This no-bake chocolate cheesecake is incredibly indulgent and ideal for preparing ahead of time. Picture a buttery Oreo biscuit base topped with a velvety chocolate cheesecake layer and finished with a glossy dark chocolate ganache. Simple to assemble and rich in chocolate, it’s a showstopping dessert for any occasion.
Cheesecakes are my favourite celebration dessert. Over the years I’ve created many variations, but sometimes a classic no-bake chocolate cheesecake is exactly what you want. It’s rich, easy to make, and only requires chilling time — at least four hours, though overnight is best.
Table of Contents
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- How to make this no-bake chocolate cheesecake:
- Cooking Tips:
- How to make a buttery biscuit base without a food processor
- How to remove a no-bake cheesecake from the tin
- Frequently Asked Questions
- Other recipes you might enjoy:
- No-Bake Chocolate Cheesecake Recipe
Why you will love this recipe:
- It looks impressive when decorated, perfect for special occasions.
- Super simple to prepare — no baking required.
- Can be made ahead, which is great for stress-free entertaining.
- A guaranteed crowd-pleaser thanks to its rich chocolate flavour.
Ingredients:
Full recipe is in the recipe card below.
Oreos – the cream-filled cookies work well because they make moist, cohesive crumbs when crushed.
Cream cheese – use full-fat cream cheese and bring it to room temperature; low-fat varieties won’t set properly.
Icing sugar – also called powdered sugar.
Double cream – also known as heavy cream; it must be able to whip and hold soft peaks.
Substitutions and Variations:
Biscuits/cookies: While Oreos are recommended, other chocolate sandwich biscuits will work. You may need to adjust the amount of butter depending on biscuit dryness. Including the Oreo filling gives a moister base.
Mascarpone: You can replace some or all of the cream cheese with mascarpone for a richer, creamier flavour. Try half cream cheese and half mascarpone first if you’re unsure.
How to make this no-bake chocolate cheesecake:
Step-by-step summary — full instructions are in the recipe card below.
1. Grease a 23cm (9-inch) springform tin and set aside.
2. Biscuit base: blitz Oreos to fine crumbs, mix with melted butter until the texture resembles damp sand.
3. Press the mixture into the tin, covering the base and about two-thirds up the sides. Chill while you make the filling.
4. Cheesecake filling: beat cream cheese with icing sugar and cocoa powder until smooth. Add cooled melted chocolate and combine.
5. Whip double cream with vanilla to soft peaks, then fold gently into the chocolate mixture until thick and airy.
6. Spoon the filling onto the chilled base, smooth the top, cover and chill for at least 4 hours or overnight.
7. Ganache: heat cream to a simmer, pour over chopped dark chocolate, let sit a few minutes then stir until glossy. Cool slightly and pour over the set cheesecake.
8. Chill for 30 minutes to set the ganache, then decorate as desired with chocolate shavings, candies or piped ganache/cream.
Cooking Tips:
Full-fat ingredients: Use full-fat cream cheese and cream; they ensure proper setting and a rich texture.
Chill time: Allow plenty of time for chilling—overnight gives the best results and clean slices.
Whipping cream: Chill the cream before whipping and stop at soft peaks to avoid overwhipping.
Chocolate curls: Use a vegetable peeler on a chocolate bar to create decorative curls.
How to make a buttery biscuit base without a food processor
Place Oreos in a sealed plastic bag and crush with a rolling pin until fine. Mix with melted butter in a bowl until the crumbs hold together, then press into your tin.
How to remove a no-bake cheesecake from the tin
Removing a cheesecake can feel nerve-wracking, but a springform tin makes it straightforward. Have a flat plate or cake stand, a butter knife, a mug and a couple of large spatulas ready.
- Unclip the tin and run a butter knife around the edge to loosen the cheesecake.
- Place the cheesecake top-side down on a mug, fully unclip the tin and let the ring drop down.
- Slide a palette knife under the biscuit base to free it from the tin base, then transfer the cake to your plate using spatulas or a cake lifter.
- If you’re concerned, you can leave the cheesecake on the tin base when serving — it will still look neat.
Frequently Asked Questions
Can I use mascarpone instead of cream cheese?
Yes. Mascarpone will make a richer, creamier cheesecake. Try replacing half the cream cheese with mascarpone first if you’re unsure.
What should I serve with this cheesecake?
Fresh berries such as raspberries, strawberries or pitted cherries complement the richness nicely.
Why didn’t my cheesecake set?
Common reasons are under-whipped cream or not enough chilling time. Use an electric whisk for the cream cheese and cream, fold gently, and allow it to set overnight for best results.
Do I need to bake the crust?
No — this recipe is entirely no-bake. The crust firms up in the fridge.
Can I use milk chocolate?
Milk chocolate is sweeter and may affect setting. For the filling, dark chocolate around 54–70% cocoa is best; you can use milk chocolate for the topping if preferred.
Can I make this ahead of time?
Yes — it benefits from an overnight chill. Decorate just before serving.
Can I freeze this cheesecake?
Yes. Freeze without ganache for up to three months, wrapped well. Defrost in the fridge before adding ganache and decorations.
Other recipes you might enjoy:
If you like this no-bake chocolate cheesecake, try other favourites such as moelleux au chocolat, mini egg cheesecake, or a chocolate mud cake. For a baked option, a Burnt Basque Cheesecake is delicious.
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One Bowl Lemon Curd Cake
If you try this No-Bake Chocolate Cheesecake or any recipe from the site, please leave a comment to let us know how it turned out!
No-Bake Chocolate Cheesecake
Ingredients
For the biscuit base:
- 330 g oreos
- 70 g unsalted butter, melted
For the cheesecake layer:
- 680 g full-fat cream cheese, at room temperature
- 20 g icing sugar
- 2 tbsp unsweetened cocoa powder
- 220 g good-quality dark chocolate, melted and cooled slightly
- 300 ml double cream
- 1 tsp vanilla extract
For the ganache topping:
- 150 g good-quality dark chocolate, finely chopped
- 150 ml double cream
To decorate:
- Maltesers
- Shaved chocolate
- Flake
Instructions
- Grease the sides and bottom of a 23cm (9-inch) springform tin and set aside.
- For the biscuit base: blitz the Oreos to fine crumbs, mix with melted butter until the texture resembles damp sand.
- Press into the prepared tin and use a glass or spoon to compact the base and bring it about two-thirds up the sides. Chill while you prepare the filling.
- For the cheesecake filling: beat the cream cheese with icing sugar and cocoa powder until smooth.
- Add the slightly cooled melted chocolate and whisk to combine.
- Whisk the double cream with vanilla to soft peaks, then fold gently into the chocolate mixture.
- Spoon the filling onto the chilled base, smooth the top, cover and chill for at least 4 hours or ideally overnight.
- Make the ganache: place the chopped chocolate in a bowl. Heat the cream to a simmer, pour over the chocolate and let sit for a few minutes, then stir until smooth. Cool briefly so it won’t melt the cheesecake.
- Pour most of the ganache over the chilled cheesecake and smooth. Reserve about a quarter of the ganache to set and pipe if desired. Chill for 30 minutes to set the ganache.
- Once set, pipe swirls with the reserved ganache or whipped cream and decorate with Maltesers, flake and chocolate curls just before serving.
Notes
Scroll up for the step-by-step images showing how to make this cheesecake.
To store: Keep covered in the fridge for up to 4 days.
To freeze: Freeze without ganache for up to 3 months. Defrost in the fridge before adding ganache and decorations.
Make ahead: This benefits from an overnight set — assemble a day in advance and decorate before serving.
Full-fat ingredients: Use full-fat cream cheese and cream for correct texture and flavour.
Whipped cream: Whip straight from the fridge and stop at soft peaks to avoid a dense texture.
Nutrition
Carbohydrates: 40g,
Protein: 9g,
Fat: 56g
Nutrition information is an approximation.
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