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Easy No Bake Chocolate Cheesecake Recipe

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★★★★★

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.

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

  1. Prepare the Crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking.
  2. 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.
  3. Chill Crust: Place the crust in the refrigerator to set while preparing the filling.
  4. Make the Filling: In a large mixing bowl, beat together the cream cheese, sugar, and cocoa powder until smooth and well combined.
  5. Add Melted Chocolate: Pour in the melted semi-sweet chocolate and mix thoroughly until the mixture is smooth and uniform. Set this mixture aside.
  6. 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.
  7. 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.
  8. Assemble the Cheesecake: Pour the filling onto the chilled crust, spreading it into an even layer with a spatula.
  9. Refrigerate to Set: Place the cheesecake in the fridge and let it chill for 5-6 hours or overnight until firm.
  10. 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.
  11. 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.
  12. Add Toppings: Garnish with your choice of toppings such as chocolate shavings, mini chocolate chips, sprinkles, or fresh fruit.
  13. 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

Find it online: https://spatulaqueen.com/easy-no-bake-chocolate-cheesecake-recipe/