It’s always worth having some easy dessert recipes up your sleeve and this no-bake chocolate cheesecake couldn’t be simpler to prepare! It’s easy, it’s yummy and there is absolutely no baking involved - not even the crust.
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Flavored with Oreo cookies and dark chocolate, this rich and indulgent no-bake chocolate cheesecake is an elegant dessert to rival anything you could buy from the bakery. In fact, this one might be even better!
The exquisite flavor of dark chocolate, creaminess of the filling, and the delicious crunch of the crust mean this is a dessert guaranteed to wow anyone lucky enough to taste it.
If you really love rich, dark chocolate, then make sure you try my dark chocolate brownies or this easy dark chocolate fudge.
Main Ingredients
The ingredients in a no-bake chocolate cheesecake aren’t that different from those in a baked cheesecake. It’s fair to say no-bake cheesecake is quicker and easier to prepare, even for beginners in the kitchen.
And as for the flavor? After one bite you’ll be so pleased you make this. Here are some of the main ingredients:
- Dark chocolate: For a rich flavor. You can use any brand you want or even sub semisweet chocolate for dark chocolate if you prefer the taste. I love the bittersweet edge of good-quality dark chocolate in this recipe.
- Oreo cookies: To make the crust. You could use another kind of cookie instead, such as graham crackers or another favorite. I find Oreos really complement the flavor of the filling though.
- Cream cheese: For texture and tang. The main ingredient in the filling, cream cheese adds a rich, unctuous texture as well as a perfect tangy taste.
- Whipping cream: To make the filling light. This ingredient adds a light and airy texture to the filling.
- Vanilla extract: For a wonderful flavor. Vanilla is such a versatile ingredient, complementing everything from fruit to dark chocolate. You could always use another kind of extract in its place though. Almond, hazelnut, or coconut extract would all work well in this recipe.
- Cocoa powder: To intensify the chocolate taste. Use a good quality, unsweetened cocoa powder for the best result.
Instructions Overview
Both the crust and filling are super-easy to make. You need to crumble Oreo cookies and combine them with butter to make the crust. Press the mixture into a springform pan and refrigerate it.
Next, you can combine the cream cheese with the cocoa powder and sugar before mixing in the melted dark chocolate.
Combine the whipping cream with the vanilla and confectioners' sugar and then stir this mixture with the cream cheese mixture.
Spoon the filling on top of the crust then cover the pan and refrigerate overnight or for a minimum of 5 hours. This helps everything to set properly and firms the cheesecake up so you can cut it cleanly into servings.
Common Questions
This very much depends on who you ask. Personally, I love both kinds and don't often say no to a second slice of either one! A baked cheesecake comes out rich, smooth and creamy, while a no-bake version is perfect for the summer when you don't want to have the oven on.
Although it might be set in as few as 5 hours, I prefer to leave my no-bake chocolate cheesecake in the refrigerator overnight so I know for sure it's set properly. This also makes it much easier to slice cleanly and neatly.
Yes, as long as you let it cool and then keep it refrigerated because it contains a lot of dairy. Since this type of cheesecake can spoil fast if left at room temperature, keep it chilled at all times.
It's best to leave the chocolate cheesecake in the pan until it has finished chilling and setting. If you try to remove it before this, it might break!
I usually give my springform pan a light spritz of nonstick spray. Although baked cheesecakes (and other baked desserts) tend to stick more than no-bake versions, they can still stick, so adding a little bit of grease is a good idea. You can use nonstick spray or a little melted butter or vegetable oil.
Making this a day ahead is fine. You need to chill it for several hours or overnight anyway.
It will keep for up to 5 days in an airtight container in the refrigerator.
Not only can you freeze this for up to 3 months but you can also serve it frozen for a different texture. If you’re freezing it, make sure it’s well wrapped in plastic wrap and then foil.
I love to garnish each serving with whipped cream and fresh berries. A fresh mint sprig would work as an alternative to the berries. Or you could add half an Oreo cookie on top, pressed into some whipped cream. Hot fudge sauce would add a great twist! The richness of this cheesecake makes it the perfect dessert to match with espresso after dinner.
I used just the regular kind, but you might like to try this cheesecake with double-stuffed Oreos. Another idea would be trying the birthday cake, mint, or peanut flavor Oreos for a slightly different result.
Chopnotch Tips
- If you don’t have a springform pan, don’t worry. You can use a regular pan lined with foil instead. This makes the cheesecake easy to get out.
- Prefer to make single portions? You can use individual glasses or trifle dishes to make cute, single-serve desserts.
- The Oreos need to be crumbled, not pulverized into dust, so just put them in a Ziploc bag and bash them a few times with a rolling pin to get the right texture.
- The cream cheese should be softened before use, so it can blend in perfectly. Either let it sit on the countertop for about 45 minutes or cut it into pieces and microwave it for 30 to 45 seconds at 50% power.
No-bake chocolate cheesecake makes a wonderful dessert. It’s quick and easy to prepare and requires zero baking at all. The flavor is sure to impress everyone.
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Recipe
How to Make
No-Bake Chocolate Cheesecake
Ingredients
- 1 package Oreo cookies, crumbled
- 5 tablespoons salted butter, melted
- 18 ounces cream cheese
- ½ cup granulated sugar
- 3 tablespoons cocoa powder
- 8 ounces dark chocolate, melted
- 1 cup whipping cream
- ¾ cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Mix Oreo and butter in a bowl to combine. Slightly grease the edges of a 9-inch springform pan, press the Oreo mix into the bottom of the pan, and spread. Put into a fridge.
- Mix cream cheese, sugar, and cocoa powder with a blender, until well combined. Add melted chocolate and mix well again.
- In another bowl mix whipping cream, confectioners' sugar, and vanilla extract. Now add the whipping cream mixture to the cream cheese one and mix well.
- Add the cream filling to the Oreo crust, cover the pan and refrigerate for 5-6 hours or overnight.
- Serve topped with whipping cream and berries.
Notes
- If you don’t have a springform pan, don’t worry. You can use a regular pan lined with foil instead. This makes the cheesecake easy to get out.
- Prefer to make single portions? You can use individual glasses or trifle dishes to make cute, single-serve desserts.
- The Oreos need to be crumbled, not pulverized into dust, so just put them in a Ziploc bag and bash them a few times with a rolling pin to get the right texture.
- The cream cheese should be softened before use, so it can blend in perfectly. Either let it sit on the countertop for about 45 minutes or cut it into pieces and microwave it for 30 to 45 seconds at 50% power.
