a slice of chocolate cheesecake on a teal plate

Easy No-Bake Chocolate Cheesecake

  • Author: Julianne Dell
  • Prep Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours
  • Yield: 10 slices


This Easy No-Bake Chocolate Cheesecake  is made with melted chocolate, requires  few simple ingredients and is made without Cool Whip or gelatin.  


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


  1. 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.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. 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.
  4. 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.
  5. 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.
  6. 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 on high speed until stiff peaks form. Set the whipped cream aside.
  7. 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.
  8. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  9. 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.
  10. 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.


  • Storage: This cheesecake needs to be stored in the refrigerator. For best results, keep 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, preferable overnight.
  • 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.
Nutrition Information:
1 slice
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American

Keywords: Cheesecake, No-Bake Cheesecake, Chocolate Cheesecake