Name: Chocolate Chip No Bake Cheesecake Recipe
Prep time: 30 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 OREO crust (click link for recipe); 1 cup semi-sweet chocolate chips, coarsely chopped; ⅓ cup heavy whipping cream; ½ cup heavy whipping cream; 20 ounces cream cheese, softened; ½ cup powdered sugar; ½ cup sour cream; 1 tsp vanilla extract; 1 cup mini chocolate chips; ⅓ cup semi-sweet chocolate chips; 2 tbsp heavy whipping cream

If you dream of silky, creamy desserts but shy away from turning on your oven, this Chocolate Chip No Bake Cheesecake is your ultimate answer. Imagine luscious cream cheese filling freckled with mini chocolate chips, nestled over a crisp chocolate crust and covered with a dreamy ganache—all without ever cranking up the heat. Each bite is a decadent celebration, perfect for impressing guests or simply treating yourself to a little no-fuss luxury.

Chocolate Chip No Bake Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Chocolate Chip No Bake Cheesecake lies in its straightforward, kitchen-friendly lineup. Every ingredient is selected to bring out bold flavors and the rich, velvety texture that defines a truly memorable cheesecake. Here’s what you’ll need—and why you’ll love each one:

OREO crust: This brings a chocolatey crunch that perfectly balances the creamy filling; ready-made or homemade both work beautifully.
Semi-sweet chocolate chips (for ganache): Chopped for smooth melting, these lend a deep chocolate flavor that’s the foundation of the ganache layer.
Heavy whipping cream: Used in both the ganache and cheesecake layers for ultra creamy richness.
Cream cheese, softened: The star of the show; ensure it’s room temperature for seamless mixing and that classic tang.
Powdered sugar: Dissolves effortlessly for a sweet, silky-smooth filling.
Sour cream: Adds subtle tang and makes the cheesecake incredibly moist.
Vanilla extract: Brings warmth and rounds out the flavors.
Mini chocolate chips: They dot the cheesecake for surprise pockets of chocolatey goodness in every bite.
Extra semi-sweet chocolate chips and cream (ganache topping): Drizzled for a glossy, decadent finish—almost too pretty to slice.

How to Make Chocolate Chip No Bake Cheesecake

Step 1: Prepare the Crust

Start by lightly spraying a 9-inch springform pan with cooking spray—this pays off big time when it’s time to slice and serve. Press your Oreo crust mixture firmly into the bottom and gently up the sides; the more compact, the better the base will hold. I love using a flat-bottomed measuring cup to really press everything in. Pop it into the fridge for at least 30 minutes to set—this step makes sure your crust won’t crumble under the creamy filling.

Step 2: Whip Up the Ganache Layer

Place those glorious semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream until it’s just beginning to simmer (think tiny bubbles, not a full-on boil) and pour it over the chocolate. Let it sit for a couple minutes to melt the chocolate, then gently whisk until it’s smooth, glossy, and utterly spoonable. Spread this layer across your cooled crust, then return it to the fridge for another 30 minutes to set.

Step 3: Make the Cheesecake Filling

Beat your heavy cream until it forms stiff peaks—airy whipped cream is the secret to a fluffy, mousse-like texture. Next, beat that softened cream cheese until it’s light and pillowy, then blend in the powdered sugar, sour cream, and vanilla. Fold in the whipped cream and mini chocolate chips, taking care not to deflate that fluffy goodness. Spoon the cheesecake filling over your chilled ganache layer, then smooth the top with an offset spatula. Cover and refrigerate for at least 4 hours (or overnight, if you can wait)—patience pays off here!

Step 4: Add the Ganache Topping

For the grand finale, repeat the ganache process: heat cream, melt chocolate, whisk into a satiny glaze. Drizzle this over your cold, set cheesecake. Let it chill just a little more to firm up the topping. Suddenly, you’ve gone from home-baker to pastry pro—no oven required.

How to Serve Chocolate Chip No Bake Cheesecake

Garnishes

The fun in serving this cheesecake is in the finishing touches. Sprinkle a handful of extra mini chocolate chips on top, add a little whipped cream, or even a shower of chocolate shavings. For a pop of flavor and color, a few fresh berries (like raspberries or strawberries) look gorgeous and taste even better.

Side Dishes

Honestly, this Chocolate Chip No Bake Cheesecake can steal the entire dessert table on its own! But if you’re going all out, a bowl of fresh, lightly sweetened berries or a chilled espresso alongside brings balance and a little contrast to every velvety bite.

Creative Ways to Present

If you’re feeling playful, use mini mason jars or small glasses for individual cheesecakes—layer crumbs, ganache, and cheesecake for charming, portable desserts. Or, go classic by serving neat slices topped with chocolate curls. If it’s a celebration, add sparkler candles and let the oohs and ahhs roll in.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cheesecake tightly with plastic wrap or transfer slices to an airtight container. Keep it in the fridge and enjoy for up to five days—though I doubt it’ll last that long! It’s just as luscious (if not more) on day two or three as the flavors mingle and settle.

Freezing

To freeze, wrap the whole cheesecake (or individual slices) well in plastic and then foil. It can chill in the freezer for up to a month. Thaw overnight in the fridge before serving—the texture stays remarkably creamy and satisfying.

Reheating

Great news: no reheating required for this cool and creamy dessert. In fact, it’s best enjoyed straight from the fridge! If frozen, just give it time to thaw until perfectly sliceable before digging in.

FAQs

Can I use a graham cracker crust instead of Oreo?

Absolutely! A graham cracker crust is a classic choice and gives a lighter, slightly toasty flavor that pairs just as wonderfully with the rich filling. Prepare it the same way and let it chill before building your Chocolate Chip No Bake Cheesecake.

How do I know when the cheesecake has set?

The cheesecake is perfectly set when the center feels firm but still has the slightest wobble. Give it a minimum of 4 hours to chill, but overnight is even better for confident, clean slices.

Can I use full-sized chocolate chips instead of mini?

Mini chocolate chips are ideal because they distribute evenly through the filling, giving that signature speckled look and a little chocolate with every bite. If you only have regular chips, give them a rough chop before mixing in.

Is this recipe gluten free?

If you use gluten free sandwich cookies for the crust, the rest of the recipe can be enjoyed by those who avoid gluten. Always double check ingredient labels to make sure everything is suitable for your needs.

What can I do if my cheesecake filling is too soft?

If your filling isn’t setting up, make sure it’s had enough time in the fridge—you need at least 4 hours. Double check that your cream cheese and heavy whipping cream were both full fat, as lower fat versions can affect texture.

Final Thoughts

If you’ve ever wished for a cheesecake that felt like an occasion, but was secretly easy enough for any day of the week, this Chocolate Chip No Bake Cheesecake is calling your name. Gather your ingredients, clear a little space in your fridge, and treat yourself and your loved ones to a slice of chilled, creamy happiness. Trust me, one bite and you’ll want to make this again and again!