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Easy No-Bake Chocolate Cheesecake

This easy no-bake chocolate cheesecake combines rich chocolate flavors with a creamy texture, sitting on a delicious Oreo crust, perfect for any occasion.

Ingredients

Scale
  • 2 3/4 cups (369g) Oreo cookie crumbs (about 31 Oreos)
  • 5 tbsp (70g) butter, melted
  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 8 oz semi-sweet chocolate, melted
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • Desired toppings: chocolate shavings, fresh fruit, mini chocolate chips, sprinkles

Instructions

  1. In a mixing bowl, combine Oreo cookie crumbs and melted butter. Mix well until evenly coated.
  2. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
  3. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, cocoa powder, and melted semi-sweet chocolate, mixing until combined.
  4. In another bowl, whip 1 1/4 cups of cold heavy whipping cream with 3/4 cup powdered sugar and 1 tsp vanilla until stiff peaks form.
  5. Gently fold whipped cream into the chocolate cream cheese mixture until fully incorporated.
  6. Pour the filling over the crust in the springform pan and spread evenly.
  7. In a separate bowl, whip the remaining 1 cup of heavy whipping cream with 1/2 cup powdered sugar and 1 tsp vanilla until stiff peaks form. Spread over the cheesecake filling.
  8. Add desired toppings like chocolate shavings, fresh fruit, or sprinkles.
  9. Chill cheesecake in the refrigerator for at least 4 hours or overnight for best texture.
  10. When ready to serve, remove from the springform pan and slice with a sharp knife.

Notes

Ensure cream cheese is at room temperature for easy mixing. For a firmer cheesecake, chill overnight.

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