The Best No Bake Chocolate Cheesecake Recipe

You should make this cheesecake whenever you’re craving a decadent treat without turning on the oven. It’s ideal for hot days or last-minute gatherings. Serve it at family dinners, holiday parties, or just as a special weekend indulgence.

With its creamy texture and intense chocolate flavor, it’s the kind of dessert that feels luxurious but is surprisingly easy to whip up! So now that you know all of this, it’s time to make every chocolate lover’s dream dessert!

Since you are here and love cheesecake recipes, check out this Gingerbread Cheesecake Bars Recipe, this Delicious Creamy Pumpkin Cheesecake, or these Pecan Pie Cheesecake Bars.

Ingredients for this chocolate no bake cheesecake recipe

Here are the ingredients you will need to make one of the best no-bake desserts. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

​For the Crust

• Oreo Cookies:​ are the base of the crust. They provide a deep and unique chocolate flavor.
• Unsalted Butter: helps to hold the cookies together to create the crust.

Cheesecake Filling

• Semi-Sweet Chocolate Chips: gives the cheesecake its rich, chocolatey flavor. You could also use a chopped chocolate bar if that’s easier. Just make sure that you are using high quality chocolate.
• Heavy Cream: adds creaminess and ensures the filling stays smooth. You will need two separate amounts, so be sure to measure them correctly according to the recipe card instructions.
• Cream Cheese: provides the base of the cheesecake. You will want it to be softened so pull it out of the fridge prior to making the recipe.
• Granulated Sugar: sweetens the cheesecake while balancing the tanginess of the cream cheese.
• Unsweetened Cocoa Powder: deepens the chocolate flavor, giving it an extra layer of richness. Make sure to sift the cocoa powder into the bowl to prevent any clumps.
• Vanilla Extract: enhances the flavor of the chocolate even more.
• Powdered Sugar: sweetens the cream and adds a delicate sweetness to balance the richness of the chocolate filling.

Chocolate Ganache Topping

• Bittersweet Chocolate:​ flavors the cream. Use bittersweet to help counter and balance the sweetness of the crust and filling.
• Heavy Whipping Cream:​ combines with the chocolate to create a thick yet silky smooth spread that completes the cheesecake.

How to make this no bake chocolate cheesecake recipe

This is how you can make this chocolate version of a no-bake cheesecake. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions! 

1. In a medium bowl, combine the Oreo fine crumbs with melted butter until they’re fully mixed.
2. Press the mixture firmly into the bottom of a parchment paper-lined, 9-inch springform pan in an even layer and place it in the fridge to chill while you make the filling.
3. Heat the heavy cream in a small saucepan over medium heat until it simmers (be careful not to let it boil). Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and well-mixed, creating a ganache. Set aside to cool for about 10 minutes.
4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar, cocoa powder, and vanilla extract, beating until the cheesecake mixture is light and fully combined.
5. In a separate bowl, whip the chilled heavy cream with powdered sugar until stiff peaks form. Use a stand mixer or hand mixer with the whisk attachment.
6. Slowly mix the cooled ganache into the cream cheese mixture until combined. Gently fold the whipped cream into the chocolate mixture, ensuring it’s smooth and airy.
7. Spread the cheesecake filling evenly over the chilled Oreo crust, smoothing the surface with an offset spatula. Let the cheesecake set in the fridge for at least 6 hours or overnight.
8. About an hour before serving, heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chopped chocolate in a medium bowl and let it rest for 2-3 minutes, then stir until smooth. Refrigerate the ganache, stirring every 5-10 minutes, until it thickens to a frosting-like consistency.
9. Spread the ganache over the top of the cheesecake base and top with chocolate curls. Slice, serve, and enjoy!
10. Once the cheesecake has fully set, remove it from the springform pan, slice, and indulge!

Why do you need to make this recipe?

• This easy dessert only requires a handful of simple ingredients that you can find at any grocery store.
• It’s a must-make recipe to satisfy the chocolate cravings of the chocolate lovers as well as the cheesecake lovers out there.
• You can make it for Valentine’s Day, anniversaries, birthdays, or any special occasion.
• No oven, no water bath. This is one of the easiest cheesecake recipes ever.

Frequently Asked Questions – FAQ

How do I store leftover cheesecake?

For storing it in the fridge, cover it tightly with plastic wrap, aluminum foil, or an airtight container. It will stay fresh for up to 4-5 days. If you’d like to store it longer, you can freeze the cheesecake. First, wrap it in plastic wrap, then in aluminum foil to prevent freezer burn. The more layers the better.

Store it in the freezer for up to 2 months. When you’re ready to serve, thaw the frozen cheesecake in the fridge overnight for the best texture. Avoid thawing at room temperature to maintain its creamy consistency.

What can I use instead of Oreo cookies for the crust?

If you’re not a fan of Oreos, you can use graham cracker crumbs, digestive biscuits, or even chocolate wafer cookies for the crust. Just adjust the butter slightly depending on the dryness of the crumbs.

What toppings can I add to this cheesecake?

In addition to the ganache, you can top your cheesecake with chocolate curls, mini chocolate chips, whipped cream, fresh berries, or even crushed nuts for extra texture and flavor!

Why is my cheesecake filling grainy?

Graininess can occur if the chocolate isn’t fully melted and smoothly combined or if the sugar isn’t properly dissolved. To avoid this, ensure the ganache is completely smooth before mixing it into the cream cheese, and beat the cream cheese until smooth before adding other ingredients.

How do I prevent my cheesecake from being too soft?

Make sure to chill the cheesecake long enough (at least 6 hours or overnight). Also, ensure that your cream cheese is softened but not too warm when mixing, and that the whipped cream is whipped to stiff peaks for the right structure.

This dessert is supposed to be enjoyed cold, so make sure to not pull it out of the fridge until you are ready to enjoy it!

Can I decorate it differently?

Absolutely! Another way I like to decorate my cheesecake is to top it with warm and melty chocolate ganache so it gives us an even layer or chocolate all over the cheesecake with beautiful droplets on the site.

You can also just serve it as is, or top it with a large dollop of whipped cream and a generous dusting of cocoa powder.

The Best No Bake Chocolate Cheesecake Recipe

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