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Slice of no bake chocolate cheesecake with whipped cream and raspberries around the edges
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No-Bake Chocolate Cheesecake

Skip the oven and make this decadent No-Bake Chocolate Cheesecake! The cheesecake filling is luxuriously creamy, extra smooth, and deliciously chocolatey. It sets beautifully without any gelatin - and has a delicious light and fluffy texture that's impossible to resist.
Prep Time30 minutes
Chilling6 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Cheesecake, No Bake Chocolate Cheesecake
Servings: 12 slices
Author: Fiona Dowling

Equipment

  • 9-inch (23 cm) springform pan

Ingredients

Oreo Crust

  • 36 oreo cookies wafers and cream filling
  • 7 tablespoons unsalted butter (98 grams) melted and cooled

Chocolate Cheesecake Filling

  • 1 cup heavy whipping cream (240 ml) about 35% MF
  • 8 oz dark chocolate (226 grams) 50-70% or semi-sweet
  • 20 oz full-fat cream cheese (567 grams) brick style, not from a tub
  • 1 1/2 cups powdered sugar (165 grams)
  • 1/2 cup sour cream (120 ml)

Instructions

Oreo Crust

  • Crush the cookies (including the filling) until fine crumbs either using a food processor or by placing the cookies in a freezer bag and crushing with a rolling pin.
  • Mix the crushed cookies with the melted butter. You can either do this in a bowl with a fork, or by adding the melted butter to the food processor and doing a few short bursts.
  • Press into the bottom and up the sides (about 1/2 to 3/4 of the way) of a 9-inch (23 cm) springform pan. 
  • Place in the freezer as you make the filling.

Cheesecake Filling

  • Chop the dark chocolate into fine pieces and place in a heat proof bowl. Melt in the microwave using45-second intervals on medium power, stirring between each interval. Do not use high power, as it can cause the chocolate to become grainy. Alternatively, melt in a double boiler over gently simmering water (ensure that the bottom of the bowl with the chocolate does not touch the simmering water underneath).
  • In a large bowl, beat the whipping cream until stiff peaks form. Set aside.
  • In a separate large bowl beat together the cream cheese and powdered sugar until smooth (about 2-4 minutes). Occasionally, turn off the mixer and scrape down the bottom and sides of the bowl.
  • Beat the melted chocolate and sour cream into the cream cheese mixture.
  • Gently fold the whipped cream into the cream cheese mixture until the mixture is smooth and an even consistency (AKA you no longer see streaks of white whipped cream). I typically do about 1/2 at a time. Go very gently.
  • Spoon the cheesecake filling into the Oreo crust, and smooth the top.
  • Cover the pan, and refrigerate for at least 6 hours before serving. 

Serving

  • When ready to serve, unclamp the outer ring of the springform pan.
  • Optionally, decorate around the edges with whipped cream and berries (I used a piping bag with a 1M star tip).
  • When slicing, use a sharp knife (not a table knife) be sure to slice all the way through the crust. The first piece will often be a little difficult to get out.

Notes

  1. Pan Sizes:
    1. Springform Pan: This recipe is designed for a 9-inch (23 cm) springform pan. It can also be made in an 8-inch springform for a thicker cheesecake or 10-inch springform for a thinner cheesecake. For the 10-inch pan, the crust will only cover the bottom of the pan. 
    2. Square Pan: If you do not have a springform pan, it can be made in a 9-inch square pan lined with aluminum foil on the bottom and up the sides. Ensure that your pan has sides that are at least 3 inches tall. When ready to slice the cheesecake, lift the aluminum foil out of the pan and place on a cutting board. Peel the foil back and slice with a sharp knife.
    3. Pie Plate: This cheesecake will not work in a 9-inch pie plate - there is too much batter.
  2. Whipped Topping: To substitute cool whip instead for whipping cream, skip step 2 of the cheesecake filling. Then in step 5, fold in 1 1/2 cups of thawed whipped topping into the cheesecake batter instead of the whipped cream.
  3. Make ahead tips: This recipe can easily be made 1-2 days in advance and left covered in the fridge. I do not recommend freezing the cheesecake because it can lose its smooth and creamy consistency. 
  4. Storage: Store cheesecake covered or in the fridge at all times. The cheesecake lasts 3-4 days in the fridge.
  5. Nutrition: Data provided is an estimate only based on 1 slice (without decoration), assuming the cheesecake is sliced into 12 uniform pieces. 
 

Nutrition

Calories: 497kcal | Carbohydrates: 29g | Protein: 5g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 172mg | Potassium: 233mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1200IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 2mg