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.
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.
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Notes
Ingredient Notes: 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.StoreStore leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for 3-5 days.FreezeYou can freeze this recipe in 2 ways:
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.