BEST No Bake Chocolate Cheesecake

Posted on June 28, 2025

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Get ready for the most delicious no-bake chocolate cheesecake you’ll ever try! It’s rich, creamy, and only takes 7 ingredients and about 20 minutes to make. It’s a luxurious treat perfect for chocolate and cheesecake lovers alike.

Why This No-Bake Chocolate Cheesecake Stands Out

I’m very picky about my cheesecake recipes, and this one is no different. Here’s why it’s the best:

  • Amazing Chocolate Flavor: This cheesecake tastes like pure chocolate, not just sugar or vanilla. The chocolate flavor is rich and perfectly complemented by the tang of the cream cheese.
  • Perfect Texture: It’s creamy, silky, and melts in your mouth but still holds its shape. Many chocolate cheesecakes turn out dry because the chocolate hardens in the fridge, but not this one!
  • Simple to Make: With just 7 ingredients and only 20 minutes of prep time, it’s easy and fuss-free. You can even add a touch of coffee or top it with chocolate whipped cream if you like.

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BEST No Bake Chocolate Cheesecake

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  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Category: Dessert

Ingredients

Scale

Crust:

  • 25 Oreos or chocolate sandwich cookies (~10 oz)
  • 5 tablespoons unsalted butter (melted)

Cheesecake Filling:

  • 9 ounces dark chocolate (see notes)
  • 1 ½ cups heavy cream (chilled (divided into ¾ cup and ¾ cup))
  • 3 packs (8 oz each cream cheese, room temperature (24 oz total))
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • Optional: 1 teaspoon instant coffee

Ganache (optional):

  • ½ cup heavy cream
  • 3 ½ ounces chocolate (dark, semi-sweet, or milk)

Chocolate Whipped Cream (optional):

  • 1 cup heavy cream (chilled)
  • ¼ cup granulated sugar
  • 3 tablespoons cocoa powder (sifted)


Instructions

Make the Cheesecake Filling:

  1. Combine the dark chocolate and ¾ cup heavy cream in a heatproof bowl. If using, add the instant coffee. Place this bowl over a saucepan with 1″ of simmering water (double boiler method) and stir until the chocolate melts. Set aside to cool for 5 minutes.
  2. In another bowl, beat the cream cheese, sugar, and salt on medium speed until creamy, about 2-3 minutes. Scrape the sides of the bowl midway.
  3. Add the chocolate ganache to the cream cheese mixture and beat on medium-low until just combined. Scrape the bowl again.
  4. Whip the remaining ¾ cup heavy cream until stiff peaks form. Fold this whipped cream gently into the cheesecake filling with a rubber spatula until smooth and fluffy.
  5. Spread the filling evenly over the crust in the pan.

Optional Toppings:

  1. Ganache: Melt the heavy cream and chocolate together over a double boiler. Let it cool slightly before pouring over the cold cheesecake.
  2. Chocolate Whipped Cream: Whip the heavy cream, sugar, and cocoa powder until stiff peaks form. Decorate the cheesecake as desired.

Notes

If you prefer, you can use semi-sweet chocolate instead of dark chocolate. Adjust the sugar to ¾ cup if needed.

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