This no bake chocolate cheesecake is made with an Oreo crust, chocolate filling, topped with chocolate ganache and chocolate whipped cream.
No-bake chocolate cheesecake is a delicious dessert that's easy to make without using an oven. It starts with a crunchy Oreo cookie crust that's simply pressed into the pan.
The smooth and creamy filling is made by mixing melted chocolate and cocoa powder with cream cheese, creating a rich chocolate flavor.
Once the filling is set, the cheesecake is topped with a glossy chocolate ganache, which adds an extra layer of indulgence.
Finally, dollops of chocolate whipped cream are piped around the edges of the cheesecake, making it look as delicious as it tastes.
This chocolate lover's dream is perfect for warm days when you don't want to turn on the oven, and it's sure to impress family and friends at any gathering.
For more delicious cheesecake recipes, check out my cherry cheesecake, baklava cheesecake, creamy vanilla cheesecake, pistachio cheesecake, cinnamon roll cheesecake.
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Why this recipe works
- Chocolate flavor- this cheesecake is a chocolate lover's dream. Its has a rich chocolate flavor from the Oreo crust to the creamy chocolate filling that are topped with chocolate ganache and chocolate whipped cream.
- Creamy texture- the texture of this filling is incredibly creamy, light, and melts in your mouth in every bite.
- No bake- one of my favorite parts about this recipe is that this is a no bake recipe! So there is no need to turn on the oven for this.
- Chocolate ganache topping- the cheesecake is topped with a thick layer of silky smooth luxurious chocolate ganache that is made with only 2 ingredients.
- Chocolate whipped cream- after the layer of the chocolate ganache is added, chocolate whipped cream is piped around the edges of the cheesecake for extra creamy texture and beautiful look.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Oreo cookies- we used Oreo cookies for this cheesecake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate digestive biscuits.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the cheesecake
Cream cheese- the most important ingredient in this recipe, is cream cheese.
Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, you must use full-fat cream cheese and make sure that it’s at room temperature.
Powder sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor. super easy!
Heavy cream- make sure that your heavy cream is cold from the fridge.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. using the best quality dark chocolate is very important in this recipe.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our chocolate cheesecake because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Instructions
Prepare a 9-inch springform pan with parchment paper.
Pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash the Oreos with a cup until fine crumbs form.
Add the melted butter to the crumbs and mix until well combined.
Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan. Transfer the pan to the freezer and let the crust firm up while you make the filling.
Into a large mixing bowl add the room-temperature cream cheese, sugar, and melted chocolate, vanilla extract, and sift the cocoa powder.
Mix with an electric hand mixer for about 1-2 minutes or until it's smooth and creamy.
Slowly pour the cold heavy cream into the cream cheese mixture mixing constantly with the electric hand mixer until you get a smooth, thick, and creamy texture.
Pour the cheesecake filling over the crust, smooth it out with an offset spatula, cover it with plastic wrap, and let it set in the fridge for at least 5 hours.
Make the chocolate ganache: melt dark chocolate, and heavy cream in a small to medium mixing bowl in the microwave for about a minute.
Let the chocolate and the cream sit for 5-10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Pour the chocolate ganache on top of the cheesecake and smooth it out with an offset spatula. Place the cheesecake in the fridge to allow the ganache to set while you make the chocolate whipped cream.
Make the chocolate whipped cream: in a cold large mixing bowl add the heavy whipping cream, sift the cocoa powder, and add the powdered sugar, kosher salt, and vanilla.
Whip with an electric hand mixer or in a stand mixer for about 4-5 minutes or until stiff peaks form.
Pipe the whipped cream with a star tip around the edges of the cheesecake. Serve and enjoy!
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- When adding cocoa powder to the cheesecake filling, sift it to prevent unwanted lumps in the mixture.
- Use a nonstick springform pan. We use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Do not overmix the cream! If you overmix this cream, it will curdle and will ruin the creaminess of this cheesecake.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
Faq's
To prevent the cheesecake from cracking, it is important to release it carefully from the pan. Use a butter knife or a thin knife and run it around the edges of the cake to release it from the pan.
Then release the spring from the edges.
A no-bake cheesecake base that's too hard often results from overcompressing the mixture or using too much butter.
When pressing the crumb mixture into the pan, apply gentle pressure to avoid compacting it excessively. Too much butter can cause the base to become overly firm when chilled.
Common culprits include not chilling the cheesecake for long enough, using ingredients that are too warm, or not adding setting agents.
Additionally, overmixing the batter can incorporate too much air, leading to a softer texture.
Storing
Store this dessert in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
After preparing your cheesecake according to the recipe, allow it to set in the refrigerator for at least 4-6 hours or overnight.
Once it's fully set, wrap the entire cheesecake, still in its pan, tightly with plastic wrap, ensuring there are no air pockets. For added protection, you can wrap it again with aluminum foil.
Label the package with the date and contents, then place it in the freezer. This cheesecake can be frozen for up to 3 months without significant loss of quality.
When you're ready to enjoy it, simply transfer the cheesecake to the refrigerator and let it thaw overnight before serving.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the Oreos with gluten-free Oreos.
Crust- if you want a vanilla crust, you can use graham crackers, tea biscuits, vanilla wafers, and digestive biscuits.
Chocolate biscuits- if you don't have Oreos where you live, you can use chocolate biscuits instead!
Store-bought graham cracker crust- to make this recipe easier, use store-bought chocolate crust instead of making a homemade crust.
Variations
Salted caramel- Drizzle salted caramel sauce between the filling and ganache layers.
Raspberry swirl- Swirl raspberry puree or raspberry compote into the chocolate filling for a fruity twist.
Baileys- Add a few tablespoon of Baileys to the cheesecake mixture if you are a Baileys lover! Baileys is a coffee liqueur and goes perfectly with chocolate cheesecake.
Peanut butter cup- Mix crushed peanut butter cups into the filling and garnish with more on top.
Espresso mocha- Add 1 teaspoon of instant espresso powder to the filling for a coffee-flavored kick.
Orange zest- Incorporate 1 teaspoon of orange zest into the filling and garnish with candied orange peel.
Nutella swirl- Swirl Nutella into the chocolate filling for an extra hazelnut flavor.
Equipment
- You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- I also recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- Offset spatula for smoothing out the cheesecake in the pan.
- Rubber spatula to fold the mixture and scrape down the sides of the bowl.
- Star piping tip
- Pastry piping bag
- Mixing bowl (set of 3)
More chocolate desserts
Chocolate Mayonnaise Cake- This chocolate mayonnaise cake is a decadent incredibly moist and tender cake that is topped with chocolate fudge frosting.
Dark Chocolate Brownies- These dark chocolate brownies are fudgy and moist and are made with Dutch cocoa powder and high-quality dark chocolate.
Chocolate Tres Leches Cake- This chocolate tres leches cake is a chocolate cake soaked in a chocolate three-milk mixture and topped with chocolate whipped cream.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Creamy No Bake Chocolate Cheesecake
Ingredients
For the crust
- 34 Oreos classic Oreos
- 3.5 oz Butter melted
For the cheesecake filling
- 24 oz Cream cheese room temp, full fat
- 2 teaspoon Vanilla extract
- 1 cup Powdered sugar
- ½ cup Cocoa powder Dutch-processed
- 10.5 oz Dark chocolate
- 1 cup Heavy cream cold
For the chocolate ganache
- 3.5 oz Heavy cream
- 3.5 oz Dark chocolate
For the chocolate whipped cream
- 1 cup Heavy cream cold
- 3 tablespoon Cocoa powder
- 1 teaspoon Vanilla extract
- 3 tablespoon Powdered sugar
Instructions
- Prepare a 9-inch springform pan with parchment paper.
- Pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash the Oreos with a cup until fine crumbs form.
- Add the melted butter to the crumbs and mix until well combined.
- Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan. Transfer the pan to the freezer and let the crust firm up while you make the filling.
- Into a large mixing bowl add the room-temperature cream cheese, sugar, and melted chocolate, vanilla extract, and sift the cocoa powder.
- Mix with an electric hand mixer for about 1-2 minutes or until it's smooth and creamy.
- Slowly pour the cold heavy cream into the cream cheese mixture mixing constantly with the electric hand mixer until you get a smooth, thick, and creamy texture.
- Pour the cheesecake filling over the crust, smooth it out with an offset spatula, cover it with plastic wrap, and let it set in the fridge for at least 5 hours.
- Make the chocolate ganache: melt dark chocolate, and heavy cream in a small to medium mixing bowl in the microwave for about a minute.
- Let the chocolate and the cream sit for 5-10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
- Pour the chocolate ganache on top of the cheesecake and smooth it out with an offset spatula. Place the cheesecake in the fridge to allow the ganache to set while you make the chocolate whipped cream.
- Make the chocolate whipped cream: in a cold large mixing bowl add the heavy whipping cream, sift the cocoa powder, and add the powdered sugar, kosher salt, and vanilla.
- Whip with an electric hand mixer or in a stand mixer for about 4-5 minutes or until stiff peaks form.
- Pipe the whipped cream with a star tip around the edges of the cheesecake. Serve and enjoy!
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- When adding cocoa powder to the cheesecake filling, sift it to prevent unwanted lumps in the mixture.
- Use a nonstick springform pan. We use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Do not overmix the cream! If you overmix this cream, it will curdle and will ruin the creaminess of this cheesecake.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
Aliaa
So incredibly creamy.