No Bake Chocolate Cheesecake
This rich No Bake Chocolate Cheesecake is decadent and so easy to make! It has a delicious Oreo cookie crust, a chocolate mousse cheesecake filling made from scratch, and topped with a chocolate ganache.
I love a good cheesecake, but let me just say this no bake chocolate cheesecake is out of this world! Rich, decadent, and perfect for a simple no bake cheesecake.
The Oreo cookie crust is what makes this cheesecake transform to a whole new level of sweetness. If you want to skip turning on your oven and skip the classic cheesecake, then give this no bake version a go.
Also, try my cheesecake tacos, German chocolate cheesecake, or even this red velvet cheesecake.
Get all of the latest recipes from Miranda straight to your inbox!
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Oreo Cookies - Keep the filling in them when you put them in the food processor! You can use different flavors of Oreos if you would like.
- Semi-sweet Baking Chocolate - This helps stabilize the cheesecake and gives it a nice chocolatey flavor!
- Cream Cheese - The most important ingredient for a cheesecake! Make sure it's softened to room temperature. Full-fat cream cheese is always recommended and used in my recipes.
- Powdered Sugar - I used powdered sugar instead of granulated sugar because the small amount of cornstarch in the powdered sugar helps bind the cheesecake filling and keeps it thicker for easier cutting.
- Cocoa Powder - Unsweetened cocoa powder is necessary for extra chocolate flavor and helps thicken the cheesecake.
- Sour Cream - Use a full-fat sour cream for this recipe. It provides a richer flavor and a thicker consistency.
Substitutions and Variations
- Oreo Cookies can be substituted for any sandwich cookie or any Oreo Cookie flavor.
- Swap the Oreo cookie crust with a golden graham cracker crust.
- Feel free to buy an Oreo cookie crust instead of making homemade.
- You can substitute the full-fat sour cream for plain greek yogurt.
- You can use dark chocolate baking chocolate, bittersweet baking chocolate or milk chocolate baking chocolate instead of the semi-sweet baking chocolate.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make No-bake Chocolate Cheesecake
Start by prepping your cheesecake pan and then crush up the Oreos and mix with the butter. Form a sand-like texture and press it into the springform pan. Make sure it is packed hard and then freeze while you'ree working on the filling.
Then in a microwave-safe bowl, add your chocolate and heavy cream, mixing between each heat cycle. Then once well mixed let it cool to room temperature.
Once the chocolate has cooled, add in the rest of the heavy whipping cream and mix on medium speed and form stiff peaks. Set aside.
Then in a separate bowl add your cream cheese and mix to cream it. Make sure to scrape down the sides.
Then add in the chocolate mixture and incorporate it. Then add in the powdered sugar, cocoa, and vanilla.
Once the cheesecake is mixed, add in the sour cream and mix one more time. Then fold in the whipped cream mixing to combine.
Once it's fully combined, pour into the Oreo crust and chill overnight.
When your cheesecake is set you'll work on the chocolate ganache. Mix up the chips and heavy cream in the microwave stirring non-stop.
Then mix until creamy and smooth. Ensure it's cooled down, and then pour over the cheesecake.
Once the ganache is set, slice and serve.
Tips and Tricks
Use a springform pan for this recipe and be sure to press the crust up the sides of the pan so the filling doesn't stick to the pan.
Use full-fat ingredients for this cheesecake!
If you do not want to add the ganache on top you can leave it off. Feel free to add sprinkles, chocolate chips, or even a layer of whipped cream on top.
Make sure to use softened cream cheese. If you do not have time, place the cream cheese in the foil wrapper in warm not hot water for 5 minutes. This will help it warm up quicker.
A hand or stand mixer is going to help ensure you get that velvety smooth cheesecake.
If your powdered sugar is full of clumps, sift it first, to ensure it removes lumps to create a creamy texture.
How to Store and Freeze
You can store your chocolate no bake cheesecake in the fridge for up to 5 days. Make sure it is in a sealed container. I do recommend if you are serving this to guests it is best to be eaten within the first 2 days of being made. It will have the best texture and quality.
You can freeze this cheesecake. Just wrap the cheesecake in 2 layers of plastic wrap and then a layer of heavy-duty aluminum foil while it's still in its pan. This is optional, but if you have a freezer container big enough, pop the cheesecake in the freezer container. Place in the freezer for up to 2 months.
Thaw the cheesecake in the fridge overnight before serving.
Recipe FAQs
You have to make sure that you allow at least 8 hours to overnight for the cheesecake to fully set up. If you find at that time it is still not set up, you can freeze for 1-2 hours.
It could be that your measurements were off and that it caused it to not firm up fully.
6-8 hours minimum to overnight is recommended. Depending on the recipe you will find the set up time can vary. Some cheesecakes will firm up quickly and others require a bit more time.
I think it would work fine, but if you have baking chocolate on hand or can quickly run to the store to get some, I would recommend doing that.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
No Bake Chocolate Cheesecake
Ingredients
Crust
- 30 Oreos crushed
- 8 tablespoons butter melted
Cheesecake Filling
- 8 ounces semi-sweet baking chocolate chopped
- 1 ½ cups heavy whipping cream divided
- 24 ounces cream cheese room temperature
- 1 ¾ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ⅓ cup full-fat sour cream
Ganache
- ½ cup semi-sweet chocolate chips
- 3 tablespoons heavy whipping cream
Instructions
Crust
- Grease a 9 inch springform pan with nonstick cooking spray. Line the sides of the pan with a 3 inch wide strip of parchment paper. Set aside.
- In a food processor, add in the oreos with the filling still in them. Pulse until the oreos are worked into crumbs. If there are an large pieces, keep pulsing.
- Add in the melted butter and pulse until the butter has coated all of the crumbs.
- Pour the crust mixture into the prepared springform pan. Firmly and evenly press the crumbs into the bottom of the pan. You can use a flat bottom cup or your hands.
- Place the crust in the fridge or freezer to firm up while preparing the cheesecake filling.
Cheesecake
- In a microwave-safe bowl, add in the chopped chocolate and ¼ cup heavy whipping cream. Microwave in 30 second increments and stir after each increment until the chocolate is completely smooth and creamy. Let cool to room temperature. *see notes
- Once the chocolate mixture has cooled, add the remaining heavy whipping cream in a large. Beat with a hand mixer on medium speed until stiff peaks form. Set aside.
- In a separate large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until creamed. Scrape down the sides of the bowl.
- Add in the chocolate mixture and beat until well blended. Scrape down the sides and bottom of the bowl.
- Add in the powdered sugar, cocoa powder, and vanilla extract. Beat until incorporated and scrape down the sides and bottom of the bowl.
- Add in the sour cream and mix until incorporated. Scrape down the sides of the bowl and beat in any remaining unmixed bits.
- Fold in half of the whipped cream until the whipped cream is completely worked in and there are no streaks.
- Fold in the remaining whipped cream until thoroughly incorporated.
- Pour the cheesecake batter on top of the Oreo crust and spread out evenly with an angled spatula. Give the pan a few taps on the counter to remove any air bubbles in the cheesecake.
- Place in the fridge to chill overnight.
Ganache
- In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave in 30 second increments and stir after each increment until smooth and creamy. Allow the ganache to cool to room temperature before pouring in on top of the chilled cheesecake.
- Place the cheesecake back in the fridge to allow the ganache to firm up before serving.
- Cut and serve.
- Store in an airtight container in the refrigerator.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
