Indulgent, luxurious, simple to make, this No-Bake Chocolate Cheesecake has it all! An oreo crust is filled with a smooth chocolate cream cheese filling and topped with a simple chocolate ganache. Decorate in seasonal fruits and you have yourself an incredible make-ahead dessert perfect for any occasion!
If you love no-bake cheesecakes, then try out my Pumpkin Caramel No-Bake Cheesecake too - it's out of this world delicious. I find that No-Bake cheesecakes are the perfect dessert when entertaining. Make it the day before, set it in the refrigerator and pull it out when you're ready to serve. Takes all the pressure off! Perfect in my book!
I topped the cheesecake with a simple chocolate ganache, that can then become your artist's canvas. Get as creative as you like with the decoration. I topped it simply with strawberries and redcurrants as the fruit pairs so well against the richness of the chocolate.
My post has all the process shots, hints and tips for you to make the very best No-Bake Chocolate Cheesecake in your own home. Let's get started!
Why you'll love this recipe
- Chocolate lover's dream! There's no two ways about it ... this takes chocolate to the max in the best way possible.
- Easy to make yet delicious and beautiful. I mean, it's the trifecta of all desserts. Super simple to put together (no oven required!), tastes incredible (flavour is everything) and looks stunning (keep it simple or go to town, either way, it's a beauty)
- Make-ahead dessert. Entertaining for a crowd? Making your cheesecake for a special someone? What to de-stress your day? Get this baby made the day before you need it. It takes all the pressure off!
Ingredients needed
I can't actually believe how few ingredients are needed to make this awesome No-Bake Chocolate Cheesecake! I've listed what you'll need and any tips regarding each one.
Oreo crust
- Oreo cookies - Use the whole oreo cookie for this recipe, cream filling and all. Nobody got time to scrap that out! You can sub the oreo cookies for graham crackers or digestive biscuits but you'll need to add cocoa powder and sugar into the base and increase the butter quantity. (Notes in FAQ's)
- Butter - I prefer unsalted as I add in salt into the cream cheese filling. Melt the butter in the microwave for a couple of seconds until melted.
Chocolate cream cheese filling
- Dark chocolate. My preference is 70% so that it is rich but not too bitter and intense. My advice is to go for the best quality that you can afford. This cheesecake is all about the chocolate and you'll taste the difference. Go for a lower or higher percentage of chocolate if you prefer but note that the taste will be affected and the colour of the filling will change.
- Cream. It’s important to use double (heavy) cream for this no-bake chocolate cheesecake as it contains 48% fat. The high fat content allows the cream to whip and stamilizes the structure of the cheesecake as it sets. If you want to use a lower fat % cream then refer to my FAQ section below for my recommendation.
- Cream cheese. Full fat Philadelphia cream cheese is the best cream cheese to use due to it's thickness and creaminess. Both necessary factors when making this cheesecake. If you can buy it in block form then definitely go with that. If you can only purchase it in tubs then refer to my tip below
- Powdered icing sugar. (Confectioners' sugar) This helps stabilise the cream - don't reduce the quantity as it will affect the consistency.
- Cocoa powder. The cocoa powder helps intensify the chocolate flavour. Make sure to sift it in to ensure that there are no lumps in the filling. Natural or dutch-processed cocoa powder will work here.
- Salt. Salt is essential for balancing out any sweet dessert. In fact, salt also helps bring out the flavour of chocolate. (And yes- I know, I forgot to add the salt in my ingredients pick above. We'll just pretend it's there ok?!)
Chocolate ganache
- Dark chocolate. Use the same dark chocolate used for the filling. I love Lindt 70% or Green & Black 70%. They both melt beautifully and taste amazing.
- Cream. Again, double (heavy) cream is needed to create a luxurious ganache for the topping of the cheesecake.
Step-by-step instructions
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Oreo crust
1. Prepare the pan. A 23cm (9-inch) springform pan is prepped by lining the base with parchment paper. No need to line the sides as the biscuit crumbs go up the sides and once refrigerated and set, they release easily. (Image 1)
2. Blitz the cookies. Add the oreo cookies to a food processor and pulse them until the cookies are reduced to a crumbly sand texture. (Image 2)
Then pour in the melted butter and pulse again. It will resemble wet sand and this is the perfect texture that we need. (Image 3 )
NOTE: If you don't have a food processor, you can crush the cookies just as effectively by hand. Add the biscuits into a sealable sandwich bag. Push out as much air and seal shut. Then bash with a rolling pin until the cookies are into crumbs. Pour into a bowl and mix in with a spoon, the butter.
3. Pour into prepared pan and refrigerate. Pour all the crumbs into the base of the prepared springform pan. It will look like a lot, but because we are creating an edge to the cheesecake, as well as a base, all of them will get used! Now we need to push them flat across the base and up the sides until the cookie crumbs are compacted together onto the tin. This will give you the best chance of having a sturdy shell for the Pumpkin Cheesecake filling. (Image 5 & 6)
Pop the pan into the refrigerator for 30 minutes or into the freezer for 15 minutes whilst you make the filling. (I always go for the freezer option as it's quicker!)
TIP: The best utensil/product to press those crumbs down is a measuring cup. A ⅓ cup size one to be exact!! It has the right surface area and height on the sides to get a smooth finish.
Cream cheese filling
1. Melt chocolate. Melt the chocolate using a bain-marie or in the microwave.
If using the bain-marie method: Place a bowl filled with the chocolate over a saucepan of boiling water set on a stovetop (Image 5). Make sure the bottom of the bowl does not touch the water as the chocolate will seize. The steam from the boiling water will heat the bottom of the bowl and gradually melt the chocolate. Stir continuously until the chocolate is fully melted (Image 3 & 4).
If using the microwave: Place the chocolate into a microwave-safe bowl and heat in bursts of 30-second increments. Stir in between each burst until the chocolate is fully melted. (Image 6)
TIP: British Cream Cheese vs American Cream Cheese.
What’s the difference? The cream cheese sold in tub form in the UK has a much higher fat content than the brick/block equivalent. This higher fat equals more moisture in the cream cheese and this results in a no-bake cheesecake that won't set. AKA a soupy mess! That's a no-no! So we have to try and remove some of this moisture by patting the cream cheese with a paper towel.
NOTE: If using cream cheese from a tub the extra moisture may cause your cheesecake to be runny and not set. Place the cream cheese on a paper towel, fold the paper over until the cream cheese is fully covered, and pat dry. Repeat with another two pieces of paper towel. (Image 7 & 8) Philadelphia that comes in brick/block does not need to go through this process.
2. Whip the cream. Whipped cream is one of the main stabilises within the cheesecake. So you want to whip it enough for firm peaks to hold, but not so far as to make butter!! If you do think you took it too far, then add a bit more cream and whisk slowly again, and it will come back from the brink of over whipping.
I used a hand-held electric whisk but always slow it right down to low at the end, or finish it off by hand. But you can whip by hand if you like. (Image 9)
3. Beat the cream cheese. (See TIP below if using cream cheese in a tub as opposed to a block) Next up the cream cheese gets beaten so that it can become creamy and smooth as opposed to lumpy. (Image 10)
4. Add all the chocolate to the cream cheese. Into the bowl with the whipped cream cheese, sift in the powdered icing sugar and cocoa powder and add in the salt. Pour in the warm melted chocolate and beat with an electric handheld beater until fully mixed. (Image 11 & 12)
5. Add in the whipped cream. Add the whipped cream into the chocolate cream cheese mixture and fold through until fully combined. (Image 13 & 14)
TIP: Make sure that the melted chocolate is warm before pouring it into the cream cheese. Then don't hang around when beating it into the cream cheese and folding in the whipped cream.
The chocolate will start to cool and slowly solidify which is great if it's totally mixed through and in the pan as it helps set the cheesecake. But if it isn't mixed through properly you'll start to get lumps throughout. To be honest, the taste won't be too affected, it just won't be as smooth a texture.
6. Fill the biscuit base and refrigerate. Take the springform pan out of the fridge (or freezer) and you'll see that the melted butter in the oreo cookie crumbs has cooled and re-solidified creating a solid base for the filling to go into. (Image 15)
Spoon the chocolate cream cheese filling into the cookie crust base and smooth with an offset spatular. (Image 16) The filling level will go above the edge of the crust sides, but don't worry, smooth the filling right up to the edges of the pan.
Cover tightly in plastic wrap and refrigerate the cheesecake for a minimum of 6 hours. I actually recommend leaving it overnight as this gives the cheesecake the best chance for the filling to set in place but also allows for the flavours to develop.
Chocolate ganache
1. Make the chocolate ganache. Heat the cream in a saucepan set over a stovetop and bring to a low simmer. Make sure it doesn't boil otherwise the cream will split. Pour the cream over the chocolate (Image 17) and cover the bowl with a plate for 5 minutes. The heat from the cream and steam will soften the chocolate. Stir the cream until the chocolate has fully melted and is combined with the cream (Image 18).
2. Cover the cheesecake in chocolate.
Remove the cheesecake from the fridge and de-mould. Once ready to serve, the cheesecake comes out of the fridge and it's time to remove it from the springform pan. Before doing that though, run a butter knife all the way around the inside edge of the springform pan, then release the clip and lift off the springform pan ring. Slide the cheesecake onto a serving plate.
Cover in chocolate ganache and decorate the cheesecake. Pour the chocolate ganache over the cheesecake and smooth it evenly with an offset spatula. (Image 19 & 20) Decorate with strawberries and redcurrants or any other seasonal fruit, slice and serve.
TIP: How to slice the cheesecake neatly.
The best way to achieve beautiful neat slices is to use a sharp knife that has been heated in hot water and wiped clean before cutting. The heat from the knife will slice through the cheesecake, like butter. Wipe clean, heat and dry for every slice.
Variations
The oreo crust: As recommended previously, you can replace the oreo cookies with graham crackers or digestive biscuits (if you are UK based). But other ideas for the cheesecake crust might be pretzels, Marie biscuits, gingersnaps, lotus biscuits, hobnobs or even vanilla wafers. You may have to adjust the amount of melted butter needed.
The chocolate cream cheese filling. You can add flavouring to the chocolate filling and create your own type of cheesecake. For example, create a Ginger Chocolate Cheesecake by using gingersnaps in the base and adding chopped stem ginger throughout the filling. Or add espresso powder into the melted chocolate to create an Espresso Chocolate Cheesecake. So many options!
Decoration. The possibilities are endless here! Pipe whipped cream onto the ganache, decorate with chocolate curls or use any type of fruit like raspberries or blackberries. You can really decorate this cheesecake however you like!
Pro tips
- Compact the biscuit crumbs for a sturdier base. A measuring cup is the best utensil to push the biscuit crumbs down. The more the compact they are, the stronger your cheesecake shell will be when it comes to filling it.
- Whip the cream enough. The cream provides stability to the cheesecake but it has to be whipped to firm peaks to create that structure when chilled.
- Remove the moisture from the cream cheese. If there is any extra moisture from the tub form of cream cheese, you'll ruin your cheesecake - refer to my tips above.
- Refrigerate the cheesecake. Don't cut down on the minimum chill time of six hours. I recommend overnight though!
- Slice the cake with a hot knife. To get clean neat slices through the caramel and soft mousse like filling, using a hot knife is a must.
Frequently asked questions
Absolutely! Graham crackers or digestive biscuits are great substitutes. Add (10g) 2 tablespoon of cocoa powder when making the base so that you can still get that chocolate flavour. Also, add 50g (¼ cup) light brown sugar for sweetness. If you don't want a chocolate biscuit base then don't add in the cocoa powder and reduce the butter by 15g (a tablespoon) so that the base isn't too greasy.
This could be because the ratios of the ingredients used could be slightly off. I recommend measuring your ingredients using digital scales for the most accurate. Also, make sure the full refrigeration time is used to ensure the cheesecake has time to set in place before serving.
Both taste amazing! A baked cheesecake has eggs inside that need to be baked in order for the cheesecake to set. A no-bake cheesecake relies on the whipped cream and cream cheese to set in place making it a really smooth filling, almost mousse-like.
Technically you can use a lower fat cream. Having said that, the lower the fat percentage, the ability for the cheesecake to set decreases considerably. I would suggest making individual cheesecakes in ramekins or cups instead of relying on a sliceable dessert. The taste will be identical. Half the quantity of the biscuit base and chocolate cheesecake filling. Spoon the biscuit crumbs into the base of your glass, then spoon the cheesecake filling over the top and serve with lots of delicious chocolate ganache and fresh berries.
Gelatin is definitely not required to make a successful no-bake cheesecake if you follow all my tips. These tips include whipping the cream enough, using the right type of cream, dealing with any moisture from the cream cheese and chilling it to set for the required time.
Absolutely! I would reduce the biscuit base by ⅓ as with cheesecake bars there is no need for biscuit ‘sides’ as in this cheesecake. (Or keep them all if you love a super thick biscuit base!) Carry on following the recipe, the only difference is the base and filling are set in a 23cm (9-inch) square baking pan. Make sure that you overhang the parchment paper over the sides to use as a sling to help lift the bars from the tray.
How to store and freeze
To store: The cheesecake can be stored in the refrigerator for up to three days.
To freeze: The undecorated cheesecake can be frozen easily. Once it has set in the refrigerator, wrap well with plastic wrap, and then aluminium foil and freeze for up to 2 months. Do not freeze an unset cheesecake as the texture becomes affected and will turn grainy.
Equipment you’ll need
- Springform pan 23cm/9-inch: The best way to create the no-bake cheesecake in this tyoe of tin. It makes extracting the No-bake Chocolate Cheesecake from the tin a synch.
- Electric hand-held beaters: Makes whipping the cream and beating the cream cheese easy work using hand-held electric beaters.
- x2 Medium bowl's: For whipping that cream and mixing the chocolate cream cheese filling in.
More Chocolate recipes that you may love
If you tried this No-Bake Chocolate Cheesecake or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
Don't forget to subscribe to the newsletter, so that you don’t miss out on more delicious food, tips and news but also the chance to download your FREE DESSERT E-BOOK! Happy baking friends!
Easy No-Bake Chocolate Cheesecake Recipe
Ingredients
Oreo crust
- 300 g Oreo cookies
- 90 g unsalted butter, melted
Chocolate cream cheese filling
- 300 g dark chocolate 70%
- 685 g Philadelphia cream cheese, room temperature
- 300 ml double cream (heavy cream), cold
- 180 g powdered icing sugar
- 16 g cocoa powder
- ½ teaspoon salt
Chocolate ganache
- 100 g dark chocolate 70%, finely chopped
- 150 ml double cream (heavy cream)
Instructions
Oreo crust
- Prepare the pan. Line the base of a 23cm (9-inch) springform pan with parchment paper. (No need to line the sides.)
- Blitz the cookies. Add the Oreo cookies to the bowl of a food processor and pulse until the cookies are crumbled finely.Pour in the melted butter and pulse again until the crumbs resemble wet sand. (Alternatively, crush the cookies by hand. Add the Oreos to a zip lock bag, remove as much air out as possible and close. Use a rolling pin to crush them. Add them to a bowl along with the melted butter and stir thoroughly.)
- Pour into prepared pan and refrigerate. Pour the cookie crumbs into the prepared springform tin and pack the crumbs into the base and up the sides. They need to be as compact as possible so that they don’t crumble when cutting the cheesecake later. I recommend using a ⅓ measuring cup for this.Refrigerate the base for 30 minutes minimum or freeze for 15 minutes whilst you make the filling.
Chocolate cream cheese filling
- Melt the chocolate. Melt the chocolate in a bain marine. Place the chocolate in a bowl set over a saucepan of boiling water. (Ensure the base of the bowl does not touch the water). Stir until the chocolate is fully melted.
- Whip the cream. In a medium-sized bowl, add the cold cream and using hand-held electric beaters fitted with the whisk attachment, whip on medium-high speed until stiff peaks form. Set aside.
- Beat the cream cheese. (See note below on cream cheese) In a separate bowl, add the cream cheese and using hand-held electric beaters fitted with the paddle/beater attachment, beat on medium speed until smooth and creamy. Scrape down the base and sides of the bowl with a rubber spatula.
- Add chocolate and dry ingredients to cream cheese. Sift into the cream cheese mixture the powdered icing sugar, cocoa powder and add in the salt. Pour in the melted chocolate and beat on medium until fully incorporated and smooth. It is quite a thick mixture but will loosen up with the whipped cream.
- Add in the whipped cream. Add the whipped cream into the chocolate cream cheese mixture and fold through until fully combined.
- Fill the biscuit base and refrigerate. Remove the biscuit crust from the refrigerator, or freezer, and pour the chocolate cream cheese filling into it. Smooth the filling throughout the base and use an offset spatula to smooth off the top.Cover tightly in plastic wrap and refrigerate the cheesecake for a minimum of 6 hours but I recommend leaving it overnight. This gives it the best chance to firm up.
Chocolate ganache
- Make the chocolate ganache. Heat the cream in a saucepan set over a stovetop on medium heat and bring to a low simmer. Make sure it doesn't boil otherwise the cream will split. Pour the cream over the chocolate and cover the bowl with a plate for 5 minutes. Stir the cream until the chocolate has fully melted and is combined with the cream.
- Remove from the fridge and de-mould. Remove the cheesecake from the fridge, then using a knife, run the blade around the edge to loosen it, then release the springform pan rim and remove it carefully. Slide the cheesecake onto a serving plate. Pour the chocolate ganache liberally over the top of the cheesecake and smooth with an offset spatula.Decorate with fruit such as strawberries and red currants or however your creative heart desires!Use a clean, sharp knife to cut the cheesecake into slices. Heat the blade of the knife under warm water, wipe dry and slice slowly through the cheesecake. Clean, warm and wipe the blade before each cut for the neatest slices.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
J
What size pan?
Emma
Hi There, I recommend a 9 inch spring form pan. You can go smaller if you wish but the tart base will be thicker and filling deeper. Thanks
Lesa
What is heavy cream please?
Emma
Hi Lesa, In the UK here it is the equivalent of double cream. Thanks, Emma
Lilliana
Love this chocolate cheesecake recipe! I made it before a dinner party - it is the perfect make-ahead dessert. I had a ton to do on the day of the party and so made it the day before and left it in the fridge until ready to serve. All I have to do was decorate it with some berries and I was done. And it was SO well received! Luscious, rich yet light. Everything you could want out of a dessert!
Emma
Hi Lilliana, You nailed it on the head as to why this Chocolate Cheesecake is perfect for entertaining. It totally takes the stress out of providing a dessert. It's all done and ready to decorate. More time to enjoy yourself with your guests!. x