Easy No Bake Chocolate Cheesecake

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.

A slice of no-bake chocolate cheesecake topped with a strawberry and whipped cream, on a teal plate drizzled with chocolate sauce.

The Best-Ever No Bake Chocolate Cheesecake

No-bake cheesecake is 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. I

t’s also ridiculously simple to make. Blend up your Oreos for the crust, whip up the chocolate cheesecake filling, and then pop your homemade cheesecake into the fridge. I can’t wait for you to make it!

Why You’ll Love This No-Bake Dessert

A no-bake cheesecake is exactly what the name implies: no baking involved! Yes, you can make rich and creamy homemade chocolate cheesecake that cuts into thick, indulgent slices, minus the oven. This chocolate cheesecake recipe is one of my best. Here’s why:

Perfect no-bake filling. The chocolate cheesecake filling is silky and thick like a baked cheesecake, even without stabilizers like Cool Whip or gelatin. The texture is light and airy, like Chocolate Mousse. In a word: heavenly.
Easy to make. This stress-free cheesecake recipe comes together in a snap and produces consistent results. 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.

Key Ingredients

You can make the ultimate chocolate cheesecake with only a handful of fridge and pantry ingredients. Here is a quick overview of the key ingredients you’ll need, with the full recipe details available in the recipe card below the post:

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.

Which Chocolate Is Best for the Cheesecake Filling?

The role of chocolate is two-fold in this cheesecake recipe. The melted chocolate hardens again after it’s chilled, giving structure to your no-bake cheesecake.

Chocolate is also the star flavor here, so the type of chocolate you choose makes a difference. I highly recommend using bars of chocolate, and not chocolate chips, as bars melt down more smoothly and tend to be better quality. If you do want to use chocolate chips, you might want to take a look at this handy tutorial for melting chocolate.

Ghirardelli (I like the 60% Cacao), Guittard, and Lindt are all good options, whether you prefer dark or milk chocolate.

No-bake chocolate cheesecake topped with whipped cream and strawberries, with one slice missing on a cake stand.

How to Make a No-Bake Chocolate Cheesecake

First, lightly grease and line a springform pan. I have a handy step-by-step guide on Preparing a No-Bake Crust in a Springform Pan that offers plenty of tips, and it’s really easy to do:

Prepare the Oreo crust. Begin by pulsing the cookies in a food processor or blender, then combine the crumbs with melted butter. Add the mixture to your prepared pan and use your fingers to press the crust firmly into the bottom of the pan and up the sides. Afterward, pop the crust into the fridge while you get started on your filling.
Melt the chocolate. Break up your chocolate bars and combine them in a microwave-safe bowl with a few tablespoons of heavy cream. Melt the chocolate in increments, stirring in between, and then set the melted chocolate aside to cool for now.
Chill your tools. Next, you’ll need to get the tools you’ll use to whip the heavy cream nice and cold. Place your stand mixer’s bowl and whisk attachment into the freezer, wait 5-10 minutes, and then add the whipping cream to the chilled bowl.
Whip the cream. Beat the heavy whipping cream 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. Using 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. Place the chocolate cheesecake into the fridge and 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.

Recipe Tips

Here are my maybe-not-so-secret secrets to no-bake cheesecake success:

- 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, so that the toppings don’t weigh down the cheesecake. This also allows you to remove the springform pan, making it much easier to decorate.

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Variation Ideas

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 Baileys Cheesecake. It’s so versatile! Here are some more easy topping ideas and variations that you can try:

Chocolate Drizzle – Top your cheesecake slices with a drizzle of hot fudge sauce. Caramel sauce is another tasty option.
Cookies and Cream – 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, use another flavor. Try homemade Strawberry Whipped Cream or double up on the chocolate with my Chocolate Whipped Cream recipe. For a tangy twist, give Cream Cheese Whipped Cream a try.
More Toppings – I love this chocolate cheesecake topped with fresh fruit like strawberries and raspberries. You can play around with any toppings you’d like. Sprinkle over shaved chocolate, chocolate chips, crushed nuts, or even rainbow jimmies.
Add-ins – Add a handful of 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. It can interfere with how the cheesecake sets up in the fridge.

How to Store No-Bake Cheesecake

It might go without saying, but no-bake cheesecake must be kept refrigerated. Once it’s set, store your chocolate cheesecake chilled airtight, 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.

Can I Freeze This Chocolate Cheesecake?

Yes! No-bake chocolate cheesecake is perfect for preparing ahead and freezing. The cheesecake filling must be fully set in the fridge before you freeze it. After, gently press plastic wrap or parchment paper directly against the surface of the cheesecake to prevent condensation, then double wrap the whole thing in another layer of plastic wrap or foil. No-bake cheesecake freezes wonderfully for up to 2 months. Thaw the cheesecake in the fridge overnight, then add any whipped cream and toppings just before serving.

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