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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.
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.
- 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 shortcut, you could use Cool Whip
- Cream cheese: Be sure to use full-fat for the best results, and at room temperature.
- Granulated sugar: This helps to sweeten the cream cheese and make it a little less tart.
- Pure vanilla extract
What Type 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.
How to Make a No-Bake Chocolate Cheesecake
- 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.
- 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.
- 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.
- 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 at high speed until stiff peaks form. Set the whipped cream aside.
- 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.
- Fold in the whipped cream into the cheesecake filling until it’s completely combined then pour the filling into the prepared crust and refrigerate for 3-4 hours minimum.
- For the toppings: Prepare another batch of whipped cream and pipe the borders using a large open star tip. Garnish with fresh fruit.
Tips for Success
- Prepare the crust first: It helps to chill the crust in the refrigerator or freezing 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. 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 grease the edges of the pan with cooking spray, and then wipe 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.
How to Store Chocolate Cheesecake
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. 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, preferably overnight.
I recommend adding the toppings prior to serving which would include any whipped cream or additional toppings.Print
Easy 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
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
- 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
- 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.
- 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.
- 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 4 tablespoons 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 the cream starts to thicken. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
- 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.
- Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- 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.
- 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.
- 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.
- 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.
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Keywords: no bake chocolate cheesecake, no bake cheesecake, no bake desserts
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.
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.