No Bake Chocolate Cheesecake
This incredibly creamy no-bake chocolate cheesecake combines melted chocolate, cocoa powder, and an Oreo crust for an easy, refrigerated dessert. Perfect for chocolate lovers without heating the kitchen!
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.