No-Bake Chocolate Cheesecake

Here is the perfect answer to your chocolate cravings. This no-bake chocolate cheesecake is a rich and creamy dessert I specifically created for those moments when you want to give in to indulgence but don’t necessarily have the time and energy.

After all, this sweet chocolaty treat only requires a few ingredients and little prep time.

By the way, don’t forget to check out the other cheesecake recipes on the website!

Aside from the main recipe, I will also include an ingredient guide, dessert information, FAQs, and more in this article. Excited? Then let’s get started!

Jump to:

• Video Tutorial
• No-Bake Chocolate Cheesecake Ingredients
• Kitchen Tools & Equipment Needed
• Essential Ingredients for This No-Bake Chocolate Cheesecake
• Step-by-Step Guide to Making the Best No-bake Chocolate Cheesecake
• Serving Recommendations
• No-Bake Chocolate Cheesecake FAQs
• Wrapping Up Our No-Bake Chocolate Cheesecake Recipe
• Recipe

Video Tutorial

No-Bake Chocolate Cheesecake Ingredients

For the Oreo Cookie Crust:

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

For the Chocolate Filling:

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

Kitchen Tools & Equipment Needed

• Large mixing bowl
• Various utility bowls
• Handheld stand mixer/electric mixer
• Parchment paper or wax paper

Essential Ingredients for This No-Bake Chocolate Cheesecake

Please feel free to skip ahead to the actual chocolate cheesecake recipe. I just want to take a moment to explain the main components of this recipe as well as offer some substitutes.

I have divided this section into three ingredients: chocolate sandwich cookies, chocolate, and cream cheese. 

Chocolate Sandwich Cookies

In my opinion, one of the essential aspects of this chocolate cheesecake recipe is the chocolate cookie crust. It really sets the stage for the very identity of this dessert. 

You may opt to substitute the crust for a vanilla wafer crust or a butter cookie one. Just know that it will impact the rich, chocolaty goodness of this dessert!

Speaking of substitutions, you may also opt to use other cookies you so desire. They don’t even have to be chocolate sandwich cookies at all.

One can make chocolate cheesecake crust using chocolate wafer crumbs or chocolate cookie crumbs and you might not even taste a significant difference in terms of flavor between the two.

However, I have found that nothing beats the creamy chocolate goodness of an Oreo cookie crust so that’s what I use. 

Please note that unlike other chocolate cheesecake recipes out there, I won’t recommend to scrape of your Oreos’ cream filling as it adds to this dessert’s creamy goodness. That said, I do add a tablespoon of unsweetened cocoa powder to level up the chocolate flavor.

Chocolate 

Speaking of flavor, what’s a decadent chocolate cheesecake without a sinful dose of chocolate? In this recipe, I have achieved a deep and rich chocolate flavor with melted chocolate for the filling. 

Which chocolate is best for the filling?

I highly recommend choosing quality chocolate bars from a brand you’ve already tasted and preferred. My absolute personal favorites are Ghirardelli, Guittard, and Lindt. 

Here’s a tip: One rule of thumb that I keep in mind when selecting chocolate for chocolate cheesecakes is not getting on with less than 45% or more than 60% of cacao. I find those lower than 45% to be too sweet, while those over 60% are too bitter. 

My sweet spot is 50% cacao.

Can I use dark chocolate?

Yes, you can. However, I don’t recommend going beyond 60% bittersweet unless that’s the flavor profile you’re after. Another reason why I recommend going for semi-sweet chocolate over dark is to keep my chocolate cheesecake palatable to more people.

Suppose you really want to add that kick of decadent and dark bittersweet goodness. In that case, another option you can take is to top your chocolate cheesecake with a chocolate ganache of bittersweet chocolate chips.

This way, you won’t need to risk the flavor of your chocolate filling and you’ll have more control over the chocolate flavor of your dessert.

Can I make a chocolate ganache for my creamy chocolate cheesecake?

If you’re really set on making ganache, one method is to pour heavy cream into a microwave-safe bowl and add your preferred chocolate chips. Then pop that into the microwave to heat at 20-second intervals to slowly melt the chocolate. 

Once completely melted, mix until the chocolate is fully incorporated into the heavy cream, creating a shiny and delectable glaze that you can drizzle over any dessert (not just on your chocolate cheesecake!).

Can I use chocolate chips?

Other recipes recommend the use of chocolate chips for the filling of their chocolate cheesecakes. However, I have noticed that they give my filling a grainy texture and thus, interfere with the smooth, creamy consistency that I want to achieve.

Hence, I don’t recommend using chocolate chips apart from melting them for your chocolate ganache.

I also want to say that if you follow my recipe to the letter, you won’t even need a ganache anymore. It’s already deep, decadent, and indulgent as it is. 

Cream Cheese

Finally, no cheesecake recipe will ever be complete without cream cheese. There are three main reasons why this ingredient is essential to cheesecakes: they provide structure, flavor, and creamy texture. 

The fact that it can provide structure to our cake is made even more crucial since we’re making a no-bake cheesecake that doesn’t require making a batter or using eggs (unlike baked cheesecake).

Different types of cheesecakes require various types of cream cheese. For the purposes of this recipe, though, I recommend either brick-style cream cheese or spreadable cream cheese. Choose the one more convenient for you. 

I understand that the brick-style type is more commonly used in the US while the spreadable one is easier to find in the UK. 

If you decide on using brick-style cream cheese, then you may use it at room temperature. Meanwhile, you should use spreadable cream cheese when it’s cold.

In addition, it’s also more ideal to use full fat cream cheese, since the fat content is what makes it really creamy.

Anyway, now that we have a better understanding of the key components of this easy chocolate cheesecake recipe, we can move on to the fun part: making the dessert!

Step-by-Step Guide to Making the Best No-bake Chocolate Cheesecake

1. Prepare the Pan

Before anything else, prepare the pan you are going to use for molding your cheesecake. I use a 9-inch springform pan. 

Also known as a cheesecake pan, a springform pan is a type of bakeware that comes in two detachable parts: the bottom and the sides.

As an alternative, you may also use a 9 or 10-inch cake pan with removable sides.

Line it with parchment paper. This will keep your filling from sticking to the bottom and sides of the pan and losing its perfect form. Then set it aside.

2. Make the Chocolate Cookie Crust

The next step is to make the chocolate cookie crust. Throw around 36 pieces of Oreos into a food processor and finely ground them into crumbs. 

As I have mentioned in the ingredient guide above, there’s no need to remove the creamy filling of your Oreos as they can further add to that creamy texture that we seek to achieve. 

What if I don’t have a food processor?

You don’t need a food processor to create the crumbs for your crust. Just throw in your Oreos into a Ziploc bag and crush them into fine crumbs by beating them methodically with a rolling pin.

Once you already have fine chocolate cookie crumbs, throw them into a large bowl together with half a cup (or 8 tablespoons) of melted butter and 1 tablespoon of cocoa. 

By the way, I use unsalted butter for this recipe. Salted butter can impact the overall flavor of your chocolate cheesecake. 

Anyway, stir the crumbs, melted butter, and cocoa together until your mixture is evenly moist and well combined. 

Next, put your mixture into your prepared pan. Distribute it throughout the pan to create an even crust. Flatten it using the bottom of a flat-bottomed cup. Don’t forget to press the crumbs halfway up the sides of your springform pan as well.

Doing so can help your no-bake creamy cheesecake retain its form.

Once done, put your chocolate cookie crust in the freezer. Let it freeze as we make the chocolate filling.

3. Create the Chocolate Cheesecake Filling

You need to melt your chocolate first if you still haven’t done so. Please keep in mind that you need to let your chocolate cool down before adding it to your mixture. 

Adding hot and freshly melted chocolate to your mixture can impact the texture and form of your chocolate cheesecake filling later on.

As you’re waiting for your chocolate to cool down to room temperature, let’s move on with preparing the filling. 

Just in case you’ve skipped my ingredient guide, keep in mind that the temperature of your cream cheese will depend on the type you’re using. It should be room-temperature cream cheese if you’re using the brick-style type and cold cream cheese if you’re using the spreadable type.

Using an electric mixer with a whisk or paddle attachment, beat the cream cheese for about a minute, or until it’s creamy. Then, add 1 ½ cups of granulated white sugar and 2 tablespoons of cocoa powder. Again, mix it for a minute or until it’s completely smooth and creamy. 

You may now add 2 teaspoons of vanilla extract and your melted chocolate into the cheesecake filling. Mix it again to combine.

It’s time to add the heavy whipping cream.

The use of full-fat cream cheese (as I’ve shared in my ingredient guide) isn’t the only secret to the creaminess of this decadent chocolate cheesecake. I also see to it that I mix the chocolate mixture enough until stiff peaks form. This takes around 1 to 2 minutes.

4. Assemble the Chocolate Cheese Cake

Take your springform pan out of the freezer. It’s time to add the cheesecake filling. Spoon and spread it evenly on your crust. Once done let your homemade cheesecake chill in the fridge for at least 4 hours. 

You may take out your cheesecake pan to check if your cheesecake filling had already set. Just keep chilling your cheesecake pan until your rich and creamy cheesecake fully firms up.

5. Enjoy the Best Chocolate Cheesecake

Congratulations! Your cooled cheesecake is now ready to be enjoyed. All that’s left to do is to extract your chilled cheesecake from the springform pan. 

You shouldn’t have any trouble removing your cheesecake if you have lined your springform pan with parchment paper as advised earlier. 

Expert Tip: Always keep your dessert refrigerated. Don’t let your cheesecake sit at room temperature for too long. 

Leaving your cheesecake out for more than 15 minutes (or even shorter than that depending on the current room temperature) will make it too soft and difficult to cut. 

Besides, it would be a sin to serve any chocolate lover room-temperature cheesecake.

Are you serving this dessert the next day? 

Then that’s even better! I have found that this dessert’s optimal state is achieved after letting it set overnight. 

If you want to further ensure that its form is well-preserved, then I recommend freezing your cheesecake for an hour. 

To do so, wrap your cheesecake pan with plastic wrap and store it in a large freezer bag (or similar airtight container). 

Take your wrapped cheesecake out of the freezer after an hour. Unwrap it to thaw. Then, store it inside a covered container in your fridge overnight. Serve your chocolate cheesecake the next day.

How long does this dessert last?

This dessert can last in your fridge for up to 2 days. Just store it in an airtight container to keep it fresh.

How can you keep leftover slices?

Freeze your chocolate cheesecake slices for an hour. Then, wrap them in plastic wrap and store them in freezer bags. 

To thaw, just unwrap your slices and let them sit at room temperature for an hour. You may also let them thaw in a covered container in your fridge overnight.

Serving Recommendations

Of course, it’s a given that this is the best chocolate cheesecake recipe for me since I have already worked and adjusted it to suit my preferences. However, you can certainly tweak it further.

Here are a few ideas:

• You can dust the top with a light layer of powdered sugar. This is a great idea to balance the deep flavor of chocolate if you’ve used bittersweet dark chocolate for the recipe.
• Serving this cooled chocolate cheesecake to die-hard chocolate lovers? Then make it more indulgent by drizzling chocolate ganache over it. You can do this by melting chocolate in heavy cream. However, don’t forget to let the hot cream cool down first as it can ruin the overall structure of your cheesecake.
• Don’t want to bother making ganache? Then you can just place chocolate chips on top of your cake for added flavor and garnish. I recommend dark chocolate chips if you find the chocolate you’ve used to be too sweet and you want to balance it out.
• Want to give your cheesecake more flair? Then you may decorate the top with chocolate whipped cream. What’s great about this tip is that it can efficiently cover up any imperfections on the surface of your dessert.
• Lastly, I love topping my chocolate cheesecake with fresh fruits and berries. You’ll find that I have opted to top mine with dark sweet cherries and blackberries.

In my experience, fresh raspberries, strawberries, and other fruits with a mildly sweet and sour taste will work just as well. This adds a refreshing burst of flavor, especially if you find the richness of this dessert a bit overwhelming.

In my experience, fresh raspberries, strawberries, and other fruits with a mildly sweet and sour taste will work just as well. This adds a refreshing burst of flavor, especially if you find the richness of this dessert a bit overwhelming.

No-Bake Chocolate Cheesecake FAQs

Wrapping Up Our No-Bake Chocolate Cheesecake Recipe

Go ahead and indulge the cravings of the chocolate lover within you by making this decadent chocolate cheesecake. How can you not fall in love with this easy-to-make dessert?

It has a dense crust made of Oreos, cocoa, and melted butter. Meanwhile, the light yet velvety cream cheese filling is made even more luscious by rich chocolate, heavy cream, and vanilla extract.

By the way, this isn’t the only no-bake cheesecake recipe I have for you. I also recommend trying out these no-bake strawberry cheesecake and no-bake blueberry cheesecake recipes.

Don’t forget to check out these ingredient substitutions and air fryer tips as I’m sure you’ll find them handy in your kitchen adventures 

Finally, feel free to tell me how your homemade chocolate cheesecake turned out in the comments section below because I really want to know. See you in the next recipe!

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