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A no bake chocolate cheesecake on a wooden board, topped with dollops of whipped cream.
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No Bake Chocolate Cheesecake

When you need a luxurious dessert without the fuss, this no bake chocolate cheesecake is the perfect solution! The cheesecake is quick, easy, and so delicious with a silky chocolate cheesecake filling on top of a crunchy Oreo cookie crust.
Prep Time30 minutes
Cook Time0 minutes
Chilling Time6 hours
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate Cheesecake, No bake
Servings: 12
Calories: 588kcal

Ingredients

For the Oreo Crust:

  • 6 TBS butter
  • 2 cups Oreo crumbs

For the Chocolate Cheesecake Filling:

  • 2 cups heavy cream (divided)
  • 1 cup chopped dark chocolate
  • 16 oz cream cheese (softened - 2 blocked)
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract (thawed)

Instructions

For the Oreo Crust:

  • Place a piece of parchment paper into the bottom of a 9inch springform pan. Spray the pan with nonstick spray.
  • Using a food processor, blend Oreos into a fine crumb.
  • Add the Oreo crumbs and melted butter into a medium sized bowl and stir them together until the crumbs stick together.
  • Pour the crumbs into the prepared pan and press down evenly to cover the bottom and slightly up the sides.
  • Put in refrigerator until firm, about 15 minutes.

For the Chocolate Cheesecake Filling:

  • Put 1/2 cup of the heavy cream into a small microwave safe bowl, and microwave for about 45 seconds to 1 minute, until hot, but watch it close so it doesn't boil over.
  • Pour the hot cream over the chopped chocolate in a medium bowl and let it sit for about 2 to 3 minutes.
  • Stir them together until smooth. If it wasn't hot enough to melt all the chocolate you can microwave in 15 second increments. Set aside until needed.
  • In a large bowl beat the cream cheese with an electric mixer for a couple of minutes until it is smooth.
  • Add in the powdered sugar, vanilla extract and melted chocolate and mix it together on low speed until combined.
  • In another bowl add the remaining heavy cream and whip it with a stand mixer, or hand mixer, until stiff peaks form.
  • Carefully fold the whipped cream into the chocolate cheesecake mixture until combined.
  • Spread the mixture into the prepared crust.
  • Cover it with plastic wrap and store it in the fridge for 6 hours, or overnight.
  • Top with more whipped cream when serving, if desired.

Video

Nutrition

Calories: 588kcal | Carbohydrates: 44g | Protein: 6g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 281mg | Potassium: 257mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1272IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 5mg