No-Bake Vanilla Cream Dessert with Chocolate Ganache

Prep Time: 25 minutes
Cook Time: 5 minutes
Chill Time: 6 hours or overnight
Servings: 10–12

This version recreates the dessert pictured: a thick, fluffy vanilla cream layer topped with smooth chocolate ganache, without a biscuit crust.

Ingredients

For the vanilla cream layer:

8 ounces (225 g) full-fat cream cheese, softened
1 can (14 ounces / 396 g) sweetened condensed milk
1½ cups (360 ml) cold heavy whipping cream
2 teaspoons vanilla extract
2½ teaspoons (7 g) unflavored powdered gelatin
3 tablespoons cold water

For the chocolate ganache:

7 ounces (200 g) semisweet chocolate, finely chopped
¾ cup (180 ml) heavy cream

Instructions

Step 1: Prepare the dish.
Use a deep 9-inch round glass dish or an 8-inch square dish with a capacity of at least 2 quarts. Make sure it is clean and dry. This dessert is served directly from the dish, so lining it is unnecessary.

Step 2: Bloom the gelatin.
Pour the cold water into a small microwave-safe bowl. Sprinkle the gelatin evenly over the surface. Leave for 5–10 minutes, until the water is absorbed and the gelatin looks thick and spongy.

Step 3: Beat the cream cheese.
Place the softened cream cheese in a large mixing bowl. Beat with an electric mixer for 1–2 minutes, until completely smooth. Scrape down the bowl to remove any lumps.

Step 4: Add condensed milk and vanilla.
Gradually beat in the sweetened condensed milk. Add the vanilla and mix until smooth and creamy. Set aside while preparing the whipped cream.

Step 5: Whip the cream.
In a separate chilled bowl, whip the cold heavy cream to medium peaks. It should hold its shape while the tips bend slightly. Avoid overwhipping, which can make the mixture grainy.

Step 6: Dissolve and temper the gelatin.
Microwave the bloomed gelatin in 5-second intervals, stirring between each, just until liquid. Do not boil. Let it cool briefly until lukewarm but still fluid.

Stir 2 tablespoons of the cream cheese mixture into the dissolved gelatin. Then pour this tempered mixture into the remaining cream cheese mixture while beating on low speed. Mix promptly until evenly combined.

Step 7: Fold in the whipped cream.
Using a spatula, gently fold the whipped cream into the cream cheese mixture in three additions. Scrape from the bottom of the bowl and fold upward to keep the filling airy.

Step 8: Chill the cream layer.
Spread the filling evenly in the serving dish and smooth the top. Refrigerate for approximately 2 hours, or until the surface is firm enough to support the ganache.

Step 9: Make the chocolate ganache.
Place the chopped chocolate in a heatproof bowl. Heat the remaining heavy cream in a small saucepan until steaming, with small bubbles around the edges. Remove from the heat before it boils vigorously.

Pour the hot cream over the chocolate. Leave undisturbed for 2–3 minutes, then stir slowly from the center outward until smooth.

Step 10: Cool the ganache.
Let the ganache cool for 15–20 minutes, stirring occasionally. It should remain pourable but feel barely warm. Hot ganache can soften the chilled filling.

Step 11: Add the chocolate layer.
Pour the cooled ganache over the cream layer. Gently spread it toward the edges with a spatula. Avoid pressing down into the filling.

Step 12: Chill and serve.
Refrigerate for at least another 4 hours, preferably overnight, until both layers are fully set. Cut into portions with a sharp knife, wiping the blade between cuts. Lift each portion with a wide dessert server.

Tips

Soften the cream cheese properly: Cold cream cheese can leave small lumps in the filling.
Keep the whipping cream cold: This helps it whip quickly and hold its shape.
Use full-fat ingredients: They provide the rich texture and structure needed for this dessert.
Temper the gelatin: Mixing a little filling into the gelatin first helps prevent rubbery strands.
Use chocolate bars when possible: Finely chopped baking chocolate usually melts more smoothly than chocolate chips.
Allow enough chilling time: A short chill may produce a spoonable dessert rather than clean slices.
Choose semisweet chocolate: Its slightly bitter flavor balances the sweet vanilla filling.
For smooth cuts: Dip the knife in warm water, wipe it dry, and cut. Repeat between portions.

Storage

Cover the dish and refrigerate for up to 3–4 days. Keep it chilled until shortly before serving.

For longer storage, freeze individual portions in airtight containers for up to 1 month for best texture. Thaw in the refrigerator. Freezing may slightly change the cream layer’s texture and dull the ganache’s shine.

Avoid leaving the dessert at room temperature for more than 2 hours, or more than 1 hour in very hot conditions.

Serving Ideas

Serve with fresh strawberries or raspberries.
Add a small spoonful of whipped cream to each portion.
Garnish with chocolate curls just before serving.
Pair with unsweetened coffee or tea to balance the sweetness.
Prepare individual dessert cups instead of one large dish for easy serving.

Estimated Nutrition Per Serving

Based on 12 servings:

Calories: Approximately 440
Protein: Approximately 7 grams
Carbohydrates: Approximately 32 grams
Fat: Approximately 33 grams
Fiber: Approximately 1 gram

Values vary with the brands and chocolate used.

Nutrition Benefits

The dairy ingredients contribute some calcium and protein. This is a rich dessert containing substantial sugar and fat, so smaller portions work well alongside a varied diet. Fresh berries make a flavorful accompaniment and add fiber.

Q&A

Can I make it without gelatin?
Yes, but the filling will be softer and may not lift in neat slices. Serve it in individual cups if omitting the gelatin.

Can I use milk chocolate?
Yes, though the topping will be sweeter and softer. For a firmer milk chocolate ganache, use 200 grams of milk chocolate with ½ cup of heavy cream.

Can I use evaporated milk instead of condensed milk?
Not as a direct substitute. Sweetened condensed milk is much thicker and sweeter, and replacing it changes the filling’s consistency.

Can I use spreadable cream cheese?
Block-style cream cheese gives the most reliable result. Tub varieties can contain more moisture and may produce a softer filling.

Why did my filling develop gelatin lumps?
The gelatin may have cooled and started setting before it was mixed in, or it may have hit a very cold mixture. Keep it fluid and lukewarm, temper it, and mix it in promptly.

Why did the chocolate sink into the filling?
The cream layer was probably not firm enough, or the ganache was too warm. Chill the base until set on top and cool the ganache before pouring.

Can I make it a day ahead?
Yes. Overnight chilling makes it particularly suitable for preparing the day before serving.