No Bake Chocolate Cheesecake

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Rich and creamy, this No Bake Chocolate Cheesecake is the perfect weeknight dessert or holiday treat! Simple and delicious.

If you love easy chocolate treats, be sure to try our chocolate graham crackers. Or give this easy saltine toffee a try next.

Slice of chocolate cheesecake on a stack of white plates.

The Creamiest Chocolate Cheesecake

There are several desserts that always seem to go over exceptionally well at my house: rice krispie treats and cheesecake!

When it comes to cheesecakes, I’m no stranger to creating this fabulous treat! I’ve got a little of everything on the blog, including a delicious Chocolate Cheesecake.

But sometimes, I want to NOT turn on my oven. And while this No Bake Cheesecake is fantastic, a chocolate version had to be done!

Here’s what makes it a standout:

  • There’s no oven required, so it’s an excellent option for hot summer days—and it’s also much easier and less fussy than baked cheesecake.
  • It’s full of chocolate flavor and the creamy texture is spot-on! The combination of melted chocolate with cocoa powder makes it extra rich.
  • The prep is super easy, and again, much easier than a traditional baked cheesecake recipe.
  • It’s also highly customizable! You can top your no bake chocolate cheesecake with just about anything. 

My family all agreed, this Chocolate Cheesecake is better than any other cheesecake I’ve ever made. EVER.

Turn it into bars! Use our guide on how to make chocolate cheesecake bars to turn this easy dessert into an even easier treat.

Important Ingredient Notes

Ingredfients needed to make a no bake chocolate cheesecake.
  • Oreo cookies – Don’t use Double Stuf Oreos here. The extra cream will mess up the texture of the crust!
  • Unsalted butter – You’ll need this for the crust to help it combine to the perfect texture.
  • Semi-sweet chocolate chips – These add a deep chocolate flavor to the filling.
  • Cream cheese – Use the kind that comes in bars, not a tub. Full fat here please.
  • Unsweetened cocoa powder – Both natural cocoa powder (like Hershey’s) and Dutch cocoa powder work in this recipe.
  • Cool Whip – Thaw this so you can fold it into the filling easily. Not a fan of Cool whip? Our stabilized whipped cream works great too.
  • Heavy whipping cream – Don’t try to substitute a lighter dairy like half-and-half or whole milk! You really need heavy cream for the right texture.
  • Powdered sugar – Also known as confectioners’ sugar.

Aimee’s Pro Tip

I tested this cheesecake with a Cool Whip topping. However, the rich, sweet cheesecake tastes so much better with a homemade topping instead. But if you have a sweet tooth, go for the Cool Whip!

How to Make Chocolate No Bake Cheesecake

Step by step photos showing how to make an oreo crust.

Form the Crust:

  • In a food processor, pulse the Oreo cookies until you have fine crumbs.
  • Press the crumb mixture into a 9-inch springform pan, both into the bottom and partially up the sides. Freeze the crust until the filling is ready.
Step by step photos showing how to make a chocolate cheesecake filling.

Make the Cheesecake Filling:

  • Combine melted chocolate chips with the cream cheese mixture until smooth.
  • Fold in the Cool Whip and pour the cheesecake filling into the prepared cookie crust.
Step by step photos showing how to make a whipped cream topping for cheesecake.

Make the Topping:

  • Beat cold heavy whipping cream with powdered sugar on high speed for about 3 minutes, or until stiff peaks form.
  • Pipe the mixture onto the top of the cheesecake or spread it evenly and sprinkle with chocolate chips.

To Serve:

  • Slide a butter knife around the edge of the springform pan, then open the latch and remove the sides.
  • Slice, serve, and enjoy!
Chocolate cheesecake with a slice being removed.

No Bake Chocolate Cheesecake Toppings

Here are some more ideas for topping your cheesecake!

Slice of chocolate cheesecake with a bite taken out.

Easy Cheesecake Recipes

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No Bake Chocolate Cheesecake Recipe

4.86 from 57 votes
By: Aimee
Rich and creamy, this No Bake Chocolate Cheesecake is the perfect weeknight dessert or holiday treat! Simple and delicious.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 servings


For the crust

  • 30 Oreo Cookies about 2 3/4 cups
  • 5 Tablespoon unsalted butter melted

For the filling

  • 1 cup semi-sweet chocolate chips
  • 24 oz cream cheese 3 packages, softened
  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 8 oz Cool Whip thawed

For the topping

  • 1 cup heavy whipping cream
  • 3 Tablespoons powdered sugar
  • 2 Tablespoons semi-sweet chocolate chips
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Make the crust.

  • In a food processor, pulse Oreo cookies until fine crumbs.
  • Add melted butter to the crumbs and press into a 9-inch springform pan. Make sure to press the crumbs partly up the sides of the pan too.
  • Freeze crust until filling is ready.

Cheesecake Filling.

  • Melt semi sweet chocolate morsels in a microwave safe bowl for 1 minute. Stir until smooth (if needed, heat an additional 15-30 seconds). Set aside.
  • In a mixing bowl, beat softened cream cheese with sugar, vanilla extract, and cocoa powder until fully combined (scrape down the sides of the bowl as needed).
  • Add in melted chocolate and mix until smooth. Fold in Cool Whip.
  • Pour cheesecake filling into prepared cookie crust.
  • Refrigerate cheesecake for 4 hours, or overnight.


  • For the whipped cream topping, beat cold heavy whipping cream with powdered sugar on high speed until stiff peaks form (about 3 minutes).
  • Pipe onto the top of the cheesecake or spread it evenly and sprinkle with chocolate chips.

To serve

  • Before removing the springform pan, slide a butter knife around the edge of the pan first.
  • Slide the pan off and slice and serve. ENJOY.


  • Use regular Oreo cookies, not double stuff. Use the whole cookies, including the cream filling to help bind the crust!
  • 8 ounce Cool Whip can be used instead of homemade whipped cream topping
  • Swap out the Oreos for any other cookie you prefer. Nutter Butters, Grasshoppers, and Graham Crackers are all delicious options.
  • Make sure your cream cheese has been softened. This helps the cream cheese blend smoothly with the sugar and cocoa.
  • Plan ahead to chill the cheesecake for at least 4 hours.
  • You can also make this cheesecake in a 9-inch square baking dish.
  • Store this cheesecake in the refrigerator for up to 5 days.
  • You can also freeze this cheesecake. After chilling for 4 hours, wrap in plastic wrap, then in foil for up to 60 days. Thaw in refrigerator overnight before serving.
  • See blog post for more recipe tips and tricks.


Serving: 1slice, Calories: 628kcal, Carbohydrates: 51g, Protein: 6g, Fat: 47g, Saturated Fat: 28g, Polyunsaturated Fat: 12g, Cholesterol: 92mg, Sodium: 303mg, Fiber: 2g, Sugar: 38g
Course: Cheesecake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Rich and creamy, this No Bake Chocolate Cheesecake is the perfect weeknight dessert or holiday treat! Simple and delicious.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 26, 2020

Comments & Reviews

  1. 1) I have chosen to use granulated sugar but running through the food processor. Sometimes people can feel the grit of the sugar so that’s why I went that way 2) I used chocolate coco instead of pieces of makes it even lighter.
    3) question is can I put a chocolate ganache over the top of , to give glass effect to cheesecake before putting white topping on it .

  2. Can I substitute with milk or dark chocolate? Don’t have time to by the semi sweet. Also can it be made without cocoa powder?

  3. I am going to make this, but with your homemade whipped cream! Hoe much do you think I will need? Double the recipe?

  4. I made this cake , but I put more oreo cookies on top instead of the chips. My family loved it. Thank you for this easy recipe. I’m sure that this will be a regular go to recipe from now on.

  5. Made for my friend’s birthday and it came out so good. Super easy to make and cane out so chocolatey, smooth, and rich. Be careful when doing the whipped topic as it really does get too whipped very quick, I had to throw out my first batch but paid more attention the second time and it was great. I topped with chopped Reese’s cups.. yum!

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