No-Bake Chocolate Cheesecake
Ever wanted a super yummy dessert without turning on the oven? My no-bake chocolate cheesecake is just what you need!
It’s creamy, chocolatey, and so easy to make. Let me share my favorite recipe that even my kids can help with!
I’ve made this cheesecake dozens of times for family gatherings, and it’s always the first dessert to disappear.
The rich chocolate flavor paired with that crunchy Oreo crust is simply heavenly. Trust me, your chocolate cravings won’t stand a chance!
Why You’ll Love No-Bake Chocolate Cheesecake
- No oven needed – perfect for hot summer days!
- Uses simple ingredients you probably already have
- Looks fancy enough for special occasions but easy enough for weeknights
- Chocolate lovers will beg for seconds (and the recipe!)
Ingredients You’ll Need
For the Crust:
- Oreo cookies: These create that perfect chocolatey foundation. The cream filling helps bind everything together!
- Butter: Melted butter is the glue that holds your crust together. Use salted or unsalted – either works great!
For the Filling:
- Cream cheese: Always use full-fat brick-style cream cheese for the best texture and flavor. Trust me, this isn’t the place to cut calories!
- Sugar: Regular granulated sugar sweetens the filling just right without making it too sweet.
- Cocoa powder: This magic ingredient deepens the chocolate flavor. I use the unsweetened kind for best results.
- Semi-sweet chocolate: Melted chocolate gives amazing flavor and helps the cheesecake set properly. I learned this from my grandma!
- Heavy whipping cream: Must be cold! This whips up to create that light, fluffy texture we all love in no-bake cheesecakes.
- Powdered sugar: Don’t skip this! It stabilizes the whipped cream so your cheesecake holds its shape.
- Vanilla extract: Just a splash adds wonderful flavor that makes the chocolate taste even better.
Equipment You’ll Need
- Springform pan: Makes removing the finished cheesecake super easy! Line the bottom with parchment for even easier release.
- Electric mixer: Hand or stand mixer works great for whipping the cream to perfect peaks.
- Mixing bowls: You’ll need a couple of different sizes for preparing the crust and filling separately.
- Measuring cups and spoons: For accurate measurements that ensure cheesecake success every time!
- Spatula: A rubber spatula helps fold ingredients together gently without losing air bubbles.
How to Make No-Bake Chocolate Cheesecake
This dessert comes together in simple steps without any baking required. Perfect for hot days when you don’t want to heat up the kitchen!
Step 1: Make the crust. Mix Oreo crumbs and melted butter in a bowl. Stir them well. Press this mix into the bottom and sides of a 9-inch springform pan. Refrigerate while preparing the filling.
Step 2: Beat the cream cheese mixture. In a large bowl, beat room temperature cream cheese, sugar, and cocoa powder until completely smooth and lump-free. This creates the rich base for your chocolatey filling.
Step 3: Add melted chocolate. Pour cooled (but still fluid) melted chocolate into the cream cheese mixture and beat until fully incorporated. The mixture will become thicker and slightly darker in color.
Step 4: Whip the cream. In a separate clean bowl, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form. The cream should be firm enough to hold its shape.
Step 5: Combine mixtures. Gently fold whipped cream into the chocolate cream cheese mixture in two batches using a rubber spatula. Maintain a light, airy texture by folding rather than stirring.
Step 6: Fill and chill. Pour the completed filling into your prepared crust and smooth the top with an offset spatula. Refrigerate for 5-6 hours or preferably overnight until completely set.
Step 7: Decorate and serve. Prepare whipped cream topping, pipe decorative swirls around the edge, and add chocolate shavings before slicing. A hot, clean knife makes the cleanest cuts for serving.
Tips for the Best No-Bake Chocolate Cheesecake
- Use room temperature cream cheese for a smoother filling with no lumps. I let mine sit out for about 30 minutes before starting.
- Chill the crust while preparing the filling. This helps it set up nicely, so it doesn’t crumble when you cut into it.
- Don’t skimp on chilling time! The full 5-6 hours (or overnight) is needed for the perfect texture. My husband tried to sneak a piece early once, and it was a mess!
- Use quality chocolate bars instead of chips for melting. They melt more smoothly and set up better in the filling.
- Whip cream until stiff peaks form – this is super important for a firm cheesecake that holds its shape when sliced.
Variations and Substitutions
- Make it minty! Add 1 teaspoon peppermint extract to the filling for a cool chocolate-mint version that my kids go crazy for.
- Try different crusts like graham crackers or chocolate graham crackers if you don’t have Oreos. Just adjust the butter as needed.
- Swirl in caramel sauce before chilling for a decadent chocolate-caramel treat that’s always a hit at potlucks.
- Add espresso powder (about 1 tablespoon) to the filling for an amazing mocha flavor that coffee lovers will adore.
- Top with fresh berries like raspberries or strawberries for a fruity contrast to the rich chocolate. This was my mom’s favorite way to serve it!
Make-Ahead and Storage Tips
- Prepare 1-2 days ahead of your event. This cheesecake actually gets better after sitting in the fridge overnight!
- Store leftovers covered in the refrigerator for up to 4 days. The flavor gets even better on day two!
- Freeze individual slices wrapped tightly for up to 3 months. Perfect for emergency chocolate cravings!
- Thaw frozen cheesecake overnight in the refrigerator before serving for the best texture.
- Add toppings right before serving for the freshest presentation, especially if using fresh fruit or whipped cream.
Frequently Asked Questions (FAQs)
No Bake Chocolate Cheesecake
Ingredients
- 2¾ cups 369g Oreo cookie crumbs (about 31 Oreos)
- 5 tbsp 70g butter, melted
- 24 oz 678g cream cheese, room temperature
- 3 tbsp 21g unsweetened cocoa powder
- ½ cup 104g granulated sugar
- 8 oz semi-sweet chocolate melted
- 1¼ cups 300ml heavy whipping cream, cold
- ¾ cup 86g powdered sugar
- 1 tsp vanilla extract
For Topping:
- 1 cup 240ml heavy whipping cream, cold
- ½ cup 58g powdered sugar
- 1 tsp vanilla extract
- Chocolate shavings or mini chocolate chips optional
Instructions
- Combine Oreo crumbs with melted butter and press firmly into a 9-inch springform pan. Chill while making filling.
- Beat cream cheese, sugar, and cocoa powder until completely smooth. Add melted chocolate and mix until well combined.
- In another bowl, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold whipped cream into chocolate mixture in two parts until fully incorporated.
- Pour filling into crust, spread evenly, and refrigerate for at least 5-6 hours or overnight.
- Whip topping ingredients until stiff peaks form and pipe decoratively around the edge of the chilled cheesecake.
- Add chocolate shavings or mini chips if desired before slicing and serving.
Notes
- Use room temperature cream cheese for a lump-free filling that blends perfectly with other ingredients.
- Semi-sweet chocolate bars work better than chips, delivering smoother melting and better texture.
- Ensure heavy cream is very cold before whipping to achieve proper volume and stability.
- For clean slices, dip knife in hot water and wipe between cuts for professional-looking servings.
- Store covered in refrigerator up to 5 days or freeze individual slices wrapped tightly for 3 months.
