Best No Bake Chocolate Cheesecake Recipe

Introduction

This no-bake chocolate cheesecake is rich, creamy, and perfect for chocolate lovers looking for an easy dessert. With a crunchy Oreo crust and silky chocolate filling, it requires no oven time but delivers impressive flavor and texture.

Ingredients

• 25 Oreos or chocolate creme cookies (~285g)
• 5 tbsp unsalted butter, melted (~70g)
• 250g dark chocolate (see notes)
• 1 1/2 cups heavy cream, chilled and divided into 3/4 cup and 3/4 cup (360g total)
• 24 oz cream cheese, room temperature (3 8oz packs or 680g)
• 1 cup granulated sugar (200g)
• 1/2 tsp salt
• Optional: 1 tsp instant coffee
• ½ cup heavy cream (120g) for ganache topping
• 100g chocolate (dark, semi-sweet, or milk) for ganache topping
• 1 cup heavy cream, chilled (240g) for whipped cream topping
• 1/4 cup granulated sugar (50g) for whipped cream topping
• 3 tbsp cocoa powder, sifted (25g) for whipped cream topping

Instructions

1. Step 1: Prepare a 9″ springform pan by lightly brushing butter on the bottom and edges, or place parchment paper on the bottom.
2. Step 2: Grind the Oreos with melted butter in a food processor until fine crumbs form. Press the mixture firmly into the pan to form the crust. Refrigerate while preparing the filling.
3. Step 3: In a heat-safe bowl, combine 250g dark chocolate, 3/4 cup heavy cream, and instant coffee if using. Melt over a double boiler by placing the bowl over simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes.
4. Step 4: In a separate bowl, whisk the cream cheese, sugar, and salt on medium speed for 2-3 minutes until creamy, scraping the bowl once to mix evenly.
5. Step 5: Add the cooled chocolate ganache to the cream cheese mixture and whisk on medium-low speed until just combined. Scrape the bowl again.
6. Step 6: Whip the remaining 3/4 cup chilled heavy cream in a clean bowl until stiff peaks form. Be careful not to overmix.
7. Step 7: Gently fold the whipped cream into the cheesecake filling with a spatula until smooth and fluffy.
8. Step 8: Spread the cheesecake filling evenly over the crust in the springform pan.
9. Step 9: Refrigerate the cheesecake for at least 6 hours or preferably overnight to set.
10. Step 10: Once set, carefully remove the cheesecake from the pan and place on a serving board.
11. Step 11: For the ganache topping, melt 100g chocolate with ½ cup heavy cream over a double boiler until smooth. For chocolate whipped cream, whisk 1 cup chilled heavy cream with sugar and cocoa powder until stiff peaks form.
12. Step 12: Let the ganache cool until warm and pourable but not hot. Pour it evenly over the cheesecake and refrigerate for 10 minutes. Then top with the chocolate whipped cream.
13. Step 13: Serve chilled and enjoy your rich no-bake chocolate cheesecake!

Tips & Variations

• Use different cookie types like chocolate graham crackers for a flavor twist.
• Add a teaspoon of instant coffee to the ganache to deepen the chocolate flavor.
• For a lighter version, substitute half the cream cheese with mascarpone cheese.
• If you prefer a firmer crust, bake the cookie crust for 5 minutes at 350°F before adding the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, let it sit at room temperature for 10-15 minutes before serving. Leftovers can also be frozen for up to 2 months; thaw overnight in the fridge and add fresh whipped cream before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk or semi-sweet chocolate, but keep in mind the cheesecake will be sweeter and less intense in chocolate flavor.

Can I make this cheesecake without a springform pan?

While a springform pan makes removal easier, you can use any round pan lined with parchment paper for easy release. Just be gentle when removing the cheesecake to keep its shape.

Best No Bake Chocolate Cheesecake Recipe

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★★★★★

4.6 from 125 reviews

• Author: anna
• Total Time: 6 hours 30 minutes (including chilling time, overnight recommended)
• Yield: 10 servings 1x

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Description

This best no-bake chocolate cheesecake recipe combines a crunchy Oreo crust with a smooth, rich chocolate cream cheese filling, topped with a luscious ganache and chocolate whipped cream. It’s an easy, no-bake dessert perfect for chocolate lovers who want an indulgent treat without turning on the oven. The cheesecake sets chilled overnight, delivering a creamy and fluffy texture with deep chocolate flavor accented by optional coffee for depth.

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Ingredients

Scale 1x2x3x

Crust

• 25 Oreos or chocolate creme cookies (~285g)
• 5 tbsp unsalted butter, melted (~70g)

Cheesecake Filling

• 250g dark chocolate (see notes)
• 1 1/2 cup heavy cream, chilled and divided into 3/4 cup and 3/4 cup (360g total)
• 24 oz cream cheese, room temperature (3 packs of 8 oz or 680g)
• 1 cup granulated sugar (200g)
• 1/2 tsp salt
• Optional: 1 tsp instant coffee

Toppings (Optional)

• ½ cup heavy cream (120g)
• 100g chocolate (dark, semi-sweet, or milk)
• 1 cup heavy cream, chilled (240g)
• 1/4 cup granulated sugar (50g)
• 3 tbsp cocoa powder, sifted (25g)

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Instructions

1. Prepare Pan: Lightly brush a 9″ springform pan with butter on the bottom and edges. Optionally, line the bottom with parchment paper for easy removal.
2. Make Crust: Place the Oreo cookies and melted butter in a food processor and grind until fine crumbs form. Transfer these crumbs into the prepared springform pan and press down firmly using the back of a spoon or measuring cup to form an even crust. Chill in the refrigerator while preparing the cheesecake filling.
3. Melt Chocolate for Ganache: In a heat-safe glass bowl, combine 250g dark chocolate, 3/4 cup heavy cream, and optional 1 tsp instant coffee. Set up a double boiler with a saucepan of boiling water on low heat, ensuring the bowl sits above the water without touching it. Stir gently until the chocolate is just melted and glossy. Remove from heat and let cool for 5 minutes.
4. Mix Cream Cheese Base: In a large mixing bowl, whisk room temperature cream cheese, 1 cup sugar, and 1/2 tsp salt on medium speed for 2–3 minutes until smooth and creamy. Scrape the sides once mid-way to blend well.
5. Combine Ganache and Cream Cheese: Pour the cooled ganache into the cream cheese mixture and whisk on medium-low speed for about 1 minute until just combined. Scrape the bowl once again.
6. Whip Heavy Cream: In a separate chilled bowl, whisk the remaining 3/4 cup heavy cream until it holds stiff peaks. Be careful not to overwhip.
7. Fold in Whipped Cream: Gently fold the whipped cream into the cheesecake filling using a rubber spatula until the mixture becomes smooth and fluffy.
8. Assemble Cheesecake: Transfer the cheesecake filling onto the prepared crust in the springform pan, spreading it evenly with a spatula.
9. Chill to Set: Refrigerate the cheesecake overnight or for at least 6 hours to allow it to fully set.
10. Remove from Pan: Once set, carefully release the sides of the springform pan and transfer the cheesecake onto a serving board.
11. Prepare Toppings (Optional Ganache and Whipped Cream): For the ganache topping, melt together 120g heavy cream and 100g chocolate using a double boiler until smooth. For the chocolate whipped cream, whisk 240g chilled heavy cream with 50g sugar and 25g sifted cocoa powder until stiff peaks form.
12. Top the Cheesecake: Allow the ganache to cool slightly until warm and pourable but not hot. Pour it gently over the chilled cheesecake and spread evenly. Refrigerate for 10 minutes to set the ganache, then dollop or pipe the chocolate whipped cream on top.
13. Serve: Slice and enjoy your decadent no-bake chocolate cheesecake!

Notes

• Use high-quality dark chocolate for the filling for the best flavor and texture.
• The optional instant coffee in the ganache enhances the chocolate depth without tasting like coffee.
• Make sure the cream cheese is at room temperature to avoid lumps in the filling.
• Do not overwhip the cream to prevent it from turning grainy or buttery.
• Refrigerating overnight improves the texture, but a minimum of 6 hours works too.
• For simpler topping, omit or use just one of the ganache or whipped cream.
• The crust can be swapped with any chocolate cookie of choice depending on preference.

• Prep Time: 20 minutes
• Cook Time: 10 minutes (melting and mixing)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake chocolate cheesecake, chocolate cheesecake recipe, no bake cheesecake, chocolate dessert, Oreo crust cheesecake