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.

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Prep Time 1

Chill Time 5

Servings servings

Equipment

food processor
9-inch springform pan

Ingredients

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