No Bake Chocolate Cheesecake
Posted Feb 09, 2024, Updated Mar 24, 2024
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This No Bake Chocolate Cheesecake recipe is smooth and creamy with a rich chocolate flavor. It’s easy to make in 20 minutes and best topped with homemade whipped cream.
Every time I go to a famous “Cheesecake” restaurant, I order chocolate cheesecake – it’s my favorite. So, I created this easy no bake chocolate cheesecake recipe and it’s seriously the best.
My husband said he could not even tell it was different from my chocolate cheesecake recipe – it’s that good! It’s silky smooth, super creamy with a rich chocolate flavor.
This no bake chocolate cheesecake is made with 10 ingredients in under 20 minutes – so you can satisfy that chocolate cheesecake craving quickly without having to make a trip to a pricey restaurant or even turn on your oven (also try classic no bake cheesecake and Oreo no bake cheesecake)!
No Bake Chocolate Cheesecake: Ingredients & Substitutions
The most important note about this recipe is that all the ingredients (except for the heavy whipping cream) must be room temperature. If you use cold cream cheese, eggs, or sour cream it will cause the melted chocolate to solidify and not mix well into the filling.
- Oreo Crust. You can use a store-bought Oreo cracker crust instead of making your own, if you prefer. Check out this post on how to make a Oreo pie crust (although it is not baked in this recipe) for more helpful tips!
- Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.
- Powdered sugar. You can make your own refined-sugar free powdered sugar.
- Semisweet chocolate. You can use chips or chopped chocolate bars. It will be melted so the form doesn’t matter.
- Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.
How to Make No Bake Chocolate Cheesecake
We’ll walk through this recipe step-by-step, and be sure to watch the video for extra guidance.
Make the Oreo Crust
Since the crust needs to be put in the freezer to harden, it’s the first thing we make in this recipe. Begin by tracing the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
Then, put the Oreo cookies in a food processor fitted with an “S” blade and process until they are the texture of fine crumbs.
Then, transfer the the Oreo crumbs to a large bowl. Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
Next, pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.
Transfer the crust to the freezer while you make the filling.
Make the Filling
While the crust is in the freezer, make the filling.
In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.
Beating the cream cheese alone ensures it will not be lumpy.
Then, add the sour cream, remaining 1 cup of powdered sugar, melted chocolate and vanilla and beat until smooth.
Then fold in the whipped cream mixture until smooth.
Assemble & Chill
Once the filling is done, spread it evenly over the frozen Oreo crust and freeze until set.
Once set, remove the no bake chocolate cheesecake from the baking pan and transfer it to a serving plate.
Garnish with fresh berries, chocolate curls, homemade whipped cream, chocolate ganache, or your favorite toppings.
Serve
Serve the no bake chocolate cheesecake chilled/cold. I suggest cutting it into slices, and a little goes a long way because it is so rich.
Store
Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for 3-5 days.
Freeze
You can freeze this recipe in 2 ways:
1. Freeze the whole no bake chocolate cheesecake. Make the recipe then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
No Bake Chocolate Cheesecake Recipe FAQS
This filling is made of whipped heavy whipping cream, powdered sugar, cream cheese, sour cream, vanilla cocoa powder and melted chocolate.
If you used a whipped cream cheese or anything other than a solid “block” of cream cheese with only one ingredient (cream cheese), then it could change the texture of the cheesecake and make it too soft. Also, if it gets too warm it will become soft.
Yes, it needs to be stored in the refrigerator and served chilled.
I recommend storing it in the refrigerator for 3-5 days. To prolong it’s freshness, freeze it for up to 2 months.
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No Bake Chocolate Cheesecake Recipe
Equipment
Ingredients
Oreo Crust
- 22 Double Stuffed Oreo Cookies about 2 cups Oreo cookie crumbs
- 2 Tablespoons granulated sugar
- 4 Tablespoons salted butter melted
Chocolate Cheesecake Filling
- 1 ½ cups heavy whipping cream (12 oz)
- 1 ½ cups powdered sugar divided
- 16 oz cream cheese room temperature
- 1 ½ cups semisweet chocolate melted (9 oz)
- 1 Tablespoon cocoa powder
- 2 Tablespoons full-fat sour cream room temperature
- 2 teaspoons vanilla extract
Toppings
- Homemade whipped cream
- Chocolate Curls
Instructions
Make the Oreo Crust
- Trace the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
- Put Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
- Transfer the Oreo crumbs to a large bowl.
- Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
- Pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.
- Transfer to freezer while you make the filling.
Make the Chocolate Cheesecake Filling
- In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
- Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.
- Add the sour cream, remaining 1 cup powdered sugar, cocoa powder, melted chocolate and vanilla and beat until smooth.
- Add whipped cream mixture and beat until the mixture is smooth.
Assemble & Chill
- Spread the filling evenly over the frozen Oreo crust. Freeze until hardened.
- Once set, remove the no bake chocolate cheesecake from the baking pan and transfer it to a serving plate.
- Garnish with chocolate curls, homemade whipped cream or your favorite toppings and serve.
Video
Notes
- Freeze the whole no bake chocolate cheesecake. Make the recipe then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
