I love this recipe because it is incredibly smooth, chocolatey, and easy to prepare ahead of time. The no-bake filling stays light and fluffy while still tasting rich and decadent. I also like that it looks impressive enough for celebrations while being simple enough for everyday desserts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust
25 Oreos or chocolate crème cookies
5 tablespoons unsalted butter, melted
Cheesecake Filling
250 g dark chocolate
1 1/2 cups heavy cream, divided
24 oz cream cheese, room temperature
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon instant coffee (optional)
Optional Ganache Topping
1/2 cup heavy cream
100 g chocolate
Chocolate Whipped Cream
1 cup heavy cream, chilled
1/4 cup granulated sugar
3 tablespoons cocoa powder, sifted
Directions
I lightly grease a 9-inch springform pan with butter and sometimes line the bottom with parchment paper for easier removal.
For the crust, I blend the Oreos with melted butter in a food processor until fine crumbs form. I press the mixture firmly into the bottom of the pan and place it in the refrigerator while preparing the filling.
To make the cheesecake filling, I combine the dark chocolate and 3/4 cup heavy cream in a heat-safe bowl. If I want extra depth of flavor, I add instant coffee. I melt everything gently over simmering water, stirring until smooth and shiny. I let the ganache cool slightly.
In another bowl, I whisk the cream cheese, sugar, and salt until creamy and smooth.
I pour the cooled ganache into the cream cheese mixture and whisk until combined.
In a separate bowl, I whip the remaining chilled heavy cream until stiff peaks form.
Using a rubber spatula, I gently fold the whipped cream into the cheesecake mixture until smooth and fluffy.
I spread the filling evenly over the chilled crust and refrigerate the cheesecake overnight, or for at least 6 hours until set.
Once chilled, I carefully remove the cheesecake from the pan.
For the optional ganache topping, I melt the cream and chocolate together until smooth. I also whip the heavy cream, sugar, and cocoa powder together until stiff peaks form for the chocolate whipped cream topping.
I let the ganache cool slightly before pouring it over the cold cheesecake. After chilling for 10 more minutes, I finish the cheesecake with chocolate whipped cream before serving.
Servings and timing
This recipe makes 10 servings.
Preparation and chilling time: 6 hours 6 minutes.
Variations
I sometimes use milk chocolate for a sweeter cheesecake or add espresso powder for a stronger chocolate flavor. For extra texture, I like topping the cheesecake with chocolate curls, crushed cookies, or fresh berries. I can also use flavored sandwich cookies for a different crust variation.
storage/reheating
I store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, I freeze individual slices in airtight containers for up to 2 months. I thaw them overnight in the refrigerator before serving.
Since this is a no-bake dessert, I serve it chilled and do not reheat it.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, I can use milk chocolate, but the cheesecake will taste sweeter and slightly less intense.
Why should the cream cheese be at room temperature?
I find that room temperature cream cheese blends more smoothly and prevents lumps in the filling.
Can I make this cheesecake ahead of time?
Yes, I actually prefer making it a day ahead because the texture becomes firmer and more flavorful.
What does instant coffee do in the recipe?
The instant coffee enhances the chocolate flavor without making the cheesecake taste like coffee.
Can I freeze the cheesecake?
Yes, this cheesecake freezes very well and keeps its creamy texture after thawing.
Conclusion
This no bake chocolate cheesecake is one of my favorite desserts because it is creamy, rich, and incredibly satisfying. I love how the crunchy cookie crust and silky chocolate filling come together to create a dessert that feels elegant while still being easy to prepare.
BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE with rich chocolate filling, creamy texture, and Oreo crust. A decadent and easy dessert perfect for chocolate lovers.
Author:Sarah
Prep Time:30 minutes
Total Time:6 hours 30 minutes
Yield:10 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Chocolate Cookie Crust
25 Oreos or chocolate crème cookies (~285 g)
5 tbsp unsalted butter, melted (~70 g)
Chocolate Cheesecake Filling
250 g dark chocolate
1 1/2 cups heavy cream, chilled and divided (3/4 cup + 3/4 cup / 360 g)
24 oz cream cheese, room temperature (680 g)
1 cup granulated sugar (200 g)
1/2 tsp salt
Optional: 1 tsp instant coffee
Optional Ganache Topping
1/2 cup heavy cream (120 g)
100 g chocolate (dark, semi-sweet, or milk chocolate)
Chocolate Whipped Cream
1 cup heavy cream, chilled (240 g)
1/4 cup granulated sugar (50 g)
3 tbsp cocoa powder, sifted (25 g)
Instructions
Step 1: Prepare the Pan
Lightly grease a 9-inch springform pan with butter.
Optional: Line the bottom with parchment paper for easier removal.
Step 2: Make the Cookie Crust
Blend the Oreos or chocolate cookies with melted butter in a food processor until fine crumbs form.
Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or measuring cup.
Refrigerate while preparing the filling.
Step 3: Make the Chocolate Ganache
Combine the dark chocolate and 3/4 cup heavy cream in a heatproof bowl.
Add instant coffee if using.
Place the bowl over a saucepan with simmering water, ensuring the bowl does not touch the water.
Stir until melted and smooth.
Remove from heat and let cool for 5 minutes.
Step 4: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese, sugar, and salt for 2–3 minutes until smooth and creamy.
Scrape down the bowl halfway through mixing.
Step 5: Combine the Chocolate
Pour the cooled ganache into the cream cheese mixture.
Mix on low-medium speed until fully combined.
Step 6: Whip the Cream
In a separate bowl, whip the remaining 3/4 cup chilled heavy cream until stiff peaks form.
Do not overwhip.
Step 7: Fold the Filling
Gently fold the whipped cream into the chocolate cheesecake mixture using a spatula.
Mix until smooth, fluffy, and fully incorporated.
Step 8: Chill the Cheesecake
Pour the filling over the chilled crust and spread evenly.
Refrigerate overnight or for at least 6 hours until fully set.
Step 9: Remove from Pan
Carefully remove the cheesecake from the springform pan and transfer to a serving plate.
Step 10: Prepare Optional Toppings
Ganache
Melt the cream and chocolate together over a double boiler until smooth.
Chocolate Whipped Cream
Whip together the heavy cream, sugar, and cocoa powder until stiff peaks form.
Step 11: Decorate
Let the ganache cool slightly until warm but pourable.
Spread over the chilled cheesecake.
Refrigerate for 10 minutes.
Pipe or spoon the chocolate whipped cream on top.
Step 12: Serve
Slice and enjoy this rich, creamy chocolate cheesecake chilled.
Notes
Use high-quality dark chocolate for the best flavor and texture.
Instant coffee enhances the chocolate flavor without making the cheesecake taste like coffee.
Chill overnight for the cleanest slices and best consistency.
Wipe the knife clean between slices for neat presentation.
Store covered in the refrigerator for up to 5 days.
