This No Bake Chocolate Cheesecake is just as rich and creamy as a traditional baked cheesecake, but so much easier to make! It starts with a crunchy Oreo crust, followed by a smooth chocolate cheesecake filling, and is finished with homemade whipped cream.
This is the dessert I make when I want something impressive without dealing with a water bath or worrying about a cheesecake cracking. The filling comes together quickly, then the refrigerator does the rest of the work. Let it chill overnight, top it with whipped cream and chocolate shavings, and it’s ready to slice.
Unlike many no bake cheesecakes, this recipe doesn’t use JELL-O or sweetened condensed milk. Just a hand full of simple ingredients and it turns out perfect! If you have some extra time, you can also try our traditional chocolate cheesecake that’s baked in the oven or our death by chocolate cheesecake that’s made in the Instant Pot.
Why You’ll Love This No Bake Chocolate Cheesecake
- No oven required. The crust and filling both set in the refrigerator.
- Rich chocolate flavor. Melted semisweet chocolate and cocoa powder give the filling a deep, decadent flavor.
- Creamy texture. Cream cheese and homemade whipped cream create a smooth, mousse-like filling.
- No gelatin. This chocolate cheesecake sets without gelatin, eggs, or sweetened condensed milk.
- Perfect for making ahead. Prepare it the day before and let it chill overnight.
- Great for special occasions. It’s easy enough for a family dessert but looks beautiful on a holiday or birthday table.
Recipe Ingredients
Here’s an overview of what you’ll need to make this No Bake Chocolate Cheesecake. The exact amounts can be found in the recipe card at the end of the post.
- Oreo. Crush whole Oreo cookies, including the cream filling, into fine crumbs. The cookie filling helps bind the crust and adds sweetness.
- Butter. Melted butter moistens the crumbs and helps the crust hold together when sliced.
- Heavy whipping cream. Cold heavy cream is whipped to give the cheesecake filling its light, creamy texture. A small additional amount is mixed directly into the cream cheese filling.
- Powdered sugar. Sweetens and stabilizes the whipped cream.
- Cocoa powder. Use unsweetened cocoa powder for a deep chocolate flavor without making the cheesecake overly sweet.
- Cream cheese. Let the cream cheese soften completely to room temperature so it blends into a smooth, lump-free filling.
- Semisweet chocolate. Melted and cooled semisweet chocolate gives the cheesecake a richer flavor and helps the filling set.
- Sugar. Granulated sugar works best for adding the perfect amount of sweetness to the cheesecake filling.
- Vanilla extract. Enhances both the chocolate and cream cheese flavors.
- Whipped cream. Pipe dollops around the top or spread it over the entire cheesecake.
How To Make No Bake Chocolate Cheesecake
This easy chocolate cheesecake requires just a few mixing steps. Be sure to leave enough time for it to chill overnight before serving.
Make The Oreo Crust
- Pulse the Oreo cookies in a food processor into fine crumbs. Add the melted butter and mix. Use the back of a spoon to press the mixture into an even layer in the pan. Freeze.
Make The Chocolate Cheesecake Filling
- Combine the cold heavy whipping cream, powdered sugar, and part of the cocoa powder in a large bowl and mix until stiff peaks form.
- Melt the semi-sweet chocolate and set aside to cool.
- Beat the softened cream cheese until smooth then mix in the cooled melted chocolate. Add in the sugar, vanilla, remaining cocoa powder, and heavy cream. Gently incorporate the prepared chocolate whipped cream to create a light, smooth filling.
Assemble The Cheesecake
- Spoon the chocolate cheesecake filling over the chilled Oreo crust. Use an offset spatula to spread the top into a smooth, even layer.
- Cover the pan and refrigerate overnight so the filling has enough time to become completely firm.
- Carefully release the cheesecake from the springform pan. Add whipped cream around the edge and finish with chocolate curls, shaved chocolate, mini chocolate chips, or sprinkles.
- Keep the cheesecake refrigerated until you’re ready to slice and serve.
Pro Tips
- Use room-temperature cream cheese. Cold cream cheese will leave small lumps in the finished filling.
- Keep the whipping cream cold. Cold cream whips faster and holds its shape better.
- Cool the melted chocolate. Hot chocolate can soften the cream cheese and deflate the whipped cream.
- Whip to stiff peaks. The whipped cream provides structure, so it should hold its shape when the beaters are lifted.
- Fold gently. Avoid aggressively mixing the whipped cream into the chocolate filling, which can knock out the air and create a denser cheesecake.
- Pack the crust firmly. A measuring cup with a flat bottom works well for pressing the Oreo crumbs into an even layer.
- Chill it overnight. A shorter chill may leave the center too soft for neat slices.
- Keep it cold. This cheesecake softens at room temperature, so refrigerate it until shortly before serving.
Storing
- Make-ahead. Prepare the cheesecake the day before you plan to serve it and refrigerate it overnight. Wait to add the whipped cream and chocolate decorations until shortly before serving for the freshest presentation.
- Store the cheesecake covered in the refrigerator. Keep it in the springform pan or transfer individual slices to an airtight container. For the best flavor and texture, enjoy it within 4 to 5 days.
- Freeze the whole cheesecake or individual slices in a freezer-safe container. For individual servings, place parchment paper between the slices so they don’t stick together. Thaw the cheesecake overnight in the refrigerator. Keep in mind that whipped cream decorations may change texture after freezing, so it’s best to freeze the cheesecake without the topping.
Variations
Whipped cream makes a simple, elegant topping, but there are plenty of other ways to decorate this creamy chocolate cheesecake.
Topping Ideas: chocolate curls, mini chocolate chips, crushed Oreo cookies, chocolate sprinkles, chocolate ganache, fresh raspberries (or strawberries), salted caramel sauce, chopped toasted hazelnuts or chocolate-covered espresso beans!
For birthdays, add colorful sprinkles. For holidays, use seasonal sprinkles or chocolate decorations.
Crust Options. Chocolate graham crackers, chocolate wafer cookies, or regular graham crackers will all work. You can also use a premade chocolate cookie crust when you need to save time, though the cheesecake may be slightly thinner depending on the size of the crust.
No Bake Chocolate Cheesecake
Ingredients
Oreo Crust
- 2 cups Oreo cookies crushed into crumbs
- 5 Tablespoons butter melted
Chocolate Cheesecake Filling
- 1 1/4 cups heavy whipping cream cold
- 1/2 cup granulated sugar
- 3 Tablespoons cocoa powder unsweetened
- 24 ounces cream cheese softened
- 8 ounces semi-sweet chocolate melted and cooled
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
Topping
Instructions
- Prepare a 9” springform pan by spraying generously with non-stick spray and place a parchment round in the bottom of the pan.
Make the Crust
- Add Oreo cookies into a food processor and pulse until you get approx. 2 cups of crumbs. Add the melted butter and pulse until combined.
- Pour the crumbs into the bottom of the prepared pan and use the back of a spoon or measuring cup to pack the crumbs down to form the crust. Place in the freezer while you prepare the cheesecake filling.
Make the Filling
- In a large mixer bowl, beat the cream cheese, granulated sugar and cocoa powder together until well combined and smooth.
- Add the chocolate into a microwave-safe bowl and heat in 30-second increments, stirring in between, until fully melted and smooth. Set aside to cool.
- Add the melted chocolate to the cream cheese mixture and stir until well combined and smooth. Set aside.
- In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two parts until well combined..
- Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight.
- Remove the cheesecake from the springform (I find the best way to do this with no-bake cheesecakes is to run hot water over the OUTSIDE of the springform pan. After about two paces, the cheesecake should melt just enough to release easily from the springform).
Toppings
- Top with whipped cream, chocolate shavings or extra crushed Oreos.
Last Step:
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4 comments on “No Bake Chocolate Cheesecake”
Hi Jill,
I love your website!!
I really want to make your No Bake Chocolate Cheesecake, but I’m a little confused.
At the start of the Cheesecake Filling, you whip the cream, powdered sugar and 1/2 the cocoa powder, then place it in the fridge.
At the end of the filling instructions you say to add 4 tbsp of heavy whipping cream.
Is the refrigerated whipped cream used to garnish the top of the cheesecake?
It’s not stated as such, so I’m not sure.
Also, where do you use the remaining 1/4 cup cocoa powder?
I can’t see any references to using any more cocoa powder in the instructions.
Thanks so much. I look forward to you reply.
Thanks Sue! So sorry! You are correct, there was an issue in the recipe card. I just corrected it.
Hi Jill,
Thanks so much for getting back to me (other website owners have ignored queries).
This recipe is going to be a really wonderful addition to my Christmas desserts (in our hot Aussie summers).
Both young and old will love it!!
I’m about to print it off and put it in my favourites folder ready!!!
Thanks again.
Sue
Thanks for bringing it to my attention Sue! Sounds like a great addition to a Christmas dessert list in the heat. Hope the family loves it! It’s rare but sometimes when we update an old post or change a recipe, parts of the the old post or recipe are mistakenly left in the process. I think that is what happened in the recipe card. I am working on updating this post now.