There’s something incredibly heartwarming about a creamy, chocolatey dessert that needs no baking. This Easy No Bake Chocolate Cheesecake captures that comforting essence, making it perfect for any gathering or a quiet evening at home. The smooth filling cradles a crunchy Oreo crust, providing a delightful contrast that melts in your mouth with each bite. Trust me, once you make this no bake cheesecake, it might just become your go-to dessert!

Why You’ll Love This Recipe

This chocolate cheesecake is not only easy to make but also a true crowd-pleaser. Whether it’s a holiday gathering or a casual get-together with friends, the rich flavors and creamy texture offer a taste experience that feels indulgent yet approachable. Plus, with no need for an oven, you can whip it up anytime!

Ingredients Needed For Easy No Bake Chocolate Cheesecake

• 2 3/4 cups (369g) Oreo cookie crumbs (about 31 Oreos): These will form the base of your cheesecake, giving it a rich chocolate flavor and satisfying crunch.
• 5 tbsp (70g) butter (salted or unsalted), melted: Butter helps bind the crust together while adding depth of flavor.
• 24 oz (678g) cream cheese, room temperature: This is the star of the filling! Make sure it’s soft to ensure a smooth texture.
• 1/2 cup (104g) sugar: A touch of sweetness that balances the rich cream cheese.
• 3 tbsp (21g) natural unsweetened cocoa powder: This intensifies the chocolate flavor of the cheesecake.
• 8 oz semi-sweet chocolate, melted: Using quality chocolate here makes a real difference in flavor.
• 1 1/4 cups (300ml) heavy whipping cream, cold: Cold cream will whip up beautifully, giving the cheesecake its light, airy texture.
• 3/4 cup (86g) powdered sugar: This helps sweeten the whipped cream topping without the graininess of granulated sugar.
• 1 tsp vanilla extract: A splash of vanilla adds warmth and enhances the chocolate flavor.
• 1 cup (240ml) heavy whipping cream, cold: Additional cold cream for the whipped topping.
• 1/2 cup (58g) powdered sugar: Again, for a smooth sweet topping.
• 1 tsp vanilla extract: More vanilla for added flavor in the whipped topping.
• Desired toppings: Consider using chocolate shavings, fresh fruit, mini chocolate chips, or sprinkles to add a personal touch!

How to Make Easy No Bake Chocolate Cheesecake

For the crust:

1. In a medium mixing bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are fully coated.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place it in the fridge while you prepare the filling.

For the filling:

1. In a large bowl, beat the room temperature cream cheese and sugar until creamy and smooth.
2. Add cocoa powder and melted semi-sweet chocolate. Mix until well combined.
3. In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
4. Gently fold the whipped cream into the chocolate cream cheese mixture until fully incorporated. Be gentle to keep the light texture.

For the whipped cream topping:

1. In a bowl, whip the extra heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then whip until you reach stiff peaks.
2. Spread this whipped cream over the chocolate cheesecake layer, smoothing it out as you go.

How to Serve Easy No Bake Chocolate Cheesecake

After you’ve let the cheesecake chill in the fridge for at least four hours (or preferably overnight), carefully run a knife around the edges of the springform pan before releasing the sides. Serve it chilled, adding your favorite toppings right before serving for that fresh touch!

How to Store Easy No Bake Chocolate Cheesecake

Store any leftovers in the fridge for up to 5 days. Keep it covered to maintain its freshness. You can also freeze the cheesecake for up to two months. Just ensure it’s well wrapped to avoid freezer burn.

Tips to Make Easy No Bake Chocolate Cheesecake

• Make sure your cream cheese is at room temperature to prevent lumps in your filling.
• For a stronger chocolate flavor, opt for dark chocolate instead of semi-sweet.
• Use a food processor to crush the Oreos quickly and evenly.
• Allow the cheesecake to set overnight for the best flavor and texture.

Variations and Substitutions

• Swap out the Oreo crust for a graham cracker crust for a different flavor profile.
• For a unique twist, add a layer of peanut butter to the filling mixture.
• If you prefer a lighter cheesecake, try using mascarpone cheese instead of cream cheese.

Frequently Asked Questions

Can I use store-bought crust for this recipe?

Absolutely! A pre-made Oreo crust can save time and still give you that delicious flavor.

How can I make this cheesecake gluten-free?

Use gluten-free Oreo cookies for the crust, and you’ll have a gluten-free dessert!

How long does it take to set?

The cheesecake needs at least four hours in the fridge, but for the best results, letting it set overnight is ideal.

What can I use instead of heavy cream?

You can substitute heavy cream with whipped topping, but the texture may differ slightly.

Can I add more chocolate to the filling?

Definitely! Adding chocolate chips or chunks can give the cheesecake more rich chocolate flavor and a delightful texture.

Easy No Bake Chocolate Cheesecake

This creamy, chocolatey dessert features a crunchy Oreo crust and a smooth filling, making it a perfect no-bake treat for gatherings or quiet evenings at home.

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Prep Time 30 minutes mins

Total Time 4 hours hrs

Course Dessert

Cuisine American

Servings 8 servings

Calories 450 kcal

Ingredients

  

For the crust

• 2 3/4 cups 2 3/4 cups (369g) Oreo cookie crumbs About 31 Oreos, gives rich chocolate flavor.
• 5 tbsp 5 tbsp (70g) butter, melted Salted or unsalted, helps bind the crust.

For the filling

• 24 oz 24 oz (678g) cream cheese, room temperature Ensure it’s soft for smooth texture.
• 1/2 cup 1/2 cup (104g) sugar Balances the rich cream cheese.
• 3 tbsp 3 tbsp (21g) natural unsweetened cocoa powder Intensifies chocolate flavor.
• 8 oz 8 oz semi-sweet chocolate, melted Quality chocolate makes a difference.
• 1 1/4 cups 1 1/4 cups (300ml) heavy whipping cream, cold Gives cheesecake light, airy texture.
• 3/4 cup 3/4 cup (86g) powdered sugar Sweetens whipped cream topping.
• 1 tsp 1 tsp vanilla extract Enhances chocolate flavor.

For the whipped topping

• 1 cup 1 cup (240ml) heavy whipping cream, cold For whipped topping.
• 1/2 cup 1/2 cup (58g) powdered sugar For a smooth sweet topping.
• 1 tsp 1 tsp vanilla extract For added flavor in the topping.

Desired toppings

• Chocolate shavings, fresh fruit, mini chocolate chips, or sprinkles Add a personal touch!

Instructions

 

For the crust

• In a medium mixing bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are fully coated.
• Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
• Place it in the fridge while you prepare the filling.

For the filling

• In a large bowl, beat the room temperature cream cheese and sugar until creamy and smooth.
• Add cocoa powder and melted semi-sweet chocolate. Mix until well combined.
• In a separate bowl, whip the heavy cream until soft peaks form.
• Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
• Gently fold the whipped cream into the chocolate cream cheese mixture until fully incorporated.

For the whipped cream topping

• In a bowl, whip the extra heavy cream until soft peaks form.
• Add powdered sugar and vanilla extract, then whip until you reach stiff peaks.
• Spread this whipped cream over the chocolate cheesecake layer, smoothing it out as you go.

Notes

Allow the cheesecake to set overnight for the best flavor and texture. Store leftovers in the fridge for up to 5 days or freeze for up to two months.

Keyword Chocolate Dessert, Creamy Cheesecake, Easy Desserts, No Bake Chocolate Cheesecake, Oreo Crust