Name: BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE
Prep time: 20 min
Total time: PT-487115H6M47S
Cuisine: American
Ingredients: 25 Oreos or chocolate creme cookies of your choice (~285g); 5 tbsp unsalted butter, melted (~70g); 250g dark chocolate*; 1 1/2 cup heavy cream, chilled and divided into 3/4 cup and 3/4 cup (360g); 24 oz cream cheese, room temperature (3 8oz packs or 680g); 1 cup granulated sugar (200g); 1/2 tsp salt; Optional: 1 tsp instant coffee; ½ cup heavy cream (120g); 100g chocolate (can use dark, semi-sweet, or milk); 1 cup heavy cream, chilled (240g); 1/4 cup granulated sugar (50g); 3 tbsp cocoa powder, sifted (25g)

Get ready to impress everyone at your next gathering with the BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE! A luscious, ultra-creamy, and deeply chocolatey treat, this no-bake masterpiece comes together in just 20 minutes of hands-on time and uses only seven simple ingredients. With its melt-in-your-mouth filling atop a chocolate cookie crust, every bite is decadent bliss—yet you don’t even have to turn on the oven. This dessert is a chocolate lover’s dream, and it’s the easiest way to serve an elegant, crowd-pleasing cheesecake with minimal effort.

BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of essential ingredients come together to create such a show-stopping dessert! Each component is chosen for its role in building the rich flavor, silky texture, and that gorgeous finished look that makes this BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE unforgettable.

Oreo Cookies (or chocolate creme cookies): The perfect base! These provide a crunchy, chocolatey foundation that holds everything together.
Unsalted Butter: Melted butter helps the cookie crumbs set into a solid, sliceable crust and adds that luscious, buttery finish.
Dark Chocolate: For a deeply satisfying, rich chocolate flavor—choose high-quality chocolate for best results (you can swap for semi-sweet if preferred).
Heavy Cream: Essential for both the filling’s dreamy texture and for any fluffy whipped toppings you might add.
Cream Cheese: The cheesecake superstar! This creates the creamy, tangy base that makes every bite velvety smooth.
Granulated Sugar: Adds sweetness and balances the richness of the chocolate and cream cheese without overpowering them.
Salt: Just a pinch makes all the difference in sharpening and intensifying the other flavors.
Instant Coffee (optional): A secret weapon—just a teaspoon will enhance the chocolate flavor without tasting like coffee.
Extra Chocolate & Heavy Cream (for Ganache, optional): Adds a luxurious, shiny finish on top that takes this cheesecake over the edge.
Cocoa Powder & Sugar (for Chocolate Whipped Cream, optional): For a pretty and delicious finishing touch—gorgeously piped or dolloped on top.

How to Make BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE

Step 1: Prepare Your Springform Pan

Start by getting your 9-inch springform pan ready. A light brush of butter on the bottom and edges works wonders to prevent sticking, and if you’d like, you can add a round of parchment paper for extra ease. This little bit of prep guarantees that your stunning cheesecake will lift out perfectly later—always worth it for picture-perfect slices!

Step 2: Make the No-Bake Cookie Crust

Add your Oreos and melted butter to a food processor, blending into fine, chocolatey crumbs. Spread the mixture evenly in your pan and press it down tightly using the back of a spoon or a measuring cup. This forms the irresistible, crunchy base of the BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE. Once it’s packed down, pop it in the fridge to chill while you work on the filling.

Step 3: Melt Chocolate for the Filling

Set up a double boiler by filling a small saucepan with an inch of water and bringing it to a low simmer. In a heat-safe glass bowl, combine the dark chocolate, 3/4 cup of heavy cream, and (if you’re using it) the instant coffee. Nestle the bowl over the saucepan, making sure it doesn’t touch the water, then stir gently until the chocolate is just melted into a glossy ganache. Remove from heat and let it cool for about 5 minutes—this step is key for a perfectly smooth cheesecake mixture.

Step 4: Whip the Cream Cheese Mixture

In a large bowl, beat the room-temperature cream cheese with sugar and salt on medium speed until creamy and smooth—about two to three minutes. Scrape down the bowl halfway through to ensure everything blends completely. A silky-smooth base means no lumps in your finished cake!

Step 5: Blend in the Ganache

Pour the cooled chocolate ganache into your cream cheese mixture and blend on medium-low speed for another minute or so, just until the chocolate is fully incorporated. Mix just until combined—over-mixing can make the cheesecake filling dense, so don’t go overboard.

Step 6: Whip and Fold in the Cream

In a separate bowl, whip your remaining 3/4 cup of chilled heavy cream until stiff peaks form. Gently fold it into the chocolate cheesecake mixture using a rubber spatula, working slowly to keep all that airy, fluffy texture. This step makes your BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE uniquely light and easy to slice, with a melt-away texture.

Step 7: Assemble and Chill

Transfer the filling over your chilled crust, smoothing it out evenly to the edges. Once the pan is filled, cover with plastic wrap and refrigerate for at least six hours, or overnight. This is when all the fabulous flavors mingle and the cheesecake sets into sliceable perfection—no oven required!

Step 8: Optional Toppings – Ganache & Chocolate Whipped Cream

If you’d like to go all out, prepare the optional toppings while the cheesecake chills. Gently melt together chocolate and cream to make a luscious ganache, and whip heavy cream, cocoa powder, and sugar until stiff peaks form for a rich, chocolatey whipped cream. When your cheesecake is set, release it from the pan, spread the ganache (make sure it’s slightly cooled), chill again briefly, and then pipe or spoon the chocolate whipped cream on top for a showstopping finish.

How to Serve BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE

Garnishes

There’s nothing like serving a slice of creamy chocolate cheesecake with a little extra flair! For a truly irresistible look and flavor, top with the ganache and chocolate whipped cream as detailed above, or add a sprinkling of chocolate shavings, fresh berries, or even a dusting of cocoa powder. A drizzle of caramel or a few candied chocolate curls make each slice look (and taste) like it came straight from a fancy bakery.

Side Dishes

Pair your BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE with light, refreshing sides to balance the richness. A bowl of mixed fresh berries, a scoop of raspberry sorbet, or an espresso shot all work beautifully. For a celebration, offer a side of whipped cream or a simple berry compote to enhance those deep chocolate flavors with a pop of brightness.

Creative Ways to Present

Why not go beyond the traditional? Cut the cheesecake into small bars or bite-size squares and serve on a platter for a dessert buffet, or layer slices into individual mason jars for a fun, portable treat. For an extra special look, decorate each slice with edible flowers or gold leaf, making this BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE the stunning centerpiece your guests won’t stop talking about!

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container. It’ll stay wonderfully fresh and creamy for up to five days, so you can sneak a midnight slice or have dessert ready for guests throughout the week!

Freezing

The BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE is freezer-friendly! Once it’s fully set, wrap the cheesecake (whole or pre-sliced) in plastic wrap and a layer of foil. Freeze for up to two months. Thaw overnight in the refrigerator—no one will ever know it wasn’t made that day.

Reheating

Cheesecake is best enjoyed cold, but if you love a slightly softer texture, you can let it sit at room temperature for 15 to 20 minutes before serving. There’s no actual reheating required, making it the ultimate low-maintenance dessert.

FAQs

Can I use milk or semi-sweet chocolate instead of dark chocolate?

Absolutely! If you prefer a milder or sweeter chocolate flavor, use milk or semi-sweet chocolate instead of dark. Just remember to adjust the sugar slightly (reduce to 3/4 cup if using semi-sweet) to keep everything balanced and not overly sweet.

Do I have to use a springform pan?

A springform pan makes for the easiest release and beautifully clean slices, but if you don’t have one, you can use a regular cake pan lined with parchment for lifting out the cheesecake. You may need to be a bit more gentle when removing it, but it will taste just as amazing!

Can I make the BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE ahead of time?

Yes—this recipe is perfect for making ahead! The cheesecake actually needs several hours (preferably overnight) to set, so feel free to prepare it a day or two in advance for stress-free entertaining.

What’s the purpose of the instant coffee in the recipe?

It’s a chocolate-lover’s secret: instant coffee doesn’t make the cheesecake taste like coffee, but instead intensifies the chocolate flavor, adding richness and depth. If you’re not a coffee fan, you can easily leave it out.

How do I get clean, neat slices when serving?

For flawless slices, use a sharp knife dipped in hot water and wiped clean between cuts. This works especially well with the chilled, creamy filling of the BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE, ensuring each piece looks bakery-perfect on the plate.

Final Thoughts

I couldn’t be more excited to share this recipe with you—there’s truly nothing like gathering with friends or family over a homemade cheesecake, especially when it’s as easy (and as luscious) as this one. If you’re searching for the one dessert that consistently wows, the BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE has you covered. Give it a try, and don’t be surprised when you’re asked for the recipe again and again!