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
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
- 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
Video
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Zoya
Hi sabine, I like to experiment with my baking and I came up with the idea cheesecake balls, I needed a recipe for the filling and your cheesecake recipe looks like just the thing I needed, thx so much? BTW it looks amazing
Laviinia
Tried this recipe and absolutely loved it! And yes, it's irresistible to avoid when making. Thanks for sharing this with us all!
Emilie
Can I use mascarpone as a replacement for some or all of the cream cheese?
Thanks!
Sabine
Yes, you can replace it 1:1.
Hani
Hey Sabine, the cake looks amazing and I love the style of the pics!
I made the cake yesterday but something went wrong while I was mixing the melted chocolate in the cheese mass.
The chocolate didn't blend inside but turned into small hard pieces. so at the end I got light color cake with dark brown dots and chocolate crunch... How can I get it right next time?
Sabine
Hi Hani, I'm sorry to hear that! I recommend melting high-quality chocolate bars like Ghirardelli or Lindt than this shouldn't be a problem. They are tenderly melting and stay liquid when you add it to the cold cream cheese. I don't recommend melting chocolate chips because exactly what you experienced can happen. I hope that helps!
Hani
Thanks for your reply. I used 55% coco Ritter Sport. But will try Lindt next time...
Marilyn
Just found this recipe on pinterest. It looks soooo good. I can't wait to try the recipe. 🙂
Hannah
Hi!
Just wondering have ypu ever frozen this cheesecake?
Sabine
Hi Hannah,
I don't recommend freezing this no-bake cheesecake because the consistency changes through the freezing and thawing consistency. I tried it once and was not very satisfied. Hope that helps!
Lynette
Looks amazing and can’t wait to try it. Just one question please... must the heavy whipping cream be whipped before mixing it into the mixture?
Sabine
Thank you so much! I’m happy that you like it. No, the whipping cream needs to be liquid.
Sabine
Hi Susan,
Thank you so much for your nice feedback! I'm beyond happy that it turned out great and your son liked it. Have a great day!
desrina
Hi Sabine, how to cut your recipe in half? I want to give this recipe a try but because I am a beginner in baking, I dont want to waste the resource if I do mistake. Also because it's only me who love creamy cake in my home, I will need to eat this all alone by myself. It's better if I just try half the recipe first.
Sabine
Hi Desrina, you could use a smaller springform pan, something like 6 inches wide. You could also try to make it in a casserole or loaf pan but please make sure to line with parchment paper with enough overhang on the sides to easily lift the cake out of the form. The ingredients you can cut by half.
elizabeth@pineconesandacorns
This looks delicious and as always your photos are an inspiration to me! I will be making this tomorrow for a party on Thursday. I cannot wait to taste it!
Sabine
Thank you so much, Elisabeth! This is so nice! I hope you love this recipe as much as I do! Enjoy your party (: