No-Bake Chocolate Cheesecake Recipe

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

5 from 66 votes

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.

Prep Time30

Chill4

Total Time4 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 564kcal

Author: Also The Crumbs Please

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

US Customary - Metric

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.

Notes

Avoid Chocolate Chips: They do not melt smoothly due to ingredients added to help them main their shape when baked. I have noticed that they give my filling a grainy texture and interfere with the smooth, creamy consistency of the filling.

Refrigeration is Key. Always keep your dessert refrigerated. Don’t let your cheesecake sit at room temperature for too long. More than 15 minutes may make it too soft and difficult to cut.

Make a Day Ahead: Whenever possible as I have found that this dessert’s is best after letting it set overnight. Even better freeze it for an hour before storing it in the fridge. Just be sure to wrap it well and don't freeze longer than one hour.

Serving: Garnish the top of your cheesecake with a sprinkle of powdered sugar, chocolate chips, fresh fruit and berries, chocolate ganache, or whipped cream. You can use any combination of these options you prefer!

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