No-Bake Chocolate Cheesecake Recipe

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

Today, I show you how to get a full load of chocolate without turning on the oven. Awesome, right?

How to Make an Oreo cookie crust (no-bake)

For this recipe, I decided to go with an Oreo cookie crust. It has just 3 ingredients and is not baked.

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.

Then transfer the crumbs to a parchment paper-lined springform pan and press the crumbs into the bottom and halfway up the sides of the pan. Then freeze the crust until the filling is done.

How to make a no-bake chocolate filling

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.

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

If you love cheesecakes, you may also like No-Bake Strawberry Cheesecake, Oreo Cheesecake, or Cheesecake Bars.

No-bake Chocolate Cheesecake Recipe

5 from 38 votes

Author Sabine Venier

Calories: 447kcal

Servings: 16 servings

Prep 10 minutes

Chill 4 hours

Total 4 hours 10 minutes

Print Pin Rate

This recipe is prepared in 10 minutes, and you need just 8 ingredients. It is beyond creamy and super chocolatey.

Ingredients

 

US CustomaryMetric

 

1x2x3x

Oreo cookie crust

• ▢ 14 oz Oreo cookies with filling - about 36, crushed into crumbs
• ▢ 1 tablespoon unsweetened cocoa powder
• ▢ ½ cup unsalted butter, melted

chocolate filling

• ▢ 24 oz cream cheese
• ▢ 1 ½ cups granulated white sugar
• ▢ 2 tablespoon unsweetened cocoa powder
• ▢ 2 vanilla beans* (or 2 teaspoon vanilla extract)
• ▢ 12 oz semi-sweet chocolate, melted and cooled
• ▢ 1 cup heavy whipping cream

Instructions

• Line a 9" (23cm) springform pan with parchment paper. Set aside.
• 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.
• 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. 
• 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.

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.

Video

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Nutrition

Calories: 447kcal

Course Dessert

Cuisine American

Keyword No-bake Chocolate Cheesecake Recipe

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