This No Bake Chocolate Cheesecake is the ultimate decadent dessert! With a rich, creamy filling made from melted dark chocolate, all atop a crunchy oreo cookie crust, it’s pure chocolate bliss in every bite. Perfect for satisfying your sweet tooth with minimal effort, this easy, no-bake recipe is ideal for any occasion — from weeknight treats to elegant dinner parties!
If you’re searching for an easy, decadent dessert that requires zero oven time, this No Bake Chocolate Cheesecake is your answer! With a buttery chocolate cookie crust and a creamy, silky-smooth chocolate filling, this cheesecake is a chocolate lover’s dream.
Whether you’re hosting a dinner party, celebrating a holiday, or just treating yourself, this recipe is perfect for any occasion. It’s simple to make, looks stunning, and delivers rich chocolate flavor in every bite. Plus, it’s make-ahead friendly, making it an ideal choice for busy schedules. Get ready to impress with this effortless no-bake dessert
For more cheesecake recipes try my mango raspberry cheesecake bars, nutella cheesecake or lemon blueberry crumb cheesecake bars.
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Why You’ll Love This Recipe
- No oven needed – This recipe is perfect for hot summer days or when you’re short on oven space during the holidays. No bake means no fuss!
- No Water Bath Needed – With minimal steps and no complicated techniques, you’ll have a stunning dessert ready to chill in under 20 minutes.
- Decadent and creamy – The smooth, luscious chocolate cheesecake filling is lightened with whipped cream, giving it a melt-in-your-mouth texture.
- Perfect for chocolate lovers – Every bite is packed with rich chocolate flavor, thanks to a buttery chocolate cookie crust and luscious melted chocolate in the filling.
- Make-ahead dessert – This cheesecake sets beautifully in the fridge, making it a perfect easy dessert to prepare the night before a party or holiday gathering.
- Beautiful presentation – Topped with whipped cream, chocolate shavings, or fresh berries, this cheesecake is an eye-catching, elegant dessert that’s sure to impress.
- Customizable – Use your favorite chocolate (milk, semi-sweet, or dark) or switch up the crust with graham crackers, chocolate wafers, or even a nut-based option.
Ingredients Notes
For the Crust:
- Oreo Cookies: Crushed into fine crumbs to form the base.You can use your favourite chocolate sandwich cookies or chocolate graham crackers in case you don’t like Oreos.
- Melted Unsalted butter: Holds the cookie crust together.
For the Filling:
- Philadelphia Cream cheese: Use full-fat cream cheese for the best creamy texture. Let it soften to room temperature for easy mixing.
- Heavy Whipping cream: Whipped to stiff peaks to lighten the cheesecake filling.Make sure to use cream with at least 35% fat content.
- Dark Chocolate: Use your favorite high-quality chocolate that comes in bars rather than chips . If you’d prefer to use milk chocolate, that’s perfectly fine, too but the filling will be sweeter.
- Instant Coffee or Instant Espresso Powder: Optional here but helps to enhance the flavor of the chocolate.
- Vanilla extract: Enhances the overall flavor.
- Powdered sugar: Sweetens the cheesecake while keeping the texture smooth.
Step-by-Step Instructions
Here is how to make this easy no bake chocolate cheesecake recipe. You can use a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer. Butter and line a 9 inch round springform pan with parchment paper.
1. Make the Oreo Crust
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziploc bag with a rolling pin.
- In a small bowl mix the crumbs with melted butter until combined.
- Press the mixture in an even layer firmly into the bottom of the prepared springform pan. Place in the refrigerator or the freezer (5-10 minutes) to set while preparing the filling.
2. Prepare the Cheesecake Filling
- Melt the chocolate in a double boiler, large heatproof bowl placed over a medium saucepan of simmering water or in a microwave in 30 second intervals. Set aside to cool slightly.
- In a large bowl, beat the softened cream cheese and powdered sugar on high speed for 4-5 mins until smooth and creamy.
- With the mixer on medium speed add the melted chocolate and vanilla extract, and mix until combined.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the chocolate mixture until fully incorporated and smooth.
3. Assemble the Cheesecake
- Pour the chocolate cheesecake mixture over the prepared crust. Use an offset spatula to smooth the top.
4. Chill the Cheesecake
- Refrigerate for at least 4-6 hours or overnight to allow the cheesecake to set.
5. Serve
- Once set, remove the cheesecake from the springform pan and slice. Garnish with chocolate shavings, whipped cream, or fresh berries if desired. I like to dust the top with cocoa powder.
Tips & Tricks
- Softened Cream Cheese: Ensure the cream cheese is at room temperature to avoid lumps in your filling.
- Chill Time: Allow at least 4-6 hours for the cheesecake to chill and set properly. Overnight is even better!
- Crust Firmness: Press the crust firmly into the pan using the back of a spoon or a glass to prevent it from crumbling when sliced.
- Whipped Cream: Fold the whipped cream gently into the chocolate filling to maintain a light, fluffy texture.
- Chocolate Options: For a darker flavor, use bittersweet chocolate instead of semi-sweet.
- Scrape down the sides of the bowl: Use a rubber spatula to scrape sides of the bowl to ensure that you have a homogeneous mixture that has no cream cheese lumps.
FAQ’s
Yes, you can, but the cheesecake will be sweeter and less rich. Adjust sugar if needed.
It takes at least 4-6 hours to fully set, but chilling overnight ensures the best texture.
Absolutely! You can use Graham cracker crumbs or crushed digestive biscuits for the biscuit base.
Make sure the cream cheese is fully softened to room temperature and beat it well before adding other ingredients.
Storage & Freezing
Storage
Store this no bake chocolate cheesecake in the refrigerator, covered, for up to 5 days.
Freezing
- To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Store in an airtight container for up to 3 months.
- Thaw overnight in the refrigerator before serving.
More Cheesecake Recipes You Will Love
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Recipe
No Bake Dark Chocolate Cheesecake
Equipment
- Stand Mixer
- 9 Inch Springform Pan
Ingredients
For the crust:
- 1 ½ cups Oreo cookie crumbs
- ⅓ cup Unsalted butter melted
For the Filling:
- 24 oz full fat cream cheese at room temperature
- 7 ounces Semi-sweet chocolate
- 1 ½ cup Heavy whipping cream cold
- 1 teaspoon Instant espresso/coffee powder
- ½ cup Confectioners' or icing sugar sifted
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 2 teaspoon unsweetened cocoa powder
Instructions
For The Base:
- Line the inside bottom of a 9-inch springform pan with parchment paper. Set aside.
- In a large bowl combine the melted butter and Oreo crumbs and mix until they resemble wet sand.
- Press the crumbs evenly into your prepared pan using a mug or a measuring cup and place in the freezer for 10 minutes or refrigerator for 30 minutes.
For the filling:
- Melt the chocolate in a double boiler, large heatproof bowl placed over a medium saucepan of simmering water or in a microwave in 30 second intervals. Set aside to cool slightly.
- In a large bowl, beat the softened cream cheese and confectioners' sugar on high speed for 4-5 mins until smooth and creamy.
- With the mixer on medium speed add the melted chocolate, instant coffee and vanilla extract, and mix until combined
- In a separate bowl, whip the cold heavy cream to stiff peaks.Gently fold the whipped cream into the chocolate mixture until fully incorporated and smooth.
- Pour the cheesecake mixture over the prepared crust. Use an offset spatula to smooth the top.
- Cover with plastic wrap and refrigerate for 5-6 hours ,preferably overnight.
- Dust the top with cocoa powder and serve!
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