No Bake Chocolate Cheesecake

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This No Bake Chocolate Cheesecake recipe is smooth and creamy with a rich chocolate flavor. It’s easy to make in 20 minutes and best topped with homemade whipped cream.

a slice of No Bake Chocolate Cheesecake on a plate with whipped cream and chocolate shavings


Every time I go to a famous “Cheesecake” restaurant, I order chocolate cheesecake – it’s my favorite. So, I created this easy no bake chocolate cheesecake recipe and it’s seriously the best.

My husband said he could not even tell it was different from my chocolate cheesecake recipe – it’s that good! It’s silky smooth, super creamy with a rich chocolate flavor.

This no bake chocolate cheesecake is made with 10 ingredients in under 20 minutes – so you can satisfy that chocolate cheesecake craving quickly without having to make a trip to a pricey restaurant or even turn on your oven.

a slice of No Bake Chocolate Cheesecake on a plate with whipped cream and chocolate shavings

No Bake Chocolate Cheesecake: Ingredients & Substitutions

The most important note about this recipe is that all the ingredients (except for the heavy whipping cream) must be room temperature. If you use cold cream cheese, eggs, or sour cream it will cause the melted chocolate to solidify and not mix well into the filling.

overhead photo of the ingredients in this No Bake Chocolate Cheesecake recipe
  • Oreo Crust. You can use a store-bought Oreo cracker crust instead of making your own, if you prefer. Check out this post on how to make a Oreo pie crust (although it is not baked in this recipe) for more helpful tips!
  • Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.
  • Powdered sugar. You can make your own refined-sugar free powdered sugar.
  • Semisweet chocolate. You can use chips or chopped chocolate bars. It will be melted so the form doesn’t matter.
  • Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.
No Bake Chocolate Cheesecake with whipped cream and chocolate shavings

How to Make No Bake Chocolate Cheesecake

We’ll walk through this recipe step-by-step, and be sure to watch the video for extra guidance.

Make the Oreo Crust

Since the crust needs to be put in the freezer to harden, it’s the first thing we make in this recipe. Begin by tracing the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.

Then, put the Oreo cookies in a food processor fitted with an “S” blade and process until they are the texture of fine crumbs.

two photos showing how to make an Oreo crust for no bake chocolate cheesecake

Then, transfer the the Oreo crumbs to a large bowl. Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.

two photos showing how to make an Oreo crust for no bake chocolate cheesecake

Next, pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.

Transfer the crust to the freezer while you make the filling.

two photos showing how to make an Oreo crust for no bake chocolate cheesecake

Make the Filling

While the crust is in the freezer, make the filling.

In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.

two photos showing how to make the No Bake Chocolate Cheesecake filling - whipping cream & sugar

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.

Beating the cream cheese alone ensures it will not be lumpy.

Then, add the sour cream, remaining 1 cup of powdered sugar, melted chocolate and vanilla and beat until smooth.

Then fold in the whipped cream mixture until smooth.

Assemble & Chill

Once the filling is done, spread it evenly over the frozen Oreo crust and freeze until set.

No Bake Chocolate Cheesecake filling spread into the prepared crust in a pan

Once set, remove the no bake chocolate cheesecake from the baking pan and transfer it to a serving plate.

Garnish with fresh berries, chocolate curls, homemade whipped cream, chocolate ganache, or your favorite toppings.

No Bake Chocolate Cheesecake topped with whipped cream and chocolate shavings

Serve

Serve the no bake chocolate cheesecake chilled/cold. I suggest cutting it into slices, and a little goes a long way because it is so rich.

a slice of No Bake Chocolate Cheesecake topped with whipped cream and chocolate shavings

Store

Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for 3-5 days.

Freeze

You can freeze this recipe in 2 ways:

1. Freeze the whole no bake chocolate cheesecake. Make the recipe then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

2 pieces of No Bake Chocolate Cheesecake topped with whipped cream and chocolate shavings

No Bake Chocolate Cheesecake Recipe FAQS

What is no bake chocolate cheesecake filling made of?

This filling is made of whipped heavy whipping cream, powdered sugar, cream cheese, sour cream, vanilla cocoa powder and melted chocolate.

Why is my no-bake cheesecake not firm?

If you used a whipped cream cheese or anything other than a solid “block” of cream cheese with only one ingredient (cream cheese), then it could change the texture of the cheesecake and make it too soft. Also, if it gets too warm it will become soft.

Does no-bake cheesecake need to be refrigerated?

Yes, it needs to be stored in the refrigerator and served chilled.

How long can you keep a no-bake chocolate cheesecake in the fridge?

I recommend storing it in the refrigerator for 3-5 days. To prolong it’s freshness, freeze it for up to 2 months.

a piece of No Bake Chocolate Cheesecake on a plate with a bite taken out of it

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No Bake Chocolate Cheesecake Recipe

Laura
This No Bake Chocolate Cheesecake recipe is smooth and creamy with a rich chocolate flavor. It's easy to make in 20 minutes and best topped with homemade whipped cream.
5 from 2 votes
Course cake, Dessert
Cuisine American
Servings 14 Sercings
Calories 487
Prep Time20 minutes
Chilling1 hour
Total Time1 hour 20 minutes

Ingredients 
 

Oreo Crust

Chocolate Cheesecake Filling

Toppings

Instructions 

Make the Oreo Crust

  • Trace the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
  • Put Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
  • Transfer the Oreo crumbs to a large bowl.
  • Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
  • Pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.
  • Transfer to freezer while you make the filling.

Make the Chocolate Cheesecake Filling

  • In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
  • Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.
  • Add the sour cream, remaining 1 cup powdered sugar, cocoa powder, melted chocolate and vanilla and beat until smooth.
  • Add whipped cream mixture and beat until the mixture is smooth.

Assemble & Chill

  • Spread the filling evenly over the frozen Oreo crust. Freeze until hardened.
  • Once set, remove the no bake chocolate cheesecake from the baking pan and transfer it to a serving plate.
  • Garnish with chocolate curls, homemade whipped cream or your favorite toppings and serve.

Video

Notes

Ingredient Notes:
The most important note about this recipe is that all the ingredients (except for the heavy whipping cream) must be room temperature. If you use cold cream cheese, eggs, or sour cream it will cause the melted chocolate to solidify and not mix well into the filling.
Oreo Crust. You can use a store-bought Oreo cracker crust instead of making your own, if you prefer. Check out this post on how to make a Oreo pie crust (although it is not baked in this recipe) for more helpful tips!
Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.
Powdered sugar. You can make your own refined-sugar free powdered sugar.
Semisweet chocolate. You can use chips or chopped chocolate bars. It will be melted so the form doesn’t matter.
Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.
 
Store
Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for 3-5 days.
Freeze
You can freeze this recipe in 2 ways:
  1. Freeze the whole no bake chocolate cheesecake. Make the recipe then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
    2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 487kcal | Carbohydrates: 41g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 210mg | Potassium: 227mg | Fiber: 2g | Sugar: 31g | Vitamin A: 930IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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