If you have a sweet tooth and love that rich, velvety dessert that feels just like a dream, this No Bake Chocolate Cheesecake Recipe is about to become your new best friend. Imagine a luscious blend of creamy chocolate cheesecake filling set atop a crunchy Oreo crust, all without turning on the oven. It’s effortless, indulgent, and perfect for any occasion where you want to impress without the fuss. If you’ve been looking for a show-stopping dessert that’s simple to pull together yet packed with flavor, this recipe checks all the boxes and then some.
Ingredients You’ll Need
These ingredients are simple pantry and fridge staples that come together to create a delightful harmony of taste and texture. Each one plays a crucial role, from forming that irresistible Oreo crust to giving the cheesecake its signature creamy, chocolatey body.
- Oreo cookie crumbs (2 3/4 cups / 369g): Provides the perfect crunchy and chocolaty base that sets the stage for the filling.
- Melted butter (5 tbsp / 70g): Binds the cookie crumbs together while adding richness to the crust.
- Cream cheese (24 oz / 678g), room temperature: The creamy foundation of the cheesecake, giving it that silky texture.
- Sugar (1/2 cup / 104g): Sweetens the filling without overpowering the chocolate flavor.
- Cocoa powder (3 tbsp / 22g): Boosts the chocolate intensity and adds a depth of flavor.
- Melted semi-sweet chocolate (8 oz): Gives the filling a rich, decadent chocolate kick.
- Cold heavy whipping cream (1 1/4 cups / 300ml): Whipped into soft peaks, it makes the cheesecake light and airy.
- Powdered sugar (3/4 cup / 86g): Sweetens the whipped cream component seamlessly.
- Vanilla extract (1 tsp): Adds a warm, aromatic note to balance the chocolate.
- Whipped cream and chocolate shavings: For topping, adding elegance and an extra layer of flavor and texture.
How to Make No Bake Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the Oreo cookie crumbs with the melted butter in a bowl. Mix them until every crumb is coated with buttery goodness. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even, sturdy base. Pop it into the fridge to chill while you whip up the filling. This chilling step helps the crust firm up nicely, ensuring a perfect bite every time.
Step 2: Make the Filling
In a large mixing bowl, beat the room-temperature cream cheese, sugar, and cocoa powder until the mixture is silky smooth with no lumps. Slowly pour in the melted semi-sweet chocolate and blend everything until it’s fully incorporated and luxuriously rich. In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form — this means the cream holds its shape but is still creamy. Gently fold the whipped cream into the chocolate mixture, mixing carefully to keep the texture light and fluffy. This step is where the cheesecake gets its signature airy, melt-in-your-mouth consistency.
Step 3: Assemble and Chill
Spread the creamy filling evenly over the chilled Oreo crust, smoothing the top with a spatula for a polished look. Transfer the pan back into the refrigerator and let it set for at least 5 hours or preferably overnight. Patience here is key because this chilling time allows the cheesecake to firm up deliciously and the flavors to blend perfectly.
Step 4: Serve and Enjoy
Once your No Bake Chocolate Cheesecake Recipe has set, it’s time for the fun part: decorating and serving. Top your cheesecake with freshly whipped cream and scatter chocolate shavings over the top for an elegant and irresistible finish. Then slice into that perfectly smooth, chocolatey masterpiece and savor every bite!
How to Serve No Bake Chocolate Cheesecake Recipe
Garnishes
Enhance your cheesecake’s look and taste by adding a swirl of whipped cream right before serving. Chocolate shavings add a delightful textural contrast and a hint of bitterness to balance the sweetness. For a fresh pop, consider raspberries or sliced strawberries—these add color and a bright flavor that pairs wonderfully with chocolate.
Side Dishes
This cheesecake pairs beautifully with light beverages like chilled coffee, espresso, or a glass of cold milk. If you’re serving it at a party, a fruit salad or citrus sorbet alongside can help balance the richness of the cheesecake and refresh the palate between bites.
Creative Ways to Present
For an extra showstopper moment, serve individual portions in clear glass cups or jars layered with additional cookie crumbs at the bottom. Another fun twist is to create a layered parfait with the cheesecake filling, cookie crust, and fresh berries. No matter how you present it, the No Bake Chocolate Cheesecake Recipe will steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Once sliced, place leftover cheesecake in an airtight container and store it in the refrigerator. It will stay fresh and delicious for up to 4 days. Keeping it chilled preserves that creamy texture and prevents any loss of flavor.
Freezing
If you want to keep the cheesecake longer, freezing is a great option. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it in the fridge overnight. The texture remains surprisingly well-preserved, making it perfect for future treats or celebrations.
Reheating
Since this is a no bake dessert meant to be enjoyed cold, reheating isn’t necessary. Just ensure it’s thawed completely if frozen before serving. Enjoying it chilled enhances the indulgent creaminess and chocolate flavors at their best.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Oreo cookies give a rich chocolatey crunch, you can substitute with graham crackers, chocolate chip cookies, or even digestive biscuits depending on your preference. Just make sure to crush them finely and adjust the butter if needed to hold the crust together well.
What if I don’t have semi-sweet chocolate on hand?
You can use dark chocolate or milk chocolate instead. Dark chocolate will make the cheesecake a bit more intense and slightly less sweet, while milk chocolate will add a creamier and sweeter note. Just melt and incorporate as directed.
Is it possible to make this recipe dairy-free or vegan?
Yes, with some ingredient swaps! Use dairy-free cream cheese alternatives, plant-based whipped cream, and vegan chocolate. Keep in mind the texture and flavor might vary slightly, but it’s a great way to enjoy this dessert if you’re avoiding dairy.
How long does the No Bake Chocolate Cheesecake Recipe take to set?
For best results, it should chill in the refrigerator for at least 5 hours, but overnight is even better. This allows the filling to firm up properly and the flavors to deepen, ensuring every slice holds its shape and tastes amazing.
Can I double the recipe for a bigger crowd?
Yes! Just double all the ingredients and use a larger springform pan or two standard pans. Keep the chilling time the same, but make sure the filling and crust are spread evenly and have enough time to set properly.
Final Thoughts
This No Bake Chocolate Cheesecake Recipe is a must-try for anyone who loves indulgent desserts that come together effortlessly and always impress. Whether it’s for a special occasion or a cozy night in, it’s the kind of dessert that brings smiles and happy “mmm” moments all around. Give it a go, and prepare to fall in love with this smooth, rich chocolate delight!
Print
No Bake Chocolate Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No Bake Chocolate Cheesecake is a rich and creamy dessert combining a chocolatey Oreo crust with a luscious chocolate cream cheese filling. Perfect for chocolate lovers, it requires no baking and is set in the refrigerator, making it an easy yet decadent treat for any occasion.
Ingredients
Crust
- 2 3/4 cups (369g) Oreo cookie crumbs
- 5 tbsp (70g) melted butter
Filling
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (22g) cocoa powder
- 8 oz melted semi-sweet chocolate
- 1 1/4 cups (300ml) cold heavy whipping cream
- 3/4 cup (86g) powdered sugar
- 1 tsp vanilla extract
Topping
- Whipped cream
- Chocolate shavings or other toppings
Instructions
- Prepare the Crust: In a mixing bowl, combine Oreo cookie crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large bowl, beat the cream cheese, sugar, and cocoa powder together until smooth and creamy. Gradually add the melted semi-sweet chocolate and mix until fully incorporated. In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
- Assemble: Spread the creamy chocolate filling evenly over the chilled Oreo crust, smoothing the top with a spatula. Refrigerate the assembled cheesecake for at least 5 hours or preferably overnight to allow it to set properly.
- Serve: Once the cheesecake is firm, remove it from the springform pan. Top with whipped cream and chocolate shavings or your choice of toppings. Slice into 12 servings and enjoy this rich, no-bake dessert.
Notes
- Make sure the cream cheese is at room temperature for a smoother filling.
- To melt the chocolate, use a double boiler or microwave in short intervals to prevent burning.
- For best results, chill the cheesecake overnight for a firmer texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can substitute Oreo crumbs with any chocolate cookie crumbs if preferred.
