entertaining.

Prep Time: 20 minutes

Additional Time: 8 hours

Total Time: 8 hours 20 minutes

Servings: 12

By: Sharon Lachendro

Ingredients

1 9-inch Gluten-Free Graham Cracker Crust
2 (8-oz) packages full-fat cream cheese, room temperature
3/4 cup powdered sugar, sifted
1/8 teaspoon fine sea salt
2 teaspoons pure vanilla extract
2 cups heavy cream
10 Schär Chocolix bars, chopped
Caramel sauce, for topping (optional)
Additional chopped Chocolix for topping (optional)

Instructions

Make the graham cracker crust and press it into a 9-inch springform pan. Chill while preparing the filling.
Beat the cream cheese until smooth. Add powdered sugar, salt, and vanilla; beat until creamy.
With the mixer on low, slowly pour in the heavy cream and mix until incorporated.
Increase speed to medium and beat until the filling is thick and creamy.
Fold in the chopped Chocolix.
Spread the filling into the crust. Refrigerate at least 6–8 hours, preferably overnight.
Before serving, drizzle with caramel and top with additional chopped Chocolix.

Notes

I used one box of Schär Honeygrams to make the crust.

Nutrition Information

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