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Best No Bake Chocolate Cheesecake Recipe

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BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE with rich chocolate filling, creamy texture, and Oreo crust. A decadent and easy dessert perfect for chocolate lovers.

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.