BEST No Bake Chocolate Cheesecake

Posted on

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.

BEST No Bake Chocolate Cheesecake

Prep Time 20 minutes
Course Dessert
Servings 12



  • 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


Prepare the Pan: Lightly butter a 9″ springform pan. Optionally, line the bottom with parchment paper.

    Make the Crust: Crush the Oreos with the melted butter in a food processor until fine. Press this mixture firmly into the pan to form the crust. Chill in the fridge while preparing the filling.

      Make the Cheesecake Filling:

      • 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.
      • 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.
      • Add the chocolate ganache to the cream cheese mixture and beat on medium-low until just combined. Scrape the bowl again.
      • 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.
      • Spread the filling evenly over the crust in the pan.

      Chill: Refrigerate overnight or at least 6 hours until set.

        Optional Toppings:

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

        Serve: Once set, carefully remove the cheesecake from the pan, transfer to a serving plate, and add any optional toppings. Enjoy your delicious creation!


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

          Leave a Reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating