No bake choc cheesecake

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This No Bake Chocolate Cheesecake is smooth, creamy and comes together with just a few ingredients! Top it with caramel sauce, extra chocolate or fresh fruit and berries.

When I think about how long it’s been since I shared a cheesecake recipe, I get a little sad.

I used to feel like the cheesecake master (and I wouldn’t say I’ve lost any of my skills 😉 ) but with my focus slowly turning to the family dinner table, I find myself making dessert less and less.

Except, I mean, just to eat alone by myself after the kids go to bed 😉

This No Bake Chocolate Cheesecake is rounding out my cheesecake collection here nicely, filling in the gaps between this No Bake Lemon Cheesecake, No Bake White Chocolate Cheesecake and No Bake S’mores Cheesecake perfectly.

And however you choose to top it, it’s going to be a show stopper.

Tips for making this No Bake Chocolate Cheesecake:

  • I like to keep my no bake cheesecake recipes as simple as possible, which means I am beating everything together, and not beating the cream separately. I have never had a single issue with this, but you have to follow the rules (this time). Your cream needs to be cold, your cream cheese needs to be room temperature. You need to use heavy whipping cream (30% or more) and to continue whipping until stiff peaks form — don’t give up if it takes a few minutes! Be patient here.
  • You need to give it time to chill. A significant amount of time. If you’re serving this with dinner, you might want to prepare it in the morning so it can chill all day. You can also make it the day ahead and let it chill for up to 24 hours. You don’t want to let it sit much more than 24 hours because the crust can start to get a little soggy.
  • Use a chocolate you enjoy eating. If that’s dark chocolate, use dark. If it’s milk chocolate, use that. You can even get crazy and use white chocolate! The choice is yours.

Variations on this Chocolate Cheesecake:

  • Turtle: top with caramel sauce, toasted pecans and chocolate shavings
  • Black forest: top with cherry pie filling and whipped cream
  • Fresh fruit: load it up with blueberries, raspberries, strawberries and more
  • Triple chocolate: serve it with a chocolate whipped cream and chocolate sauce or shavings

What if I’m looking for a baked Chocolate Cheesecake?

You can find my recipe for the best Chocolate Cheesecake here — it is smooth and silky and not dense and heavy like a lot of baked cheesecakes!

Craving more cheesecake recipes?

Find my list of favorite No Bake Cheesecake recipes here — so many to explore and indulge in!

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No Bake Chocolate Cheesecake

This No Bake Chocolate Cheesecake is smooth, creamy and comes together with just a few ingredients! Top it with caramel sauce, extra chocolate or fresh fruit and berries. #cheesecake #chocolate #dessert #recipe #dessertrecipe
Course Dessert Cuisine American Keyword chocolate dessert, no bake cheesecake Prep Time 15 minutes Chilling time 6 hours Total Time 15 minutes Servings 12 slices Calories 625kcal Author Ashley Fehr

  • 1/4 cup melted butter
  • 300 grams Oreo cookies with filling (1 regular pack, 25 cookies)
  • 200 grams good quality chocolate (or about 1 1/4 cups chocolate chips)
  • 1 1/2 cups heavy whipping cream divided, cold
  • 750 grams cream cheese (24 oz, 3 packages), room temperature
  • 255 grams powdered sugar (2 cups)
  • In a food processor, process the butter and cookies until cookies are fine crumbs and the mixture starts to stick together.
  • Place a piece of parchment paper in between the bottom and the rim of a 9″ springform pan (optional — just helps to remove the cheesecake later).
  • Press the crust mixture firmly into the bottom of the pan and about 1/2″ up the sides. Set aside.
  • In a medium bowl, combine chocolate and 1/2 cup cream. Microwave in 20-30 second intervals on high, stirring well each time, until melted and smooth. Set aside to cool slightly.
  • In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and melted chocolate, and beat on low speed until combined.
  • Add the remaining 1 cup cream. Beat on low until incorporated, then beat on high for 3-5 minutes, until thickened and fluffy (you are essentially whipping the cream, so it takes time!).
  • Spread into the prepared crust, cover, and refrigerate for at least 6 hours or overnight. Slice and serve with whipped cream or as desired.

Video

*An 8″ springform pan will work just fine — you will just have a taller cheesecake.

Nutrition (this is an estimate)

Nutrition Facts No Bake Chocolate Cheesecake Amount Per Serving Calories 625 Calories from Fat 405 % Daily Value* Fat 45g69% Saturated Fat 25g156% Cholesterol 117mg39% Sodium 355mg15% Potassium 210mg6% Carbohydrates 52g17% Fiber 1g4% Sugar 41g46% Protein 6g12% Vitamin A 1365IU27% Vitamin C 0.2mg0% Calcium 91mg9% Iron 2.9mg16% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

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Easy No Bake “Death By Chocolate” Cheesecake is here. Sinful as ever, doting, rich and creamy chocolate cheesecake, as it sits atop a rich OREO cookie crust and it’s topped with a dark chocolate ganache and dark chocolate sprinkles. It’s to die for! 🙂

‘If I get to choose how I die, I wish to go by way of chocolate and I might as well enjoy myself on the way out, right?!’ Spoken like a true Chocoholic! I should know. This is wayyyy serious!

And this is what happens when you don’t have an oven because your kitchen is getting a make-over! Everyone is Fall baking…except me!

But, I’m OK with that, for the moment, as long as it involves chocolate. 🙂 Especially chocolate cheesecake!

Since Halloween is around the corner, this Easy No Bake “Death By Chocolate” Cheesecake seems real fitting, hence the name.

I suppose if you want to make it more party-scary festive, you could add some “Death by Chocolate” tombstones or fake bloody fingers on top.

Personally, I can’t force myself to eat Halloween foods that look realistically scary and gory!! I get extremely squeamish. So, if I was smart and wanted to diet, this would be the way to go. So, could ya just blind-fold me, so I don’t see that stuff?

But let’s talk about this cheesecake?! It’s extremely perfect for any season, any holiday, or any day of the week!

This is a super, easy recipe to make and anyone that partakes, is going to think you slaved away to make it, because it’s so impressive looking.

It’s beautiful as is but, you could even add some seasonal fresh fruit, candies, nuts and/or whipped cream to give it your own personal touches.

It’s limitless what you can do, once you have a basic chocolate cheesecake recipe, like this.

The hardest part is waiting to eat it. (It’s best to let it sit overnight or up to 6 hours.)

Especially if you’re a chocoholic who loves to indulge in ultra-rich chocolate desserts! It’s pure torture to wait, but totally worth it when you can finally have a slice of pure chocolate heaven touching your lips!

For more extreme chocolate yums, you would absolutely love these Good Housekeeping featured ‘Thick ‘n Fudgy’ Chocolate Explosion Cookies, this Whipped Chocolate Coca Cola Poke Cake, Triple Chocolate Malted Whoppers Brownies, Intense Dark Chocolate Mocha Latte Cookies and this Super-Moist Chocolate Cake with Chocolate Buttercream Frosting, which a family favorite!

4 from 3 votes

Easy No Bake “Death By Chocolate” Cheesecake

Easy No Bake “Death By Chocolate” Cheesecake is here. Sinful as ever, doting, rich and creamy chocolate cheesecake, as it sits atop a rich OREO cookie crust and it’s topped with a dark chocolate ganache and dark chocolate sprinkles. It’s to die for! 🙂 Prep Time30 mins Author: Kim Lange

Oreo Crust

  • 25 Oreos crushed into crumbs (1 1/2 cups)
  • 1/4 cup unsalted butter melted

Chocolate Cheesecake

  • 1 and 1/2 cups good quality dark chocolate chips melted and brought to room temperature (I like to use Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • 1 and 1/2 cups heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon chocolate extract I used Massey Nielson’s, but you can use any kind of extract flavoring you want.
  • 24 oz cream cheese softened
  • 1/2 cup granulated sugar

Chocolate Ganache

  • 3/4 cup heavy cream
  • 3/4 cup good quality dark chocolate chips (I like to use Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • Optional: Dark Chocolate Bar grated
  • Grease or spray with non-stick spray into the base and sides of a 9″ springform pan and set aside.
  • Mix together the Oreo crumbs and melted butter until mixed well.
  • Press the mixture into the prepared pan and refrigerate while preparing the cheesecake.
  • Using a mixer, whip the heavy cream on high speed until it starts to get thick, then add the powdered sugar and chocolate extract to the heavy cream and whip until stiff peeks form.
  • In another bowl, using a mixer or whisk together the cream cheese and granulated sugar until well combined and smooth.
  • Add the melted chocolate, and mix until well combined. Fold in the whipped cream and fold until chocolate is mixed through.
  • Spread the mixture over the Oreo crust and spread top evenly.
  • Refrigerate for at least 6 hours – preferably overnight.
  • Microwave the chocolate chips in 20 second intervals, stirring after each one, until melted.
  • Add heavy cream to melted chocolate and mix together well until smooth and creamy.
  • Grate chocolate and sprinkle on edge of cheesecake.
  • Spread over the cheesecake.
  • Serve and get ready for your chocolate buzz!

Recipe adapted from No-Bake Double Chocolate Cheesecake @ Marsha’s Baking Addiction

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5 Bake from Scratch Secrets!

This is the Easy No-Bake Chocolate Cheesecake made without Cool Whip and no gelatin, this homemade chocolate no-bake cheesecake is so easy, just a few simple ingredients. This cheesecake isn’t too sweet and pairs perfectly with any fruit topping.

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This is one of those recipes that I credit entirely to my readers, because you guys are awesome! Earlier in the year, I shared by Best Ever No-Bake Cheesecake. Someone on Facebook asked me if I had a chocolate version, so naturally I had to make one!

The primary difference between the vanilla and the chocolate no-bake cheesecake is of course the type of chocolate that is used, but also for this cheesecake you can use cocoa powder to intensify the chocolate flavor.

There is plenty to be said about why I call this the Easy No-Bake Chocolate Cheesecake. The filling is silky, it’s airy but thick, similar to a regular baked cheesecake, but lighter in texture. It’s exactly what you want it to be.

I’ve been adapting this recipe over and over through the past couple of years, but the basics of this recipe have always been the same. It’s similar to the recipe for my No-Bake German Chocolate Cheesecake.

There’s plenty of cream cheese, mixed with homemade whipped cream, melted chocolate, vanilla extract and a touch of sugar. That’s right, there’s no Cool Whip in this recipe! Although if you really wanted to take a short cut, you could use Cool Whip instead of homemade whipped cream.

The melted chocolate makes all the difference here. My preference for this is a dark chocolate, and it must be high quality chocolate. This is not a recipe I would recommend using chocolate chips for because the chocolate chips generally aren’t as good, and some of them can be oily. Some of the options are Ghirardelli Chocolate Bars or Callebaut Callets– which are seriously amazing.

You need a little bit of granulated sugar to help sweeten the cream cheese and make it a little less tart. It’s best of your cream cheese is at room temperature because you can incorporate the ingredients much easier, especially when it comes to folding in the whipped cream.

You’ll also notice there is no gelatin in the filling. You don’t need it because the chocolate helps to really stabilize the filling.

For the crust, I opted for a standard Oreo cookie. Oreos make a nice and thick, buttery crust. Plus, the filling of the Oreos help adds some structure to the crust, so it holds together perfectly. Are any of you big crust fans? I know I am!

I have plenty of tips for preparing a crust in a spring form pan if you need it. However, if you don’t have a spring form pan, you can use a 9-inch square pan as long as it’s at least 3 inches deep because this cheesecake a little bit tall.

I suggest that you make the crust first and then prepare the filling. While you are preparing the filling, throw the crust in the freezer. This will help hold the crust together while you are spreading the filling.

This is one of my no-bake desserts that you CAN prepare ahead of time and freeze! I prefer to refrigerate this cheesecake first and allow the filling to set. Then I throw it in the freezer. I place plastic wrap directly on the surface of the cheesecake and then wrap it in aluminum foil. When ready, thaw this in the refrigerator, preferable overnight.

I always add my toppings prior to serving which would include any whipped cream, fruit or chocolate toppings.

One thing is for certain, this Easy No-Bake Chocolate Cheesecake is simply irresistible with an intense chocolate cheesecake filling.

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Description

This is the Easy No-Bake Chocolate Cheesecake made without Cool Whip and no gelatin, this homemade chocolate no-bake cheesecake is so easy, just a few simple ingredients. This cheesecake isn’t too sweet and pairs perfectly with any fruit topping.

For the crust:

  • 1 package (14.3 oz) Oreos
  • ½ cup (8 tablespoons) unsalted butter, melted

For the cheesecake filling:

  • 8 ounces dark chocolate
  • 1 ½ cups + 4 tablespoons heavy whipping cream, divided
  • ½ cup powdered sugar
  • 16 ounces (2 pkgs) cream cheese (must be full fat)
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract

For the topping:

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • fresh fruit as desired
  1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  5. For the filling: In a microwave-safe bowl, combine the dark chocolate and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  6. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  7. Prepare the whipped cream. Pour 1 ½ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  8. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth.
  9. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  10. Finally, slowly fold in the whipped cream in two batches until it’s completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
  11. For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  12. Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with fresh fruit. This cheesecake must stay refrigerated.

  • This no-bake cheesecake can be prepared ahead of time and refrigerated for up to two days prior to serving. Otherwise freeze and defrost in the refrigerator the night before serving. The topping should be added before serving.
  • You can use Cool Whip instead of homemade whipped cream for the filling or topping
  • If you don’t have a spring form pan, this can be made in a 9-inch square pan that is at least 3-inches high
  • You cannot use a pie plate because the filling and crust will be too much
  • To intensify the flavor, add 2 tablespoons of cocoa powder together with the cream cheese and granulated sugar
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American

Nutrition

Keywords: Cheesecake, No-Bake Cheesecake, Chocolate Cheesecake

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How to Make the BEST No Bake Chocolate Cheesecake (Video Included)

Want to know where the best no bake chocolate cheesecake recipe in all the land is? Right here baby! This silky, rich and deeply luxurious chocolate cheesecake is kept safe and whole in the comforting embrace of a chocolate Oreo crust. Not only is it incredibly simple to make but it’s seriously impressive too! You know you need to crack this recipe out at your next dinner party or gathering. Everyone will be begging you for the recipe! Not a huge chocolate fan? You should check out my no bake lemon cheesecake recipe instead, it’s just as wonderful!

Now for me, a good no bake chocolate cheesecake is comprised of 3 things:

  1. A flavourful crust of a decent thickness that holds everything in place.
  2. A silky smooth filling that encompasses a luxurious and rich chocolate flavour.
  3. A simple and not ‘over the top’ decoration that compliments what lies beneath.

If you’re looking for all those 3 things, you’re in the right place my friend!

Want a FREE e-cookbook and 5 tips to GUARANTEE baking success?

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Ok I’ll admit, it’s not the cheapest dessert in the world to make. In fact I highly recommend keeping an eye out in your local supermarket for when certain ingredients are on offer. Stock up then to keep costs down. (Particularly the Oreos and cream cheese as these can be expensive!) I can promise you this though, its is so SO worth it.

The practicalities of a no bake chocolate cheesecake are great though! It’s a perfect make ahead dessert. Meaning it’s ideal for any gathering whether it’s a dinner party, Christmas party or Birthday party! I’m a big fan of ‘make the day before’ recipes. The less you have to do on the day, the more you can concentrate on making yourself presentable & focusing on your guests! The way it should be.

Don’t have the time to allow it to set? You need my emergency microwave chocolate cake recipe. You can make it CRAZY quick and fix those chocolate cravings in no time! Perfect for a last minute get together.

Top Tips for No Bake Chocolate Cheesecake Recipe

  • Only use a full fat cream cheese. DO NOT substitute it for a low fat version. It won’t end well. Trust me, I speak from experience!
  • Keep costs down by using supermarket own brand 100g bars of dark chocolate. (They cost me 30p per 100g and still taste great.)
  • Be careful not to over whip the cream. Once you get to soft peaks, put the whisk down immediately!
  • Read the whole recipe through before starting. This may seem obvious but you wouldn’t believe how many silly mistakes it can prevent.
  • Don’t forget to line the base and sides of the tin. I’ve forgotten the sides before and it was almost an absolute disaster!

No Bake Chocolate Cheesecake Recipe

Here is what you will need to serve 10-12

For the Base

  • 375g (13 oz) Oreos
  • 125g (1/2 cup) Unsalted Butter

For the Filling

To Decorate

  • Mini Meringue Nests
  • Chocolate Fudge Sauce, To Drizzle

Essential Equipment

  • 21.5cm (8.5″) Springform Pan
  • Food Processor

*If making in the US, heavy cream is the closest substitute to double cream

How to Make the No Bake Chocolate Cheesecake Base

Lightly grease & line the base and sides of the springform pan and set it to one side until needed.

Tip the Oreos, including the fillings, into the food processor (375g | 13 oz) and pulse until they become fine crumbs. Then melt the butter (125g | 1/2 cup) in a small bowl in the microwave in 10 second intervals. Pour this into the Oreo crumbs and blitz again briefly until it starts to clump together.

Tip the crumb mixture into the prepared tin and press into the base and sides of the lined pan. I like to use a metal teaspoon to do this.

Pop it into the freezer to firm up while we get on with the filling.

How to Make the No Bake Chocolate Cheesecake Filling

To make the filling, firstly melt the dark chocolate (300g | 10.5 oz) and 8 tbsp of the double cream in the microwave in 10 second intervals. Stir well with a spatula between each blast. When it’s two thirds melted, stir the rest of the way until it’s completely melted and smooth. The residual heat in the bowl will be enough to finish melting it. Then set it aside to cool for a few minutes.

In another bowl, pour in the remaining double cream (250ml | 1 cup – minus 8 tbsp) and whisk until soft peaks form. I repeat SOFT PEAKS. Do what I say not what I do. (That’s such a Mum thing to say isn’t it?!) I accidentally over whipped mine to stiff peaks because I lost focus. All is not lost if this happens to you too though – you can use it anyway, it just results in a slightly less ‘silky’ cheesecake with a denser texture. Still tastes sublime though!

Now sift in the cocoa powder (30g | 1/4 cup) and fold it through very gently. Then add the melted chocolate mixture in thirds and fold in with a spatula. Only mix until you can’t see any more white streaks.

(Note – it should be less thick than the above pic. I over whipped my cream remember? DOH!)

Next, in a stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese (400g | 14 oz) and caster sugar (100g | 1/2 cup) until smooth and shiny.

Now we need to bring it all together. Carefully fold the chocolate cream mixture into the cream cheese. Mix only until all the ingredients are blended and the colour is even.

All that’s left to do is pour the filling into the prepared base and smooth it out.

Place it in the fridge to set for 4 hours (or overnight). When you’re ready to serve, remove it from the tin and peel off the baking paper. Then top with mini meringue nests and a healthy drizzling of chocolate sauce. Need a recipe for that? I’ve got you covered! Try my super easy best ever chocolate fudge sauce recipe. You can even store any unused sauce in the fridge for up to one week after.

Store your cheesecake in the fridge and consume within 3 days. What’s your all time favourite chocolate treat? Let me know in the comments section below!

Want to make baking easier?

It’s always easier and way less frustrating when you have the right equipment! Check out my handy guide for Products that Make Baking Easier. You can thank me later…

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Will this seriously indulgent Chocolate Cheesecake be making an appearance in your household? I’d love to know if it is! Send me your pics and comments on Facebook, Twitter & Instagram or email me at [email protected]

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Ingredients

For the Base

  • 375g (13 oz) Oreos
  • 125g (1/2 cup) Unsalted Butter

For the Filling

To Decorate

  • Mini Meringue Nests
  • Chocolate Fudge Sauce, To Drizzle

Essential Equipment

  • 21.5cm (8.5″) Springform Pan
  • Food Processor

Instructions

To Make the Base

  1. Grease and line the base and sides of the pan.
  2. Blitz the Oreos until fine crumbs then add the melted butter and pulse again until clumping.
  3. Press the crumbs into the base and sides of the tin and freeze until needed.

To Make the Filling

  1. Melt the dark chocolate and 8 tbsp of the cream in 10 second blasts in the microwave stirring well between each time. Set aside to cool.
  2. Whip the remaining cream until the soft peaks stage. Sift in the cocoa powder and fold in gently with a spatula.
  3. Fold the dark chocolate mixture into the cream in thirds.
  4. Beat the cream cheese and caster sugar together until shiny then fold in the chocolate cream mixture.
  5. Pour into the Oreo base and set in the fridge for 4 hours.
  1. When set, remove from the tin & peel off the paper. Top with mini meringue nests and drizzle with a dark chocolate sauce.

Notes

Store in the fridge and consume within 3 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • OXO Good Grips Balloon Whisk, 11 inch
  • MasterClass Non-Stick Quick-Release Springform Cake Tin with Loose Base, 23 cm (9″)
Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 603 Total Fat: 42g Saturated Fat: 23g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 82mg Sodium: 289mg Carbohydrates: 53g Fiber: 3g Sugar: 38g Protein: 6g Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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This Best Ever No Bake Chocolate Cheesecake is the perfect easy-to-make cheesecake dessert that’s creamy and delicious and packed with real chocolate!

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If you’ve been a reader of The Busy Baker for awhile you’ll know that I love sharing my favourite no bake cheesecake recipes with you. No bake cheesecakes are an easy, no-fuss way to enjoy your favourite dessert and know it will turn out perfectly every time you make it! No water bath, no baking, no cracking, and no stress! This Best Ever No Bake Chocolate Cheesecake is one of my favourite cheesecake recipes on the planet, and I know it will be yours too!

I’ve shared SO many of my favourite Easy No Bake Cheesecake recipes with you already, like this Mint Chocolate Chip No Bake Cheesecake, this Strawberry Swirl No Bake Cheesecake, and this Easy No Bake Mini Eggs Cheesecake. This Best Ever No Bake Chocolate Cheesecake uses a very similar no-fail no-bake cheesecake method, and today I’m sharing some of my favourite tips for taking your own no bake cheesecakes to the next level!!

Looking for even more delicious no bake desserts? Try this Easy No Bake Funfetti Cheesecake, or this Easy No Bake Oreo Cheesecake!

Tips for the best no bake cheesecake:

  1. Use full fat cream cheese. Low fat cream cheese has a high water content and liquifies much more easily at room temperature than regular full fat cream cheese does. Using full fat cream cheese will help your no bake cheesecake stay firm and help it slice cleanly for serving.
  2. Use whipped cream or whipped topping whipped to stiff peaks. Under-whipped cream can be too liquid-y and therefore prevent the cheesecake from setting.
  3. Use melted chocolate. Melted white, dark or even milk chocolate hardens when it cools which helps give structure to a no-bake cheesecake, helping it firm up for slicing. Let the melted chocolate cool a bit before adding it to the batter!
  4. Set the cheesecake in the fridge first, and then the freezer for best results. My no bake cheesecakes always turn out best when the chill for 6-8 hours in the fridge and then spend 3-4 hours in the freezer to firm up for those gorgeous, clean slices.
  5. Don’t add too many extra ingredients. Too many chunks of chocolate, fruit, or sprinkles, or any other add-ins can prevent the cheesecake from setting properly and make it more difficult to slice cleanly. Be sure to use only what the recipe calls for, or none at all!

Like this recipe? You will LOVE these Cherry Cheesecake Popsicles or these Lemon Blackberry Cheesecake Cups!

I hope you love this Best Ever No Bake Chocolate Cheesecake as much as we do! Let me know in the comments below, what’s your favourite easy no bake dessert? I’d love to know!

KITCHEN PRODUCTS I RECOMMEND:

Looking for more easy no bake desserts? You’ll LOVE these:

  • Easy No Bake Peanut Butter Chocolate Cheesecake

  • Easy No Bake Chocolate Peanut Butter Cheesecake Pie

  • Easy No Bake Strawberry Swirl Cheesecake

  • Easy No Bake Orange Creamsicle Cheesecake

  • Easy No Bake Chocolate Mousse Vegan Cheesecake

  • Easy No Bake Strawberry Cheesecake

  • Easy No Bake Classic Tiramisu

  • Easy No Bake Chocolate Mocha Tiramisu

5 from 6 votes

Best Ever No Bake Chocolate Cheesecake

This Best Ever No Bake Chocolate Cheesecake is the perfect easy-to-make cheesecake dessert that’s creamy and delicious and packed with real chocolate!

Course Dessert Cuisine American, Cake, Dessert Keyword Best Ever No Bake Chocolate Cheesecake Prep Time 20 minutes Setting Time 6 hours Total Time 6 hours 20 minutes Servings 12 slices Calories 681 kcal Author Chrissie (thebusybaker.ca)

  • 1 1/2 cup Oreo baking crumbs
  • 5 tablespoons butter melted
  • 1000 grams full fat cream cheese at room temperature
  • 1 cup powdered sugar sifted to remove lumps
  • 400 grams semi-sweet chocolate melted and cooled, approximately 15 ounces
  • 1 1/2 cup whipped cream (or whipped topping, ex: cool whip or dream whip)
  • shaved chocolate, berries, and whipped cream or whipped topping for garnish
  1. Combine the Oreo baking crumbs and melted butter until moistened and crumbly.

  2. Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.

  3. Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.

  4. Add the melted semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.

  5. Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.

  6. Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula.

  7. Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.

  8. Slice and serve with whipped cream, chocolate shavings, and fresh berries, if desired.

Recipe Notes

Be sure to use room temperature cream cheese. If you use cream cheese straight from the fridge, the chocolate will solidify as you add it to the cream cheese mixture and create small chocolate chunks in the batter which will make it lumpy.

Note: 1 1/2 cup whipped cream is the equivalent of 3/4 heavy whipping cream whipped to stiff peaks.

Nutrition Facts Best Ever No Bake Chocolate Cheesecake Amount Per Serving (1 serving) Calories 681 Calories from Fat 468 % Daily Value* Fat 52g80% Saturated Fat 29g181% Cholesterol 112mg37% Sodium 420mg18% Potassium 341mg10% Carbohydrates 46g15% Fiber 3g13% Sugar 31g34% Protein 8g16% Vitamin A 1333IU27% Calcium 111mg11% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.

This No-Bake Chocolate Cheesecake Recipe is prepared in 10 minutes, and you need just 8 ingredients. It is beyond creamy and super chocolatey.

Ready for chocolate heaven? I guess the answer is yes?!

Today, I show you how to get a full load of chocolate without turning on the oven. Awesome, right? This No-bake Chocolate Cheesecake recipe is great for lazy baking days.

Because this recipe is so easy and quick, we can chat a bit before we head into the recipe. Grab a cup of coffee, I’ll wait here for you.

So, how is it going? Were you already on vacation? If so, where were you?

This year I’m not abroad, I stay in Austria. I save all my money for the moving to the US. I was last year two weeks in California, and I spent a fortune. Guess on what I spent all my money? Exactly. Clothes and food.

We were super lucky with the flights. They were extremely cheap. And we were sleeping in cheap motels. The rental car was also a great deal. This was all planned to have as much money as possible to spend on stuff we love.

I’m not an all-inclusive tourist. We did this one time, and we were so bored. This was in Cuba. I think we both are too much aroused that we can’t enjoy doing nothing for two weeks. And I don’t want to be the whole time with other tourists my whole vacation.

It was very important to us that we feel and explore the real America. Not just tourist places.

My biggest tip for you is to talk to the locals as often as you can. In America, the people are so lovely and open. We got a lot of tips which places to check out and where to eat. It was so great when we were somewhere where just locals were. Americans, Mario, and me. I felt the first time in my life at home. I love the US!!!

As I said, this year we stay at home to save all our money. So I need to bring some joy to my life in another way. This no-bake Chocolate Cheesecake recipe is a great way to do so.

The Oreo cookie crust.

I love no-bake recipes. They are just great. But how many no-bake recipes did you find, where you have to bake the crust? Correct. A lot!

Ok, when making anything with a single pie crust, you don’t have any other chances than bake it. The no-bake is then referring to the pie filling which is not baked. But technically, it’s not really a no-bake recipe, is it?

When making a no-bake recipe with a crust, it should have any kind of cookie crust, like graham cracker crust, or Oreo cookie crust.

For this no-bake Chocolate Cheesecake recipe, I decided to go with an Oreo cookie crust. It has just 3 ingredients and is not baked. Woohoo.

Crush Oreo cookies (with the filling!) into fine crumbs. The easiest and fastest way to do that is with a food processor.

Alternatively, you can put the Oreo’s in a ziplock bag and crush them with a rolling pin. If you are angry and need to cool down, maybe this is the method of your choice.

The Chocolate Cheesecake Filling.

The filling is so extremely delicious that I had problems stop “trying” while mixing. I could spoon it without anything.

It is super easy to make, and you need just 6 ingredients.

Start with mixing the cream cheese until it is creamy. Then add sugar and cocoa and beat until combined and smooth. Any unsweetened cocoa powder works, no matter if dutch-processed or natural cocoa powder.

Add vanilla and melted chocolate and stir until combined and creamy. I can’t point out enough how important it is to use high-quality chocolate of a brand you love.

Because there are 2 cups of melted chocolate in this Chocolate Cheesecake, the taste of the chocolate has a high impact on the taste of the Chocolate Cheesecake.

In the end, add heavy whipping cream and stir until creamy. Then fill the filling into the crust and chill in the fridge for about 4 hours or until firm.

This Chocolate Cheesecake is very easy to make and please don’t tell me that you wouldn’t love to stuff your face with this beautiful chocolate cheesecake? The photo below is my personal favorite of all Chocolate Cheesecake photos in this post. It makes me want to lick over the whole surface. Sorry about that, I know this is not ladylike or civilized at all.

This remembers me on an ice cream shop in East LA called Little Damage. Their slogan is: “I licked it, so it’s mine.” So actually not a bad idea, right?

This no-bake Chocolate Cheesecake recipe

  • is prepared in just 10 minutes
  • calls for only 8 ingredients
  • is so extremely creamy and delicious

I repeat it again: easy, quick, little ingredients, creamy, and delicious. I got hooked!

If you make this no-bake Chocolate Cheesecake recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

You may also like No-Bake Strawberry Cream Cheese Pie, Best Oreo Cheesecake, Salted Caramel Pretzel Cheesecake Bars, Soft and moist Blueberry Cheesecake Muffins, or click here to see all recipes.

No-bake Chocolate Cheesecake Recipe Prep Time 10 mins Chill Time 4 hrs Total Time 10 mins

This No-Bake Chocolate Cheesecake Recipe is prepared in 10 minutes, and you need just 8 ingredients. It is beyond creamy and super chocolatey.

Course: Dessert Cuisine: American Keyword: No-bake Chocolate Cheesecake Recipe Servings: 16 servings Calories: 447 kcal Author: Sabine Venier Ingredients Oreo cookie crust

  • 36 Oreo cookies with filling, crushed to crumbs (14oz / 398g)
  • 1 tbsp unsweetened cocoa powder
  • 8 tbsp butter, melted (113g)

chocolate cheesecake filling

  • 3 cups cream cheese (24oz / 683g)
  • 1+1/2 cups granulated white sugar (300g)
  • 2 tbsp unsweetened cocoa powder
  • 2 vanilla beans* (or 2 tsp vanilla extract)
  • 2 cups semi-sweet chocolate, melted and cooled (12oz / 360g)
  • 1 cup heavy whipping cream (240ml)

Instructions

  1. Line a 9″ (23cm) springform pan with parchment paper. Set aside.

  2. Crust: In a large bowl, stir together Oreo crumbs, melted butter, and cocoa until combined and evenly moist. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.

  3. Filling: In a large mixing bowl beat with a handheld or stand mixer fitted with a whisk attachment cream cheese on medium speed until creamy for about 1 minute. Add sugar and cocoa and mix until smooth. Stir in vanilla* and melted chocolate. Add heavy whipping cream and mix until soft peaks form about 1-2 minutes.

  4. Fill filling into crust and spread evenly. Chill in the fridge for 4 hours or until firm. Store leftovers in an airtight container in the fridge up to 2 days.

Recipe Video

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don’t need to cut it all the way through, it’s ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition Facts No-bake Chocolate Cheesecake Recipe Amount Per Serving Calories 447 * Percent Daily Values are based on a 2000 calorie diet. 7649shares

A delicious and easy to make no-bake chocolate cheesecake. A crunchy biscuit base topped with smooth, creamy and indulgent chocolate.

Skip to the recipe

As promised when I shared my Easy Chocolate Brownies recipe last week, I’m back with another classic recipe… Easy No-Bake Chocolate Cheesecake. It’s got a crunchy digestive biscuit base topped with smooth, creamy and indulgent chocolate. Even better, it’s easy to make too.

Whilst it’s no bake, you still need to leave plenty of time to make it so it has time to set properly in the fridge. If you need to speed that process up a bit then you could pop it into the freezer instead.

How to crush the biscuits for your cheesecake base

Jon and I had a bit of a disagreement about how crushed the biscuits should be for the base. He prefers them to be quite finely crushed so you get a really firm base once the crumbs are mixed with melted butter. I prefer them to be a little more chunky so that the base is a little more crumbly and has more of a crunch.

If you prefer finely crushed biscuits then I’d recommend using a blender or food processor. I blitzed mine for this cheesecake in my Kitchen Aid using the pulse function to ensure that they weren’t too finely ground. You would get a similar result using a spice grinder, although as they are small in size you’ll probably need to blitz the biscuits in batches.

If you prefer your biscuits a little less finely ground (like me) or don’t have a blender then you can also use a pestle and mortar, or pop your biscuits into a bag and bash them with a rolling pin.

Easy No-Bake Chocolate Cheesecake

A delicious and easy to make no-bake chocolate cheesecake. A crunchy biscuit base topped with smooth, creamy and indulgent chocolate. 4.88 from 8 votes Active Time: 20 minutes Total Time: 20 minutes Servings: 8 servings

INGREDIENTS

  • 100 g digestive biscuits – 8 biscuits
  • 40 g butter
  • 250 g cream cheese
  • 120 g caster sugar
  • 175 g milk chocolate – choose something from the baking aisle rather than the sweet aisle in the supermarket as this is easier to melt
  • 20 g cocoa powder
  • 150 ml double cream

INSTRUCTIONS

  • Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner (I use these).
  • Crush the digestive biscuits (100g, there’s a list of different ways this can be done above the recipe). Melt your butter (40g) and mix it with the crushed biscuits. Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
  • Melt the milk chocolate (175g). I melt mine in a saucepan over a very low heat, but you can also use a bain marie or the microwave in 20 second bursts if you prefer. Set aside to cool.
  • Beat together the cream cheese (250g) and caster sugar (120g).
  • In a different bowl whisk the double cream (150ml) until it forms soft peaks. Add the melted chocolate and beat in. Sift in the cocoa powder (20g) and mix well until combined. Add the cream cheese mixture and fold together until everything is fully combined.
  • Remove the tin from the fridge and add the cheesecake mixture. Use a small palette knife or the back of a spoon to smooth the top (you’ll need to push it down to avoid air bubbles before smoothing).
  • Refrigerate until the cheesecake has set (at least a couple of hours but preferably longer if you can).
  • When you’re ready to serve carefully remove the cheesecake from the tin. If you find the edges have become a little smudged by the movement run a palette knife around the edge to smooth them again.
  • Serve. I’ve served mine topped with some dark and white chocolate shavings made by running a peeler along the side of a block of chocolate.

NOTES

In addition to the preparation time specified at the start of the recipe you also need to allow a couple of hours for the cheesecake to set before serving. Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought. WANT TO HEAR ABOUT NEW RECIPES FIRST?SUBSCRIBE to the Charlotte’s Lively Kitchen Mailing List

NUTRITIONAL INFORMATION

Calories: 434kcal | Carbohydrates: 41g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 70mg | Sodium: 206mg | Potassium: 175mg | Fiber: 2g | Sugar: 31g | Vitamin A: 820IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1.5mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Dessert Cuisine: American

Free From/Suitable For…

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians
  • Egg-Free
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Sulphur Dioxide & Sulphite-Free
  • Fish-Free
  • Crustacean-Free
  • Mollusc-Free
  • Celery-Free
  • Mustard-Free
  • Lupin-Free

Smooth creamy decadent no bake chocolate cheesecake, just for you.

Like my other no bake cheesecakes, this recipe is simple yet extremely delicious.

Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.

Perfect For The Holidays

Yes the holiday season is upon us. It’s my favourite time of the year!

What is more appropriate than going all chocolaty for the holidays, right?

In our house I’m the one who’s not into sweets (yes, it’s unbelievable for all the sweet treats that I’ve been making) but I simple LOVE to cook and bake. My husband and his side of the family simply love sweet treats so it definitely works out for us in the end 😀

And for some reason when the holiday season is approaching I find myself craving for chocolaty treats. Do you feel the same?

I’ve been telling Marco, ohhh we HAVE to make a no bake CHOCOLATE cheesecake! Him being a sweet tooth, I didn’t need to convince him that much. Haha!

So if you’re looking for something elegant, decadent and amazing then look no more. Try this. I promise everybody will love it.

Let’s get on with the recipe, shall we?

The Base

As you can see in the video below, I’m using oreo cookies for the base.

The whole cookies with the cream. Yes, everything goes. Who wants to spend time scraping the cream out from each cookie, right? Besides the cream will help in bringing the crumbs together.

If you’re not into oreo cookies, you can always use other type of cookies for the base. There’s no harm in it.

One thing though, if you’re not using oreo cookies, please refer to my other no bake cheesecake that uses digestive biscuits for the base as the measurement is slightly different from this recipe with oreo cookies.

Ok, here I give you one recipe that you can refer to.

The Chocolate Cheesecake

This cheesecake has NO GELATIN in it. Yep. Many of you have been asking for cheesecakes that have no gelatin in it so here it is 🙂

I’m using semisweet 55% cocoa chocolate for this recipe. I find it has a perfect balance of sweetness and chocolaty taste to flavour this lovely cheesecake.

If you’re into dark chocolate, by all means use it if you want to. Just know that the exact strong slightly bitter taste of a dark chocolate will be transferred into the cheesecake.

And of course, your cheesecake will be slightly darker.

I’m using a pinch of salt in the chocolate cheesecake mixture. It might sound weird to use salt in a sweet dish but trust me, it will bring out the chocolate taste to another level.

What I like to do with the chocolate is melt it first before I start whisking my cream cheese and everything else. This will give the melted chocolate a bit of time to cool down before I use it later.

How To Melt Chocolate In Microwave

And I like the convenience of melting my chocolate in the microwave instead of double boiler. Less hassle.

What I do is chop the chocolate into small pieces so that they are easier to melt. Then put them in a microwavable glass bowl and heat for 30 seconds.

After 30 seconds I will take out the bowl and mix the chocolate. The chocolate won’t be melted yet at this point but it’s important that you mix it anyway to help in distributing the heat evenly between the chocolate pieces.

Then I will repeat the process until the chocolate is fully melted. And yes, I stir every 30 seconds intervals.

Easy, right?

The Chocolate Ganache

It is for the holidays anyway, right?

Go big or go home 😉

To further bring this chocolate cheesecake to another chocolate level, let’s cover it with a smooth silky chocolate ganache, shall we?

It’s not a thick layer, don’t worry. It’s just a nice perfect thin layer to give that decadent chocolaty taste in your every bite.

And I’m using the same semisweet chocolate of 55% cocoa for it, combined with some whipping cream.

If you don’t feel like putting some ganache on top, you can simply dust the cheesecake with some cocoa powder. That works also.

Well there you go. As you can see in the step by step video below this wonderful chocolate cheesecake is super easy to do with just a few basic ingredients. Let me know if you liked it.

Before You Go

If you’re a no bake cheesecake lover, then I would want to entice you to my other no bake cheesecake recipes. I promise you they are delicious.

  • No bake cookie butter cheesecake (or also known as biscoff or lotus)
  • No bake lemon cheesecake (match this with my homemade lemon curd, oh la la)
  • Homemade lemon curd
  • No bake chocolate and peanut butter cheesecake (yes, do try!)

Or simply go to my recipe page to see more of my yummy cheesecake recipes.

Watch how to make no bake chocolate cheesecake in the video below:

No-Bake Chocolate Cheesecake

Decadent creamy no-bake chocolate cheesecake with Oreo cookies for the base and a thin luscious chocolate ganache on top. Perfect for this holiday season. It doesn’t have any gelatin, super easy to prepare with a few basic ingredients. 5 from 12 votes Pin Cuisine: American Servings: 14 people Prep Time: 20 minutes Cook Time: 0 minutes Resting Time: 12 hours

  • 6.7 oz oreo cookies (190 gr)
  • 3 tbsp unsalted butter (45 gr), melted
  • 8 oz semisweet chocolate (230 gr), chopped into small pieces
  • 14 oz cream cheese (400 gr)
  • 1 cup icing sugar (120 gr), sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup whipping cream min 35% fat (125 ml), chilled
  • 3 oz semisweet chocolate (85 gr), chopped into small pieces
  • 1/3 cup whipping cream min 35% fat (80 ml)
  • 2 tbsp whipping cream min 35% fat (30 ml)

Other

  • some raspberries
  • Using a food processor, blend the oreo cookies into fine crumbs. Pour into a bowl together with melted butter. Mix well and pour into a 7 inch (18 cm) springform pan. Press tightly and evenly to the base. Place in the freezer for 30 minutes.
  • Melt chocolate and set aside to slightly cool before using.
  • In a bowl, put in cream cheese and whisk for a few minutes until light and fluffy. Then add in icing sugar and vanilla extract. Mix until well combined.
  • While mixing, pour in the melted chocolate into the cream cheese mixture. Continue to mix until everything is well combined. Set aside.
  • In another bowl, whisk whipping cream until soft peaks. Then pour it into the chocolate cream cheese mixture and gently fold using a spatula until everything it well combined. Pour into the base and spread evenly. Chill in the fridge overnight or until fully set.
  • Heat whipping cream until it’s about to boil and then pour it into a bowl containing the chopped chocolate. Let it sit for 3 minutes then gently whisk until everything it combined.
  • Pour onto the cheesecake and swirl around to help cover the surface. Chill in the fridge for 1 hour or until the chocolate sets. Remove cheesecake from the pan, decorate with some raspberries, slice and enjoy!

How Transfer To Serving Plate

  • It’s easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
  • Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
  • Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
  • Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.

How To Serve

  • Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
  1. Please use full fat cream cheese. Meaning, do not use light cream cheese else it won’t set as good.
  2. Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
  3. This recipe doesn’t uses gelatin so it usually takes longer to set.
  4. Use unsalted butter.

Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

No-Bake Chocolate Cheesecake Recipe

posted by Lindsay on October 3, 2018 3752shares

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This No Bake Chocolate Cheesecake recipe is made with melted chocolate, cocoa powder and a crunchy Oreo cookie crust! An easy and delicious chocolate cheesecake that’s a chocolate lover’s dream.

Looking for more no-bake cheesecake flavors? Try my No-Bake Vanilla Cheesecake or my No-Bake Oreo Cheesecake!

An Easy No-Bake Chocolate Cheesecake Recipe

While I love a good baked cheesecake, there are times when no bake is exactly what you need. Easy, quick to put together and perfect for that chocolate craving.

And putting this No Bake Chocolate Cheesecake together couldn’t be simpler. It starts with a classic Oreo crust, which is one of my favorite kinds of crust. Grind up some Oreos in your food processor until you are left with fine crumbs, then add some melted butter. I’m often asked about the filling of the Oreos and you want to leave that in when you grind up the cookies. It’s part of what helps bind the crust together.

Place the crust in the fridge to firm up while you make the filling.

How to Make a No Bake Chocolate Cheesecake

The filling is made with pretty straightforward cheesecake ingredients. You’ll want to start with a good quality cream cheese that’s at room temperature so that it’s easier to blend together and you don’t get lumps. Some sugar is added to sweeten things up, because when left on it’s own, cream cheese is a bit tangy.

Next up is the star of the show – the chocolate! To create both great taste and great texture, I use a combination of melted chocolate and powdered cocoa. The melted chocolate gives the cheesecake a really smooth chocolate flavor and thicker texture, while the cocoa amplifies the chocolate and gives a stronger flavor.

Once blended, some homemade whipped cream is added to lighten things up a bit. You get a texture that resembles the light, yet dense texture of a baked cheesecake. When complete, the cheesecake is set in the fridge to firm up.

And finally, the cheesecake is topped with some more homemade whipped cream. I also added some strawberry halves and a mix of sprinkles and mini chocolate chips, but feel free to add whatever you like. Fresh fruit will pair great with this No Bake Chocolate Cheesecake, as well as adding more chocolate – because there can never be too much!

You might also like:
Best Chocolate Cake
Mini Chocolate Cheesecakes
Chocolate Lover’s Cheesecake
Flourless Chocolate Torte

Easy No Bake Chocolate Cheesecake

This No Bake Chocolate Cheesecake recipe is made with melted chocolate, cocoa powder and a crunchy Oreo cookie crust! An easy and delicious chocolate cheesecake that’s a chocolate lover’s dream.

  • Author: Life, Love and Sugar
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 7 hours 30 minutes
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • 2 3/4 cups (369g) oreo cookie crumbs (about 31 oreos)
  • 5 tbsp (70g) salted butter, melted
  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp 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
  • Desired toppings, such as fresh fruit, mini chocolate chips, sprinkles, etc.

1. In a small bowl, combine the Oreo cookie crumbs and melted butter and mix well.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. In a large mixer bowl, beat the cream cheese, sugar and cocoa until it’s well combined and smooth.
4. Add the melted chocolate and mix until well combined and smooth.
5. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
6. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
7. Add the filling to the crust and spread into an even layer.
8. Refrigerate cheesecake until firm, 5-6 hours or overnight.
9. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
10. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
11. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as strawberries, mini chocolate chips, sprinkles, etc.
12. Refrigerate cheesecake until ready to serve. Cheesecake is best for 3-4 days.

Keywords: no bake chocolate cheesecake, chocolate cheesecake, easy chocolate cheesecake, chocolate dessert recipe, easy chocolate dessert

Enjoy!