No-Bake Chocolate Oreo Cheesecake

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This mouthwatering No-Bake Chocolate Oreo Cheesecake is to die for!! The Oreo crust is filled with no-bake chocolate cheesecake that’s loaded with Oreo cookies. It’s one of the BEST no-bake cheesecakes I’ve ever made, especially if you love Oreo cheesecake.

This post is sponsored by ADA Mideast. All opinions are my own

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An overhead shot shows a big slice of chocolate Oreo cheesecake on a white rimmed plate that is drizzled with a chocolate sauce. The slice of cheesecake is covered in more crushed Oreos, whipped cream and a chocolate drizzle.

It’s hard to top my original No-Bake Oreo Cheesecake, but after several requests, I’ve made a chocolate version and it’s absolutely to-die-for.

For the No-Bake Chocolate Oreo Cheesecake, we’re using a combination of cocoa powder and melted dark chocolate to make this cheesecake super chocolaty. The chocolate cheesecake is creamy, but not overly rich and it’s loaded with crushed Oreos.

If you’re not sure which one is better, you’ll have to make them both!

A mouthwatering slice of chocolate cheesecake is loaded with Oreos, its got chocolate sauce dripping down the sides and more crushed Oreos on top

Simply put, the original Oreo cheesecake is more similar to a traditional cheesecake in taste, but if you’re like my husband, who is partial to chocolate desserts, this one might be for you. Either way, you can’t lose.

I tell you I am a sucker for Oreos that have been softened in whipped cream whether it’s a topping for an Oreo poke cake or a mousse pie. The Oreos are soft and cake-like, so they just melt in your mouth.

Speaking of Oreos, I also just purchased the mega “most-stuffed” Oreos. Have you seen those, it’s 3 times the normal filling? Too much filling for me, but I had to try them. They would probably be better dipped in a big glass of milk!

This shot shows a while chocolate cheesecake on a white scalloped edge cake plate that is topped with Oreos and whipped cream.

I am a big milk drinker, mostly with my daily coffee intake. Dairy foods provide 9 essential nutrients, including heart-healthy nutrients like calcium, potassium and magnesium.

Lucky for you, there’s a lot of dairy in this cheesecake. Dairy is  heart-healthy. Milk’s unique mineral trio—calcium, potassium and magnesium—is music to your heart. That’s why the American Heart association recommends 2-3 servings per day.

So yeah, don’t mind me over here eating this cheesecake and sharing with my friends at the American Dairy Associate Mideast.

A gold fork is sinking into a slice of chocolate Oreo cheesecake sitting on a white rimmed plate with a chocolate glaze drizzle.

This No-Bake Chocolate Oreo Cheesecake is made without Cool Whip, and uses homemade whipped cream. However, if you’re partial to Cool Whip or need to save some time, you can certainly use Cool Whip.

I also love no-bake desserts because they are great to prepare ahead of time. Sometimes they are quick and easy, and sometimes they involve more steps, but I think the whole baking a cheesecake and dealing with the water bath isn’t my first preference. You can still make AMAZING cheesecakes using the no-bake method.

There’re several steps involved to make this dessert, but it’s really quite simple, let’s break it down.

How to make a No-Bake Oreo Cheesecake

  • Start with an Oreo crust, prepare it first and set it aside.
  • Next, melt your chocolate in the microwave. I microwave it at 50% power to prevent the chocolate from seizing. Set the melted chocolate aside to cool while you work on the rest of the filling.
  • Then prepare your homemade whipped cream for your filling first. By doing this step first, you can place the prepared whipped cream in a separate bowl and set it aside for later. Then you don’t have to wash your primary mixing bowl, you can keep right on going with the rest of the recipe. If you’ve never made whipped cream, I have lots of tips for you about how to make whipped cream, so be sure to read through that post.a horizontal image shows a big slice of chocolate Oreo cheesecake on a white rimmed plate with a gold fork hanging off the side. The cheesecake is loaded with Oreos and topped with whipped cream and chocolate sauce.
  • Next, beat your cream cheese for a couple of minutes until it’s fluffy and smooth and free of any lumps.
  • Then add the granulated sugar, cocoa powder and vanilla extract. You want to be sure these ingredients are really well combined before moving on. Be sure to scrape down the bowl and get all the cocoa powder in there.
  • It’s time to add the melted chocolate and mix it until it’s well incorporated. You melted chocolate can be warm, just not hot.
  • Finally, fold in the prepared whipped cream. I usually do this in two steps so it’s easier to work with. Before it’s completely mixed, go ahead and throw in your crushed Oreos and keep mixing until everything is well combined.
  • Spoon your filling into the prepared crust and use your angled spatula to press the filling into all the nooks and crannies.
  • Refrigerate the cheesecake for 3-4 hours and then remove it from your springform pan and prepare the topping prior to serving. Grab an extra big fork for this one!

A gold fork with a bite of of cheesecake on it, the slice has a few bites missing and it's garnished with chocolate drizzle, more Oreos and a big dollop of whipped cream.

How to make an Oreo Crust?

The Oreo crust is super easy! Use a food processor or blender and grind the Oreos into a fine crumb. Then combine the Oreos with a stick of melted butter and stir until the crumbs are well coated in butter.

Pour the Oreo crumbs into your prepared pan. I usually like to line the bottom with parchment paper (letting it hang out the sides).

I am also partial to using cake collars so I get a nice clean edge, parchment paper will also work. Otherwise you can lightly brush the sides of the pan with an oil spray so prevent the crust from sticking. Then I use a measuring cup to press the crumbs into the bottom and sides of the pan.

I recommend refrigerating or freezing your crust before adding the filling, which helps prevent it from falling apart when you add the filling.

For more tips and tricks, be sure to review my post for How to Make a No-Bake Crust in a Springform Pan.

A big slice cut out of a whole chocolate Oreo cheesecake. The cheescake is garnished with whipped cream and more Oreos

When making Oreo crust, do you remove the cream?

No! You do not need to remove the filling! The cream in the Oreos actually helps act as a binder for the crust.  If you remove the filling, the volume of your crust will be less, and it will be drier. So just go ahead and throw the whole Oreo into your food processor. Regular Oreos work best, double stuffed seem to have too much filling.

Can I prepare this ahead of time? Can I freeze this cheesecake? 

Yes, you can prepare this up to 2 days in advance, and keep it covered in the refrigerator. Prepare the toppings right before serving.

This cheesecake can also be frozen. Be sure it’s well covered and thaw overnight in the refrigerator. Again, prepare the topping before serving.

A gold fork on a white rimmed plate is laying next to a big slice of chocolate Oreo cheesecake it covered in crushed Oreos.

What type of chocolate should I use?

Personally, I like to use high quality chocolate bars as opposed to chocolate chips. Chocolate chips are usually coated to help prevent them from melting at high temperatures and often produce a more oily chocolate when melted.

In a pinch, I will use chocolate chips without any issues, but chocolate bars melt better and seem to be more smooth.

This No-Bake Chocolate Oreo Cheesecake is perfect for Valentine’s Day, parties  and potlucks, or just your average Saturday night.

A head on shot of a slice of cheesecake shows all the crumbled Oreos on top with a chocolate drizzle

Dairy farming is a 365-day a year job. I loved visiting the Ohio dairy farmers a couple of years ago. It’s hard work, but those farmers love their work and take great pride in what they do.

For more recipes, information, dairy nutrition and to meet Ohio and West Virginia dairy farmers, visit www.Drink-MIlk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Pinterest and Instagram.

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

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a horizontal image shows a big slice of chocolate Oreo cheesecake on a white rimmed plate with a gold fork hanging off the side. The cheesecake is loaded with Oreos and topped with whipped cream and chocolate sauce.

No-Bake Chocolate Oreo Cheesecake

  • Author: Beyond Frosting
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 slices

Description

This mouthwatering No-Bake Chocolate Oreo Cheesecake is to die for!! The Oreo crust is filled with no-bake chocolate cheesecake that’s loaded with Oreo cookies. It’s one of the BEST no-bake cheesecakes I’ve ever made, especially if you love Oreo cheesecake.

Ingredients

For the crust:

  • 1 package (14.3 oz) Oreos
  • ½ cup (8 tablespoons) unsalted butter, melted

For the cheesecake filling:

  • 4 ounces chocolate
  • 1 ¼ cups heavy whipping cream
  • ½ cup powdered sugar
  • 16 ounces (2 pkgs) cream cheese (must be full fat)
  • ½ cup granulated sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoon pure vanilla extract
  • 20 Oreos, crushed

For the topping:

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • Additional Oreos for garnish
  • Hot fudge sauce for garnish (optional)

Instructions

  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 cheesecake filling: In a microwave-safe bowl, microwave the chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  6. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  7. Prepare the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric mixer to 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.
  8. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar, cocoa powder and vanilla extract and continue beating until smooth.
  9. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  10. Finally, slowly fold in the whipped cream until it’s completely smooth. Then stir in the crushed Oreos. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
  11. For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to 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.
  12. Pipe the borders of the pie with whipped cream using a large open round tip. Garnish with more crushed Oreos and hot fudge. This cheesecake must stay refrigerated.

Keywords: cheesecake, no-bake cheesecake, oreo cheesecake, chocolate cheesecake

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This EASY No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

No-Bake Baileys Chocolate Cheescake

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7 Responses
    1. Beyond Frosting

      Actually I use a chocolate bar like Ghirardelli. They melt the best. Otherwise chocolate chips can be used. I don’t recommend almond bark.

  1. Taryn

    I made this recipe for “Galentine’s Day” and it came out perfect! Tons of people asked for the recipe and it was wildly popular. The crust is the perfect thickness and it’s so creamy!! Best no-bake cheesecake ever! Loved it 🙂

  2. Annette

    Another yummy looking cheesecake! I think I have everything on hand to make this – hopefully this week 🙂 What tip do you use to dollop the whipped cream on top?

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