No oven? No problem. This indulgent no-bake chocolate cheesecake recipe comes out perfectly rich, chocolatey, and creamy without one. This is the best no-bake dessert to make in the summertime, with just a bit of prep before your fridge takes over.
I’ve used this no-bake chocolate cheesecake recipe as the base for similar no-bake cheesecakes over the years, like this German chocolate cheesecake, chocolate Oreo cheesecake, and my no-bake Bailey’s cheesecake. It’s so versatile!
The Best-Ever No-Bake Chocolate Cheesecake
A no-bake cheesecake is exactly what the name implies: no baking involved. It’s one of my favorite desserts to make, and I’ve shared tons of recipes with you already in my best-selling cookbook. This no-bake chocolate cheesecake is the perfect answer to a summertime chocolate craving when the last thing I feel like doing is turning on the oven.
The filling for this cheesecake is rich and chocolatey, made with real dark chocolate. It’s not overly sweet, and the refreshingly cool and creamy texture hits the spot every time. The best part? No cracking! I can’t wait for you to make it.
Why You’ll Love This Cheesecake Recipe
- Perfect no-bake filling. The chocolate cheesecake filling is rich and creamy like a baked cheesecake, even without stabilizers like Cool Whip or gelatin. Yes, you can make a perfect chocolate cheesecake that cuts into thick, indulgent slices, minus the oven. I’ll show you how.
- Easy to make. This chocolate cheesecake recipe comes together in a snap and produces consistent results. Blend up your Oreos for the crust, whip up the chocolate cheesecake filling, and then pop your homemade cheesecake into the fridge. There’s no water bath or baking involved, and zero possibility of cracking!
- Freezer-friendly. Once your cheesecake is set, it freezes beautifully for an easy, make-ahead dessert. Make one for now, and freeze one for your next special occasion.
Ingredient Notes
You can make the ultimate no-bake chocolate cheesecake with simple fridge and pantry ingredients. I’ve included notes on the important ones below. Scroll down to the printable recipe card for the full ingredients list, amounts, and recipe details.
- Oreo Crust – I use my favorite 2-ingredient Oreo pie crust recipe. All you need is butter and Oreo cookies (filling and all).
- Dark Chocolate – Use high-quality chocolate that comes in bars rather than chips (see below). If you’d prefer to use milk chocolate, that’s perfectly fine, too, but the filling will be sweeter.
- Heavy Cream and Powdered Sugar – You’ll need both to make an easy whipped cream to use in the cheesecake filling as well as the topping. If you’re pressed for time, the homemade whipped cream in this recipe can be substituted with Cool Whip.
- Cream Cheese – For best results, use the full-fat cream cheese that comes in blocks. Remember to take your cream cheese out of the fridge ahead of time to let it come to room temperature. This way it’s easier to whip.
The Best Chocolate For Cheesecake Filling
The role of chocolate is two-fold in this no-bake chocolate cheesecake recipe:
- The melted chocolate hardens again after it’s chilled, giving structure to your cheesecake.
- Chocolate is also the star flavor here, so the type of chocolate you choose makes a difference.
Ghirardelli (I like the 60% Cacao), Guittard, and Lindt are all good options, whether you prefer dark or milk chocolate. I highly recommend using chocolate bars and not chocolate chips. Chocolate bars melt down more smoothly and tend to be better quality. If you do want to use chocolate chips, have a look at this handy tutorial for melting chocolate
How to Make a No-Bake Chocolate Cheesecake
First, lightly grease and line a springform pan. If you need one, I have a handy step-by-step guide on how to prepare a no-bake crust in a springform pan that offers plenty of tips. Then, follow the steps below to make your chocolate cheesecake. You’ll find the printable instructions in the recipe card.
- Prepare the Oreo crust. Begin by pulsing the cookies in a food processor or blender, and combine the crumbs with melted butter. Then, use your fingers to press the crust firmly into the bottom of the pan and up the sides. Place the crust into the fridge while you get started on your filling.
- Melt the chocolate. Next, combine chopped chocolate bars with a few tablespoons of heavy cream in a microwave-safe bowl. Melt the chocolate in increments, stirring in between, and then set it aside to cool.
- Whip the cream. Meanwhile, beat heavy whipping cream in a chilled bowl until it’s thickened to soft peaks, and then slowly add powdered sugar. Whip again until stiff peaks begin to form.
- Combine the filling ingredients. In the bowl of your mixer, beat the cream cheese, then add sugar and vanilla, followed by the melted chocolate. Continue to beat the filling until smooth, and then fold in the whipped cream.
- Assemble and chill. Lastly, pour the cheesecake filling into your prepared Oreo crust and place the chocolate cheesecake in the fridge. Leave it to chill for at least 3-4 hours, though I like to refrigerate it overnight.
- Add the topping. When you’re ready to serve your cheesecake, whip up a fresh batch of whipped cream. Use a piping bag and a large open star tip to pipe a border around the outside of the cheesecake. Garnish with fresh fruit if you’d like, then serve! See below for more topping ideas and serving suggestions.
Julianne’s Recipe Tips
- Use full-fat ingredients. Full-fat cream cheese and full-fat heavy whipping cream will yield a creamy and firm cheesecake filling. Low-fat cream cheese has a higher water content and won’t hold up as well.
- Chill the crust. Refrigerating helps to set the butter so that the crust holds together. This is why I like to prepare the crust first, as it has time to chill in the fridge while I make the filling.
- Let the melted chocolate cool off before adding it to the cheesecake filling. It should still be melted, but not hot when you beat it into the cream cheese.
- Don’t under whip your whipped cream. Make sure that you whip your cream into stiff peaks. Underwhipping may result in a cheesecake filling that won’t set.
- Springform pans are best. However, you can also make this cheesecake in an 8-inch or 10-inch round pan without adjusting the recipe.
- Remember to grease and line the pan. This prevents the cake from sticking. Alternatively, you can use a cake collar, which is my preferred method. If you notice your crust is sticking to the pan as you release the spring, pause and use a knife to gently loosen the crust from the sides so that it doesn’t break.
- Add toppings just before serving. This way the toppings don’t weigh down the cheesecake. This also allows you to remove the springform pan, making it much easier to decorate.
- Add-ins. Customize this no-bake chocolate cheesecake recipe with add-ins like chopped chocolate, chunks of edible cookie dough (like my no-bake cookie dough cheesecake), or peanut butter cups (see my no-bake peanut butter cup cheesecake). Remember to go easy with add-ins for no-bake cheesecakes, and try not to overload the batter or it can interfere with how the cheesecake sets up in the fridge.
Cheesecake Topping Ideas
Here are some easy cheesecake toppings and variations that you can try:
- Add a chocolate drizzle. Top your no-bake chocolate cheesecake slices with a drizzle of hot fudge sauce or salted caramel sauce.
- Garnish with Oreos. Crumble chopped Oreo cookies over the top of your finished cheesecake just before adding whipped cream and serving. They’ll tie in nicely with the Oreo crust!
- Different whipped cream. In place of regular whipped cream, double up on the chocolate with my chocolate whipped cream or try this cream cheese whipped cream for a tangy twist.
- Fresh fruit. I love this creamy chocolate cheesecake topped with fresh fruit like strawberries and raspberries.
- More add-ons. You can play around with any toppings you’d like. Sprinkle over shaved chocolate, chocolate chips, crushed nuts, or even rainbow jimmies.
Frequently Asked Questions
Melted chocolate and full-fat ingredients are key. Also, make sure that you refrigerate your finished chocolate cheesecake for at least 4 hours, if not overnight. The longer the better.
If you’ve chilled your cheesecake and the filling still hasn’t set, try placing it into the freezer for 15-30 minutes or so. Don’t leave it in the freezer unwrapped for too long, however, as this can impact the texture.
Chocolate cheesecake is best when it’s made up to 2 days ahead, but will keep covered in the fridge for up to 5 days. See below for detailed storing and freezing instructions.
How to Store
- Refrigerate. Store your no-bake chocolate cheesecake airtight in the fridge, either covered with plastic wrap or foil or in a cake carrier. After slicing, I recommend covering any exposed edges with plastic wrap to keep skin from forming.
- Freeze. Leave off any toppings, and make sure the no-bake filling is fully set in the fridge before you freeze your cheesecake. To freeze it, gently press plastic wrap or parchment paper directly against the surface of the cheesecake to prevent condensation, and double wrap the whole thing in another layer of plastic wrap or foil. Freeze for up to 2 months and thaw the cheesecake in the fridge before serving.
More No-Bake Cheesecake Recipes
No-Bake Chocolate Cheesecake
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 10 slices
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Description
Skip the oven, because this indulgent no-bake chocolate cheesecake recipe comes out perfectly rich, chocolatey, and creamy without it!
Ingredients
For the Crust:
- 1 package (14.3 oz) Oreos
- ½ cup (113g) Unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces Dark chocolate (recommend 60% Cacao)
- 1 ½ cups (355ml) + 1/4 cup (60ml) Heavy whipping cream, divided
- ½ cup (65g) Powdered sugar
- 16 ounces (452g) Full-fat cream cheese, at room temperature
- 1/2 cup (95g) Granulated sugar
- 1 teaspoon (5ml) Pure vanilla extract
For the Topping:
- 1 cup (236ml) Heavy whipping cream
- ½ cup (65g) Powdered sugar
- Fresh fruit for topping
Instructions
For the Crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processor or blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the Filling:
- In a microwave-safe bowl, combine the chocolate and 1/4 cup of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally.
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Beat the heavy cream on medium-high speed until thickened to soft peaks. Add the powdered sugar and continue beating at high speed until stiff peaks form. Set aside.
- Beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Next, add the sugar and vanilla and continue beating until smooth. Next, add the melted chocolate, beating until it’s completely combined.
- Slowly fold in the whipped cream until smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
For the Topping:
- Prepare another batch of whipped cream as directed above. Pipe the borders of the cheesecake with whipped cream using a large open star tip. Garnish with fresh fruit.
Notes
- Whipped Cream substitute: You can use Cool Whip instead of homemade whipped cream for the filling or topping. One 8-ounce container of Cool Whip for the filling. Additional container for the topping if desired.
- Storage: This cheesecake needs to be stored in the refrigerator. For best results, keep it in an airtight container, such as a cake carrier. Otherwise, keep this cheesecake covered with plastic wrap or foil.
- Freezing: First refrigerate this cheesecake and allow the filling to set, then you can freeze it. Place plastic wrap directly on the surface of the cheesecake to prevent any condensation from forming and then double-wrap the pan with more plastic wrap so it’s airtight. When ready, thaw this in the refrigerator, preferably overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 668
- Sugar: 35.7g
- Sodium: 183.1mg
- Fat: 54g
- Saturated Fat: 32.3g
- Carbohydrates: 42g
- Fiber: 1.8g
- Protein: 6g
- Cholesterol: 132.3mg
Is there a sub for Oreos?
You could make a graham cracker crust or any other type of cookie like Nutter Butter, shortbread, chocolate graham cracker, chocolate chip cookies etc. Graham crackers would require less butter though, and you would want at least 2 cups of graham cracker crumbs. Shortbread cookies would need a lot less butter since they’re already so buttery to begin with.
can u tell the ingredients for one person serve
Hi Tanish, sorry I cannot individualize a recipe. You’re better of searching on Google for a recipe that fits your needs
Made this for grandaughters 5 birthday.
All the family loved it. Even 7 year old grandson with special needs, who does not like puddings because of consistency.
Thank you for wonderful recipe
Tony 68 year old who loves baking and cooking
That’s amazing Anthony! Thank you so much!
Amazing! Really rich and creamy like any cheesecake should be! I did use choc ripple biscuits instead of Oreos so the crust was very crumbly and unstable so I’d add more butter if I use that instead again but, all in all amazing recipe will make again
Hi Juno! Thanks for the feedback! I am not sure about that specific cookie you used, but you can also try prebaking the crust to help hold it together a little better.
This is a fabulous recipe. Comes out perfect every time. My first ever cheesecake. It’s a winner!!
That is awesome Jennifer! Glad to hear that!
Is the 8 ounces of dark chocolate baking chocolate unsweetened or a sweetened chocolate bar? I see you prefer a Ghirardelli chocolate. What is your preferred bar i.e., % cacao/name?
Thank you
I use a variety of different types which is why I don’t specify. The most common one I buy is either from Trader Joes or the Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
What kind of chocolate bars? Or what kind of milk chocolate would you recommend? We don’t like dark chocolate
Hi Sarah, you can use anything you’d like. I mostly use Ghirardelli, Lindt or Trader Joe’s chocolate.
Can you use Nabisco chocolate wafers instead of Oreos?
I don’t think that should be an issue. If there’s no filling, then I would probably reduce the butter to 5-6tbsp and add more as neeed
I’m Aussie- I’m assuming American oreo packets are massive as the base was no biscuit and all butter- had to substitute in some marie biccies which was nice but made it look funky. Would an American regular be close to an Australian family pack of oreos? Thanks.
The package we have is 403 grams. There is 36 Oreos per package. I would check with weight of the package to see if they are comparable.
Do I take the cream out of the oreos?
Not needed