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
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
Sounds wonderful Katleen! What an awesome birthday cake!
I had a small question about the Oreo’s? Do i scrape the cream filling out first? Or just grind them filling and all ? 🙂
Nope! You can use the whole Oreo in the crust
Hi,
Wanting to try this but just wanted to check exactly how many oreos are needed?
Thanks
It’s one regular size package (14.3 oz)
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
No you don’t need to remove the filling from the Oreos!
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!
Awesome Christine! I would leave it in the pan if you can. It’s easier to keep the top sealed.
Hi I would like to know if I can make this a couple of days ahead. Will it keep in the refrigerator.
Absolutely! I would recommend 2 days prior to serving for the best results.
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.
You’re so welcome Mary!
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.
Hi Jade- Thank you so much for your feedback. Definitely reducing the sugar would make for a strong cheesecake/tangy flavor.
Good Morning! Can this be made with a good quality White Chocolate for a white cake that tastes like chocolate?
Hi Kim- you can make this with white chocolate if you’d like. Personally I don’t think the taste is the same.
I made this cheesecake last night and it was AWESOME thank you
Thank you so much Janine!!
If you use Cool Whip for the filling do you need the powdered sugar?
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.
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?
Thank you Mary!! I am so glad to hear this!
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
One quick question, Can I use powdered gelatin to make it stiff.?? And how much do you recommend. Thanks.
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
Hi! What brand of dark chocolate would you recommend?
Hi Carolyn, I like Ghirardelli myself.
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
Hi Emily, you sure can! Enjoy!
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?
No need to remove the filling!
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
Oh the Chili powder sounds amazing!! I am SO glad this worked for you!
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 ?
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.
Hi
Just wondering, if I can substitute the dark chocolate for white chocolate.
Thanks
Alison
Here is the chocolate cheesecake!
HI thanks for that,
can I use white chocolate instead of the dark chocolate to make the mousse cheese cake?
Hi can I use cocoa powder instead of melted chocolate as that is all I have on hand?
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.
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?
Hi there, here is the website I use to convert recipes
https://www.convert-me.com/en/convert/cooking/
Powdered sugar is 1 cup= 130g
Granulated sugar is 1 cup= 191g
Heavy whipping cream 1cup= 236ml
Sent my husband for Oreo cookies for this recipe and he came home with dark chocolate Oreos with chocolate filling! Will these still work?
Absolutely! Sounds like more chocolate! As long as they are not double stuffed you should be good. The double stuff ones have too much filling.
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.
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/no-bake-chocolate-raspberry-cheesecake/
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.