There’s something magical about a rich, velvety chocolate cheesecake that requires zero oven time. This no-bake wonder is the ultimate dessert for chocolate lovers, with a smooth, creamy texture and a deep, indulgent cocoa flavor. Imagine sinking your fork into a luscious slice, the chocolate melting on your tongue while the buttery cookie crust adds the perfect crunch. Trust me, this one’s a game-changer!
Whether you’re hosting a dinner party, treating yourself after a long day, or impressing your family with a decadent homemade dessert, this No Bake Chocolate Cheesecake is your new go-to. It’s effortless, elegant, and downright irresistible. Let’s get started!
Why You’ll Love This Recipe
- No Oven Required: Perfect for hot days when you don’t want to turn on the oven.
- Rich & Creamy: Every bite is silky smooth with a deep chocolate flavor.
- Easy to Make: No fancy techniques—just mix, chill, and enjoy.
- Crowd-Pleaser: Loved by kids and adults alike.
- Make-Ahead Friendly: Prepare it in advance for stress-free entertaining.
Ingredients in No Bake Chocolate Cheesecake
This dreamy cheesecake is made with simple ingredients that come together beautifully:
- Chocolate Cookies: The foundation of our crust, adding the perfect crunch.
- Butter: Helps bind the cookie crumbs together for a firm base.
- Cream Cheese: The heart of the cheesecake, giving it that smooth and tangy flavor.
- Powdered Sugar: Sweetens the filling without any graininess.
- Heavy Cream: Whipped to perfection for a light, airy texture.
- Dark Chocolate: Melted and folded into the filling for a rich, intense chocolate taste.
- Vanilla Extract: Enhances the overall flavor.
- Cocoa Powder: Adds an extra depth of chocolate goodness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this chocolate masterpiece:
Prepare the Crust: Crush the chocolate cookies into fine crumbs. Mix with melted butter until fully combined. Press firmly into the bottom of a springform pan and chill.
Make the Filling: Beat the cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form.
Melt the Chocolate: Gently melt the dark chocolate until smooth and let it cool slightly.
Combine Everything: Fold the melted chocolate, vanilla extract, and cocoa powder into the cream cheese mixture. Then, gently fold in the whipped cream to keep the filling light and airy.
Assemble the Cheesecake: Spread the chocolate filling evenly over the chilled crust. Smooth the top with a spatula for a clean finish.
Chill: Refrigerate for at least 6 hours or overnight to set completely.
Serve and Enjoy: Once set, slice and enjoy every creamy, chocolatey bite!
How to Serve No Bake Chocolate Cheesecake
- With Whipped Cream: A dollop of freshly whipped cream makes it even more indulgent.
- Chocolate Shavings: Sprinkle some on top for a gourmet touch.
- Fresh Berries: Raspberries or strawberries add a lovely tart contrast.
- Drizzle of Caramel or Chocolate Sauce: Because more chocolate is always a good idea!
Additional Tips
- Use Room Temperature Cream Cheese: Ensures a smooth, lump-free filling.
- Chill for Best Texture: The longer it chills, the better it sets.
- Want Extra Crunch? Add a layer of crushed nuts to the crust.
- Make It Vegan: Swap dairy ingredients for plant-based alternatives.
FAQ Section
Q1: Can I use milk chocolate instead of dark chocolate?
A1: Yes! It will be sweeter, but still delicious.
Q2: How long does this cheesecake last in the fridge?
A2: It stays fresh for up to 4 days in an airtight container.
Q3: Can I freeze this cheesecake?
A3: Absolutely! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Q4: What if I don’t have a springform pan?
A4: You can use a regular dish, but slicing may be trickier.
Q5: Can I make this without an electric mixer?
A5: Yes, but it will take more effort to whip the cream properly.
Q6: How do I prevent lumps in my cheesecake filling?
A6: Make sure your cream cheese is fully softened before mixing.
Q7: Can I make mini cheesecakes instead?
A7: Yes! Just use a muffin tin and cupcake liners for individual servings.
Q8: How do I get a perfectly smooth cheesecake top?
A8: Use an offset spatula to spread the filling evenly.
Q9: Can I add other flavors?
A9: Absolutely! Try adding espresso powder for a mocha twist or peppermint extract for a holiday vibe.
Q10: What’s the best way to cut clean slices?
A10: Use a hot knife, wiping it clean between each cut.
Final Thoughts
This No Bake Chocolate Cheesecake is pure bliss in every bite. It’s creamy, chocolatey, and unbelievably easy to make. Whether you’re celebrating something special or just craving a decadent treat, this recipe is here to satisfy. So go ahead make it, share it, and enjoy every last bite. Happy indulging!
Print
No Bake Chocolate Cheesecake
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This No Bake Chocolate Cheesecake is rich, ultra-creamy, and packed with deep chocolate flavor. Made with just 7 simple ingredients, this easy dessert requires no oven and minimal effort. A silky smooth chocolate filling sits on a chocolate cookie crust, topped with a luscious ganache and chocolate whipped cream for the perfect finish. Whether you’re looking for quick desserts or homemade recipes, this is a must-try!
Ingredients
Crust:
- 25 Oreos or chocolate creme cookies (~285g)
- 5 tbsp unsalted butter, melted (~70g)
Cheesecake Filling:
- 250g dark chocolate* (see notes)
- 1 1/2 cups heavy cream, chilled and divided (3/4 cup + 3/4 cup) (360g)
- 24 oz cream cheese, room temperature (3 packs or 680g)
- 1 cup granulated sugar (200g)
- 1/2 tsp salt
- Optional: 1 tsp instant coffee
Ganache for Decoration (Optional):
- 1/2 cup heavy cream (120g)
- 100g chocolate (dark, semi-sweet, or milk)
Chocolate Whipped Cream (Optional):
- 1 cup heavy cream, chilled (240g)
- 1/4 cup granulated sugar (50g)
- 3 tbsp cocoa powder, sifted (25g)
Instructions
1. Prepare the Crust:
- Lightly grease a 9-inch springform pan with butter. Optionally, place parchment paper at the bottom.
- Crush Oreos into fine crumbs using a food processor.
- Mix in melted butter and combine well.
- Press mixture into the pan, using the back of a spoon to compact.
- Chill in the fridge while preparing the filling.
2. Make the Cheesecake Filling:
- In a heatproof bowl, add 250g dark chocolate, ¾ cup heavy cream, and instant coffee (if using).
- Place over a double boiler (a saucepan with 1 inch of simmering water). Stir until the chocolate is melted.
- Remove from heat and let cool for 5 minutes.
- In a large bowl, beat cream cheese, sugar, and salt on medium speed for 2-3 minutes until smooth. Scrape down the bowl.
- Pour in the cooled ganache and mix on low speed until combined.
- In a separate bowl, whip the remaining ¾ cup heavy cream until stiff peaks form.
- Gently fold whipped cream into the cheesecake mixture with a spatula until smooth and fluffy.
3. Assemble & Chill:
- Transfer the cheesecake filling onto the prepared crust and smooth it out.
- Refrigerate for at least 6 hours or overnight until set.
4. Decoration (Optional):
- Ganache: Melt chocolate and heavy cream over a double boiler. Let cool slightly before pouring over the cheesecake. Refrigerate for 10 minutes.
- Chocolate Whipped Cream: Beat heavy cream, sugar, and cocoa powder until stiff peaks form. Pipe over the cheesecake.
5. Serve & Enjoy!
Notes
- Use high-quality dark chocolate (60-70% cocoa) for the best flavor.
- Swap Oreos for chocolate graham crackers if preferred.
- For a stronger flavor, add instant coffee to enhance the chocolate depth.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg