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No Bake Chocolate Cheesecake is rich, creamy, and easy to make. No need to melt chocolate, because this cheesecake is made with cocoa powder. You’ll love this silky smooth chocolate dessert for summer or holidays.

No-bake chocolate cheesecake and Oreos on a cake plate with whipped cream piped on top.

No bake desserts sure come in handy for hot summer months. You can’t beat an easy treat like this no bake chocolate cheesecake for simplicity and taste. The fact that you don’t need an oven to make it is even better!

A slice of no bake chocolate cheesecake on a plate with fresh strawberries on the side.

NO BAKE CHEESECAKES

Everyone loves a light and creamy no bake cheesecake. So how about a chocolate version.

This dessert was inspired by my No Bake Layered Cheesecake. It’s has a layer of of vanilla and chocolate cheesecake. It’s made easy in a pre-made Oreo pie crust, and uses Cool Whip (aka whipped topping) to make it creamy and light.

For this no bake chocolate cheesecake, I wanted to use real whipped cream instead of whipped topping. The result was an ultra decadent almost pudding-like richness, without it being a chocolate pudding pie.

Whole no-bake chocolate cheesecake with an Oreo crust.

HOW TO MAKE NO BAKE CHOCOLATE CHEESECAKE

The layers in this no-bake chocolate cheesecake are simple:

  1. Oreo Cookie Crust
  2. Chocolate Cheesecake Filling — made with cocoa powder (no messy melted chocolate)
  3. Sweetened Whipped Cream, for topping (optional)
Slice of no bake cheesecake with whipped cream piped on top and strawberries on the side.

OREO CRUST

First, start with the crust. I typically use Oreos for my chocolate crusts. You can use chocolate graham crackers, but I prefer the flavor of Oreos and it holds up better for a no-bake dessert.

  • Place Oreo chocolate sandwich cookies (filling and all) into a food processor and blend until fine crumbs.
Oreos in a food processor.
  • Place crumbs into an 8-inch springform pan. (A 9-inch pan would also work, but will result in a shorter cheesecake.) Add melted butter and combine until all crumbs are coated.
  • Press evenly on the bottom and up the sides of the pan. (Can use the bottom of a measuring cup to help with this.) Freeze crust until filling is ready.
Collage image. Top: Oreo crumbs and melted butter inside a springform pan. Bottom: Measuring cup pressing the Oreo crust to the bottom and sides of the pan.

NO BAKE CHOCOLATE CHEESECAKE FILLING

Next make the filling. This chocolate cheesecake filling uses cocoa powder for the chocolate flavor. Slightly more sugar is used to sweeten the cocoa powder than when using melted semi-sweet chocolate.

  • 1. Place the cocoa powder and powdered sugar in a fine mesh sieve over a piece of parchment paper.
  • 2. Sift the cocoa and powdered sugar onto the parchment paper.
  • 3. Place cream cheese in a stand mixer fitted with the paddle attachment.
  • 4. Fold the ends of the parchment paper together to create a funnel to pour the cocoa and powdered sugar into the bowl of cream cheese.
Four image collage. 1- Powdered sugar and cocoa powder in fine mesh sieve. 2- Sifted ingredients on parchment paper. 3- Stand mixer with cream cheese. 4. Stand mixer with cream cheese and cocoa mixture being poured on top.
  • 5. Mix the cream cheese and cocoa/sugar mixture on low until combined, and then on high until creamy and smooth.
  • 6. Switch to the whisk attachment and whip the cream cheese while slowly pouring the heavy cream.
  • 7. Add vanilla and mix to combine.
  • 8. Whip the no bake chocolate cheesecake filling until thick and fluffy. This will take a few minutes. It will leave ripples in the bowl and increase in volume. You want to whip it like you would heavy cream for stiff peaks.
Four image collage. 5- Scraping chocolate cream cheese with a spatula. 6- Whisking in heavy cream. 7- Adding vanilla. 8- No bake chocolate cheesecake filling in bowl with whisk attachment.

FILLING AND REFRIGERATING

Remove the Oreo crust from the freezer and empty the chocolate filling into the crust.

Chocolate cheesecake filling being poured into Oreo crust.

Spread smooth with a spatula. Chill the no-bake chocolate cheesecake in the refrigerator for 4-6 hours or overnight. Optional: Freeze the cheesecake instead of refrigerating it.

Chocolate cheesecake filling spread evenly inside of Oreo crust.

SWEETENED WHIPPED CREAM TOPPING (OPTIONAL)

Finally, to counterbalance the richness in the cheesecake, I like to make fresh sweetened whipped cream to top the cheesecake with.

  • Simply whip 1 cup of heavy cream with 1/4 cup powdered sugar until stiff peaks.

I use a piping bag and Wilton 2D tip to pipe rosettes on top, but you can simply dollop it on top and spread it smooth if you want.

Whole no-bake chocolate cheesecake with an Oreo crust.

HOW TO CUT CHOCOLATE NO BAKE CHEESECAKE

Like any cheesecake, it’s good to use a hot knife to cut each slice.

  • Run a chef’s knife under hot water, dry it with a towel, and cut into the cheesecake.
  • Repeat rinsing and drying the knife with each cut.
No bake chocolate cheesecake and Oreos on a cake plate with whipped cream piped on top.

HOW MANY SLICES IN A CHEESECAKE?

For an 8-inch springform cheesecake like this one, you can get 12 slices. These slices will be smaller than pie due to the richness of the cheesecake.

For a 9-inch springform pan you can get 14-16 slices. Keep in mind if you use a 9-inch springform pan, this no-bake chocolate cheesecake will be shorter, and more like a tart.

Slice of no bake cheesecake with whipped cream piped on top and strawberries on the side.

MORE NO BAKE DESSERTS

No-bake chocolate cheesecake and Oreos on a cake plate with whipped cream piped on top.

No Bake Chocolate Cheesecake

Yield: 12 servings
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

No Bake Chocolate Cheesecake is rich, creamy, and easy to make. No need to melt chocolate, because this cheesecake is made with cocoa powder. You'll love this silky smooth chocolate dessert for summer or holidays

Ingredients

Crust:

  • 30 Oreo chocolate sandwich cookies
  • 6 Tbsp butter, melted

Filling:

  • 16 oz cream cheese, room temperature
  • 2 cups powdered sugar
  • 1/2 cup cocoa powder (I used Hershey's Special Dark)
  • 1 tsp vanilla exract
  • 1 cup heavy cream

Topping: (optional)

  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Instructions

    FOR THE CRUST:

    1. Place Oreo chocolate sandwich cookies (filling and all) into a food processor and blend until fine crumbs.
    2. Place crumbs into an 8-inch springform pan. (A 9-inch pan would also work, but will result in a shorter cheesecake.) Add melted butter and combine until all crumbs are coated.
    3. Press evenly on the bottom and up the sides of the pan. (Can use the bottom of a measuring cup to help with this.) Freeze crust until filling is ready.


    FOR THE FILLING:

    1. Place the cocoa powder and powdered sugar in a fine mesh sieve over a piece of parchment paper.
    2. Sift the cocoa and powdered sugar onto the parchment paper.
    3. Place cream cheese in a stand mixer fitted with the paddle attachment.
    4. Fold the ends of the parchment paper together to create a funnel to pour the cocoa and powdered sugar into the bowl of cream cheese.
    5. Mix the cream cheese and cocoa/sugar mixture on low until combined, and then on high until creamy and smooth.
    6. Switch to the whisk attachment and whip the cream cheese while slowly pouring the heavy cream.
    7. Add vanilla and mix to combine.
    8. Whip the no bake chocolate cheesecake filling until thick and fluffy. This will take a few minutes. It will leave ripples in the bowl and increase in volume. You want to whip it like you would heavy cream for stiff peaks.


    TO ASSEMBLE:

    1. Remove the Oreo crust from the freezer and empty the chocolate filling into the crust.
    2. Spread smooth with a spatula. Chill the no-bake chocolate cheesecake in the refrigerator for 4-6 hours or overnight. Optional: Freeze the cheesecake instead of refrigerating it.


    FOR THE TOPPING:

    1. Using a stand mixer with the whisk attachment, whip 1 cup of heavy cream with 1/4 cup powdered sugar until stiff peaks.
    2. Use a piping bag and Wilton 2D tip to pipe rosettes on top, or simply dollop the whipped cream on top and spread it smooth.

Notes

TO CUT THE CHEESECAKE:

  • Run a chef's knife under hot water, dry it with a towel, and cut into the cheesecake.
  • Repeat rinsing and drying the knife with each cut. (YIELD: 12 SLICES)

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 575Total Fat: 40gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 98mgSodium: 321mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 6g

This data was provided and calculated by Nutritionix, and is an estimation only.