Introduction

This easy no-bake chocolate cheesecake is a decadent and creamy dessert perfect for any occasion. With a crunchy Oreo crust and rich chocolate filling, it’s sure to impress without turning on the oven.

Easy No Bake Chocolate Cheesecake Recipe - Recipe Image

Ingredients

2 3/4 cups (369g) Oreo cookie crumbs (about 31 oreos)
5 tbsp (70g) butter (salted or unsalted), melted
24 oz (678g) cream cheese, room temperature
1/2 cup (104g) sugar
3 tbsp (21g) natural unsweetened cocoa powder
8 oz semi-sweet chocolate, melted
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1 tsp vanilla extract
1 cup (240ml) heavy whipping cream, cold (for topping)
1/2 cup (58g) powdered sugar (for topping)
1 tsp vanilla extract (for topping)
Desired toppings, such as chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, etc.

Instructions

Step 1: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: In a small bowl, combine Oreo cookie crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of the springform pan to form the crust. Place it in the fridge while preparing the filling.
Step 3: In a large mixing bowl, beat cream cheese, sugar, and cocoa powder together until smooth and well combined.
Step 4: Add the melted semi-sweet chocolate to the cream cheese mixture and mix until smooth. Set aside.
Step 5: In another large bowl, whip 1 1/4 cups cold heavy whipping cream with 3/4 cup powdered sugar and 1 tsp vanilla extract on high speed until stiff peaks form.
Step 6: Gently fold the whipped cream into the chocolate cream cheese mixture in two additions until fully combined and smooth.
Step 7: Spoon the filling into the chilled crust and spread evenly. Refrigerate the cheesecake until firm, about 5-6 hours or overnight.
Step 8: For the whipped cream topping, whip 1 cup cold heavy cream with 1/2 cup powdered sugar and 1 tsp vanilla extract on high speed until stiff peaks form.
Step 9: Remove the cheesecake from the springform pan and place on a serving plate. Pipe or spread the whipped cream around the rim.
Step 10: Decorate the top with your choice of chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, or other desired toppings.
Step 11: Keep the cheesecake refrigerated until ready to serve.

Tips & Variations

For a different crust, try chocolate graham crackers or gluten-free cookies depending on dietary needs.
Use dark chocolate instead of semi-sweet for a richer flavor.
If you don’t have a springform pan, line a regular cake pan with parchment paper and remove carefully after chilling.
Chill the mixing bowls and beaters before whipping cream to help achieve stiff peaks faster.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. For best texture, bring it to room temperature for 10-15 minutes before serving. Avoid freezing as it may affect the creamy texture and cause separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake can be made a day in advance and stored in the fridge. It actually benefits from extra chilling time to set fully.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but be careful when removing the cheesecake as it is delicate. Alternatively, serve it directly from the pan.

Easy No Bake Chocolate Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 141 reviews

This Easy No Bake Chocolate Cheesecake combines a rich Oreo crust with a smooth, creamy chocolate filling and a light whipped cream topping. Perfect for chocolate lovers, this effortless dessert requires no baking and is chilled until perfectly set, making it an ideal treat for any occasion.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 5 hours 20 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

2 3/4 cups (369g) Oreo cookie crumbs (about 31 Oreos)
5 tbsp (70g) butter (salted or unsalted), melted

Chocolate Cheesecake Filling

24 oz (678g) cream cheese, room temperature
1/2 cup (104g) sugar
3 tbsp (21g) natural unsweetened cocoa powder
8 oz semi-sweet chocolate, melted
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1 tsp vanilla extract

Whipped Cream Topping

1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract

Toppings

Desired toppings such as chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, etc.

Instructions

Prepare the Crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking.
Mix Crust Ingredients: In a small bowl, combine Oreo cookie crumbs and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan to form an even crust layer.
Chill Crust: Place the crust in the refrigerator to set while preparing the filling.
Make the Filling: In a large mixing bowl, beat together the cream cheese, sugar, and cocoa powder until smooth and well combined.
Add Melted Chocolate: Pour in the melted semi-sweet chocolate and mix thoroughly until the mixture is smooth and uniform. Set this mixture aside.
Whip the Cream: In another large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
Fold Whipped Cream into Filling: Gently fold half of the whipped cream into the chocolate cream cheese mixture to lighten it, then fold in the remaining whipped cream carefully until fully incorporated.
Assemble the Cheesecake: Pour the filling onto the chilled crust, spreading it into an even layer with a spatula.
Refrigerate to Set: Place the cheesecake in the fridge and let it chill for 5-6 hours or overnight until firm.
Prepare Whipped Cream Topping: In a large bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
Decorate Cheesecake: Remove the cheesecake from the springform pan and place it on a serving plate. Pipe the whipped cream around the rim of the cheesecake using a piping bag fitted with Ateco tip 844 or any preferred tip.
Add Toppings: Garnish with your choice of toppings such as chocolate shavings, mini chocolate chips, sprinkles, or fresh fruit.
Store and Serve: Keep the finished cheesecake refrigerated until ready to serve.

Notes

Make sure the cream cheese and chocolate are at room temperature to avoid lumps in the filling.
Use cold heavy whipping cream for better whipping results.
Press the crust firmly to prevent it from crumbling when sliced.
If you don’t have a piping bag, you can spread the whipped cream topping with a spatula for a rustic look.
Letting the cheesecake chill overnight yields the best texture and flavor.

Keywords: no bake chocolate cheesecake, easy chocolate cheesecake, oreo crust cheesecake, no bake dessert, creamy chocolate cheesecake