Easy No-Bake Chocolate Cheesecake

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This Easy No-Bake Chocolate Cheesecake recipe is made without Cool Whip or gelatin. It’s homemade chocolate cheesecake at it’s best and only needs a few simple ingredients! This cheesecake isn’t too sweet and pairs perfectly with any fruit topping.

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a slice of chocolate cheesecake on a teal plate

Easy No-Bake Chocolate Cheesecake

This is one of those recipes that I credit entirely to my readers, because you guys are awesome! Earlier in the year, I shared by Best Ever No-Bake Cheesecake. Someone on Facebook asked me if I had a chocolate version, so naturally I had to make one!

The primary difference between the vanilla and the chocolate no-bake cheesecake is of course the type of chocolate that is used, but also for this cheesecake you can use cocoa powder to intensify the chocolate flavor.

There is plenty to be said about why this is the best No-Bake Chocolate Cheesecake. The filling is silky, it’s airy but thick, similar to a regular baked cheesecake, but lighter in texture. It’s exactly what you want it to be.

a slice of chocolate cheesecake on a teal plate

I’ve been adapting this recipe over and over through the past couple of years, but the basics of this recipe have always been the same. It’s similar to the recipe for my No-Bake German Chocolate Cheesecake.

There’s plenty of cream cheese, mixed with homemade whipped cream, melted chocolate, vanilla extract and a touch of sugar. That’s right, there’s no Cool Whip in this recipe! Although if you really wanted to take a short cut, you could use Cool Whip instead of homemade whipped cream.

The melted chocolate makes all the difference here. My preference for this is a dark chocolate, and it must be high quality chocolate. This is not a recipe I would recommend using chocolate chips for because the chocolate chips generally aren’t as good, and some of them can be oily. Some of the options are Ghirardelli Chocolate Bars or Callebaut Callets– which are seriously amazing.

A whole chocolate cheesecake topped with whipped cream and strawberries

You need a little bit of granulated sugar to help sweeten the cream cheese and make it a little less tart. It’s best of your cream cheese is at room temperature because you can incorporate the ingredients much easier, especially when it comes to folding in the whipped cream.

You’ll also notice there is no gelatin in the filling. You don’t need it because the chocolate helps to really stabilize the filling.

For the crust, I opted for a standard Oreo cookie. Oreos make a nice and thick, buttery crust. Plus, the filling of the Oreos help adds some structure to the crust, so it holds together perfectly. Are any of you big crust fans? I know I am!

A slice of chocolate cheesecake with a bite taken out of it, topped with strawberries and chocolate sauce

I have plenty of tips for preparing a crust in a spring form pan if you need it. However, if you don’t have a spring form pan, you can use a 9-inch square pan as long as it’s at least 3 inches deep because this cheesecake a little bit tall.

I suggest that you make the crust first and then prepare the filling. While you are preparing the filling, throw the crust in the freezer. This will help hold the crust together while you are spreading the filling.

A whole chocolate cheesecake on a cake plate with a slice taken out of it

Can I Freeze this Cheesecake?

This is one of my no-bake desserts that you CAN prepare ahead of time and freeze! I prefer to refrigerate this cheesecake first and allow the filling to set. Then I throw it in the freezer. I place plastic wrap directly on the surface of the cheesecake and then wrap it in aluminum foil. When ready, thaw this in the refrigerator, preferable overnight.

I always add my toppings prior to serving which would include any whipped cream, fruit or chocolate toppings.

One thing is for certain, this Easy No-Bake Chocolate Cheesecake is simply irresistible with an intense chocolate cheesecake filling.

easy no-bake chocolate cheesecake

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a slice of chocolate cheesecake on a teal plate

Easy No-Bake Chocolate Cheesecake

  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 10 slices

Description

This is the Easy No-Bake Chocolate Cheesecake made without Cool Whip and no gelatin, this homemade chocolate no-bake cheesecake is so easy, just a few simple ingredients. This cheesecake isn’t too sweet and pairs perfectly with any fruit topping.

Ingredients

For the crust:

  • 1 package (14.3 oz) Oreos
  • ½ cup (8 tablespoons) unsalted butter, melted

For the cheesecake filling:

  • 8 ounces dark chocolate
  • 1 ½ cups + 4 tablespoons heavy whipping cream, divided
  • ½ cup powdered sugar
  • 16 ounces (2 pkgs) cream cheese (must be full fat)
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract

For the topping:

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • fresh fruit as desired

Instructions

  1. 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.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. 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.
  5. For the filling: In a microwave-safe bowl, combine the dark chocolate and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  6. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  7. Prepare the whipped cream. Pour 1 ½ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  8. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth.
  9. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  10. Finally, slowly fold in the whipped cream in two batches until it’s completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
  11. For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  12. Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with fresh fruit. This cheesecake must stay refrigerated.

Notes

  • This no-bake cheesecake can be prepared ahead of time and refrigerated for up to two days prior to serving. Otherwise freeze and defrost in the refrigerator the night before serving. The topping should be added before serving.
  • You can use Cool Whip instead of homemade whipped cream for the filling or topping
  • If you don’t have a spring form pan, this can be made in a 9-inch square pan that is at least 3-inches high
  • You cannot use a pie plate because the filling and crust will be too much
  • To intensify the flavor, add 2 tablespoons of cocoa powder together with the cream cheese and granulated sugar
Nutrition Information:
1 slice
668
35.7g
183.1mg
54g
32.3g
42g
1.8g
6g
132.3mg
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American

Keywords: Cheesecake, No-Bake Cheesecake, Chocolate Cheesecake

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28 Responses
  1. kim steuernagel

    Good Morning! Can this be made with a good quality White Chocolate for a white cake that tastes like chocolate?

    1. Beyond Frosting

      Hi Kim- you can make this with white chocolate if you’d like. Personally I don’t think the taste is the same.

    1. Beyond Frosting

      If you are replacing the homemade whipped cream with Cool Whip- then you would not need it for the filling. Same goes for the topping.

  2. Mary

    I made this using dark chocolate Oreos and it came it really nice! The cheesecake wasn’t too sweet, but it was rich 🙂 everyone in my family loved it. I would definitely make it again. Do you have a no bake lemon cheesecake recipe also?

    1. Beyond Frosting

      You can if you’d like. It’s not needed, but normally I add it into the whipped cream. I use 1 teaspoon gelatin with 1 tablespoons water

  3. Emily

    Hi I found your recipe online and I’m going to make it but I was just wondering if you can use 8 ounces of milk chocolate instead of dark chocolate? The cheesecake looks amazing and can’t wait to try make it. Thanks in advance

  4. Tiana

    Hi I was just wondering if, like many that use Oreo’s as the base, is it just the cookie itself and do I remove the filling from inside?

  5. Natasha

    Most beautiful cake!! I added the cocoa plus I tailored it a bit for my partner adding chilli powder to the filling and serving with grated dark chilli chocolate on top. He loves nutteller too so piped a small amount inbetween the cream. It looked amazing and tasted better. I also added some almond meal to the base to make it a little less sweet. Stunning cake, with a mousse like texture. A sure crowd pleaser that can be tweaked to suit your own tastes. Thank you. It’s going into my book of favourites xx

  6. Delanie

    Would not recommend for beginners. Very hard recipe for a 15 year old who only knows how to make scones and banana cake. Too many bowls were used and I over whipped the cream. Not sure how it will turn out. The mixture was very runny. The chocolate mixture was hard so I re microwaved it. Put it in the bowl with cream cheese etc. made it funny. Therefore the whole thing was runny. Oh well. Happy 50th mum ?

    1. Beyond Frosting

      Hi Delanie, I am sorry you had trouble with this. Over whipped cream probably shouldn’t be runny though, so it sounds like maybe that wasn’t right. And if the chocolate was hard, you would have definitely needed to remelt it before adding it to the cream cheese.

    1. Beyond Frosting

      Hi Ruby, I have no tested the recipe that way. So you might consider starting with 1/4 cup of cocoa powder and adding additional to taste.

  7. Exdew

    Hi, I’ve gone through several no bake chocolate cheesecake recipes and I really like yours and can’t wait to try it out! However, I’m quite confused with the measurement conversions. May I know how many grams is 1 cup of powdered sugar, granulated sugar and heavy whipping cream used in this recipe?

  8. Debbie

    I have a question. In the first comments about this chocolate cheesecake you said it has cocoa but, I read over and over and didn’t see how much or when to add it? I wanted to make this today, I love all your cheesecakes and the no-bake ones are delicious. My family has been asking for a plain chocolate cheesecake for awhile now and I went looking for the best recipes. I found many with a lot added and I love those also such as german chocolate and many more but, they insisted I just make a plain chocolate then they can add whipped topping and such when its served. Thanks for posting so many wonderful cheesecakes.

    1. Beyond Frosting

      Hi Debbie, so sorry for the confusing. I meant that cocoa powder can be added to intensify the flavor. I honestly love it both ways. As is, the recipe the recipe is amazing. If you add 2 tablespoons of cocoa powder together with the granulated sugar and cream cheese, it intensifies the chocolate flavor. More like a “dark chocolate”. I did this for my No-Bake Chocolate Raspberry Cheesecake and it’s also amazing!
      https://beyondfrosting.com/2018/07/18/no-bake-chocolate-raspberry-cheesecake/

      1. Debbie

        Thank you for your quick response Julianne. I will try that also. Another question is if you use Cool Whip how much of that would you use? Sorry for so many questions but, I thought I had enough heavy cream but, didn’t but I did have cool whip in freezer and you said you could use that so wanted to go with what I had instead of making a trip to the store. Lazy day I suppose. Thank you again.

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