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Easy No Bake Chocolate Cheesecake Recipe

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4.3 from 14 reviews

This Easy No Bake Chocolate Cheesecake is a creamy, decadent dessert perfect for chocolate lovers. Featuring a crunchy Oreo crust and a smooth, rich chocolate cream cheese filling, topped with fluffy whipped cream and your favorite toppings, this cheesecake requires no baking and is ready to chill for a few hours before serving.

  • Total Time: 5 hours 30 minutes (including chilling time)
  • Yield: 12 servings

Ingredients

Crust

  • 2 3/4 cups (369g) Oreo cookie crumbs (about 31 Oreos)
  • 5 tbsp (70g) butter (salted or unsalted), melted

Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 8 oz semi-sweet chocolate, melted
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tsp vanilla extract

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract

Optional Toppings

  • Desired toppings, such as chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, etc.

Instructions

  1. Prepare the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking.
  2. Mix crust ingredients: In a small bowl, combine Oreo cookie crumbs and melted butter. Press this mixture firmly into the bottom and up the sides of the prepared springform pan to create an even crust layer.

    3. Chill the crust: Place the crust in the refrigerator to set while you prepare the filling.

  3. Make the filling: In a large mixing bowl, beat the room temperature cream cheese, sugar, and natural unsweetened cocoa powder until smooth and well combined.
  4. Add melted chocolate: Mix in the melted semi-sweet chocolate until the mixture is smooth and uniform. Set this mixture aside.
  5. Whip cream for filling: In a separate large bowl, combine 1 1/4 cups cold heavy whipping cream, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract. Whip on high speed until stiff peaks form.
  6. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese and chocolate mixture in two additions, being careful not to deflate the mixture. Mix until just combined.
  7. Assemble cheesecake: Pour the filling over the chilled crust and spread evenly. Refrigerate the cheesecake for at least 5-6 hours or overnight to allow it to firm up.
  8. Prepare whipped cream topping: In a clean bowl, whip 1 cup cold heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract on high speed until stiff peaks form.
  9. Decorate cheesecake: Carefully remove the cheesecake from the springform pan and place it on a serving platter. Pipe the whipped cream around the rim using a piping tip (such as Ateco tip 844).
  10. Add toppings: Garnish the cheesecake with your choice of toppings such as chocolate shavings, fresh fruit, mini chocolate chips, or sprinkles.
  11. Store and serve: Keep the cheesecake refrigerated until ready to serve. For best taste and texture, consume within 4-5 days.

Notes

  • Use room temperature cream cheese to ensure a smooth, lump-free filling.
  • Be gentle when folding whipped cream into the filling to maintain the lightness of the cheesecake.
  • If you don’t have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper, but removal may be less tidy.
  • The cocoa powder adds depth to the chocolate flavor; use unsweetened natural cocoa for best results.
  • This recipe can be customized with different toppings to suit your preferences.
  • Ensure the heavy cream is cold before whipping for better volume and stability.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://dishiary.com/easy-no-bake-chocolate-cheesecake-recipe/