No Bake Chocolate Cheesecake

Decadent and easy no-bake chocolate cheesecake recipe with Oreo crust, cream cheese chocolate cheesecake filling, and rich chocolate whipped cream topping.

If you have a few pantry staples, some chocolate chips and Oreos, and an extra 20 minutes, you should make this chocolate version of a no-bake cheesecake. And if you’re still only making baked cheesecakes, I guarantee you will be shocked at how good the unbaked ones are!

I love it when the cheesecake filling is thick and creamy and makes you forget you are supposed to be on a diet or at least try to eat healthy, like my no-bake Pecan Pie cheesecake.

This chocolate cheesecake holds a strong second when it comes to easy cheesecake recipes but something more fun than a simple slice of the New York cheesecake.

Why You’ll Love This Recipe

• Cream cheese cheesecake and chocolate is a match made in heaven. It is so creamy and the rich chocolate flavor is so comforting!
• 20 min prep work and the rest is just chilling – ideal for making the day before a big gathering.
• No baking, no cooking, no fancy ingredients, no gelatin, and no mixer needed. An affordable cake that looks like the ones from top restaurants.
• An easy win for all chocolate lovers and a definite crowd-pleaser.

Ingredients Notes

A handful of simple ingredients make an amazing no-bake cheesecake loaded with chocolate flavor.

Cookie Crust

• Chocolate sandwich cookies (like Oreos, do not scrape away the filling), crushed. Graham crackers will work too.
• Unsalted butter, melted butter is a perfect binder for Oreo crumbs.

Cheesecake filling

• Cream cheese softened to room temperature. Brick-style cream cheese, not the one in the tub. I prefer full-fat cream cheese to the creamiest filling, but low-fat cream cheese will make a healthier version. Philadelphia cream cheese is a no-brainer.
• Confectioner’s sugar or powdered sugar. Caster sugar is also fine. Granulated sugar doesn’t work here – it makes the mixture gritty.
• Semi-sweet chocolate chips melted and slightly cooled. Semi-sweet chocolate chips are my go-to choice, but feel free to use milk chocolate if you want a sweeter dessert, or dark chocolate if you prefer bitter chocolate. 55-78% cocoa content is good, anything below 55% usually contains too many additives and can be too sweet. No-bake cheesecakes also work with chopped chocolate bars, not only chips. Melted chocolate helps the unbaked cheesecake set while it is chilling in the fridge.
• Pure vanilla extract.
• Heavy whipping cream.

Topping

• Semisweet chocolate chips melted and slightly cooled
• Chocolate curls or grated chocolate. Ghirardelli, Guittard, and Lindt are choices. Aim for a good-quality chocolate bar.
• Whipped topping, if desired (you can use store-bought or beat heavy whipping cream with the remaining powdered sugar).

Kitchen Equipment

• 9-inch springform pan lined with parchment paper
• Something to melt chocolate: either a double boiler or a microwave-safe bowl (medium bowl is enough)

How To Make No-Bake Chocolate Cheesecake

1: Make The Oreo Crust

1. Crush cookies in a food processor or in a bag using a rolling pin to fine crumbs.
2. Combine the crushed cookies with the melted butter in a medium mixing bowl. Stir until all of the Oreo cookie crumbs are moistened.
3. Transfer to the prepared pan and press firmly into a smooth, even layer in the bottom. You can do a crust on the side too, if you want. Refrigerate to set.

2: Use Cream Cheese To Prepare The Cheesecake Batter

1. Melt chocolate using your preferred method (microwave, saucepan, or double-boiler).
2. Beat cream cheese and confectioner’s sugar together in a large mixing bowl until smooth and creamy. If using an electric mixer, it usually takes no more than 1 minute. Use low speed.
3. Add melted chocolate and vanilla to the cream cheese mixture, mixing until well combined.
4. Beat the heavy cream in a separate large mixing bowl until stiff peaks form, usually, it is around 1-2 minutes. This works best if using a chilled bowl.
5. Transfer the whipped cream to the chocolate mixture and fold until fully incorporated.

3: Chill The Cheesecake Filling

1. Pour the cheesecake filling mixture into the pan on top of the prepared crust. Spread into a smooth, even layer.
2. Refrigerate for at least 4 hours or until firm covered with plastic wrap.
3. Remove from the springform pan once the cheesecake has set.

4: Add Melted Chocolate Topping

Before serving, smooth the melted chocolate over the top and then decorate with the chocolate curls. You can also add homemade whipped cream or Cool Whip if desired.

Storage

The no-bake chocolate cheesecake is perfect to make 1 day ahead.

You can store leftover chocolate cheesecake in the fridge in an airtight container for 5 days.

Freezing. Chill the cheesecake completely, then wrap it tightly in one layer of plastic wrap and one layer of foil and freeze for 2-3 months. It is best to freeze the cheesecake without any toppings.

Substitutions & Variations

• Toppings. Add a dollop or pipe out some sweetened whipped cream and chocolate shavings, you can use chocolate ganache, torched Swiss meringue, chocolate drizzle, fresh fruit or berries, whole or crushed Oreos, caramel sauce, or simply dust the cake with cocoa powder or icing sugar.
• Add sour cream to make the cheesecake recipe even creamier and smoother. You will beat it right after the cream cheese.
• You can make no-bake chocolate cheesecake with condensed milk by simply adding it to the beaten cream cheese mixture. It will make the filling silky, smooth, sweet, and lush.
• Easy 4-ingredient no-bake chocolate cheesecake recipe can also be done with instant chocolate pudding mix, brick-style cream cheese, cold milk, and Oreo crust. You simply whisk the pudding mix with milk, beat in the cream cheese, and spread it over the cookie crust.
• The vegan no-bake chocolate cheesecake recipe calls for vegan butter, plant-based cream cheese, and coconut whipped cream.
• Craving more chocolate flavor? Add cocoa powder to the crust.

Expert Tips

• It is easier to cut a slice of no-bake chocolate cheesecake when it is completely chilled.
• Do not overbeat the cream cheese otherwise the cheesecake will lose its fluffy texture. It is easier to overbeat when you use an electric mixer so I beat the cream cheese mixture by hand.
• Make sure to let the melted chocolate cool before mixing it with whipped cream. Hot chocolate can seize and spoil the texture and you will have to start over.
• Use good quality chocolate chips. Cheap chips do not melt as well and can leave lumps.
• A hot knife makes perfect slices.

Popular Questions

What Is No Bake Cheesecake Filling Made Of?

No-bake cheesecake filling is usually made of beaten cream cheese with powdered sugar, heavy whipping cream, and a splash of vanilla extract. It can also be made with chocolate, lemon, or other flavors.

Why Is My No-Bake Cheesecake Not Firming Up?

Leaving cheesecake in the fridge to chill for less than 2 hours or under-whipping the heavy cream will result in a soft cheesecake that is not fully set and not firm.

This also can happen if you use cream cheese from the tub instead of brick cream cheese.

Melted chocolate helps the no-bake chocolate cheesecake to firm up.

Is No Bake Or Baked Cheesecake Better?

Both baked and no-bake cheesecakes taste heavenly. Baked cheesecake has eggs and a denser, heavier, thicker texture, while no-bake cheesecakes have lighter, mousse-like texture and are much easier to make for beginners.

Why Is My No-Bake Cheesecake Base So Hard?

Too much butter or freezing the crust for too long can make it too hard. If you use a different brand of cookies or biscuits it can also affect how hard or soft the crust is. Oreos and graham crackers make a firm but soft enough base for no-bake cheesecakes.

If you love this cheesecake recipe, you’re going to love these other cheesecakes too. Please click each link below to find the easy, printable recipe!

More No-Bake Treats

No-Bake Cheesecake Cups

No-Bake Peppermint Cheesecake

Limoncello Cheesecake

Chocolate Mint Lush Dessert

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