Introduction

This easy no bake chocolate cheesecake combines a rich, creamy filling with a crunchy Oreo crust. Perfect for chocolate lovers, it’s a delightful dessert that requires no oven time and is ready to impress after a few hours in the fridge.

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 this mixture firmly into the bottom and up the sides of the prepared pan to form the crust. Refrigerate while preparing the filling.
Step 3: In a large mixing bowl, beat cream cheese, sugar, and cocoa powder until smooth and well combined.
Step 4: Stir in the melted semi-sweet chocolate until the mixture is smooth. Set aside.
Step 5: In a separate bowl, whip 1 1/4 cups cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
Step 6: Gently fold the whipped cream into the cream cheese mixture in two additions, careful not to deflate the cream.
Step 7: Pour the filling into the crust and spread evenly. Refrigerate for 5-6 hours or overnight until firm.
Step 8: To prepare the whipped cream topping, whip 1 cup cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
Step 9: Remove the cheesecake from the springform pan and place it on a serving plate. Pipe the whipped cream around the edges of the cheesecake as desired.
Step 10: Decorate the top with your preferred toppings like chocolate shavings, mini chocolate chips, or fresh fruit. Keep refrigerated until serving.

Tips & Variations

For a richer crust, add a handful of finely chopped nuts to the Oreo crumbs before pressing into the pan.
Use flavored Oreos, such as mint or peanut butter, to add a unique twist to the crust.
If you prefer a sweeter filling, adjust the sugar quantity to taste.
For an extra chocolate punch, sprinkle cocoa powder over the whipped cream topping before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To maintain freshness, cover it tightly with plastic wrap or keep it in an airtight container. When ready to serve, remove from the fridge and let it sit at room temperature for 10-15 minutes for the best texture. Avoid freezing as it may alter the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreo cookies with other firm chocolate or vanilla cookies, graham crackers, or digestive biscuits, depending on your flavor preference. Just ensure they are finely crushed so the crust binds well with the butter.

Do I have to use a springform pan?

A springform pan is recommended because it allows for easy removal of the delicate cheesecake without damaging the sides. If you don’t have one, you can use a regular cake pan lined with parchment paper, but be extra careful removing the cheesecake by loosening the edges with a knife first.

Easy No Bake Chocolate Cheesecake Recipe

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★★★★★

4.6 from 133 reviews

This easy no bake chocolate cheesecake features a rich and creamy cocoa-infused filling on a crunchy Oreo cookie crust. With a luscious semi-sweet chocolate twist and a fluffy whipped cream topping, it’s a crowd-pleasing dessert perfect for any occasion that requires no baking.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 8 to 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

Optional 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 at the bottom and grease the sides to ensure easy release. Combine Oreo cookie crumbs and melted butter in a small bowl until mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of the springform pan to form an even crust. Refrigerate the crust while preparing the filling.
Make the Filling: In a large mixing bowl, beat the room temperature cream cheese, sugar, and unsweetened cocoa powder until fully combined and smooth. Gradually add the melted semi-sweet chocolate, continuing to mix until the filling is silky and homogenous. Set this mixture aside.
Whip the Cream for Filling: In a separate large bowl, add cold heavy whipping cream, powdered sugar, and vanilla extract. Using a mixer on high speed, beat until stiff peaks form, indicating the cream holds shape firmly.
Combine Filling and Whipped Cream: Gently fold the whipped cream into the chocolate cream cheese mixture in two additions. Use a spatula to combine carefully to maintain the airy texture without deflating the whipped cream.
Assemble the Cheesecake: Pour the combined filling into the prepared crust. Spread it into an even layer using a spatula. Cover and place in the refrigerator to chill and set for 5 to 6 hours, or preferably overnight for best firmness.
Prepare Whipped Cream Topping: In a clean bowl, whip cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form, suitable for piping.
Decorate the Cheesecake: Remove the cheesecake from the springform pan carefully and set it onto a serving plate. Using a piping bag fitted with your preferred tip (such as Ateco tip 844), pipe the whipped cream around the rim of the cheesecake.
Add Final Toppings: Garnish the whipped cream edging with desired toppings like chocolate shavings, mini chocolate chips, sprinkles, or fresh fruit according to preference.
Storage: Store the finished cheesecake in the refrigerator until ready to serve to keep it fresh and chilled.

Notes

Ensure the cream cheese is at room temperature to avoid lumps in the filling.
Press the crust firmly and evenly for the best structure and texture.
Be gentle when folding whipped cream into the filling to maintain a light and airy texture.
Chill the cheesecake overnight for optimal firmness before serving.
Use cold cream for whipping topping to achieve stiff peaks more easily.
Customize toppings according to your taste; fresh berries add a nice contrast to the rich chocolate.
Leftover cheesecake should be kept refrigerated and consumed within 3-4 days.

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