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Home » Chocolate Recipes

No-Bake Chocolate Cheesecake

Last updated on August 23, 2022Originally published July 24, 201851 CommentsSabine

Jump to Recipe

This no-bake chocolate cheesecake is rich, chocolaty, and so creamy. It's the real deal for every chocoholic. This delicious no-bake chocolate dessert is easy to make with just a few ingredients and requires little prep time. By the way, have you tried my no-bake blueberry cheesecake yet?

chocolate cheesecake sitting on an inverted springform pan with one third of the cake missing

Step-by-step video tutorial

Jump to:
  • Step-by-step video tutorial
  • Process shots
  • Expert tips for success
  • Which chocolate is best for the filling?
  • How long does it last
  • Make ahead and freezing instructions
  • More cheesecake recipes to try
  • Recipe

Process shots

Crumble the Oreo cookies (with the filling!) into fine crumbs and mix with the cocoa powder and butter. Then place the crumbs in a springform pan lined with parchment paper and use the bottom of a flat-bottomed cup to press the crust into the bottom and halfway up the sides. Freeze the crust until you're done with the filling.

oreo cookie crust in paper lined springform pan with a dollop of chocolate cheesecake filling in the center

Blend the cream cheese until creamy. Then add the sugar and cocoa and beat until well combined and smooth. Add vanilla and melted chocolate and mix until combined and creamy. Then add the whipped cream and mix until creamy. Then add the filling to the crust and chill in the fridge.

mixed cheesecake filling in glass bowl with spoon on a wooden table

Expert tips for success

  • Line the bottom and sides of the springform pan with paper so you don't have to worry about removing the cheesecake from the springform pan.
  • The quickest way to get oreo cookie crumbs is to place the oreo cookie sandwiches (including the filling) in a food processor and pulse for a few seconds until finely ground into crumbs. Alternatively, you can put them in a ziplock bag and use the rolling pin to crush them into fine crumbs.
  • The recipe works with both brick-style cream cheese (US) and spreadable cream cheese (UK). Brick style cream cheese should be at room temperature and spreadable cream cheese can be used cold.
  • Allow the chocolate to cool before mixing it into the cream cheese mixture. Otherwise, the filling could become too soft, which would affect the creamy texture.
  • After adding the whipping cream, be sure to mix the filling until stiff peaks form.
  • Let the no-bake chocolate cheesecake set in the fridge overnight before serving.
  • Keep it in the fridge all the time. Do not leave at room temperature for more than 15 minutes or the filling will become too soft, making the cheesecake difficult to cut.

Which chocolate is best for the filling?

Use quality chocolate bars from a chocolate brand you love. I don't recommend chocolate with less than 45% or more than 60% cacao as the cheesecake would be either too sweet or not sweet at all. The recipe is designed with 50% semi-sweet chocolate and my favorite chocolate brands are Ghirardelli, Guittard and Lindt.

Note: Do not use chocolate chips or the filling may become grainy and less creamy.

no bake dessert cake with cherries on top and a slice being taken out with a knife

How long does it last

Store in an airtight container in the refrigerator for up to 2 days.

Make ahead and freezing instructions

  • Whole cake - After chilling, freeze in the freezer for 1 hour. Then wrap tightly in plastic wrap and store in a large freezer bag or container. Unwrap to thaw and store covered in the fridge overnight. Serve the next day.
  • Single slices - Freeze for 1 hour. Then wrap tightly in plastic wrap and store in freezer bags. To thaw, unwrap and let sit on the counter for 1 hour, or thaw covered in the refrigerator overnight.

More cheesecake recipes to try

If you love cheesecakes, you will love the following recipes as well.

  • No-bake strawberry cheesecake
  • Lemon Cheesecake
  • Oreo Cheesecake
  • Mini New York Style Cheesecakes
  • Air Fryer Cheesecake
  • Coconut Cheesecake

Recipe

chocolate cheesecake sitting on an inverted springform pan with one third of the cake missing

No-bake Chocolate Cheesecake Recipe

5 from 52 votes
Author Sabine Venier
Calories: 564kcal
Servings: 16 servings
Prep 30 minutes
Chill 4 hours
Total 4 hours 30 minutes
Print Pin Rate
This no-bake chocolate cheesecake is rich, chocolaty, and so creamy. It's the real deal for every chocoholic. This delicious no-bake chocolate dessert is easy to make with just a few ingredients and requires little prep time.

Ingredients
 
 

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, softened
  • 1 ½ cups granulated white sugar
  • 2 tablespoon unsweetened cocoa powder
  • 2 teaspoon vanilla extract
  • 12 oz semi-sweet chocolate bars, melted and cooled
  • 1 cup heavy whipping cream

Instructions

  • Line a 9" (23cm) springform pan with parchment paper and set aside.
  • Crust: In a large bowl, stir together Oreo crumbs, melted butter, and cocoa until well combined and evenly moist. Transfer to the prepared pan and use the bottom of a flat-bottomed cup to press the crumbs into the bottom and halfway up the sides of the pan. Freeze until the filling is prepared.
  • Filling: In a large mixing bowl, using an electric mixer fitted with the whisk or paddle attachment, beat cream cheese until creamy, about 1 minute. Add sugar and cocoa and mix until smooth, about 1 minute. Mix in the vanilla and melted chocolate just to combine. Add heavy whipping cream and mix until soft peaks form, about 1-2 minutes.
  • Spoon filling into the crust and spread evenly. Chill in the fridge for 4 hours or until firm. Store in an airtight container in the refrigerator for up to 2 days.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 564kcalCarbohydrates: 51gProtein: 6gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 76mgSodium: 237mgPotassium: 266mgFiber: 3gSugar: 39gVitamin A: 978IUVitamin C: 0.1mgCalcium: 73mgIron: 5mg
Course Dessert
Cuisine American
Keyword No-bake Chocolate Cheesecake Recipe
Did you make this recipe?Leave a feedback and rate this recipe!
« Blackberry Pie Recipe From Scratch
Cream Cheese Swirled Lemon Bundt Cake »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Tiffanie M Combs

    November 24, 2022 at 12:02 am

    5 stars
    Made this for thanksgiving. very good recipe.

    Reply
  2. EMB

    August 04, 2022 at 10:03 pm

    5 stars
    Yum. We just made this. We haven't eaten the actual cake, but the filling is very tasty. We will have the cake tomorrow for my daughter's birthday. Thank you for the wonderful recipe.

    Reply
  3. Jayne Morris

    June 11, 2022 at 10:07 am

    I made this for my son's 37th birthday tomorrow. He loves chocolate cheesecake and it's the first time I've ever made one... It has turned out beautifully . .at last I've found a great recipe thankyou very much!

    Reply
  4. Lisa

    February 18, 2022 at 12:01 pm

    5 stars
    Made this, subbing Oreos for choc ripple biscuits base and a 50/50 milk & dark chocolate in filling. Sets much quicker than regular cheesecake, has a smooth texture that's almost sensual. Not too sweet & could also be used in dessert glasses without base. Definitely a keeper recipe. Thank you!

    Reply
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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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