This No Bake Chocolate Cheesecake is rich, decadent, and indulgent – requires only a few ingredients and minimal effort to make.
No Bake Cheesecake
If you’re a chocolate lover, look no further, this Cheesecake hits your cravings perfectly without even needing to turn on the oven. It’s perfect to make a day or two in advance and just pull out of the fridge when you’re ready to serve, or its perfect for freezing so chocolate cheesecake is never far away.
If you’ve been a follower of my recipes for a while you’ll know my love for no bake cheesecakes. I have a total of 5 flavors and counting but to be 100% honest this chocolate cheesecake is my number 1 favorite. Crumbly Oreo base, smooth, rich and decadent chocolate filling and best of all topped with a dark chocolate ganache. You need to try out this recipe.
No Bake Chocolate Cheesecake Recipe Ingredients
25 Oreo Cookies
- Oreos are my favorite to use for the base of this cheesecake. They’re not too sweet and provide just the right hit of flavor.
½ Stick / 55g Butter
- The butter will be melted and combined with the cookies to create the base for the cheesecake. Unsalted or salted butter can both be used here.
9oz / 250g Dark Chocolate
- Use the best quality dark chocolate you can find, the type that you would eat on its own rather than baking chocolate. About 50-70% works best for this recipe.
1⅔ Cup / 400ml Cream
- Heavy, whipping or double cream needs to be used here, the type you would use to make whipped cream. Cream can have different names in different parts of the world so make sure it has about 35% fat.
250g Cream Cheese
- Standard cream cheese, not light or spreadable.
½ Cup / 60g Powdered Sugar
- Powdered, confectioners, or icing sugar are all the same ingredient just different names in different parts of the world.
1 Cup / 250ml Cream
9oz | 250g Dark Chocolate
Watch the video below for step by step instructions for how to make the most delicious No Bake Chocolate Cheesecake!
How to Make No Bake Chocolate Cheesecake
Using a food processor or a heavy object like a rolling pin crush the Oreo cookies until they are fine crumbs. Place into a mixing bowl.
Measure out the butter and melt in a saucepan or microwave. Pour it into the bowl with the cookie crumbs and using a wooden spoon combine the ingredients together until the mixture resembles wet sand.
Pour the crumbs into a lined 8″ or 20cm cake pan and using the back of a spoon press it down into an even layer. Place the cake pan into the fridge for the base to set while making the filling.
With the first measurement of chocolate use a knife or clean hands to break it into smaller pieces that will melt easier. Place the chopped chocolate into a heat proof bowl and melt over a saucepan filled with a few inches of boiling water or in the microwave.
While the chocolate is melting pour the cream into a mixing bowl and using a hand mixer or whisk whip the cream until it forms soft peaks. Set to the side.
When the chocolate has melted remove it from the heat and allow it to cool for a 5-10 minutes before using.
In a larger mixing bowl add the room temperature cream cheese and powdered sugar.
Using a hand mixer or a whisk combine the ingredients together for a few minutes until light and smooth. It’ll look lumpy at first but it should smooth out as you continue to mix.
Pour the cooled melted chocolate and whipped cream into the mixing bowl and gently fold together to combine.
We only softly whipped the cream at the beginning to make sure it won’t over whip when all of the ingredients are combined together.
Pour the cheesecake filling into the cake pan on top of the set base. Use an offset spatula to smooth out the top and bang the cake pan a few times on the work surface just to make sure there are no trapped air bubbles. Place the cake pan into the fridge to set while we make the chocolate ganache topping.
Using a knife or your hands break up the second measurement of dark chocolate. Pour the second measurement of cream into a saucepan and heat over medium until the cream just starts to come to the boil. Remove it from the heat and pour straight over the chopped chocolate. Leave for a few minutes before using a spoon to combine the ingredients together until you have a smooth chocolate ganache.
Pour the chocolate ganache on top of the chocolate cheesecake and place back into the fridge to set for at least 6 hours or overnight.
Remove the cheesecake from the fridge just before serving. Cut into slices and enjoy! Once you try this cheesecake once you’ll be making it again and again and again. I’m speaking from experience here!
Equipment needed for this Chocolate Cheesecake Recipe
- The cream and cream cheese both need to beaten in this recipe. This can be done using a hand mixer to make the job easier and faster or a whisk will work instead.
- To measure the ingredients for this recipe measuring cups or a digital scale can be used. I have given the amounts for both as different people have different preferences.
- An 8″ or 20cm Springform Cake Pan works the best for this recipe as it makes getting the cheesecake out of the cake pan a piece of cake. You can use a 9″ cake pan here instead, the cheesecake will just be wider and short.
Common Questions about this No Bake Chocolate Cheesecake Recipe
How does this cheesecake set?
The cheesecake will set in the fridge just by the chocolate and cream cheese firming up. The only rule here is you need to serve the cheesecake cold as when it warms up it will start to soften. Alternatively you can set this cheesecake with a small amount of gelatine.
Can I freeze the cheesecake?
Yes, this is one of my favorite things to do! Slice the cheesecake and freeze, pull it out 15-30 minutes before you want a slice and you’ll never have a delicious dessert too far away!
What cream do I need to use?
Cream is a tricky one because every country around the world seems to have different names. The cream needs to whip which means in need to have about 35% fat, this can be called whipping cream, double cream or heavy cream.
For more No Bake Cheesecake check out:
No Bake Chocolate Cheesecake Recipe
- 25 Oreo Cookies
- 1/2 Stick Butter
- 9 oz Dark Chocolate see notes
- 1 2/3 Cup Heavy Cream
- 9 oz Cream Cheese
- 1/2 Cup Powdered Sugar
- 1 Cup Heavy Cream
- 9 oz Dark Chocolate
- Using a food processor or a heavy object like a rolling pin crush the cookies into fine crumbs. Melt the butter and pour over the cookie crumbs, mix until evenly combined.
- Pour the cookie crumbs into a lined cake pan and use the back of a spoon to press into an even layer. Place into the fridge to set while preparing the filling.
- Cut the chocolate into small pieces with a knife and place into a heat proof bowl. Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool. Pour the heavy cream into a medium sized mixing bowl and beat with a whisk or a hand mixer until softly whipped, set to the side.
- In a large mixing bowl combine the cream cheese and sugar together with a whisk or hand mixer until light and smooth. Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar. Fold the ingredients together until combined.
- Pour the cheesecake filling into the cake pan and use an offset spatula to smooth out the top. Bang the cake pan on the counter a few times to remove any air bubbles and place back into the fridge.
- Cut the second measurement of chocolate into small pieces and place into a small bowl. Add the cream to a saucepan and heat over medium heat until it just comes to the boil. Pour the cream over the chocolate and stir until you have a smooth thick mixture.
- Pour the chocolate ganache over the cheesecake filling and place back into the fridge for at least 6 hours or overnight to set completely before serving.