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Ultimate Creamy No Bake Chocolate Cheesecake with Oreo Crust

A thick slice of no-bake chocolate cheesecake with a dark crust and chocolate crumbs on top.
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Make a rich, creamy, and decadent chocolate cheesecake without turning on your oven. This easy recipe uses a simple Oreo crust and a velvety smooth filling perfect for any occasion.

Ingredients

Scale
  • 1 3/4 cups crushed Oreo cookies (about 30 cookies)
  • 1/4 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy whipping cream, cold
  • 4 ounces dark chocolate, melted and cooled slightly
  • Optional: 1/2 cup chocolate chips for topping

Instructions

  1. Prepare the crust: Mix the crushed Oreos and melted butter in a bowl until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and lump-free.
  3. Add dry ingredients: Gradually beat in the powdered sugar, cocoa powder, vanilla extract, and salt until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
  4. In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
  5. Fold together: Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  6. Add chocolate: Gently fold in the slightly cooled melted dark chocolate until streaks disappear and the mixture is uniform in color.
  7. Assemble: Pour the filling over the chilled Oreo crust and spread evenly with a spatula.
  8. Chill: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  9. Serve: Before serving, carefully remove the springform ring. Top with chocolate chips or a chocolate ganache if desired.

Notes

  • For the creamiest texture, ensure your cream cheese is truly at room temperature before mixing.
  • If you prefer a triple chocolate version, fold in 1/2 cup of mini chocolate chips along with the melted chocolate.
  • To make a quick ganache topping, heat 1/2 cup of heavy cream until simmering, pour over 4 ounces of chopped chocolate, let sit for 5 minutes, then stir until smooth. Let cool slightly before pouring over the set cheesecake.

Nutrition

Find it online: https://tastytribune.com/chocolate-cheesecake-recipe-no-bake-creamy/