Introduction

This easy no-bake chocolate cheesecake is a luscious and decadent dessert perfect for any occasion. With a crunchy Oreo crust and a creamy chocolate filling, it’s guaranteed to impress without needing an 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
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
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.
Step 3: Place the crust in the fridge to chill while preparing the filling.
Step 4: In a large bowl, beat the cream cheese, sugar, and cocoa powder together until smooth and well combined.
Step 5: Add the melted semi-sweet chocolate to the cream cheese mixture and mix until fully incorporated and smooth. Set aside.
Step 6: In another large bowl, whip 1 1/4 cups of cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
Step 7: Gently fold the whipped cream into the chocolate cream cheese mixture in two additions until well combined.
Step 8: Pour the filling onto the crust and spread into an even layer. Refrigerate the cheesecake for 5-6 hours or overnight until firm.
Step 9: To prepare the whipped cream topping, whip 1 cup of cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Step 10: Remove the cheesecake from the springform pan and place it on a serving platter. Pipe the whipped cream around the rim of the cheesecake.
Step 11: Decorate with your desired toppings such as chocolate shavings, fresh fruit, mini chocolate chips, or sprinkles.
Step 12: Keep the cheesecake refrigerated until ready to serve.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
Substitute Oreos with any chocolate sandwich cookies or graham cracker crumbs for a different crust.
For an extra chocolate punch, add a tablespoon of espresso powder to the filling mixture.
Try topping with fresh raspberries or strawberries for a fruity contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, consume within this time. If needed, you can freeze the cheesecake for up to 1 month; thaw in the refrigerator overnight before serving. When reheating, this cheesecake is best enjoyed cold or at room temperature, so no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan makes it easier to remove the cheesecake without damaging it, but if you don’t have one, you can line a regular pan with parchment paper to help lift the cake out. Just be gentle when removing the cheesecake.

Do I have to use melted chocolate in the filling?

The melted chocolate adds richness and depth to the filling, but you can omit it for a simpler chocolate flavor by increasing cocoa powder slightly. Keep in mind the texture and flavor will be milder without the chocolate.

Easy No Bake Chocolate Cheesecake Recipe

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★★★★★

4.9 from 67 reviews

This Easy No Bake Chocolate Cheesecake features a rich, creamy chocolate filling set atop a crunchy Oreo cookie crust. Perfectly sweetened and topped with fluffy whipped cream and your choice of decorative toppings, this decadent dessert requires no oven baking and is simple to prepare, making it ideal for any occasion.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 5 hours 25 minutes (including chilling time)
Yield: 8–10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

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

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 (Optional)

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 at the bottom and grease the sides. Combine the Oreo cookie crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
Make the filling: In a large mixing bowl, beat the cream cheese, sugar, and cocoa powder together using an electric mixer until the mixture is smooth and well combined. Add the melted semi-sweet chocolate and continue mixing until incorporated evenly, then set this chocolate cream cheese mixture aside.
Whip the cream for filling: In another large mixing bowl, add 1 1/4 cups cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form, creating a stable whipped cream.
Fold whipped cream into chocolate mixture: Gently fold the whipped cream into the cream cheese and chocolate mixture in two additions, being careful to retain the airiness of the whipped cream. Mix until well combined but not deflated.
Assemble cheesecake: Spoon the filling into the prepared crust and smooth into an even layer. Refrigerate the cheesecake for 5-6 hours or, preferably, overnight to allow it to set and firm up properly.
Prepare whipped cream topping: In a clean large mixer bowl, combine 1 cup cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form for a light and fluffy topping.
Decorate cheesecake: Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving plate or platter. Using a piping bag fitted with a decorative tip (such as Ateco tip 844), pipe the whipped cream around the rim of the cheesecake.
Add desired toppings: Garnish the whipped cream with your choice of toppings like chocolate shavings, mini chocolate chips, sprinkles, fresh fruit, or any preferred decorations to enhance flavor and presentation.
Storage: Store the finished cheesecake in the refrigerator until ready to serve to keep it fresh and properly chilled.

Notes

Make sure the cream cheese is at room temperature to ensure a smooth, lump-free filling.
When folding the whipped cream, use a gentle hand to maintain the fluffy texture of the cheesecake filling.
For best results, chill the cheesecake overnight to allow it to fully set.
You can customize the toppings to your liking including nuts, berries, or caramel drizzle.
Use a springform pan to easily remove the cheesecake without damaging the crust or filling.
If you don’t have a piping bag, use a spoon to dollop the whipped cream on top as an alternative.

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