No-Bake Chocolate Cheesecake Recipe

Introduction

This no-bake chocolate cheesecake is a luscious, creamy dessert that requires no oven time, making it perfect for warm days or quick treats. With a rich Oreo crust and a smooth chocolate filling, it’s sure to satisfy any chocolate lover’s cravings.

Ingredients

• 14 oz Oreo cookies with filling (about 36), crushed into crumbs
• 1 tbsp unsweetened cocoa powder (for crust)
• ½ cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 ½ cups granulated white sugar
• 2 tbsp unsweetened cocoa powder (for filling)
• 2 tsp vanilla extract
• 12 oz semi-sweet chocolate bars, melted and cooled
• 1 cup heavy whipping cream

Instructions

1. Step 1: Line a 9-inch (23 cm) springform pan with parchment paper and set aside.
2. Step 2: For the crust, combine Oreo crumbs, melted butter, and 1 tablespoon cocoa powder in a large bowl. Stir well until the mixture is evenly moist. Press the crumbs firmly into the bottom and halfway up the sides of the prepared pan using the bottom of a flat-bottomed cup. Place the crust in the freezer while you prepare the filling.
3. Step 3: For the filling, beat the softened cream cheese in a large bowl with an electric mixer until creamy, about 1 minute. Add the granulated sugar and 2 tablespoons cocoa powder, mixing until smooth, about 1 minute. Stir in the vanilla extract and melted chocolate until just combined.
4. Step 4: Add the heavy whipping cream to the mixture and continue beating until soft peaks form, about 1 to 2 minutes.
5. Step 5: Spoon the filling evenly over the chilled crust and spread gently. Refrigerate for at least 4 hours or until firm before serving.

Tips & Variations

• For a richer crust, add a pinch of espresso powder to enhance the chocolate flavor.
• You can substitute semi-sweet chocolate with dark or milk chocolate depending on your preference.
• Top the cheesecake with fresh berries or whipped cream for an elegant presentation.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 2 days. To serve, let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cookie crumbs instead of crushing Oreos?

Yes, pre-made chocolate cookie crumbs can be used, but crushing fresh Oreos with the filling intact adds more flavor and moisture to the crust.

Is it possible to make this cheesecake ahead of time?

Absolutely. Prepare the cheesecake and refrigerate it for up to 2 days in advance. Just make sure to cover it well to prevent it from absorbing any fridge odors.

No-Bake Chocolate Cheesecake Recipe

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★★★★★

4.9 from 107 reviews

This No-Bake Chocolate Cheesecake combines a rich Oreo cookie crust with a creamy, smooth chocolate-infused cheesecake filling. Perfect for chocolate lovers who want a delicious dessert without the oven time, this recipe uses simple ingredients and requires only chilling time to set.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 14 oz Oreo cookies with filling (about 36), crushed into crumbs
• 1 tbsp unsweetened cocoa powder
• ½ cup unsalted butter, melted

Filling

• 24 oz cream cheese, softened
• 1 ½ cups granulated white sugar
• 2 tbsp unsweetened cocoa powder
• 2 tsp vanilla extract
• 12 oz semi-sweet chocolate bars, melted and cooled
• 1 cup heavy whipping cream

Instructions

1. Prepare Pan: Line a 9-inch (23 cm) springform pan with parchment paper and set it aside. This ensures easy removal of the cheesecake later.
2. Make the Crust: In a large bowl, combine the crushed Oreo crumbs with melted butter and cocoa powder. Stir until the mixture is evenly moist. Press the crust mixture firmly into the bottom and halfway up the sides of the prepared pan using the bottom of a flat-bottomed cup. Place the crust in the freezer to set while you prepare the filling.
3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer with a whisk or paddle attachment until creamy, about 1 minute. Add sugar and cocoa powder and beat until smooth, about 1 minute. Mix in vanilla extract and melted chocolate until just combined.
4. Incorporate Whipped Cream: Add the heavy whipping cream to the chocolate mixture and whip until soft peaks form, approximately 1 to 2 minutes. This will give the filling a light and airy texture.
5. Assemble Cheesecake: Spoon the filling evenly over the prepared crust and spread it smooth. Place the cheesecake in the refrigerator and chill for at least 4 hours or until firm.
6. Store Properly: Keep the cheesecake in an airtight container in the refrigerator and consume within 2 days for optimal freshness.

Notes

• For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
• You can substitute the Oreo cookies with any chocolate sandwich cookies if desired.
• If you prefer a firmer crust, chill it longer in the freezer before adding the filling.
• Use high-quality semi-sweet chocolate for a richer flavor.
• This cheesecake is best served chilled but can be brought to room temperature for a few minutes before serving for a softer texture.

Keywords: No-Bake, Chocolate Cheesecake, Oreo Crust, Easy Dessert, Chocolate Dessert, No Oven Cheesecake