This easy No Bake Chocolate Cheesecake is so rich and delicious! As an added bonus, it’s incredibly simple to make, no oven required,
I just checked, and I have over 15 cheesecake recipes on the blog right now! As it turns out, I am a big fan of this sweet and creamy dessert category, and love creating variations on my New York Style Cheesecake, and similar desserts like Blueberry Cheesecake Bars.
While most of my cheesecake recipes are baked in the traditional style, there is a definite time and place for no-bake cheesecakes too!
Recipes like this one for chocolate no bake cheesecake are easy to make with minimal ingredients, and yet they still have the tangy richness that you’d expect from a traditional cheesecake, along with a crisp cookie crust and a luscious, creamy texture.
No Bake Chocolate Cheesecake Recipe Highlights
- Crisp and Buttery Oreo Crust – Because this is a chocolate cheesecake, I’m swapping out my usual graham cracker crust for an easy Oreo crust instead.
- Smooth, Creamy, Decadent Texture – The texture of no-bake cheesecake is different, but equally as good as that of a baked cheesecake. I’ve tested this recipe to ensure that the filling is not too thick or too runny, so it will turn out perfectly every time.
- A Quick and Easy Dessert Recipe – You’ll be able to mix and prep this cheesecake in about 15 minutes. The only hard part is letting it chill in the fridge, which takes 4 hours, or overnight.
Ingredients In No-Bake Chocolate Cheesecake
Complete list of ingredients and amounts can be found in the recipe card below.
- Oreos and Butter: Chop the Oreo cookies in your food processor and mix with melted butter to make a delicious no bake cheesecake crust. You’ll need a little bit less than a full package of Oreos for this recipe, so feel free to enjoy the rest of them with a glass of milk or a cup of coffee!
- Cream Cheese: You can’t make a cheesecake without it! Be sure to use block cream cheese rather than whipped or spreading varieties. Let the cream cheese soften to room temperature before you start.
- Sour Cream: This addition helps to lighten the cream cheese, making the texture of the no-bake cheesecake perfect.
- Heavy Whipping Cream: We’ll fold freshly whipped cream into the cheesecake filling to keep it airy and soft.
- Powdered Sugar: To add sweetness to the cheesecake filling, without any grittiness.
- Vanilla: Pure vanilla extract enhances the other flavors in the cheesecake, making it even better.
- Chocolate: Good quality dark chocolate is a must here. We’ll melt it to blend it with the cheesecake filling. Have some extra on hand to grate over the cheesecake before serving.
How To Make No Bake Chocolate Cheesecake
Tip!
Pretty whipped cream swirls made with a piping bag and tip are ideal, but if you don’t have a piping bag, you can simply spread the whipped cream over the cheesecake instead!
Recipe Tips
- Use a Springform Pan. This is a key piece of equipment for making all types of cheesecakes. The clasp on the side of the pan allows the whole cheesecake to be removed easily and cleanly.
- Buy Good Quality Chocolate. For this recipe, use chocolate bars rather than chocolate chips. It’s also important to use dark chocolate that is at least 60% chocolate to keep the filling thick. It might taste bitter, but it will be perfectly sweet inside the cheesecake filling.
- Whipping Cream: For the best texture, the cream should be whipped enough to hold stiff peaks. Once that’s done, fold the cream gently into the filling so that it doesn’t deflate too much.
- Chill: It’s very important that you allow at least 4 hours in the fridge for chilling, but 8 hours is even better. This time allows the flavors of the cheesecake to blend, and helps to set up the texture perfectly.
Storing Tips
No Bake Chocolate Cheesecake can be stored in the fridge, covered, for up to 4 days.
You can also freeze this recipe. Wrap well with plastic wrap and keep in a sealed freezer container for up to 3 months.
Chocolate Cheesecake Variations
Get creative with toppings and mix-ins! Here are a few ideas to get you started.
- Mix Ins: Before adding the chocolate cream cheese mixture to the crust, fold in some extra chopped Oreos, mini chocolate chips, or chopped pieces of your favorite candy bar.
- Add a Topping: Drizzle a bit of caramel sauce, strawberry sauce, raspberry compote, or warmed peanut butter over the whole cheesecake. It’s also fun to add sauces to individual servings.
- Make Chocolate Ganache. Grab the ganache recipe from my chocolate chip cheesecake recipe and use it as a decadent topping for this recipe!
Recipe FAQs
Why is my no bake cheesecake not set yet?
The amount of time that the cheesecake takes to set can depend on the temperature of the ingredients when you mixed them and the temperature of your fridge.
If your chocolate no-bake cheesecake seems un-set after 4-8 hours, you can pop it in the freezer for half an hour to finish the job.
How do I make clean slices of cheesecake?
For no-bake cheesecakes and pies, the best tip that I can give is that you need to take your time. Make sure that the cheesecake is fully set and cold. Use a large knife. In between each cut, rinse the knife with warm water and wipe it down with paper towels.
Can I make No Bake Cheesecake Ahead of time?
Yes, no bake cheesecakes are ideal for making ahead of time. You can make your dessert up to 3 days ahead of time. Keep it sealed and in the fridge until you’re ready to serve it.
You won’t even need to turn on the oven to make this delicious chocolate cheesecake, and it’s perfect for sharing! Save this recipe for the next time you want to bring the best dessert to a party or potluck.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
No Bake Chocolate Cheesecake
Equipment
- 9 inch springform pan
- microwave-safe bowl
- Electric Hand mixer or Stand mixer
- Mixing Bowls
- Rubber Spatula
- Piping Bag and Tip optional
Ingredients
Crust:
- 24 Oreo cookies
- 5 tablespoons (70 g) melted unsalted butter
Cheesecake:
- 8 ounces (226 g) dark chocolate chopped
- 24 ounces (680 g) full fat cream cheese softened to room temperature
- 1 ½ cups (180 g) powdered sugar divided
- ¼ cup (60 g) sour cream at room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (240 ml) heavy cream double cream in the UK
Topping:
- 1 cup (240 ml) heavy cream double cream in the UK
- ½ cup (60 g) powdered sugar
- Grated dark chocolate
Instructions
Crust:
- Add the Oreo cookies to a large food processor. Pulse until only crumbs remain, then drizzle in the melted butter and pulse until mixed.
- Press the mixture into the bottom and halfway up the sides of a 9-inch (23 cm) springform pan. Place into the fridge to chill while you prepare the cheesecake.
Cheesecake:
- Melt the dark chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until smooth. Let cool slightly.
- In the bowl of a stand mixer, cream together the cream cheese and 1 cup of powdered sugar until smooth and creamy.
- Pour in the melted dark chocolate and mix until smooth. Next, mix in the sour cream and vanilla extract.
- In a separate large bowl, whip the heavy cream and remaining ½ cup (60g) powdered sugar until stiff peaks form.
- Transfer the cheesecake to the prepared crust, and smooth the top. Chill for at least 4 hours or overnight.
Topping:
- In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Pipe the whipped cream around the edges of the cheesecake. Sprinkle grated chocolate on top before serving.
Notes:
- Use a Springform Pan. This is a key piece of equipment for making all types of cheesecakes. The clasp on the side of the pan allows the whole cheesecake to be removed easily and cleanly.
- Buy Good Quality Chocolate. For this recipe, use chocolate bars rather than chocolate chips. It’s also important to use dark chocolate that is at least 60% chocolate to keep the filling thick. It might taste bitter, but it will be perfectly sweet inside the cheesecake filling.
- Whipping Cream: For the best texture, the cream should be whipped enough to hold stiff peaks. Once that’s done, fold the cream gently into the filling so that it doesn’t deflate too much.
- Chill: It’s very important that you allow at least 4 hours in the fridge for chilling, but 8 hours is even better. This time allows the flavors of the cheesecake to blend, and helps to set up the texture perfectly.
- Storing: Keep covered and in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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