No-Bake Chocolate Cheesecake

No-bake chocolate cheesecake is an easy and delicious dessert that doesn’t require the oven. It has a rich and creamy chocolate cheesecake filling, oreo cookie crust, and sweetened whipped cream topping.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 0

Chill Time 6

Total Time 6 30

Servings slices

Calories 722

Author Annalise Sandberg

Equipment

Ingredients

Oreo Cookie Crust:

32 Oreo cookie sandwiches (375 grams, most of 13-oz package)
½ cup butter , melted (1 stick, 113 grams)

Chocolate Cheesecake Filling:

10 oz semisweet or bittersweet chocolate (285 grams)
1 ½ cup heavy whipping cream , divided (340 grams)
24 oz full-fat cream cheese (3 bricks, 680 grams)
1 cup powdered/confectioners sugar (113 grams)
1 tsp vanilla extract
¼ teaspoon salt

Whipped Cream Topping:

1 cup heavy whipping cream (227 grams)
2 tbsp powdered/confectioners sugar
½ tsp vanilla extract
Chocolate curls, chopped chocolate, mini chocolate chips or chocolate sprinkles , for garnish (optional)

Instructions

To make the oreo cookie crust:

Use a food processor or ziplock bag and rolling pin to crush oreo cookies (both cookies and filling) to crumbs, then combine with melted butter. Press into a 9-inch springform pan and chill in the fridge while you prepare the filling.

To make the cheesecake filling:

Melt chocolate and ½ cup (113 g) cream together until smooth. You can do this in the microwave in 30-second bursts, stirring after each, OR in a bowl or double-boiler set over a pot of simmering water. Set aside to cool.
With an electric mixer, beat remaining 1 cup (227 g) heavy whipping to medium peaks, 3-4 minutes on medium high speed. Transfer to another bowl if needed, then use mixer to beat cream cheese, powdered sugar, vanilla and salt until creamy and smooth, pausing to scrape bowl down as needed, about 2-3 minutes on medium high speed.
Fold the chocolate mixture into the cream cheese mixture until no streaks of white remain. Fold whipped cream into mixture in 2 additions just until incorporated. Do not overmix. Spread filling into prepared oreo crust.
Chill in the refrigerator for at least 8 hours or overnight to let it set up properly.

To top with whipped cream and garnish:

With an electric mixer, beat heavy whipping cream, sugar and vanilla to medium peaks, 3-4 minutes on medium high speed. Top cheesecake with whipped cream via a piping bag and tip or spoon.
If desired, top with chopped chocolate, chocolate curls, mini chocolate chips or sprinkles.
To slice, use a sharp knife and wipe clean after each slice.

Nutrition