Easy No Bake Chocolate Cheesecake Recipe

Introduction

This Easy No Bake Chocolate Cheesecake is a luscious dessert that combines a rich chocolate filling with a crunchy Oreo crust. Perfect for when you want an indulgent treat without turning on the oven.

Ingredients

• 2 3/4 cups (369g) Oreo cookie crumbs (about 31 Oreos)
• 5 tbsp (70g) butter (salted or unsalted), melted
• 24 oz (678g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 3 tbsp (21g) natural unsweetened cocoa powder
• 8 oz semi-sweet chocolate, melted
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 1 tsp vanilla extract
• 1 cup (240ml) heavy whipping cream, cold (for topping)
• 1/2 cup (58g) powdered sugar (for topping)
• 1 tsp vanilla extract (for topping)
• Desired toppings, such as chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, etc.

Instructions

1. Step 1: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
2. Step 2: In a small bowl, combine the Oreo cookie crumbs with melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan. Chill the crust in the fridge while preparing the filling.
3. Step 3: In a large mixing bowl, beat the cream cheese, sugar, and cocoa powder together until smooth and well combined.
4. Step 4: Add the melted semi-sweet chocolate to the cream cheese mixture and mix until smooth. Set aside.
5. Step 5: In a separate large bowl, whip 1 1/4 cups cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
6. Step 6: Gently fold the whipped cream into the chocolate cream cheese mixture in two additions until fully incorporated.
7. Step 7: Pour the filling into the prepared crust and spread evenly. Refrigerate the cheesecake for 5-6 hours or overnight until firm.
8. Step 8: For the whipped cream topping, whip 1 cup cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
9. Step 9: Remove the cheesecake from the springform pan and place on a serving plate. Pipe the whipped cream around the rim of the cheesecake using a piping tip if desired.
10. Step 10: Decorate with your choice of toppings like chocolate shavings, mini chocolate chips, or fresh fruit.
11. Step 11: Keep the cheesecake refrigerated until ready to serve.

Tips & Variations

• For a crunchier crust, chill the Oreo crumb mixture for 10 minutes before pressing into the pan.
• You can substitute semi-sweet chocolate with dark or milk chocolate depending on your preference.
• Try adding a splash of coffee or espresso to the chocolate mixture to deepen the flavor.
• If you prefer a lighter option, use reduced-fat cream cheese and whipped topping.

Storage

Store the cheesecake in an airtight container or covered with plastic wrap in the refrigerator. It will keep well for 4-5 days. When ready to serve, you can add fresh toppings as desired. No reheating is necessary; simply serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can replace Oreo crumbs with other chocolate cookies or graham crackers, though the flavor and color will vary accordingly.

What if I don’t have a springform pan?

You can use any round cake pan lined with parchment paper, but removing the cheesecake might be trickier—consider serving it directly from the pan.

Easy No Bake Chocolate Cheesecake Recipe

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★★★★★

4.9 from 80 reviews

This easy no bake chocolate cheesecake features a rich Oreo crust and a luscious cocoa-infused cream cheese filling combined with melted semi-sweet chocolate. Topped with a delicate whipped cream border and your choice of toppings, this dessert is a decadent yet simple treat that requires no baking, perfect for any occasion.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes (including chilling time)
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 3/4 cups (369g) Oreo cookie crumbs (about 31 Oreos)
• 5 tbsp (70g) butter, melted (salted or unsalted)

Filling

• 24 oz (678g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 3 tbsp (21g) natural unsweetened cocoa powder
• 8 oz semi-sweet chocolate, melted
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 1 tsp vanilla extract

Whipped Cream Topping

• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 tsp vanilla extract

Toppings

• Desired toppings such as chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, etc.

Instructions

1. Prepare the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking. In a small bowl, combine Oreo cookie crumbs with melted butter until the mixture resembles wet sand.
2. Form the crust: Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan to create an even crust layer. Place the assembled crust into the refrigerator to chill while preparing the filling.
3. Make the filling base: In a large mixing bowl, beat the room temperature cream cheese, sugar, and cocoa powder together using a mixer until the mixture is smooth and uniform in texture.
4. Add melted chocolate: Stir in the melted semi-sweet chocolate into the cream cheese mixture until fully combined and smooth. Set this mixture aside temporarily.
5. Whip the cream: In a separate large bowl, combine 1 1/4 cups of cold heavy whipping cream with powdered sugar and vanilla extract. Whip the mixture on high speed until stiff peaks form, indicating the cream is well aerated and stable.
6. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese and chocolate base in two additions, carefully mixing to maintain the airy texture without deflating the cream.
7. Assemble and chill: Pour the filling evenly into the chilled crust and smooth the top with a spatula. Refrigerate the cheesecake for at least 5-6 hours, preferably overnight, until fully firm and set.
8. Prepare whipped cream topping: In a clean large bowl, whip 1 cup of cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form, creating a stable topping for decoration.
9. Decorate the cheesecake: Remove the cheesecake from the springform pan and transfer it to a serving plate or platter. Using a piping bag fitted with a tip (such as Ateco tip 844), pipe the whipped cream around the rim for an elegant finish.
10. Add final toppings: Garnish the cheesecake with your choice of chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, or any desired toppings for extra flavor and visual appeal.
11. Storage: Keep the cheesecake refrigerated until ready to serve. It is best enjoyed within 4-5 days for optimal freshness and texture.

Notes

• Make sure the cream cheese is at room temperature before mixing to avoid lumps and achieve a smooth filling.
• Chill the crust thoroughly before adding the filling to help it set firmly and hold shape.
• When folding the whipped cream into the filling, use gentle motions to keep the mixture light and airy.
• If you want a firmer crust, you can chill it for longer before adding the filling.
• Use high-quality semi-sweet chocolate for the best flavor in the filling.
• Ensure heavy cream is cold when whipping for better volume and stability.
• The cheesecake must be refrigerated for several hours or overnight to set properly since it’s a no-bake recipe.
• This cheesecake is not suitable for freezing as it may affect the texture upon thawing.

Keywords: no bake chocolate cheesecake, easy chocolate cheesecake, Oreo crust cheesecake, no bake dessert, chocolate cream cheese dessert