No Bake Chocolate Cheesecake
Attention chocolate lovers, this no bake chocolate cheesecake will become your new favorite dessert! An Oreo cookie crust filled with no bake chocolate cheesecake filling, covered in chocolate ganache, and iced with chocolate whipped cream frosting. This no bake chocolate cheesecake recipe is easy to make and even easier to eat!
Ingredients for No Bake Chocolate Cheesecake
Chocolate cookie crust
- Chocolate sandwich cookie cookie crumbs: Oreo cookies or use your favorite chocolate sandwich cookie. Finely grind the cookies using a food processor to make cookie crumbs.
- Granulated sugar: For a touch of sweetness.
- Salt: To contrast the sweetness and enhance the flavors.
- Unsalted butter: Melted.
No bake chocolate cheesecake filling
- Cream cheese: Room temperature for easy creaming.
- Granulated sugar: For sweetness.
- Vanilla extract: Vanilla extract enhances the chocolate flavor.
- Chocolate: Use semi-sweet or dark chocolate, melted and cooled.
- Heavy cream: Heavy cream or heavy whipping cream.
- Powdered sugar: Adds additional sweetness and helps with structure.
Chocolate ganache
- Chocolate + heavy cream: Make an easy chocolate ganache in the microwave.
Chocolate whipped cream frosting
- Heavy cream: Cold heavy cream or heavy whipping cream.
- Powdered sugar: Adds sweetness to the whipped cream.
- Dark cocoa powder: Dark cocoa powder adds rich chocolate flavor.
- Vanilla extract: Vanilla extract compliments the chocolate flavor.
Tools & Supplies for Making No Bake Chocolate Cheesecake
How to Make No Bake Chocolate Cheesecake
Here is the basic breakdown of steps to make this no bake chocolate cheesecake!
Chocolate cookie crust
Combine chocolate cookie crumbs, granulated sugar, salt and melted butter. Pour into a cheesecake/springform pan and press into the bottom of the pan to create the crust. Chill for 30 minutes.
Cheesecake filling
To make the filling, use an electric hand mixer or stand mixer fitted with a whisk attachment. Cream together cream cheese, granulated sugar, and vanilla extract. Add cooled melted chocolate. In a separate bowl, whip heavy cream with powdered sugar to make stiff peaks. Mix the whipped cream into the chocolate cream cheese mixture. Pour into the chilled chocolate cookie crust and spread evenly with an offset spatula. Chill for 6 hours.
Chocolate ganache
Heat heavy cream in the microwave until bubbling. Pour hot cream over chocolate chips and allow to sit for a few minutes. Stir until the chocolate ganache is smooth and shiny.
Chocolate whipped cream frosting
Combine heavy cream, powdered sugar, dark cocoa powder, and vanilla extract. Whip to stiff peaks using an electric hand mixer or stand mixer fitted with a whisk attachment.
Assembling the cheesecake
I recommend adding the chocolate ganache and the chocolate whipped cream frosting the day you plan on serving the cheesecake for best results.
- Remove the cheesecake from the cheesecake/springform pan.
- Spoon slightly warm chocolate ganache over the top of the cheesecake and spread with an offset spatula. You can create a ganache drip down the sides or cover the entire cheesecake.
- Use a piping bag fitted with a Wilton 1M piping tip and pipe swirls of chocolate whipped cream frosting around the edges of the cheesecake. Chill the cheesecake in the fridge to let the ganache set up.
No Bake Chocolate Cheesecake Recipe Tips
Chocolate sandwich cookie crumbs
Use a food processor to finely grind the chocolate sandwich cookies. You will want fine crumbs to make the crust. No need to remove the cream filling!
Use a cheesecake pan or springform pan
A cheesecake pan or springform pan has sides and a bottom that separate for easy cheesecake removal. Add a parchment circle to the bottom to make cheesecake removal even easier.
Do not over mix the cheesecake filling
After adding the whipped cream to the chocolate cream cheese mixture, do not overmix the filling. I love to mix the filling on low speed until well combined but you could also fold it in with a spatula. If overmixed, the cheesecake will lose its structure from the air incorporated into the whipped cream.
Chilling the cheesecake
Chilling is a key step to creating the perfect no bake cheesecake. Chill the cheesecake for at least 6 hours and ideally, overnight. This helps the cheesecake set up and creates the perfect texture.
Storing and serving the cheesecake
The cheesecake can be stored in the pan covered with plastic wrap or aluminum foil for up to 5 days. After the chocolate ganache and whipped cream are added, the cheesecake will last about 2 days as the whipped cream can start to wilt. Serve the cheesecake chilled for best taste and texture. Feel free to sprinkle on some mini chocolate chips or strawberries!
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No Bake Chocolate Cheesecake
Equipment
- 8-inch springform or cheesecake pan
- Electric hand mixer or stand mixer fitted with a whisk attachment
Ingredients
Chocolate Cookie Crust
- 2 cups (200 g) chocolate sandwich cookie crumbs
- 2 tbsp (24 g) granulated sugar
- ¼ tsp (2 g) salt
- 6 tbsp (84 g) unsalted butter melted
No Bake Chocolate Cheesecake Filing
- 16 oz (454 g) cream cheese room temperature
- ⅓ cup (67 g) granulated sugar
- 2 tsp (8 g) vanilla extract
- 1 ¼ cups (225 g) semi-sweet or dark chocolate chips melted and cooled
- 1 cup (238 g) heavy cream
- ¾ cup (90 g) powdered sugar
Chocolate Ganache
- 1 cup (180 g) semi-sweet or dark chocolate chips
- ½ cup (119 g) heavy cream
Chocolate Whipped Cream Frosting
- ¾ cup (179 g) heavy cream cold
- ¼ cup (30 g) powdered sugar
- 2 tbsp (10 g) dark cocoa powder
- 1 tsp (4 g) vanilla extract
Instructions
Chocolate Cookie Crust
- In a bowl, combine chocolate sandwich cookie crumbs, granulated sugar, salt, and melted unsalted butter and mix to combine.
- Pour the chocolate cookie crumbs into an 8-inch cheesecake or springform pan lined with a parchment circle on the bottom.
- Use a flat-bottomed measuring cup to press the chocolate cookie crumbs firmly into the bottom of the pan to create the crust.
- Chill the crust for 30 minutes until firm.
No Bake Chocolate Cheesecake Filling
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric hand mixer, cream room temperature cream cheese, granulated sugar, and vanilla extract until smooth.
- Add in cooled melted chocolate and mix on low speed to combine. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed.
- In a separate bowl, combine heavy cream and powdered sugar. Use an electric hand mixer or the stand mixer fitted with a whisk attachment to whip the heavy cream until stiff peaks form.
- Add the whipped cream to the cream cheese mixture. Mix on the lowest speed until just combined and smooth. Do not overmix.
- Pour the cheesecake filling into the chilled chocolate cookie crust and spread evenly with an offset spatula.
- Chill the cheesecake for at least 6 hours or overnight.
Chocolate Ganache
- In a microwave-safe bowl or glass liquid measuring cup, heat heavy cream for 1 minute to 1 minute 15 seconds until the cream starts to bubble. (It can bubble over so stay close to the microwave).
- Pour hot cream over chocolate chips in a heat-proof bowl. Allow the mixture to sit for 2 minutes.
- Stir until the chocolate is melted and the ganache is smooth and shiny.
Chocolate Whipped Cream Frosting
- In the bowl of a stand mixer or large mixing bowl, combine cold heavy cream, powdered sugar, dark cocoa powder and vanilla extract.
- Use a whisk attachment or an electric hand mixer to mix on low speed until the dark cocoa powder is combined with the cream.
- Slowly turn the mixer to medium speed and whip the cream for a minute or two until frothy.
- Increase the speed to medium-high and whip until creamy, stiff peaks form. Do not overmix the whipped cream.
Assembling the No Bake Chocolate Cheesecake
- Assemble the cheesecake the day you plan on serving it for best results. Remove the cheesecake from the cheesecake/springform pan.
- Pour slightly cooled chocolate ganache over the top of the cheesecake and spread with an offset spatula. You can create a chocolate ganache drip down the sides or cover the entire cheesecake.
- Use a piping bag fitted with a Wilton 1M piping tip to pipe swirls of whipped cream around the edges of the cheesecake.
- Chill the cheesecake for at least 30 minutes to firm up the chocolate ganache.
Notes
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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