Easy No Bake Chocolate Cheesecake Recipe
This Easy No Bake Chocolate Cheesecake is a luscious, creamy dessert featuring a rich Oreo cookie crust and a decadent chocolate cream cheese filling, topped with fluffy whipped cream and your choice of toppings. Perfect for chocolate lovers seeking a simple yet impressive treat without the oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 2 ¾ cups (369g) Oreo cookie crumbs (about 31 Oreos)
- 5 tablespoons (70g) butter (salted or unsalted, melted)
Filling
- 24 ounces (678g) cream cheese (room temperature)
- ½ cup (104g) sugar
- 3 tablespoons (21g) natural unsweetened cocoa powder
- 8 ounces semi-sweet chocolate (melted)
- 1 ¼ cups (300ml) heavy whipping cream (cold)
- ¾ cup (86g) powdered sugar
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup (240ml) heavy whipping cream (cold)
- ½ cup (58g) powdered sugar
- 1 teaspoon vanilla extract
- Desired toppings (such as chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, etc.)
Instructions
- Prepare the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine Oreo cookie crumbs and melted butter in a small bowl until evenly mixed. Press the mixture firmly into the bottom and up the sides of the pan to form the crust. Refrigerate while preparing the filling.
- Make the filling: In a large bowl, beat together cream cheese, sugar, and cocoa powder until smooth and combined. Add the melted semi-sweet chocolate and mix thoroughly until uniform and creamy.
- Whip cream for filling: In another large bowl, whip 1 ¼ cups of cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
- Combine filling: Gently fold the whipped cream into the cream cheese and chocolate mixture in two parts, mixing carefully to keep the airy texture intact.
- Assemble cheesecake: Pour the filling into the prepared crust and spread into an even layer. Refrigerate for 5-6 hours or overnight until firm.
- Prepare whipped cream topping: Whip 1 cup cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
- Decorate cheesecake: Remove cheesecake from the springform pan and place on a serving platter. Pipe the whipped cream around the rim using a piping tip, such as Ateco tip 844, for decorative effect.
- Add toppings and serve: Garnish the top with desired toppings like chocolate shavings, mini chocolate chips, sprinkles, or fresh fruit. Keep refrigerated and serve chilled. Best consumed within 4-5 days.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Use cold heavy cream for whipping to achieve stiff peaks quickly.
- Press the crust firmly to prevent it from crumbling when sliced.
- For a stronger chocolate flavor, use high-quality semi-sweet chocolate.
- Refrigeration time is crucial to allow the cheesecake to firm up properly.
- If you prefer a stronger chocolate topping, add cocoa powder to the whipped cream topping.
- Store any leftovers covered tightly in the refrigerator.
Keywords: no bake cheesecake, chocolate cheesecake, Oreo crust, easy dessert, no bake dessert, chocolate cream cheese dessert
