This No Bake Chocolate Cheesecake is smooth, creamy and comes together with just a few ingredients! Top it with caramel sauce, extra chocolate or fresh fruit and berries.
Table of Contents
If you know me, you know I love cheesecake.
From The Best Vanilla Cheesecake Recipe to The Best Chocolate Cheesecake and these fun Easy Cheesecake Cupcakes, I love it all!
But summer is here, and I’m turning more and more to my favorite no bake desserts.
This No Bake Chocolate Cheesecake is perfectly rich and creamy, but it also holds up beautifully when sliced because of the melted and chilled chocolate in the base.
It’s also easy to make with milk chocolate or white chocolate if you prefer!
This Chocolate Cheesecake is rounding out my cheesecake collection nicely, filling in the gaps between this No Bake Lemon Cheesecake, No Bake White Chocolate Cheesecake and No Bake S’mores Cheesecake so you’ve got lots of options for summer!
If you’re just a straight up chocolate lover, you’ll want to try this Chocolate Lasagna, Chocolate Trifle or my Chocolate Crinkle Cookies next!
And however you choose to top it, it’s going to be a show stopper.
Ingredients Needed:
- Melted butter: acts as our glue for the crust! I use unsalted but salted will work as well, you just might want to add a tablespoon of sugar to offset the additional salt.
- Oreo cookies: we’re using the whole cookie, frosting and all.
- Chocolate: any kind of chocolate will work — just choose a solid chocolate bar, something that will melt smoothly and set up firmly.
- Cream: heavy whipping cream is needed here, at least 30-35% fat.
- Cream cheese: full fat cream cheese is best because it contains less water, meaning a firmer cheesecake. You can use light cream cheese for a softer cheesecake.
- Powdered sugar: powdered sugar sweetens and thickens the cheesecake. Using powdered sugar also means that our filling is perfectly smooth.
How to make No Bake Chocolate Cheesecake:
Tips for making this No Bake Chocolate Cheesecake:
- I used to add my cream to the cheesecake filling and beat it all together. This worked great for me, to be honest, but I know it can be hard to tell when you’re done whipping and was not as foolproof. If you’ve made the recipe that way before and it worked well for you, you can continue to do that. If not, try my new method! I guarantee you you won’t regret it 😉
- You need to give it time to chill. A significant amount of time. If you’re serving this with dinner, you might want to prepare it in the morning so it can chill all day. You can also make it the day ahead and let it chill for up to 24 hours. You don’t want to let it sit much more than 24 hours because the crust can start to get a little soggy.
- Use a chocolate you enjoy eating. If that’s dark chocolate, use dark. If it’s milk chocolate, use that. You can even get crazy and use white chocolate! The choice is yours.
Variations on this Chocolate Cheesecake:
- Turtle: top with caramel sauce, toasted pecans and chocolate shavings
- Black forest: top with cherry pie filling and whipped cream
- Fresh fruit: load it up with blueberries, raspberries, strawberries and more
- Triple chocolate: serve it with a chocolate whipped cream and chocolate sauce or shavings
What if I’m looking for a baked Chocolate Cheesecake?
You can find my recipe for the best Chocolate Cheesecake here — it is smooth and silky and not dense and heavy like a lot of baked cheesecakes!
Craving more cheesecake recipes?
Find my list of favorite No Bake Cheesecake recipes here — so many to explore and indulge in!
No Bake Chocolate Cheesecake
written by Ashley Fehr
Ingredients
- ½ cup melted butter
- 300 grams Oreo cookies with filling (1 regular pack, 25 cookies)
- 200 grams good quality chocolate (or about 1 ¼ cups chocolate chips)
- 1 ½ cups heavy whipping cream divided, cold
- 750 grams cream cheese (24 oz or 3 packages), room temperature
- 255 grams powdered sugar (2 cups)
Instructions
- In a food processor, process the butter and cookies until cookies are fine crumbs and the mixture starts to stick together.
- Place a piece of parchment paper in between the bottom and the rim of a 9″ springform pan (optional — just helps to remove the cheesecake later).
- Press the crust mixture firmly into the bottom of the pan and about ½" up the sides. Set aside.
- In a medium bowl, combine chocolate and ½ cup cream. Microwave in 20-30 second intervals on high, stirring well each time, until melted and smooth. Set aside to cool slightly.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and melted chocolate, and beat on low speed until combined.
- In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture with a spatula or an electric mixer on low.
- Spread into the prepared crust, cover, and refrigerate for at least 6 hours or overnight. Slice and serve with whipped cream or as desired.
Notes
Nutrition Information
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Sonia says
No dejan las cantidades de los ingredientes !!
The Recipe Rebel says
Hi Sonia, the recipe is in the recipe card, right above the area where you commented. You had to scroll right past it to comment. You can also click the “jump to recipe” button at the top of the screen to get you to it faster. If this tips and tricks are not your thing, you can even hit the print button in the recipe card. Hope this helps!
Sharlene says
Made this cheesecake for my friends birthday. She loved it!! Thanks for sharing 👍 😋
The Recipe Rebel says
Hi Sharlene! So glad you enjoyed the recipe! Thank you for this kind review!
Marla says
Absolutely love this cheesecake!!!
Can I leave out 1/2 cup of icing sugar? Will that affect the consistency too much? It was just a touch too sweet the first time I made it.
The Recipe Rebel says
Hi Marla! I’ve only tested the recipe as written but it would likely affect it. If you decide to experiment, I’d love to know how it goes!
Jordan says
Excellent recipe! I followed it exactly and it came out perfectly. 10/10 recommend!
The Recipe Rebel says
Hi Jordan! So glad you enjoyed the recipe! Thank you for this kind review!
Chrystal says
Is it correct to assume the cheesecake batter uses 1 cup heavy whipping cream? Ingredients call for 1 1/2 cups whipping cream divided. But instructions call for 1/2 cup of heavy whipping cream mixed with chocolate. Just want to be sure. Thank you.
The Recipe Rebel says
Hi Chrystal! You’ll use 1/2 cup to mix with the chocolate. You’ll use the rest in Step 6. Hope you enjoy it!
Karen says
Hello
I’m going to make this for my mums partner, so Thank-you.
I was wondering how many mils it was for the cream as font have cup’s.
Kind regards Karen 😁
The Recipe Rebel says
Hi Karen, I didn’t measure it in mils but a quick Google search says 354. Let me know how it goes!
Heather Johnson says
I don’t understand all these positive reviews. It wasn’t horrible, but it didn’t set like a regular cheesecake. I followed the recipe exactly and didn’t make any substitutions. The crust was oily and quite thick for a cheesecake, which set much harder than the filling. Wouldn’t make this again.
The Recipe Rebel says
I’m sorry to hear you didn’t enjoy the recipe, Heather. Myself and others have enjoyed it, so it wished it would of been a hit!
Emmi says
Do you know what the melted chocolate comes to in terms of quantity?
The Recipe Rebel says
Hi Emmi, I do not. It is measured before it is melted. Hope you enjoy it!
Kathy says
So incredibly AWESOME!!!
Used 1 cup milk chocolate & 1/4 semi sweet chocolate chips and it was the perfect amount of chocolate/sweetness!
Co-workers loved it!
So creamy and smooth.
A new favorite!!!! 10 Stars!!!!
The Recipe Rebel says
Hi Kathy! So glad you enjoyed the recipe! Thank you for this kind review!
Renee Schouten says
Hi there,
Can I use packaged oreo cookie crust instead of food processing the cookies? if so, how much would I use of the packaged crust?
Thanks! Renee
The Recipe Rebel says
Hi Renee, you could probably use a cookie pie crust instead, although I haven’t tried it myself. You would just use the whole crust.
Renee Schouten says
Okay. thanks!
Sharon says
Looks delicious! I want to make only the filling and freeze in small bowls so I can pull one out of the freezer when I want to. Would this work?
Ashley Fehr says
Definitely! It will work great 🙂
Barbara Wiercinski says
Hoping to pop mine into the freezer for about half an hour as I made it last minute. Thinking I will serve with a raspberry sauce. But the flavour is amazing. Thank you.
Ashley Fehr says
Thanks Barbara! Raspberry would be amazing with it!
Jackie Davidson says
Easy and delicious
Ashley Fehr says
Thanks Jackie!
Cat Downing says
Could a 7” springform work as well? Just be a bit taller?
Ashley Fehr says
I think it would work but it would be quite tall! I would go for it and if you have extra batter, you can always just eat it with a spoon 😉 Or make a small individual cheesecake!
Shelly says
Is it better to use bakers squares or chocolate chips for this recipe?
Ashley Fehr says
It will taste like whatever you use, so I would use whichever you prefer the taste of!
janet says
What is the amount of chocolate in cups (instead of 200 grams?) Thank you1
Ashley Fehr says
The recipe includes the measurements in cups.
Marlene says
Looks delicious
Ashley Fehr says
Thanks Marlene!