No-Bake Chocolate Cheesecake Recipe

3.50 from 397 votes
A slice of rich chocolate cheesecake with a dark chocolate crust sits on a white plate. A golden fork is placed next to the cheesecake slice. The background features another whole cheesecake out of focus.

New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.

A slice of rich chocolate cheesecake with a dark chocolate crust sits on a white plate. A golden fork is placed next to the cheesecake slice. The background features another whole cheesecake out of focus.

No-Bake Chocolate Cheesecake Recipe

3.50 from 397 votes
Prep Time 40 minutes
WORK TIME 25 minutes
DIFFICULTY Easy
Cuisine World
Servings 10 yields

Ingredients
 

For the crust:

  • 200 g 7oz Oreo cookies
  • ¼ cup 60g butter, melted

For the filling:

  • 2 cups 450g Full fat Cream cheese, room temperature
  • 9 oz 250g Dark chocolate
  • 1 cup 240ml Heavy cream
  • â…” cup 83g Powdered sugar
  • 1 teaspoon Vanilla extract

For the ganache:

  • 140 g 5oz milk chocolate
  • ½ cup 120ml Heavy cream

Instructions
 

  • DIRECTIONS
    1. To 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 bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
    2. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
    3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
    4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
    5. Pour the filling into the pan. Place in the freezer while making the topping.
    6. 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.
    7. Refrigerate for at least 6 hours.
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

14 Comments

  1. 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.

    March 14, 2019
  2. What is the plastic wrapped around the top of the pan?

    January 11, 2020
    1. You can use parchment paper

      June 21, 2021
  3. Karina Krupnik says:

    Amazing recipe.

    January 17, 2020
  4. Brent Carey says:

    Haven’t tried this yet, but am going to. It looks very scrumptious!!

    January 22, 2020
  5. 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

    March 18, 2020
  6. 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.

    April 10, 2020
  7. Katia Deebajah says:

    What should I do if I have a 9inch pan?

    December 30, 2020
    1. Since you don’t bake this cake, a 9-inch pan will make no difference except that the cake will be very slightly thinner.

      July 3, 2024
  8. I’ve made this several times for friends and keep getting Great reviews. Thanks for this Delicious recipe.

    June 21, 2021
  9. Hi there, Can I add coffee to the cheesecake mixture just to add that flavour?

    July 11, 2021
  10. Four years later and I’m still using this recipe!

    March 1, 2024
  11. Pearl October says:

    Hi do I have to use powdered sugar or can I use normal sugar?

    July 11, 2024
    1. The Cooking Foodie says:

      Yes, in this recipe you have to use powdered sugar for a smooth texture.

      July 13, 2024
3.50 from 397 votes (397 ratings without comment)

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