Yield: 12 servings

No Bake Chocolate Cheesecake

No Bake Chocolate Cheesecake

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

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.

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.