This No-Bake Chocolate Cheesecake is a dreamy dessert that combines velvety cream cheese with rich, indulgent chocolate. Its smooth, luscious texture melts in your mouth, while the buttery biscuit base adds a satisfying crunch. Perfect for any occasion, it’s a treat that feels luxurious yet effortless to make.
With just 35 minutes of prep and no baking required, this cheesecake is a stress-free delight. After a few hours of chilling, it transforms into a firm, decadent masterpiece. Each bite delivers a heavenly balance of sweetness and creaminess, making it impossible to resist. Serve it chilled for a refreshing, crowd-pleasing dessert that’s as beautiful as it is delicious.
Ingredients for No-Bake Chocolate Cheesecake
- For the crust:
- 25 classic Oreo or chocolate sandwich cookies (do not remove filling)
- 4 Tablespoons (55 g) melted salted butter
- For the cheesecake:
- 8 oz (226 g) finely chopped 60% or semisweet chocolate (see note)
- 16 oz cream cheese, softened to room temperature (use full-fat, brick-style cream cheese)
- 1 ¼ cups (157 g) powdered sugar, divided
- 1 teaspoon vanilla extract
- ⅓ cup (75 g) sour cream
- 1 ¼ cups heavy cream
- Homemade whipped cream for topping (optional)
Step-by-Step Instructions for No-Bake Chocolate Cheesecake
- Make the crust:
- Place cookies in a food processor and pulverize to fine crumbs.
- Drizzle melted butter over the crumbs and pulse briefly until all crumbs are moistened.
- Press crumbs evenly into the bottom and up the sides of an ungreased 9” springform pan. Set aside.
- Prepare the filling:
- Place chocolate in a medium-sized microwave-safe mixing bowl and heat in the microwave in 25-second intervals, stirring well in between, until chocolate is completely melted and smooth.
- In a separate mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Drizzle in the melted chocolate and stir to combine.
- Add ¾ cup (94 g) powdered sugar and vanilla extract and stir until combined.
- Stir in sour cream until mixture is smooth and uniform.
- In a separate mixing bowl, combine heavy cream and remaining powdered sugar (63 g) and use an electric mixer to beat until mixture is thick and fluffy and stiff peaks form.
- Use a spatula to gently fold the whipped cream into the chocolate mixture until smooth and uniform (you can briefly use your electric mixer on low-speed to help incorporate ingredients if needed, but don’t overdo it!).
- Spread filling evenly into prepared crust and smooth the surface with an offset spatula.
- Cover pan with plastic wrap and chill in the refrigerator for at least 4 hours before slicing and serving, preferably topped with homemade whipped cream.
Topping Ideas to Elevate Your Cheesecake
While this no-bake chocolate cheesecake is delicious on its own, adding toppings can take it to the next level. Try a drizzle of caramel sauce or chocolate ganache for extra indulgence. Fresh berries like raspberries or strawberries add a refreshing contrast, and a sprinkle of crushed nuts or chocolate shavings provides a delightful crunch.
Perfect Pairings for Serving
Serve this rich cheesecake with a side of whipped cream or a scoop of vanilla ice cream to balance the flavors. For a coffee lover’s twist, pair it with a cup of espresso or mocha. If you’re hosting a gathering, consider offering a selection of mini cheesecakes for easy sharing.
Storage Tips for Freshness
Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving to maintain its creamy texture.
Time-Saving Hacks for Busy Bakers
To save time, use a pre-made chocolate cookie crust instead of making your own. You can also melt the chocolate in a double boiler while preparing the crust to multitask efficiently. If you’re short on chilling time, pop the cheesecake in the freezer for 1-2 hours instead of refrigerating for 4.
Equipment You’ll Need
For this recipe, a 9-inch springform pan is essential for easy removal. A food processor makes quick work of the cookie crumbs, and an electric mixer ensures a smooth and fluffy filling. An offset spatula is handy for smoothing the top of the cheesecake for a polished finish.
No-Bake Chocolate Cheesecake
Ingredients
For the crust
- 25 classic Oreo or chocolate sandwich cookies (do not remove filling)
- 4 Tablespoons melted salted butter (55 g)
For the cheesecake
- 8 oz finely chopped 60% or semisweet chocolate (226 g, see note)
- 16 oz cream cheese (softened to room temperature, use full-fat, brick-style cream cheese)
- 1 ¼ cups powdered sugar (157 g, divided)
- 1 teaspoon vanilla extract
- ⅓ cup sour cream (75 g)
- 1 ¼ cups heavy cream
- Homemade whipped cream for topping (optional)
Instructions
- Make the crust
- Place cookies in a food processor and pulverize to fine crumbs. Drizzle melted butter overtop and pulse briefly until all crumbs are moistened.
- Press crumbs evenly into the bottom and up the sides of an ungreased 9” springform pan. Set aside while you prepare your filling.
- Prepare the filling
- Place chocolate in a medium-sized microwave-safe mixing bowl and heat in the microwave in 25-second intervals, stirring well in between, until chocolate is completely melted and smooth.
- In a separate mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Drizzle in the melted chocolate and stir to combine.
- Add ¾ cup (94g) powdered sugar and vanilla extract and stir until combined.
- Stir in sour cream until mixture is smooth and uniform.
- In a separate mixing bowl, combine heavy cream and remaining powdered sugar (63g) and use an electric mixer to beat until mixture is thick and fluffy and stiff peaks form if you lift the beaters from the mixture.
- Use a spatula to gently fold the whipped cream into the chocolate mixture until smooth and uniform (it can take a bit of work but I prefer to do this by hand, but if you are struggling you can briefly use your electric mixer on low-speed to help incorporate ingredients, just don’t overdo it!).
- Spread filling evenly into prepared crust and smooth the surface with an offset spatula. Cover pan with plastic wrap and chill in the refrigerator for at least 4 hours before slicing and serving, preferably topped with homemade whipped cream.