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.
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.
Important Ingredient Notes
- 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
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.
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.
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!
No Bake Chocolate Cheesecake Toppings
Here are some more ideas for topping your cheesecake!
- Whipped Cream
- Fresh berries
- Caramel Sauce
- Chocolate chips
- Chocolate Ganache
- Chopped candy bars
- Crushed candy canes – for Christmas!
Easy Cheesecake Recipes
No Bake Chocolate Cheesecake
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 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
Instructions
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.
Topping
- 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.
Notes
- 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.
Nutrition
Serving: 1slice, Calories: 628kcal, Carbohydrates: 51g, Protein: 6g, Fat: 47g, Saturated Fat: 28g, Polyunsaturated Fat: 12g, Cholesterol: 92mg, Sodium: 303mg, Fiber: 2g, Sugar: 38g
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.
Can I use real whipped cream in the filling, instead of cool whip?
Real whipped cream can get wilty, I would use a stabilized whipped cream (I have a recipe on my site).
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 .
Ganache would be delicious!
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?
This was absolute perfection. So decadent and delicious, my whole family loved it.
Creamiest cheesecake I’ve ever had
Agreed 🙂
Made this yesterday. It’s sooo good!!
Do you recommend putting the whipped topping on before you remove it from the pan or after?
I usually do it after, but it doesn’t matter 🙂
Silkiest chocolate cheesecake 😋 Always a winner when I make it. Super thanks for the recipe.
I am going to make this, but with your homemade whipped cream! Hoe much do you think I will need? Double the recipe?
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.
Happy to hear this 🙂
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!
Can you make these as mini cheesecakes in a muffin tin?
We dont have cool whip in the U.K, do you know what else I can use?
Homemade whipped cream is fine.
How much heavy cream and sugar?
Can I use Dream Whip (whipped dessert topping) instead of Cool Whip?
Should be able to
This recipe is amazing!! We have a house full of chocolate lovers and it’s one of our favorites!
So simple and easy that my 13yo can make it!