No Bake Chocolate Cheesecake with Oreo Crust
By Jonah Pike
Prep
45 min
Total
345 min
Servings
12
Level
Easy
I make this no bake chocolate cheesecake when I need dessert without turning on the oven, and it has a chocolate cookie crust with a thick, creamy filling of melted semi-sweet chocolate and cocoa powder that chills until you can slice it cleanly (always a relief with a soft filling).
I use a 9-inch springform pan, grease the sides, line the bottom with parchment, and press in the crust. The parchment saves a lot of scraping when it’s time to move the cheesecake to a platter. Grind the full Oreo cookies into fine crumbs in a food processor. Large cookie pieces leave weak spots that crumble under the knife.
Brick-style, full-fat cream cheese is what I reach for here, and I let it come to room temperature before mixing because the filling goes smooth without lumps. Cold heavy whipping cream needs to reach stiff peaks before it gets folded in, or the filling won’t have the body I want after chilling.
I like a ring of whipped cream with chocolate shavings on top. Fresh fruit works too. Mini chocolate chips or sprinkles work too. For a bigger chocolate finish, add ganache as a drizzle or spread a full layer over the top. A caramel or berry sauce looks good against the dark filling.
Why you'll love this recipe
- It feeds 12 to 14 slices. That amount covers a full table.
- No oven or water bath means beginning bakers can focus on mixing and chilling.
- The filling has melted chocolate plus cocoa powder, so it tastes deeply chocolatey without any gelatin.
- Make it ahead for gatherings, then add the whipped cream and toppings close to serving.
- The Oreo crust uses the whole cookie, filling included, with no fussy separating step.
- Leftover slices stay neat in a single layer. Grabbing dessert later is less messy.
Ingredients
- •2 ¾ cups Oreo cookie crumbs (about 31 Oreos)
- •5 tablespoons butter (salted or unsalted, melted)
- •24 ounces cream cheese (room temperature)
- •½ cup sugar
- •3 tablespoons natural unsweetened cocoa powder
- •8 ounces semi-sweet chocolate (melted)
- •1 ¼ cups heavy whipping cream (cold)
- •¾ cup powdered sugar
- •1 teaspoon vanilla extract
- •1 cup heavy whipping cream (cold, for topping)
- •½ cup powdered sugar (for topping)
- •1 teaspoon vanilla extract (for topping)
- •desired toppings (such as chocolate shavings, fresh fruit, mini chocolate chips, or sprinkles)
Instructions
- 1
Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
- 2
Mix the Oreo cookie crumbs and melted butter in a small bowl.
- 3
Press the crumb mixture over the bottom and up the sides of the springform pan.
- 4
Refrigerate the crust while you make the filling.
- 5
Beat the cream cheese, sugar, and cocoa powder in a large mixer bowl until smooth and well combined.
- 6
Mix in the melted chocolate until smooth and well combined, then set the mixture aside.
- 7
Whip the heavy whipping cream, powdered sugar, and vanilla extract in another large mixer bowl on high speed until stiff peaks form.
- 8
Gently fold the whipped cream into the cream cheese mixture in two parts until well combined.
- 9
Add the filling to the crust and spread it into an even layer.
- 10
Refrigerate the cheesecake until firm, 5-6 hours or overnight.
- 11
Whip the heavy whipping cream, powdered sugar, and vanilla extract for the topping in a large mixer bowl on high speed until stiff peaks form.
- 12
Remove the cheesecake from the springform pan, place it on a plate or serving platter, pipe whipped cream around the rim, and add desired toppings.
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