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Best No Bake Chocolate Cheesecake Recipe

★★★★★

4.6 from 125 reviews
  • Author: anna
  • Total Time: 6 hours 30 minutes (including chilling time, overnight recommended)
  • Yield: 10 servings 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://recipiana.com/best-no-bake-chocolate-cheesecake-recipe/