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no bake chocolate cheesecake recipe featured
Avatar photoJohnson Maya

No Bake Chocolate Cheesecake Recipe

This no bake chocolate cheesecake recipe delivers a silky, mousse-like filling over a crunchy Oreo crust—no oven needed! Bursting with rich cocoa and melted chocolate, it's the ultimate easy no bake dessert for chocolate lovers, setting perfectly in the fridge for effortless indulgence.
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 12 servings
Calories: 478
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CRUST:
  • 2 cups chocolate sandwich cookie crumbs (about 24 Oreos)
  • 7 tablespoons unsalted butter, melted
  • FOR THE FILLING:
  • 24 ounces (3 packages) cream cheese, softened
  • 1 1/4 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream, cold
  • 8 ounces semisweet chocolate, melted and cooled

Equipment

  • 9-inch springform pan
  • Food processor
  • Stand mixer or hand mixer
  • Offset spatula

Method
 

  1. no bake chocolate cheesecake recipe recipeCard1
  2. Step 1: Crush cookies into fine crumbs and mix with melted butter. Press into a 9-inch springform pan bottom and sides. Chill 15-20 minutes until firm, creating a sturdy base that contrasts the creamy filling perfectly.
  3. Step 2: Melt chocolate gently over double boiler until smooth and cool to room temp. Beat cream cheese, powdered sugar, cocoa, and vanilla until fluffy (3 mins), then fold in chocolate for even richness—scrape bowl to avoid lumps.
  4. Step 3: Whip cold heavy cream to stiff peaks (2-3 mins). Fold into chocolate mixture in thirds gently to preserve airiness, resulting in light mousse texture. Pour over crust, smooth top, and chill 6+ hours or overnight for perfect set.
  5. Step 4: Slice with hot knife for clean edges. Optional: Top with ganache before serving.

Nutrition

Calories: 478 | Carbohydrates: 32 | Protein: 6 | Fat: 38 | Fiber: 3 | Sugar: 22

Notes

STORAGE: Refrigerate covered up to 5 days or freeze slices up to 2 months; thaw in fridge.
MAKE AHEAD: Assemble 2 days early—flavors deepen.
SUBSTITUTIONS: Dairy-free: vegan cream cheese, coconut cream, vegan chocolate. Low-cal: reduced-fat cream cheese + Greek yogurt.
PRO TIPS: Soften cream cheese fully to prevent lumps. Whip cream in chilled bowl for max volume. Overnight chill is non-negotiable for sliceable texture.
SERVING SUGGESTIONS: Serve chilled wedges with berries, whipped cream, or ganache drizzle. Pairs with coffee or vanilla ice cream; mini-portion in jars for parties.
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