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Triple Chocolate No-Bake Cheesecake, oreo crust with chocolate mascarpone cream cheese filling and a layer of chocolate ganache on top. Decorated with raspberries and pomegranate seeds.

Triple Chocolate No-Bake Cheesecake

  • Author: Emma
  • Prep Time: 10
  • Cook Time: 240
  • Total Time: 4 hours 10 minutes
  • Yield: 8 1x
  • Category: Cakes & Cupcakes
  • Cuisine: Dessert


There layers of chocolatey indulgence. Oreo crust topped chocolate no-bake cheesecake and covered in a decadent chocolate ganaches. It’s surprisingly easy to whip up this is a showstopper!



For the Crust

24 Oreo cookies

55g (1/4 cup) unsalted butter, melted

For the Filling

500g (2 1/4 cups) Philadelphia cream cheese, softened

60g (1/4 cup) caster sugar

2 tsp gelatine dissolved in 1/4 cup boiling water

200g (1 1/4 cups) milk chocolate, melted and cooled slightly

240ml (1 cup) whipping cream, softly whipped

For the Ganache

150g (1 cup) dark chocolate, finely chopped

240ml (1 cup) heavy cream

Optional: Pomegranate seeds, raspberries and mint leaves to decorate


For the Crust

  1. Using a food processor, blend the cookies into fine crumbs. 
  2. Add the melted butter and blend until it’s combined, and the crumbs are moist and have clumped together.
  3. Pour crumbs into your 9 inch springform pan and press firmly until flat. Refrigerate until set

For the Filling

  1. Beat the cream cheese and sugar with an electric mixer until smooth. Add the gelatine, chocolate and mix until smooth. Then fold in the whipped cream.
  2. Pour filling into the cooled springform pan. Level with an offset spatula and chill in the refrigerator for 4 hours minimum (preferably overnight) or until completely set.

For the Ganache

  1. Place the cream into a small saucepan and gently heat on the stove top on a low heat. When cream is warm and starting to simmer, do not let it boil, then pour cream over the chocolate and let it sit for 2-3 minutes. 
  2. Start whisking slowly in the same direction until all the cream and chocolate are combined. Set aside for 10 minutes before pouring over the set cheesecake allowing it to drip over the sides slightly. Place in fridge to set for 20 minutes and then decorate with pomegranate, raspberries and mint leaves. Enjoy!


TIP: To slice, use a large, sharp knife and run it under hot water before making the first slice. Run under hot water with every cut. This gives you beautifully clean layers.

Keywords: Chocolate Cheesecake, No-Bake Cheesecake, How to make a no-bake cheesecake

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