Easy No-Bake Chocolate Cheesecake

This post may contain affiliate sales links. Please see my full disclosure policy for details

This Easy No-Bake Chocolate Cheesecake  is made with melted chocolate, requires  few simple ingredients and is made without Cool Whip or gelatin.  This cheesecake isn’t too sweet and pairs perfectly with any fruit topping.

a slice of chocolate cheesecake on a teal plate

Easy No-Bake Chocolate Cheesecake

As the author of a best-selling cookbook all about no-bake desserts, I know a thing or two about no-bake cheesecakes. They’re one of my favorite desserts to make, especially when it’s a hot summer day and I don’t want to turn on my oven. 

This No-Bake Chocolate Cheesecake is absolute perfection. It’s not overly sweet and had just the right amount of chocolate to satisfy your craving. This cheesecake uses melted chocolate combined with cream cheese and whipped cream in an Oreo cookie crust. Plus there’s no gelatin required. 

What Makes this the Best Chocolate Cheesecake?

The filling is silky, it’s thick, similar to a regular baked cheesecake, but the texture is much lighter and airier. While there’s a few steps involved, it’s simple to make and produces consistent results. 

I’ve been adapting this recipe over and over through the past couple of years. I’ve used this for similar cheesecakes like German Chocolate, Oreo cheesecake, and even Baileys cheesecake

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

Recipe Ingredients

  • For the crust: Oreos and butter. You don’t need to take the filling out of the Oreos.
  • Dark chocolate: Use a high quality chocolate bar.
  • Heavy whipping cream & Powdered sugar to make whipped cream for both the filling and the topping. Although if you really wanted to take a short cut, you could use Cool Whip
  • Cream cheese: Be sure to use full-fat for the best results.
  • Granulated sugar: This helps to sweeten the cream cheese and make it a little less tart.
  • Pure vanilla extract for flavor. 

What Kind of Chocolate is Best for Cheesecake?

The melted chocolate makes all the difference here. I like to use chocolate bars as opposed to chocolate chips. Chocolate bars melt down to a much smoother texture. 

My preference is to use dark chocolate, however any type of chocolate will work. It should be high quality chocolate. Some of favorites are Ghirardelli or Guittard.

If you’d like to use chocolate chips you certainly can, however it’s not my preferred option.  Chocolate chips generally can be oily because they are coated. 

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

How to Make No-Bake Chocolate Cheesecake

  1. Prepare the 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. Prepare the crust:  Grind the cookies into a fine crumb using a food processor or blender and then combine with melted butter, stir until 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.
  3. Melt the chocolate: Combine the dark chocolate and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally.
  4. Make 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 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.
  5. Make the filling: Beat the cream cheese until it’s completely smooth then add the granulated sugar and vanilla extract and  beat until combined.  Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  6. Fold in the whipped cream in until it’s completely combined then pour the filling into the prepared crust and refrigerate for 3-4 hours minimum.
  7. For the toppings: Prepare another batch of whipped cream and pipe the borders using a large open star tip. Garnish with fresh fruit. 

a slice of chocolate cheesecake on a teal plate

Tips for Success

  • Prepare the crust first then throw the crust in the freezer while you’re preparing the filling. This will help hold the crust together while you are spreading the filling.
  • Allow the chocolate to cool prior to adding to the cheesecake batter so that it does not harden. It should still be a melted consistency when adding to the cream cheese.
  • Springform pans are best for these types of cheesecake. I have plenty of tips for preparing a crust in a spring form pan if you need it. This can also be made in an 8-inch or 10-inch without adjustments.
  • To prevent the crust from sticking to the sides of the pans, lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Or you can use a cake collar, which is my preferred method. If you feel your crust sticking to the sides as you release the spring, stop and gently take a knife and nudge the crust away from the edge.
  • Add the toppings just prior to serving for best results. 

An overhead shot of a springform pan lined with parchment paper

 

How to store chocolate cheesecake

This cheesecake needs to be stored in the refrigerator. For best results, keep in an airtight container, such as a cake carrier. Otherwise keep this cheesecake covered with plastic wrap or foil. Once sliced, place a piece of plastic wrap along the exposed edges to prevent them from drying out. 

Can I Freeze this Cheesecake?

This is one of my no-bake desserts that you can prepare ahead of time and freeze! 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, preferable overnight.

I recommend adding the toppings prior to serving which would include any whipped cream or additional toppings.

One thing is for certain, this Easy No-Bake Chocolate Cheesecake is simply irresistible. 

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

 

 

Print
a slice of chocolate cheesecake on a teal plate

Easy No-Bake Chocolate Cheesecake

  • Author: Beyond Frosting
  • Prep Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours
  • Yield: 10 slices

Description

This Easy No-Bake Chocolate Cheesecake  is made with melted chocolate, requires  few simple ingredients and is made without Cool Whip or gelatin.  

Ingredients

For the crust:

  • 1 package (14.3 oz) Oreos
  • ½ cup (113g) unsalted butter, melted

For the cheesecake filling:

  • 8 ounces dark chocolate
  • 1 ½ cups + 4 (414ml) tablespoons heavy whipping cream, divided
  • ½ cup (65g) powdered sugar
  • 16 ounces full-fat cream cheese
  • 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 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 chocolate and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally.
  6. 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 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.
  7. Prepare the filling: 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.
  8. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  9. Slowly fold in the whipped cream until it’s completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
  10. 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

  • Storage: This cheesecake needs to be stored in the refrigerator. For best results, keep 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, preferable overnight.
  • 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.
  • Chocolate: Milk or dark chocolate can be used. I like to use chocolate bars as opposed to chocolate chips. If you’d like to use chocolate chips you certainly can, however it’s not my preferred option.  Chocolate chips generally can be oily because they are coated.
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

 

 

Leave a Comment

Recipe rating

I accept the Privacy Policy

51 Responses
    1. Beyond Frosting

      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

  1. Abi

    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.

    1. Beyond Frosting

      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.

  2. Katleen

    We love your recipe. So much that my brother wanted it for his birthday cake.
    Oreos make the base to sweet but I found the chocolate ripple biscuits work as a good substitute. Thank you for making such a great recipe

  3. Jacqueline Oster

    I had a small question about the Oreo’s? Do i scrape the cream filling out first? Or just grind them filling and all ? 🙂

  4. E

    Hi!
    Will I have to take out the cream of the oreo cookies before making them into crumbs? If I do, what do you recommend doing with the cream, I don’t want to throw it away if possible
    Thanks in advance

  5. Christine

    Hi I just made it and it looks amazing! It’s only going to be eaten in about 36 hours so do I leave it in the spring form until then or do I remove it from the springform after 4 hours? Thanks!

    1. Mary

      This is a really fabulous cheesecake, I have made this once before, but made it the day it was eaten. So really thrilled at I can make it a couple of days ahead.
      Thank you so much. This is the first time I have asked a question. Very impressed your quick response.

  6. Jade

    I made this tonight and it was really easy and it looks great. I grated some chocolate for the top. The filling is very smooth. I personally found it to be a bit too sweet though. If you don’t like extremely sweet cakes, leave out the sugars or halve them, I think the sugar in the oreos, cream and chocolate would make it sweet enough without the extra sugars. It’s a beautiful cheesecake though.

    1. Beyond Frosting

      Hi Jade- Thank you so much for your feedback. Definitely reducing the sugar would make for a strong cheesecake/tangy flavor.

  7. 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.

  8. 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. Mildred Adams

        Hi Kim . I’m not a fan of cheesecake but it has a magic ingredient, Oreos
        Now all my life I wasn’t a fan of Oreos either but the last month I have been craving them. Go figure. I’m going to give this recipe a try. Will let you know how it goes.
        Mildred

    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

  9. 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

  10. 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?

  11. 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

  12. 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.

  13. 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?

  14. 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.

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.