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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
A slice of no-bake chocolate cheesecake topped with a strawberry and whipped cream, on a teal plate drizzled with chocolate sauce.

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.

More Common Questions

In case you’re new to making cheesecakes, or desserts that don’t require an oven, below are some no-bake cheesecake FAQs:

How do you keep a no-bake cheesecake firm?

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.

What if my no-bake cheesecake doesn’t set?

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.

How long does a no-bake cheesecake last in the fridge?

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.

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

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.

More Easy Cheesecake Recipes

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

Easy No Bake Chocolate Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Julianne Dell
  • 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


Skip the oven, because this indulgent No-Bake Chocolate Cheesecake recipe comes out perfectly rich, chocolatey, and creamy without it! 


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


For the Crust: 

  1. 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 blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  3. 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:

  1. 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.
  2. 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.
  3. Beat the cream cheese until it’s completely smooth, scrape 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. 
  4. 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:

  1. 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.


  • 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.


  • 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

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59 thoughts on “Easy No Bake Chocolate Cheesecake”

  1. 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

  2. Avatar photo
    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 ? 🙂

  3. 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

  4. 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. Julianne - Beyond Frosting
      Beyond Frosting

      Awesome Christine! I would leave it in the pan if you can. It’s easier to keep the top sealed.

    1. 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.

  5. 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. Julianne - Beyond Frosting
      Beyond Frosting

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

  6. Avatar photo
    kim steuernagel

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

    1. Julianne - Beyond Frosting
      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. Julianne - Beyond Frosting
      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.

  7. 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. Avatar photo
        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.

  8. One quick question, Can I use powdered gelatin to make it stiff.?? And how much do you recommend. Thanks.

    1. Julianne - Beyond Frosting
      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. 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. 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. 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. 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. Julianne - Beyond Frosting
      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. HI thanks for that,

        can I use white chocolate instead of the dark chocolate to make the mousse cheese cake?

    1. Julianne - Beyond Frosting
      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. 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?

    1. Sent my husband for Oreo cookies for this recipe and he came home with dark chocolate Oreos with chocolate filling! Will these still work?

      1. Julianne - Beyond Frosting
        Beyond Frosting

        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.

  14. 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. Julianne - Beyond Frosting
      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!

      1. 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.