In continuing my journey to love cheesecake, I switched from Baby Basques and have gone straight to the eye of the storm: a No-Bake Chocolate Cheesecake that is sure to cure anyone’s chocolate fever. I personally don’t have chocolate fever (I dabble in chocolate of course, but just dabble!) but this No-Bake Chocolate Cheesecake might have changed me. It’s fun, packed with Oreos, drizzled with chocolate and oh-so-smooth. Plus the whole recipe comes together in less than 30 minutes, all you need to do is let it chill.
It’s an easy one and a good one – if you, too, are looking for a chocolatey cheesecake to try, I recommend adding this to your list.
Table of contents
The ingredients you will need for this no-bake cheesecake
While this cheesecake is packed with chocolate, you really don’t need too many ingredients to make it happen. Here is everything the recipe calls for:
- 36 Oreos, 1 full pack
- 1/4 cup salted butter, melted
- 2 (8-ounce) blocks of cream cheese
- 1/2 cup heavy cream
- 1/2 cup roughly chopped dark chocolate, 113 gram bar
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 teaspoon Diamond Crystal kosher salt, use half if using Morton’s
Optional toppings
- 1/2 cup whipped cream, for serving
- 1/4 cup melted chocolate, for serving
How to make a chocolate Oreo pie crust
Now the pie crust is what trips a lot of people up when they are making a no-bake Oreo cheesecake. It looks CRUMBLY. But don’t fear, it’s time and pressure that make this pie crust come together. The filling on top of this Oreo crust is what keeps it together. Below this image, I’ll get into more details on what you need to do to put this Oreo pie crust together!
So first, you’ll need 24 Oreos for the crust (a lot, I know). Put them in a food processor and process until they are very, very fine. You want the Oreo filling to still be in the Oreos because this moisture will help the crust mold together.
Add the melted butter to the food processor and continue to process. You might think this won’t help at all, but it will!
After the filling is fine and feels almost like lightly damp sand, transfer it to a 9″ tart, cake or pie tin. Use your hands or a spatula to press it into something that looks like the image above. It might not feel like it will stay together, but give it a bit of time, continue to press down, and then watch as the filling does its magic later in this No-Bake Chocolate Cheesecake!
How to make the chocolate cheesecake filling
The next step can be done with a hand mixer, stand mixer or by hand if you are feeling athletic. Here’s how to make the filling for this No-Bake Chocolate Cheesecake:
- Add the remaining 12 Oreo cookies to the food processor and pulse again to form another batch of cookie crumbs, you also want these to be as fine as possible.
- Using a stand mixer or a hand mixer (or a spatula and some strength of will!) beat the cream cheese until softened.
- Heat up the heavy cream on the stove or in the microwave until it’s hot but not boiling. In a heat-proof bowl, pour this over the chocolate. Whisk to melt the chocolate into the cream and create a chocolate ganache.
- Add the remaining cookie crumbs, the ganache, the sugar, vanilla and salt to the cream cheese. Beat or mix until everything is well combined and almost fluffy, about 3-4 minutes.
- Pour the filling over the tart’s crust and use a spatula to smooth out the top. Let this chill in the fridge for at least 30 minutes, but preferably an hour before serving.
And all you have to do to serve is remove from the fridge, slice in the tin or remove it to a cake stand to slice, and then top with whipped cream and a drizzle of melted chocolate. I recommend eating this cheesecake chilled, but room temperature is also fine!
FAQs
Absolutely, in fact, the more chilling time this cheesecake gets, the better! You can make it up to 24-48 hours beforehand and store covered in your fridge until it is ready to serve.
I recommend storing this in the tin you formed it in, covered with Clingwrap or a lid. You must store this in the fridge and it will stay good for up to 3 days, but I wouldn’t push it much further past then.
Absolutely! Any Oreo dupe or chocolate cream cookie is a great fit for this.
Of course! For sizing, I have measured this recipe out for a 9″ baking dish, but that is also adaptable to a 8″ square cake tin, and can make 2 smaller cakes in 9″x4″ loaf pans.
I personally don’t love the texture of this cheesecake when it is frozen and later thawed. It will still be safe to eat, but I recommend keeping it unfrozen if you can!
Looking for similar recipes?
Here are a few desserts that I think you might love!
Pear Ginger Cake
Tiramisu Cookies
Butterscotch Cookies
And that’s everything for this No-Bake Chocolate Cheesecake!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
- 36 Oreos, (1 full pack)
- 1/4 cup salted butter, melted
- 2 (8-ounce) blocks of cream cheese
- 1/2 cup heavy cream
- 1/2 cup roughly chopped dark chocolate, 113-gram bar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon Diamond Crystal kosher salt, use half if using Morton's
Optional toppings
- 1/2 cup whipped cream, for serving
- 1/4 cup melted chocolate, for serving
Instructions
- Take 24 of the oreos and put them in a food processor. Pour in the melted butter and pulse until a very fine crumb forms. It should be somewhat like sand.
- Transition this to a 9" pie or tart tin and press the crust down into the edges. It will feel like it wont come together at first, but continue to press and watch it form into a chocolate cookie crust. Set this aside.
- Add the remaining 12 oreo cookies to the food processor and pulse again to form another batch of cookie crumbs, you also want these to be as fine as possible.
- Using a stand mixer or a hand mixer (or a spatula and some strength!), beat the cream cheese until softened.
- Heat up the heavy cream on the stove or in the microwave until it's hot but not boiling. In a heat-proof bowl, pour this over the chocolate. Whisk to melt the chocolate into the cream and create a chocolate ganache.
- Add the remaining cookie crumbs, the ganache, the sugar, vanilla and the salt to the cream cheese. Beat or mix until everything is well combined and almost fluffy, about 3-4 minutes.
- Pour the filling over the tart's crust and use a spatula to smooth out the top. Let this chill in the fridge for at least 30 minutes, but preferably an hour before serving.
- To serve, top with whipped cream and a drizzle of melted chocolate, and enjoy chilled!
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