No Bake Chocolate Cheesecake is rich, creamy, and simple to prepare. It uses cocoa powder instead of melted chocolate, producing a silky, smooth dessert perfect for warm days or holiday gatherings.
No-bake desserts are ideal for hot weather, and this no bake chocolate cheesecake delivers both ease and flavor. Because there’s no oven involved, it’s a go-to recipe when you want a quick, impressive dessert.
No Bake Chocolate Cheesecakes
If you enjoy a light, creamy no-bake cheesecake, the chocolate version is an excellent variation. This recipe is inspired by a layered no-bake cheesecake and translates the same creamy texture into a single, chocolatey filling.
The cheesecake is built in a pre-made or homemade Oreo crust and relies on whipped cream for a light, airy texture. Using real heavy cream whipped into the filling creates a luxurious, almost pudding-like richness without becoming heavy.
How to Make No Bake Chocolate Cheesecake
The cheesecake has three straightforward layers:
- Oreo cookie crust
- Chocolate cheesecake filling made with cocoa powder (no melted chocolate)
- Optional sweetened whipped cream topping
Oreo Crust
Begin with a sturdy chocolate crust. Oreos work particularly well for this recipe because the cookie filling helps bind the crumbs and gives a robust chocolate flavor. Chocolate graham crackers can be used as an alternative, but Oreos give the best structure for a no-bake cheesecake.
- Place Oreo cookies (filling included) in a food processor and blend to fine crumbs.
- Transfer the crumbs to an 8-inch springform pan (a 9-inch pan will work but yields a shorter cheesecake). Add melted butter and mix until all crumbs are coated.
- Press the mixture evenly along the bottom and up the sides of the pan, using the bottom of a measuring cup if needed. Freeze the crust while you prepare the filling.
No-Bake Chocolate Cheesecake Filling
The filling gets its chocolate flavor from cocoa powder, so you won’t need to melt chocolate. Because cocoa powder is less sweet than chocolate, the recipe uses a bit more powdered sugar to balance the flavor.
- Sift the cocoa powder and powdered sugar together over parchment using a fine-mesh sieve to remove any lumps.
- Place room-temperature cream cheese in a stand mixer fitted with the paddle attachment.
- Fold the parchment into a funnel and add the sifted cocoa and powdered sugar to the cream cheese bowl.
- Mix on low until combined, then increase speed until the mixture is smooth and creamy.
- Switch to the whisk attachment and, with the mixer running, slowly pour in the heavy cream. Add vanilla and continue whipping until the filling is thick and fluffy—similar to whipping heavy cream to stiff peaks.
Assembling and Refrigerating
Take the crust from the freezer and pour the chocolate filling into it. Smooth the surface with a spatula, then chill in the refrigerator for 4–6 hours or overnight until set. If desired, you can freeze the cheesecake instead for a firmer texture.
Sweetened Whipped Cream Topping (Optional)
To balance the cheesecake’s richness, top it with lightly sweetened whipped cream. Whipping fresh cream keeps the texture airy and flattering to the dense chocolate filling.
- Whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form.
You can pipe rosettes with a piping bag and a large tip for a decorative finish, or simply spread or dollop the whipped cream across the top.
To Cut and Serve
Use a hot, clean knife for neat slices. Run a chef’s knife under hot water, dry it, make the cut, then repeat rinsing and drying between slices to keep the edges smooth.
- For an 8-inch springform cheesecake, expect about 12 slices.
- A 9-inch pan yields 14–16 slices but the cheesecake will be slightly shorter and more tart-like.
How Many Slices in a Cheesecake?
An 8-inch cheesecake typically yields 12 slices because each portion is rich and satisfying. A 9-inch pan stretches to 14–16 smaller slices, though the finished cake will sit lower in the pan.
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
- 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
- 1/2 cup (40 g) cocoa powder
- 1 tsp vanilla extract
- 1 cup (237 ml) heavy cream
Topping: (optional)
- 1 cup (237 ml) heavy cream
- 1/4 cup (30 g) powdered sugar
Instructions
FOR THE CRUST:
- Place Oreo cookies (filling and all) into a food processor and blend until fine crumbs.
- Place crumbs into an 8-inch springform pan. Add melted butter and combine until crumbs are coated.
- Press evenly on the bottom and up the sides of the pan. Freeze crust until filling is ready.
FOR THE FILLING:
- Sift cocoa powder and powdered sugar together over parchment using a fine-mesh sieve.
- Place cream cheese in a stand mixer with the paddle attachment. Add the sifted cocoa and powdered sugar and mix on low until combined, then increase speed until smooth.
- Switch to the whisk attachment and, while whipping, slowly pour in the heavy cream. Add vanilla and whip until the filling is thick and fluffy, similar to stiff peaks.
TO ASSEMBLE:
- Remove the Oreo crust from the freezer and pour the chocolate filling into the crust.
- Smooth with a spatula and chill in the refrigerator for 4–6 hours or overnight. You may also freeze the cheesecake for a firmer texture.
FOR THE TOPPING:
- Whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- Pipe rosettes with a piping bag and tip or dollop and spread the whipped cream across the top.
Notes
- Run a chef’s knife under hot water, dry it, and cut the cheesecake, repeating between slices for clean edges.
- Yield: 12 slices (based on an 8-inch pan).
Nutrition
Serving: 1 slice | Calories: 575 kcal | Carbohydrates: 51 g | Protein: 6 g | Fat: 40 g | Saturated Fat: 22 g | Sugar: 36 g
Disclaimer: Nutritional values are estimates provided for reference only.
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