Easy No-Bake Chocolate Cheesecake Recipe (100% From Scratch)

This Easy No-Bake Chocolate Cheesecake is a dreamy dessert that combines rich, velvety chocolate with a creamy, indulgent cheesecake filling. With a buttery, crumbly crust and a luscious texture that melts in your mouth, it’s a treat that feels gourmet without the fuss. Perfect for any occasion, it’s a showstopper that’s surprisingly simple to make from scratch.

In just 1 hour and 20 minutes of prep, you’ll create a dessert that chills to perfection in 5 hours, delivering a cool, decadent slice every time. The balance of sweet and tangy flavors, paired with the smooth, airy filling, makes this cheesecake irresistible. It’s the ultimate no-bake dessert for chocolate lovers everywhere!

Ingredients for Easy No-Bake Chocolate Cheesecake

• For The Oreo Crust:
  • 14 oz (397 g/18 cookies) Homemade Oreos (unfilled)
  • ½ cup (4 oz/115 g) butter, melted
• For The Cheesecake Filling:
  • 3 cups (24 oz/675 g) Homemade Cream Cheese (tripled recipe), at room temperature
  • 1 cup (8 oz/225 g) granulated sugar
  • 2 cups (12 oz/340 g) bittersweet chocolate, melted and cooled
  • 2 tablespoons cocoa powder
  • 1 cup (8 fl oz/240 ml) heavy whipping cream
  • 1 teaspoon vanilla extract
• For Serving:
  • Homemade Whipped Cream

Step-by-Step Instructions

1. Make The Crust:
   1. In the bowl of a food processor, process the Oreos to a fine powder.
   2. Add the melted butter and pulse until fully combined.
   3. Press the crust firmly into the bottom of a 9-inch (23 cm) springform pan.
2. Make The Cheesecake Filling:
   1. Wipe the bowl of the food processor clean. Add the cream cheese and sugar, then blend for about 30 seconds until smooth and lump-free.
   2. Add the melted chocolate and cocoa powder, and process until fully blended. Scrape down the sides of the bowl to ensure even mixing.
   3. Pour in the whipping cream and vanilla extract, and process until the mixture is fully combined and smooth.
3. Assemble and Chill:
   1. Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
   2. Refrigerate for at least 5 hours, or until firm and set. (Can be chilled for up to 2 days.)
4. Serve:
   1. When ready to serve, run a thin knife along the edge of the cheesecake to loosen it, then release the sides of the springform pan.
   2. Serve slices with a generous dollop of Homemade Whipped Cream.
   3. Store any leftovers in the refrigerator, well covered, for up to 3 days.

Perfect Pairings: Sauce and Topping Ideas

Elevate your no-bake chocolate cheesecake with a drizzle of caramel sauce or a sprinkle of sea salt for a sweet-and-salty twist. Fresh berries like raspberries or strawberries add a refreshing contrast, while a dusting of powdered sugar or crushed Oreos keeps it simple yet delightful.

Serve It Right: Presentation Tips

For a stunning presentation, use a sharp, warm knife to slice the cheesecake cleanly. Serve each slice on a chilled plate with a dollop of homemade whipped cream and a few chocolate shavings. A sprig of mint adds a pop of color for an Instagram-worthy dessert!

Keep It Fresh: Storage Tips

Store your cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 1 month. Thaw in the fridge before serving.

Mix It Up: Recipe Variations

Swap the Oreo crust for a graham cracker or gingersnap base for a different flavor profile. For a lighter version, use dark chocolate and reduce the sugar by ¼ cup. Add a layer of peanut butter or raspberry jam between the crust and filling for a fun twist!

Quick Tips: Time-Saving Hacks

Use store-bought Oreos and cream cheese to save time without compromising flavor. Melt the chocolate in the microwave in 30-second intervals for a faster process. If you’re short on time, chill the cheesecake in the freezer for 2 hours instead of the fridge for 5 hours.

Easy No-Bake Chocolate Cheesecake Recipe (100% From Scratch)

Shaziya

This Easy No-Bake Chocolate Cheesecake is a dreamy dessert that combines rich, velvety chocolate with a creamy, indulgent cheesecake filling. In just 1 hour and 20 minutes of prep, you’ll create a dessert that chills to perfection in 5 hours, delivering a cool, decadent slice every time.

Print Recipe Pin Recipe

Prep Time 1 minute min

Chill Time 5 minutes mins

Servings 16 servings

Equipment

• food processor
• 9-inch springform pan

Ingredients

  

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For The Oreo Crust

• 14 oz Homemade Oreos (unfilled) 397 g/18 cookies
• 1/2 cup butter 4 oz/115 g, melted

For The Cheesecake Filling

• 3 cups Homemade Cream Cheese 24 oz/675 g, at room temperature
• 1 cup granulated sugar 8 oz/225 g
• 2 cups bittersweet chocolate 12 oz/340 g, melted and cooled
• 2 tablespoons cocoa powder
• 1 cup heavy whipping cream 8 fl oz/240 ml
• 1 teaspoon vanilla extract
• Homemade Whipped Cream for serving

Instructions

 

• Make The Crust
• In the bowl of a food processor, process the Oreos to a fine powder. Add in the melted butter and pulse to combine.
• Press the crust firmly into the bottom of a 9-inch (23 cm) springform pan.
• Make The Cheesecake Filling
• Wipe the bowl of the food processor and add the cream cheese and sugar and blend for about 30 seconds, until smooth and lump free.
• Add in the melted chocolate and cocoa powder and process until blended. Scrape down the sides of the bowl to ensure even mixing.
• Pour in the whipping cream and vanilla extract, and process until fully combined.
• Pour the cheesecake batter on top of the prepared crust and smooth the top.
• Refrigerate for at least 5 hours, until firm and set, or up to 2 days.
• When ready to serve, run a thin knife along the edge of the cheesecake before releasing the sides. Serve slices with a generous dollop of Homemade Whipped Cream. Store in the refrigerator, well covered, for up to 3 days.

Keyword chocolate dessert, easy dessert recipe, homemade cheesecake, no-bake cheesecake, scratch-made cheesecake

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