No Bake Chocolate Cheesecake
No Bake Chocolate Cheesecake is rich, creamy, and easy to make. No need to melt chocolate, because this cheesecake is made with cocoa powder. You’ll love this silky smooth chocolate dessert for summer or holidays.
No bake desserts sure come in handy for hot summer months. You can’t beat an easy treat like this no bake chocolate cheesecake for simplicity and taste. The fact that you don’t need an oven to make it is even better!
No Bake Chocolate Cheesecakes
Everyone loves a light and creamy no bake cheesecake. So how about a chocolate version.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
This dessert was inspired by my No Bake Layered Cheesecake. It’s has a layer of of vanilla and chocolate cheesecake. It’s made easy in a pre-made Oreo pie crust, and uses Cool Whip (aka whipped topping) to make it creamy and light.
For this no bake chocolate cheesecake, I wanted to use real whipped cream instead of whipped topping. The result was an ultra decadent almost pudding-like richness, without it being a chocolate pudding pie.
How to Make No Bake Chocolate Cheesecake
The layers in this no-bake chocolate cheesecake are simple:
- Oreo Cookie Crust
- Chocolate Cheesecake Filling — made with cocoa powder (no messy melted chocolate)
- Sweetened Whipped Cream, for topping (optional)
Oreo Crust
First, start with the crust. I typically use Oreos for my chocolate crusts. You can use chocolate graham crackers, but I prefer the flavor of Oreos and it holds up better for a no-bake dessert.
- Place Oreo chocolate sandwich cookies (filling and all) into a food processor and blend until fine crumbs.
- Place crumbs into an 8-inch springform pan. (A 9-inch pan would also work, but will result in a shorter cheesecake.) Add melted butter and combine until all crumbs are coated.
- Press evenly on the bottom and up the sides of the pan. (Can use the bottom of a measuring cup to help with this.) Freeze crust until filling is ready.
No-Bake Chocolate Cheesecake Filling
Next make the filling. This chocolate cheesecake filling uses cocoa powder for the chocolate flavor. Slightly more sugar is used to sweeten the cocoa powder than when using melted semi-sweet chocolate.
- 1. Place the cocoa powder and powdered sugar in a fine mesh sieve over a piece of parchment paper.
- 2. Sift the cocoa and powdered sugar onto the parchment paper.
- 3. Place cream cheese in a stand mixer fitted with the paddle attachment.
- 4. Fold the ends of the parchment paper together to create a funnel to pour the cocoa and powdered sugar into the bowl of cream cheese.
- 5. Mix the cream cheese and cocoa/sugar mixture on low until combined, and then on high until creamy and smooth.
- 6. Switch to the whisk attachment and whip the cream cheese while slowly pouring the heavy cream.
- 7. Add vanilla and mix to combine.
- 8. Whip the no bake chocolate cheesecake filling until thick and fluffy. This will take a few minutes. It will leave ripples in the bowl and increase in volume. You want to whip it like you would heavy cream for stiff peaks.
Assembling and Refrigerating
Remove the Oreo crust from the freezer and empty the chocolate filling into the crust.
Spread smooth with a spatula. Chill the no-bake chocolate cheesecake in the refrigerator for 4-6 hours or overnight. Optional: Freeze the cheesecake instead of refrigerating it.
Sweetened Whipped Cream Topping (Optional)
Finally, to counterbalance the richness in the cheesecake, I like to make fresh sweetened whipped cream to top the cheesecake with.
- Simply whip 1 cup of heavy cream with 1/4 cup powdered sugar until stiff peaks.
I use a piping bag and Wilton 2D tip to pipe rosettes on top, but you can simply dollop it on top and spread it smooth if you want.
To Cut and Serve
Like any cheesecake, it’s good to use a hot knife to cut each slice.
- Run a chef’s knife under hot water, dry it with a towel, and cut into the cheesecake.
- Repeat rinsing and drying the knife with each cut.
How Many Slices in a Cheesecake?
For an 8-inch springform cheesecake like this one, you can get 12 slices. These slices will be smaller than pie due to the richness of the cheesecake.
For a 9-inch springform pan you can get 14-16 slices. Keep in mind if you use a 9-inch springform pan, this no-bake chocolate cheesecake will be shorter, and more like a tart.
More No Bake Desserts
- Cheesecake Stuffed Strawberries
- Lemon Fluff
- No Bake Peanut Butter Pie
- Oreo Ice Cream Dessert
- Orange Fluff
- No Bake Peanut Butter Bars with graham crackers
- S’mores Krispie Treats
- Strawberry Fluff
- Chocolate Cheesecake Stuffed Strawberries
- Eclair Icebox Cake
- No Bake Nutella Cheesecake
- Raspberry Fluff
No Bake Chocolate Cheesecake
Ingredients
Crust:
- 30 Oreo chocolate sandwich cookies
- 6 Tbsp (85 g) butter, melted
Filling:
- 16 oz (452 g) cream cheese, room temperature
- 2 cups (240 g) powdered sugar
- ½ cup (40 g) cocoa powder, (I used Hershey's Special Dark)
- 1 tsp vanilla exract
- 1 cup (237 ml) heavy cream
Topping: (optional)
- 1 cup (237 ml) heavy cream
- ¼ cup (30 g) powdered sugar
Equipment
Instructions
FOR THE CRUST:
- Place Oreo chocolate sandwich cookies (filling and all) into a food processor and blend until fine crumbs.
- Place crumbs into an 8-inch springform pan. (A 9-inch pan would also work, but will result in a shorter cheesecake.) Add melted butter and combine until all crumbs are coated.
- Press evenly on the bottom and up the sides of the pan. (Can use the bottom of a measuring cup to help with this.) Freeze crust until filling is ready.
FOR THE FILLING:
- Place the cocoa powder and powdered sugar in a fine mesh sieve over a piece of parchment paper.
- Sift the cocoa and powdered sugar onto the parchment paper.
- Place cream cheese in a stand mixer fitted with the paddle attachment.
- Fold the ends of the parchment paper together to create a funnel to pour the cocoa and powdered sugar into the bowl of cream cheese.
- Mix the cream cheese and cocoa/sugar mixture on low until combined, and then on high until creamy and smooth.
- Switch to the whisk attachment and whip the cream cheese while slowly pouring the heavy cream.
- Add vanilla and mix to combine.
- Whip the no bake chocolate cheesecake filling until thick and fluffy. This will take a few minutes. It will leave ripples in the bowl and increase in volume. You want to whip it like you would heavy cream for stiff peaks.
TO ASSEMBLE:
- Remove the Oreo crust from the freezer and empty the chocolate filling into the crust.
- Spread smooth with a spatula. Chill the no-bake chocolate cheesecake in the refrigerator for 4-6 hours or overnight. Optional: Freeze the cheesecake instead of refrigerating it.
FOR THE TOPPING:
- Using a stand mixer with the whisk attachment, whip 1 cup of heavy cream with 1/4 cup powdered sugar until stiff peaks.
- Use a piping bag and Wilton 2D tip to pipe rosettes on top, or simply dollop the whipped cream on top and spread it smooth.
Notes
- Run a chef’s knife under hot water, dry it with a towel, and cut into the cheesecake.
- Repeat rinsing and drying the knife with each cut. (YIELD: 12 SLICES)
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
