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No-bake chocolate cheesecake sliced and topped with fresh raspberries and chocolate shavings.
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No-Bake Chocolate Cheesecake

This No-Bake Chocolate Cheesecake is rich, creamy, and SO easy to make. A buttery Oreo crust is topped with a smooth chocolate filling and finished off with a rich chocolate ganache. The best part? No oven required, and it’s perfect for making ahead!
Course Dessert
Cuisine American
Keyword no-bake chocolate cheesecake
Prep Time 30 minutes
Chill Time 9 hours
Total Time 9 hours 30 minutes
Servings 12 slices
Calories 839kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

For the Oreo Crust

  • 25 Oreo cookies
  • 5-5½ Tbsp. unsalted butter, melted

For the Chocolate Cheesecake Filling

  • 12 oz chocolate bar, dark + semi-sweet blend or all semi-sweet, chopped (I usually use Ghirardelli)
  • 24 oz full-fat cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 Tbsp. unsweetened cocoa powder
  • 1/2 tsp. espresso powder
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 1/2 cup powdered sugar
  • 1⅓ cups heavy whipping cream, cold

For the Ganache Topping

  • 6 oz semi-sweet chocolate, finely chopped
  • 3/4 cup heavy cream, 6 oz.
  • 1 Tbsp. unsalted butter, room temperature
US Customary - Metric

Instructions

Make the Oreo Crust

  • Pulse Oreos: Add Oreos to a food processor and pulse into fine crumbs.
    25 Oreo cookies
    Side-by-side image of adding the Oreos to a food processor and pulsing into a fine crumb.
  • Add butter: With the processor running, slowly stream in the melted butter until the mixture resembles wet sand.
    5-5½ Tbsp. unsalted butter
    Side-by-side image of adding the melted butter to the crushed Oreos and mixing until a "wet sand" forms.
  • Form into pan: Press firmly into the bottom and slightly up the sides of the 9-inch springform pan.
    Side-by-side image of pouring the Oreo mixture into a springform pan and pressing it down into the bottom and sides before letting it chill.
  • Freeze: Freeze for ~20-30 minutes while you prepare the filling. Start Timer

Make the Filling

  • Melt chocolate: Melt chocolate in a microwave-safe bowl in 20-30 second increments, stirring between each, until smooth.
    12 oz chocolate bar
    Side-by-side of chopped chocolate in a bowl then melted in the mircowave.
  • Let cool: Set aside to cool until just slightly warm (not hot). It should still be pourable.
  • Beat cream cheese: In a large bowl, beat cream cheese until smooth and creamy.
    24 oz full-fat cream cheese
    Side-by-side image of beating the softened cream cheese.
  • Add sugar: Then add the granulated sugar and mix again.
    3/4 cup granulated sugar
    Side-by-side of adding the granulated sugar to the beaten cream cheese and mixing again.
  • Add dry ingredients: Add cocoa powder and espresso powder and mix until combined. Be sure to sift cocoa powder if it’s clumpy.
    2 Tbsp. unsweetened cocoa powder, 1/2 tsp. espresso powder
    SIde-by-side image of adding the espresso powder and cocoa powder to the cream cheese and sugar mixture and mixing to combine.
  • Combine with melted chocolate: Slowly drizzle in the slightly cooled melted chocolate, mixing until smooth.
    Side-by-side image of pouring the slightly cooled chocolate into the cream cheese mixture and mixing again.
  • Add remaining filling ingredients: Mix in vanilla and salt.
    1 tsp. vanilla extract, Pinch of salt
    Adding the vanilla and salt to chocolate cream cheese filling and mixing to combine.

Make the Whipped Cream

  • Beat heavy cream: In a separate bowl, beat cold heavy cream and powdered sugar until medium stiff peaks form. The peaks should stand up with just a slight curl at the tip. (Overly stiff peaks can make the cheesecake too dense, so the medium stiff peaks still give the cheesecake a mousse-like but sliceable texture)
    1⅓ cups heavy whipping cream, 1/2 cup powdered sugar
    Three images side-by-side showing beating the powdered sugar and heavy cream until medium peaks form.
  • Fold: Gently fold the whipped cream into the chocolate mixture until fully combined and light. Be gentle in this step, no aggressive mixing.
    Three images side-by-side showing folding the whipped cream into the chocolate mixture.
  • Assemble: Spread filling evenly into the chilled crust.
    Side-by-side image of pouring filling mixture on top of Oreo crust in springform pan and spreading evenly.
  • Let chill: Refrigerate for at least 4-6 hours, or preferably overnight, until fully set. Start Timer
    Chocolate cheesecake after refrigerating until fully set.

Make the Ganache

  • Heat cream: Heat heavy cream until just steaming (not boiling, it’s important not to overheat). Then pour over chopped chocolate and let sit for 1-2 minutes, then stir until smooth. Start Timer
    3/4 cup heavy cream
    Side-by-side of adding the warm heavy cream to the semi-sweet chocolate in a small mixing bowl.
  • Mix-in butter: Stir in butter until glossy. Let cool slightly,
    1 Tbsp. unsalted butter
    Side-by-side image of whisking in the butter to the melted chocolate.
  • Add to cheesecake: Pour over the chilled cheesecake and spread evenly. Refrigerate for 1-2 hours until set. Start Timer
    Side-by-side of spreading the slightly cooled ganache evenly over the cheesecake.
  • Slice and serve: Dip a sharp knife in hot water, dry with a towel, and then slice. Cleaning knife between slices to get clean cuts. Serve as is or with berries. ENJOY!!
    Removing a slice of chocolate cheesecake with a cake server.

Notes

  • Soften cream cheese: Let the cream cheese soften fully before mixing to avoid lumps and create a silky-smooth filling. If you need to soften the cream cheese quickly, you can slice it into small cubes and spread them out on a plate (more surface area helps it soften much faster) or place the sealed, wrapped cream cheese in a bowl of warm (not hot) water for 10–15 minutes to gently bring it to room temp.
  • Prep in advance: This cheesecake is honestly ideal and better when made with plenty of time in advance. It requires chilling a couple of times throughout the process, so just make sure to account for the proper time when making (this isn't one you can throw together 30 minutes before guests arrive😂). I like to make the Oreo crust and filling on one day, let it sit overnight, then make and add the ganache the morning before I'm planning on serving. That way it has plenty of time to set in the fridge throughout the afternoon!
  • Store: Store the cheesecake covered in the refrigerator for up to 4–5 days. Keep chilled until ready to serve, as the no-bake filling softens at room temperature.
  • Freeze: For longer storage, freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Serving: 1slice | Calories: 839kcal | Carbohydrates: 62g | Protein: 10g | Fat: 64g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 295mg | Potassium: 503mg | Fiber: 6g | Sugar: 43g | Vitamin A: 1588IU | Vitamin C: 0.2mg | Calcium: 123mg | Iron: 8mg