Decadent Easy No-Bake Chocolate Cheesecake: A Beginner-Friendly
Craving a rich, chocolatey treat that’s super easy to make? This No-Bake Chocolate Cheesecake is the answer! With a smooth, creamy filling and a crunchy Oreo crust, it’s the perfect dessert for beginners. No oven, no hassle—just a simple, indulgent treat that’s sure to impress. Ready to make something delicious with minimal effort? Let’s get started!
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 45 minutes
- Yield: 12-14 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Oreo Crust:
- 2 3/4 cups (369g) Oreo cookie crumbs (about 31 Oreos)
- 5 tbsp (70g) butter (salted or unsalted), melted
Alternative Suggestions:
- Cookie Choice: If you’re not a fan of Oreos or want to try something different, you can use chocolate graham crackers or any chocolate cookie you prefer. The key is to have a sturdy, sweet cookie that will hold up as the crust base.
- Butter Alternatives: For a dairy-free version, substitute the butter with coconut oil or a plant-based butter alternative. This will give your crust a slight coconut flavor that complements the chocolate perfectly.
For the Chocolate Cheesecake Filling:
- 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
Alternative Suggestions:
- Dairy-Free Alternatives: You can easily substitute the cream cheese for vegan cream cheese and the heavy whipping cream for coconut cream if you’re looking for a dairy-free version. These alternatives work beautifully in the recipe without compromising flavor or texture.
- Sweetness Level: If you prefer a sweeter filling, feel free to add a little more powdered sugar to the filling. You can taste as you go to ensure it reaches the level of sweetness you enjoy.
For the Whipped Cream Topping:
- 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, etc.)
Alternative Suggestions:
- Non-Dairy Whipped Cream: For those who avoid dairy, you can whip up some coconut cream or use a store-bought non-dairy whipped cream. Both options will give you a creamy and light topping that complements the rich cheesecake.
Instructions
For the Oreo Crust:
- Begin by lining the bottom of a 9-inch (23cm) springform pan with parchment paper. Grease the sides of the pan with cooking spray or a little butter to make sure the cheesecake can be easily removed later.
- In a small bowl, combine the crushed Oreo cookies and melted butter. Stir until the cookie crumbs are completely coated with butter, creating a wet sand-like texture.
- Press the mixture firmly into the bottom of the springform pan. Use the back of a spoon to press it down tightly. If you want the crust to go up the sides of the pan, continue pressing the crumbs up about halfway up the sides of the pan for a beautiful crust that frames the cheesecake filling.
- Place the crust in the fridge to chill while you make the filling. This helps the crust firm up and become more solid.
For the Chocolate Cheesecake Filling:
- In a large mixing bowl, beat together the cream cheese, sugar, and cocoa powder using a hand mixer or stand mixer. Beat until the mixture is smooth and creamy with no lumps. This creates the base for the filling.
- Add the melted semi-sweet chocolate to the cream cheese mixture and continue mixing until fully incorporated. The melted chocolate should be cooled slightly before adding to the mixture to avoid curdling the cream cheese.
- In a separate bowl, whip the cold heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. You can test this by lifting the beaters—if the whipped cream holds its shape and doesn’t collapse, it’s ready.
- Carefully fold the whipped cream into the cream cheese mixture. Be gentle to avoid deflating the whipped cream, which will help keep the filling light and airy. Mix until everything is well incorporated and smooth.
- Spoon the chocolate cheesecake filling into the prepared Oreo crust. Spread it evenly with a spatula to ensure the top is flat and smooth.
- Refrigerate the cheesecake for at least 5-6 hours, or overnight if possible. The cheesecake needs time to set and firm up, so be patient! This is the hardest part, but it’s worth the wait.
For the Whipped Cream Topping:
- After the cheesecake has set, prepare the whipped cream topping. In a mixing bowl, whip the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, just like you did for the filling.
- Once your cheesecake is firm, remove it from the springform pan and set it on a serving platter. Pipe or spread the whipped cream around the edge of the cheesecake to create a beautiful border.
- Top the cheesecake with your favorite toppings—chocolate shavings, mini chocolate chips, fresh fruit, or even sprinkles. The possibilities are endless!
Notes
- Room Temperature Cream Cheese: Always ensure your cream cheese is at room temperature before using it. Cold cream cheese can result in a lumpy mixture, which can affect the texture of the cheesecake.
- Whipping the Cream: When whipping the heavy cream, be careful not to overwhip it. You want stiff peaks, but if you go too far, the whipped cream could become grainy or even turn into butter.
- Chill Time is Crucial: Don’t skip the chill time. If you try to cut into the cheesecake too soon, it may not hold its shape. The longer it sits in the fridge, the better it will be!
- Crust Tips: If your crust is not sticking together well, you can always add a little more melted butter to help it bind. It should press together easily and stay intact when you remove it from the pan.