Beyond Frosting » Recipes » Desserts » Cheesecakes » No-Bake Chocolate Oreo Cheesecake

No-Bake Chocolate Oreo Cheesecake

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. If you love Oreo cheesecake, you’ll have to give this one a try.

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

A plated slice of Chocolate Oreo Cheesecake garnish with whipped cream and crushed Oreos

No-Bake Chocolate Cheesecake with Oreos

It’s hard to top my original Oreo Cheesecake, but after several requests, I’ve made a chocolate version and it’s one of the best cheesecakes I’ve ever made.

I married together my no-bake chocolate cheesecake and my original Oreo cheesecake to create the ultimate No-Bake Chocolate Oreo Cheesecake.

There’s double the chocolate in here, with a combination of cocoa powder and melted dark chocolate. It’s creamy, but not overly rich and it’s loaded with crushed Oreos.

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. Pair this cheesecake with a glass of milk and you’re good to go!

I am a big milk drinker, mostly with my morning coffee or occasional bowl of cereal. 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.

A white cake plate with a chocolate Oreo cheesecake with a slice missing

I Love No-Bake Cheesecakes

I truly love no-bake desserts because they are a great option when you need to prepare something ahead of time. Plus the flavor options are endless!

Sometimes they are quick and easy, and sometimes they involve more steps. Baking a cheesecake takes more time and effort with a water bath, whereas no-bake cheesecakes you can throw together in a half-hour and then let it chill.

A Few Key Ingredients

  • Full-fat cream cheese: Be sure to use a block cream cheese
  • Cocoa Powder: Any type will work
  • Chocolate: The cheesecake has melted chocolate. I recommend using a chocolate bar like Ghirardelli or Lindt, something like that. Chocolate chips will work, but chocolate bars melt down a lot more smoothly.
  • Oreos: I recommend a regular, standard Oreo
  • Heavy whipping cream: This cheesecake has homemade whipped cream. If you’d prefer, you can use Cool Whip instead. But you’ll need one container for the filling and one for the topping.
A slice of Oreo Chocolate Cheesecake with a bite missing and a gold fork

How to Make No-Bake Oreo Cheesecake

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

Make the Crust

Combine the Oreo crumbs and melted butter and press them into a 9-inch springform pan. If you need a quick tutorial on the springform pan, this one is super helpful.

Make the Cheesecake Filling

  1. Melt Chocolate: 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.
  2. Make Whipped Cream: Then prepare your homemade whipped cream for your filling first. Start by chilling the bowl, it helps keep the cream cold while it whips up.
  3. Beat the Cream Cheese: Next, beat the cream cheese for a couple of minutes until it’s fluffy and smooth and free of any lumps. Add the sugar, cocoa powder and vanilla extract. Make sure this is very well combined and scrape down the bowl as needed.
  4. Add the Chocolate and Whipped Cream: Next, add the melted chocolate and mix it until it’s well incorporated. Finally, fold in the prepared whipped cream, and beat on low speed. Before it’s completely mixed, go ahead and throw in your crushed Oreos and keep mixing until everything is well combined.
  5. Fill the Pan: Spoon your filling into the prepared crust and use your angled spatula to press the filling into all the nooks and crannies.
  6. Chill: Refrigerate the cheesecake for 3-4 hours and then remove it from your springform pan and prepare the topping prior to serving.

Add the Toppings

I made another batch of whipped cream and use a large open round piping tip for the top. Then I chopped some Oreos in half to place in between the whipped cream. Finally I drizzled some hot fudge on top. You’ll have a few leftover Oreos and you can also crush those and sprinkle in the middle of the cheesecake.

A white cake plate with a decorated chocolate cheesecake on top

Recipe Notes and Tips

Ingredients temperatures are key! Pay close attention to recipe. Room temperature cream cheese will allow you to make a smoother, less lumpy filling. You are need to make sure the chocolate is cool to the touch before adding into the cheesecake filling.

For the smoothest edges: I love using cake collars, so I can just pull it away from my crust after releasing the spring. Parchment paper will also work, but has to be taped taped down to stay in place. Otherwise, you can lightly brush the sides of the pan with an oil spray so prevent the crust from sticking.

No need to remove the Oreo 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.

What Type of Chocolate is Best?

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 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.

A plated slice of Chocolate Oreo Cheesecake garnish with whipped cream and crushed Oreos

Storing and Freezing Instruction

You can prepare this up to 2 days in advance, and keep it covered in the refrigerator. I find it’s best to 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, I recommend preparing the topping before serving once the cheesecake has thawed.

More No-Bake Recipes

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, and follow the American Dairy Association Mideast on Facebook, Twitter, Pinterest and Instagram.

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 close up of a slice of Chocolate Oreo Cheesecake with a gold fork

No-Bake Chocolate Oreo Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8-10 slices
  • Category: Cheesecake
  • Method: Refrigerator
  • Cuisine: American


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.


For the crust:

  • 1 package (14.3 oz.405g) Oreos
  • ½ cup (113g) unsalted butter, melted

For the cheesecake filling:

  • 4 ounces (113g) dark chocolate bar
  • 1 ¼ cups (295ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • ½ cup (95g) granulated sugar
  • 2 tablespoons (10g) cocoa powder
  • 2 teaspoon (10ml) pure vanilla extract
  • 20 Oreos, crushed

For the topping:

  • 1 cup (236ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • Additional Oreos for garnish
  • Hot fudge sauce for garnish (optional)


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 or 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 Cheesecake Filling:

  1. 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.
  2. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. 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 soft peaks form. Add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  3. Beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Next add the granulated sugar, cocoa powder and vanilla extract and continue beating until smooth.
  4. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  5. 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.

For the Topping:

  1. Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. Beat the heavy cream in the chilled bowl until soft peaks form. Add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe the borders of the pie with whipped cream using a large open round tip. Garnish with more crushed Oreos and hot fudge.



Storing: This cheesecake must stay refrigerated. Tightly wrap the pan in plastic wrap.


  • Serving Size: 1 slice
  • Calories: 1086
  • Sugar: 79.5 g
  • Sodium: 616.8 mg
  • Fat: 65.3 g
  • Carbohydrates: 119.7 g
  • Fiber: 1.1 g
  • Protein: 9.2 g
  • Cholesterol: 114.1 mg

Filed Under:

Review and rate this post!

I love hearing from you! Submit your question or review here. Your email address will not be published. Required fields are marked*.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

27 thoughts on “No-Bake Chocolate Oreo Cheesecake”

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yep! This is an ideal dessert to make ahead of time (up to 2 days in advance), keep it tightly covered in the refrigerator

  1. I made this today for National Cheesecake Day! So happy I didn’t have to turn on my oven! It’s HOT here on the East Coast!
    I halved the recipe and made a 6″ cake, more than enough for me and the hubs! Such a great recipe, thanks soooo much!!!

  2. This is absolutely fantastic- I halved and made as a 6 inch with GF double stuffed Oreos. Thanks for a terrific recipe!

  3. I thought I had read it somewhere else….but can you use cool whip in the cheesecake instead of whipping cream and powdered sugar? If so how much? One 8 oz container?

      1. So the entire bag of Oreos is for the crust? How much for the filling? Maybe I missed that info.

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Yes, an entire bag of Oreos for the crust, and for the filling, you’ll need 20 Oreos. It’s the last ingredient listed under the “filling” section

  4. Amazing recipe. Anything I can add to make the filling thicker? More cream cheese ect? Thats my only complaint

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thanks April. Yes, more cream cheese and maybe a little less whipped cream will make for a denser, less fluffy filling

    1. Julianne - Beyond Frosting
      Beyond Frosting

      I have not made this recipe specifically but I think it should work, I’ve used mascarpone in other no-bake recipes.

    1. Julianne - Beyond Frosting
      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. What percentage cocao do you recommend for chocolate bar? Is there one that blends in better?

      2. Julianne - Beyond Frosting
        Beyond Frosting

        I usually use 60% dark chocolate, the Ghirardelli ones are my preferred option and that variety always seems to be available at the grocery store

      1. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Judy, apologies for the delay, this got caught up in my spam folder. Per the Storing and Freezing Instruction in the blog post. You can prepare this up to 2 days in advance, and keep it covered in the refrigerator.

  5. 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 🙂

  6. 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?