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.
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
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 filling
- 3 cups cream cheese (24oz / 683g)
- 1+½ 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
- 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.
Video
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Christina
Hi I am currently making this recipe! Do you have to use the semi sweet chocolate chips or can I use milk chocolate! I used semi sweet for fudge and was told it tasted bitter. Don’t want that happening with my cheesecake! Thank you again recipe looks delicious
Christina
Sabine
You can use milk chocolate but keep in mind that it will be much sweeter. If you prefer the taste of milk chocolate, go for it. I hope that helps.
Jessica
Made it last night. And it tastes SO GOOD!! Will definitely be making this again. Thanks so much for sharing! 😋
Michaela Dixon
Made this today! It is amazing and my family loves it! Followed the directions to the T and it came out perfect. I even added crushed Oreos on top!
kim
Very easy recipe and super forgiving. needed to make it a little smaller, winged it on the amounts and it turned out GREAT !!!
Sure to be making this again. Thanks!
Cindy
We are sugar-free and gluten-free. I obviously made some swaps- but this recipe was incredibly easy to modify! And delicious!
Zinaida
The Recipe was awesome
Vanessa
Hi Sabine!! Yesterday I tried this recipe, and i loved it... It's so easy and delicious! Thanks for sharing.
Kathy
Hi, Sabine. I made this for my son's 24th birthday today. It was very delicious and loved by all, especially the birthday boy.
I followed your recipe using the default amounts (serves 16). I just wanted to let you know that when adjusting the number of serves, the numbers for cups, tsps, etc change accordingly, but the weights (the numbers in the parentheses at the end) do not change accordingly.
We are a family of six and we'll have this over three nights.
Thank you again. for this recipe!
Sabine
Hi Kathy, Thank you so much for letting me know! I have to look into this, maybe there is a site-wide bug with the adjusting settings. I'm glad you liked the recipe!
Fatima
Hi i mistakenly added 70 percent dark chocholate and now its bitter.. can i top it with something to make it better??
Sabine
I'm sorry that this happened to you! Maybe you try to top it with very sweet chocolate syrup? Or you could top it with sweet whipping cream and sweet fruits.
Fatima
Thanks alot for your reply. I topped it with crushed marie biscuit and maple sauce.
Sabine
That sounds wonderful.
Renee Valerie
Two of my favorite foods, oreos and chocolate. YUMMY! Tthank you for sharing.