clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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