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A whole, tall San Sebastian style cheesecake with a single slice removed, resting on a round white marble serving board over a gray concrete-textured table. The cheesecake features a thin crumb base, an incredibly smooth and thick pale-cream filling, and a deeply caramelized, scorched dark golden-brown top. A rich, glossy dark chocolate ganache is poured around the top edge, creating clean drips down the sides. Small bowls of dark chocolate chunks and fine chocolate shavings are placed in the background alongside a small white ceramic pitcher.

No-Bake San Sebastian Cheesecake

RASHA
This No-Bake San Sebastian Cheesecake delivers the signature velvety, custard-like texture of the famous Basque dessert without turning on the oven. Finished with a rich chocolate ganache drizzle, it is an elegant yet effortless dessert perfect for warm-weather gatherings and special occasions.
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Prep Time 25 minutes
Total Time 8 hours 25 minutes
Course Dessert
Cuisine Basque, Spanish
Servings 10 slices
Calories 380 kcal

Equipment

  • Large mixing bowl
  • Electric mixer
  • Spatula
  • Small bowl
  • Microwave-safe bowl
  • 8-inch springform pan
  • Parchment Paper

Ingredients
  

Cheesecake Base

  • 600 g cream cheese, softened
  • 300 ml heavy whipping cream
  • 120 g powdered sugar
  • 2 tsp vanilla extract
  • 10 g gelatin powder optional, for stability
  • 3 tbsp cold water for blooming gelatin

Chocolate Drizzle (Ganache)

  • 150 g dark chocolate, chopped high-quality
  • 150 ml heavy cream

Optional Garnishes

  • fresh raspberries or strawberries optional
  • chocolate shavings optional
  • premium cocoa powder for dusting
  • flaky sea salt pinch, optional

Instructions
 

  • If using gelatin, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Microwave for 10–15 seconds until melted and clear. Allow to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese and powdered sugar until completely smooth and lump-free. Mix in the vanilla extract.
  • In a separate chilled bowl, whip the heavy cream until soft peaks form.
  • If using gelatin, mix a spoonful of the cream cheese mixture into the gelatin, then whisk it back into the main bowl. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  • Line an 8-inch springform pan with parchment paper. Pour the filling into the pan, smooth the surface, and gently tap the pan to remove air bubbles.
  • Refrigerate for 6–8 hours or overnight until fully set.
  • To make the ganache, combine the chopped dark chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until smooth and glossy.
  • Remove the cheesecake from the pan. Pour the warm ganache over the chilled cheesecake, allowing it to cascade down the sides.
  • Garnish as desired, slice, and serve chilled.

Notes

For cleaner slices, use gelatin. For a softer, more authentic Basque-style center, omit it and serve directly from the pan or individual dishes. Always use room-temperature cream cheese for the smoothest texture. Let the ganache cool slightly before pouring so it does not melt the cheesecake surface. The cheesecake can be prepared up to 48 hours in advance and stored covered in the refrigerator.
Keyword Basque Cheesecake, Chocolate Ganache Cheesecake, Creamy Cheesecake, no bake dessert, No-Bake San Sebastian Cheesecake