No Bake Chocolate Cheesecake

5 from 3 votes

This no bake chocolate cheesecake recipe is the perfect dessert for when you want something rich and creamy with rich chocolate flavor.

Prep Time40

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 725Calories

Ingredients

For the Crust:

2 cups Oreo cookie crumbs about 23 Oreos
5 tablespoons unsalted butter melted

For the Cheesecake Filling:

8 oz semi sweet chocolate chips or chopped chocolate bar
½ cup heavy cream
24 oz cream cheese softened (3 blocks)
½ cup granulated sugar
⅓ cup unsweetened cocoa powder sifted
1 teaspoon vanilla extract
1 cup heavy cream Chilled
⅓ cup powdered sugar

For the Ganache Topping:

6 oz bittersweet chocolate chopped
½ cup heavy cream

US Customary - Metric

Instructions

Make the Crust:

Cut and line parchment along the bottom and sides of a 9-inch springform pan.
In a medium bowl, mix the Oreo cookie crumbs with the melted butter until fully combined.
2 cups Oreo cookie crumbs, 5 tablespoons unsalted butter
Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate the crust while you prepare the filling.

Make the Cheesecake Filling:

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil). Pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and fully combined to create a ganache. Set the ganache aside to cool for about 10 minutes before using.
8 oz semi sweet chocolate chips, ½ cup heavy cream
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, cocoa powder, and vanilla extract, beating until fully combined and fluffy.
24 oz cream cheese, ½ cup granulated sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon vanilla extract
In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
⅓ cup powdered sugar, 1 cup heavy cream
Gradually beat the melted chocolate mixture into the cream cheese mixture until incorporated. Gently fold the whipped cream into the chocolate mixture until smooth and airy.
Spread the cheesecake filling evenly over the chilled Oreo crust, smoothing the top with an offset spatula. Place the cheesecake in the fridge to set for at least 6 hours or overnight.

An hour before you are ready to serve make the ganache. Check the notes for different topping style.

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 sit for 2-3 minutes, then stir until smooth. Place the ganache in the fridge and stir it every 5-10 minutes. We want it to thicken and become like frosting.
6 oz bittersweet chocolate, ½ cup heavy cream
Spread the ganache evenly over the cheesecake filling. Top with chocolate curls, slice and enjoy!

Serve:

Once the cheesecake is set, remove it from the springform pan, slice, and enjoy the extra creamy, rich chocolate goodness!

Notes

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.

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