★★★★★

No Bake Chocolate Cheesecake

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

Big slice of chocolate cheesecake on pie server. Cookie crust, chocolate filling, whipped cream topping, and chocolate chips.

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 here…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!

Why this Chocolate cheesecake recipe is best:

  • No oven required
  • Creamy chocolate flavor
  • Easy prep!
  • Can be topped with all your favorite candies

You’ll love the chocolate flavor in today’s cheesecake. The combination of melted chocolate with cocoa powder provides a smooth and rich chocolate taste and texture!

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

Whole chocolate cheesecake with one slice removed.

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How to Make a No Bake Chocolate Cheesecake

Unlike my traditional no bake cheesecake, this recipe doesn’t use JELL-O or sweetened condensed milk. I do cheat and use Cool Whip in the filling, but you can totally make homemade whipped cream instead (which is what I use to top this cheesecake).

STEP 1. Make the crust.

In a food processor, pulse Oreo cookies until fine crumbs. This is a thick crust, so keeping the cream filling helps bind the crumbs and create a perfect texture.

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.

STEP 2. 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.

STEP 3. For the topping.

Either make homemade whipped cream or use Cool Whip to swirl on top of the cheesecake. You can put it on the cheesecake before refrigerating it, or right before serving.

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.

STEP 4. 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.

What to put on top of cheesecake

  • Whipped Cream
  • Fresh Berries
  • Caramel Sauce
  • Chocolate chips
  • Crushed Candy Canes – for Christmas!

How to store Chocolate No Bake Cheesecake

I love that this cheesecake can be made ahead of time. It makes it perfect for holidays and parties!

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.

Tips for Perfect Chocolate Cheesecake

  • 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.

More Cheesecake Recipes

Yield: 12 servings

No Bake Chocolate Cheesecake

Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes

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

Ingredients

For the crust

  • 30 Oreo Cookies (about 2 3/4 cups)
  • 5 Tbsp unsalted butter, melted

For the filling

  • 1 cup semi-sweet chocolate chips
  • 24 oz cream cheese (3 packages), softened
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 8 oz Cool Whip, thawed

For the topping

  • 1 cup heavy whipping cream
  • 3 Tbsp powdered sugar
  • 2 Tbsp semi-sweet chocolate chips

Instructions

STEP 1. Make the crust.

  1. In a food processor, pulse Oreo cookies until fine crumbs.
  2. 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.
  3. Freeze crust until filling is ready.

STEP 2. Cheesecake Filling.

  1. 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.
  2. 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).
  3. Add in melted chocolate and mix until smooth. Fold in Cool Whip.
  4. Pour cheesecake filling into prepared cookie crust.
  5. Refrigerate cheesecake for 4 hours, or overnight.

STEP 3. Topping.

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

STEP 4. To serve.

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

Notes

  • Use regular Oreo cookies, not double stuff. Use the whole cooking, including the cream filling to help bind the crust!
  • 8 oz 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.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 628Total Fat: 47gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 92mgSodium: 303mgCarbohydrates: 51gFiber: 2gSugar: 38gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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

Aimee

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

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