No-Bake Chocolate Cheesecake Recipe
This rich and creamy no-bake chocolate cheesecake features a buttery Oreo crust, silky chocolate filling, and smooth ganache topping—perfect for any chocolate lover!
With almost 5 million views, this no-bake chocolate cheesecake holds the 4th place among all my cheesecake recipes. Surprisingly, the baked chocolate cheesecake is still in first place! 😮 There’s something magical about no-bake cheesecakes—you can see it in my no-bake lemon cheesecake, no-bake peanut butter cheesecake, no-bake strawberry cheesecake, and other recipes. People love the ease of making cheesecake without baking.
Ingredients
Oreo cookies – These provide the base for the crust, giving the cheesecake a rich, chocolaty foundation with a slightly crunchy texture.
Butter – Melted butter binds the Oreo crumbs together, forming a firm and cohesive crust for the cheesecake.
Full-fat cream cheese – The main ingredient for the cheesecake filling, cream cheese gives the dessert its creamy, smooth texture and rich, tangy flavor.
Dark chocolate – Adds a deep chocolate flavor to the cheesecake filling and contributes to the smooth and velvety consistency.
Heavy cream – Whipped and folded into the filling to create a light, airy texture, and also used in the ganache for a silky, smooth finish.
Powdered sugar – Sweetens the cheesecake filling without adding any graininess, ensuring a smooth and consistent texture.
Vanilla extract – Enhances the flavor of the cheesecake by adding a subtle warmth and depth to the filling.
Milk chocolate – Used in the ganache topping, it brings a milder, creamier chocolate flavor that complements the richness of the cheesecake.
How to Make No-Bake Chocolate Cheesecake
Prepare the Crust: Crush Oreo cookies into fine crumbs using a food processor or by hand with a Ziploc bag and rolling pin. Combine with melted butter, then press the mixture into the bottom of a springform pan. Refrigerate the crust to set while you prepare the filling.
Make the Filling: Melt dark chocolate until smooth. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until creamy. Gradually add the melted chocolate and mix until smooth. Whip heavy cream to medium peaks, then gently fold it into the cream cheese mixture for a light, airy texture.
Assemble the Cheesecake: Pour the chocolate cheesecake filling over the chilled crust and smooth the top. Place in the freezer while making the ganache.
Top with Ganache: Melt milk chocolate and combine with warm heavy cream until smooth. Pour the ganache over the cheesecake and refrigerate for at least 6 hours before serving.
No-Bake Cheesecake Without Gelatin: How It Works
No-bake cheesecake without gelatin relies on the thickening power of cream cheese and whipped cream to create a firm, creamy texture. This makes it an easy no-bake dessert to prepare, perfect for those who prefer not to use gelatin or eggs in their cheesecake recipes.
Tips for Making No-Bake Cheesecake Without Gelatin:
- Use Full-Fat Cream Cheese – Full-fat cream cheese provides structure and richness, helping the cheesecake set properly without gelatin.
- Chill for at Least 6 Hours – To achieve the best texture, allow the cheesecake to chill for at least 6 hours, or preferably overnight, to firm up completely.
- Whip the Cream Properly – Whipping the heavy cream to medium or stiff peaks ensures a light, airy texture that also helps the cheesecake hold its shape.
- Avoid Overmixing – Gently fold the whipped cream into the cream cheese mixture to maintain the airiness and prevent a dense texture.
- Refrigerate Immediately – After assembling, refrigerate the cheesecake right away to help it set as quickly as possible.
- Choose the Right Pan – Use a springform pan for easy removal and a clean presentation.
Substitutes
Cream Cheese: Substitute with mascarpone cheese for a lighter, silkier texture.
Oreo Crust: Replace with gluten-free cookies for a gluten-free crust. Or Use graham crackers or digestive biscuits for a different flavor.
Heavy Cream: Swap with coconut cream for a dairy-free alternative.
Dark Chocolate: Use milk chocolate for a sweeter flavor. Try white chocolate for a lighter, more delicate cheesecake.
Variations
Dark Chocolate Ganache: For an extra rich version, swap milk chocolate with dark chocolate in the ganache topping for a more intense, bittersweet flavor.
Gluten-Free No-Bake Chocolate Cheesecake: Simply use gluten-free cookies for the crust, and ensure all other ingredients (like cream cheese) are labeled gluten-free.
Peanut Butter Chocolate Cheesecake: Add a layer of peanut butter or mix some into the filling for a chocolate-peanut butter twist.
Berry Chocolate Cheesecake: Top with a fresh berry compote (like strawberries or raspberries) to add a fruity contrast to the rich chocolate.
No-Bake Mint Chocolate Cheesecake: Add a few drops of peppermint extract to the filling or ganache for a refreshing mint-chocolate flavor.
Vegan No-Bake Chocolate Cheesecake: Use dairy-free cream cheese, coconut cream, and plant-based butter for a completely vegan version.
How to Store
Refrigerator:
- Cover the cheesecake tightly with plastic wrap or store in an airtight container.
- Keep refrigerated for up to 5 days.
Freezer:
- Wrap the cheesecake (whole or sliced) in plastic wrap, then in aluminum foil, or place in a freezer-safe container.
- Store in the freezer for up to 2 months.
- Thaw in the refrigerator overnight before serving.
Room Temperature:
- Avoid leaving the cheesecake at room temperature for more than 1-2 hours to preserve its texture.
More No-Bake Cheesecake Recipes
If you’re a fan of no-bake cheesecakes and want to try something new besides this creamy no-bake chocolate cheesecake, here are some ideas:
No-Bake Chocolate Cheesecake Recipe
Equipment
Ingredients
For the crust:
- 7 oz (200 g) Oreo cookies
- ¼ cup (60 g) Butter melted
For the filling:
- 2 cups (450 g) Full-fat Cream cheese room temperature
- 9 oz (250 g) Dark chocolate
- 1 cup (240 ml) Heavy cream
- â…” cup (83 g) Powdered sugar
- 1 teaspoon Vanilla extract
For the ganache:
- 5 oz (140 g) Milk chocolate
- ½ cup (120 ml) Heavy cream
Instructions
Make the crust:
- In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into the bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
Make cheesecake filling:
- Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
- In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
- In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
- Pour the filling into the pan. Place in the freezer while making the topping.
Make the topping:
- Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
- Refrigerate for at least 6 hours.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
Nutrition
Common Questions
Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter, milder flavor. The cheesecake will still set well and have a rich, creamy texture.
Yes, you can freeze no-bake cheesecake. Wrap it tightly in plastic wrap and foil, or store it in an airtight container. Thaw the cheesecake in the refrigerator before serving.
To make a gluten-free no-bake chocolate cheesecake, simply substitute the Oreo crust with gluten-free cookies or biscuits. Ensure that all other ingredients, like cream cheese, are also gluten-free.
Yes, you can substitute Oreo cookies with other types of cookies depending on your preference. For a similar chocolate flavor, try chocolate graham crackers or chocolate wafer cookies. If you prefer a non-chocolate option, graham crackers, digestive biscuits, or shortbread cookies work well too. For a gluten-free option, you can use gluten-free cookies or gluten-free Oreos.
Do we have to keep the cake in the freezer or normal refrigerator? Also can u tell how long will the cheesecake last once taken out of the refrigerator without melting.
What is the plastic wrapped around the top of the pan?
You can use parchment paper
Amazing recipe.
Haven’t tried this yet, but am going to. It looks very scrumptious!!
Heavenly! I am a chocoholic with heart failure and type 2 diabetes. The Type 2 is controlled with diet only. My carbs are limited to about 30 per day. Cheesecake is much easier to convert than cookies or cake! For the crust, I used 1 3/4 cups of walnuts, pulsed in food processor until large crumbs, added 1/4 cup fine almond flour, 1 Tbsp powdered monkfruit/erythritol and 1/4 cup melted butter. I substituted powdered monkfruit/erythritol and sugar-free Lily’s chocolate chips in the cheesecake bat
The cake was delicious. I made it for my son’s birthday. The only thing that the family commented and I would change is the topping. Everyone said it was too sweet because of the milk chocolate. So I will replace it with semisweet chocolate.
Thanks.
What should I do if I have a 9inch pan?
Since you don’t bake this cake, a 9-inch pan will make no difference except that the cake will be very slightly thinner.
I’ve made this several times for friends and keep getting Great reviews. Thanks for this Delicious recipe.
Hi there, Can I add coffee to the cheesecake mixture just to add that flavour?
Four years later and I’m still using this recipe!
Hi do I have to use powdered sugar or can I use normal sugar?
Yes, in this recipe you have to use powdered sugar for a smooth texture.
Creamiest chocolate cheesecake ever!