No-Bake Chocolate Cheesecake

Name: No-Bake Chocolate Cheesecake
Prep time: 30 min
Total time: 270 min
Ingredients: 330 g oreos; 70 g unsalted butter (melted); 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; 150 g good-quality dark chocolate (finely chopped); 150 ml double cream; Maltesers; Shaved chocolate; Flake

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This no-bake chocolate cheesecake is unbelievably delicious and the perfect make-ahead dessert. Imagine a buttery Oreo biscuit base with a layer of creamy and chocolatey cheesecake, topped with rich dark chocolate ganache. So good.

whole no-bake chocolate cheesecake with chocolate decorations.

I just love a cheesecake. They are the ultimate special occasion dessert, and I’ve made countless over the years. Whether my brownie tiramisu cheesecake, crème brûlée cheesecake or lemon meringue cheesecake, they are all delicious. However, sometimes you want to go with a classic and make something simple yet impressive. On those occasions, this no-bake chocolate cheesecake is the answer!

It’s full of chocolate – in the base, centre and topping. I like to decorate with the ganache, more chocolate, whipped cream and edible flowers, but you can decorate it how you like. The no-bake aspect makes this super easy and all it needs is at least four hours in the fridge.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make this easy 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 with the decoration, perfect for an occasion.
It’s a super simple no-bake dessert.
It can be made ahead. Perfect for easy entertaining.
It is a guaranteed crowd pleaser.

slice of no-bake chocolate cheesecake on a white plate with green rim.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Oreos – Oreos work best here as they have a fondant filling which means make a moist crumb when crushed.

Cream cheese – opt for a full-fat version and drain off any excess liquid before using. Low-fat varieties won’t set properly. I like to use Philadelphia.

Icing sugar – also known as ‘powdered sugar’ in the US.

Double cream – also known as ‘heavy cream’ in the US. Don’t be tempted to swap for single cream as it won’t whip up or hold its shape.

Substitutions and Variations:

Biscuits/cookies: I use oreo biscuits. However, any chocolate sandwich biscuit should work. Try with Bourbon biscuits, chocolate digestive or even Lotus biscoff biscuits. Bear in mind you may need to adjust the quantity of butter to get the correct consistency (some biscuits are drier than others) – especially as we include the creamy oreo filling in this biscuit base.

Mascarpone: you can swap some of the cream cheese for mascarpone if you like. It has a slightly sweeter, richer flavour than cream cheese. By all means, try swapping the full amount, but we haven’t actually tested it that way, so we cannot guarantee the same results! Bear in mind that with all mascarpone, the cheesecake will taste even more indulgent.

Here’s how to make this easy no-bake chocolate cheesecake:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

no-bake chocolate cheesecake step by step.

1. Grease the sides and bottom of a 23cm (9-inch) springform tin and set aside.

2. For the biscuit base: tip the oreo biscuits into a food processor and blitz into fine crumbs. Add the melted butter and whizz again until you have the desired crumbly consistency. It should resemble damp sand.

3. Tip into the prepared tin and use a glass (or the back of a spoon) to pat into a smooth and compact layer on the base and ⅔ the way up the sides (don’t worry, it doesn’t have to be perfect). Cover and chill in the fridge whilst you make the filling.

4. For the cheesecake filling: put the cream cheese into a large bowl and sift in the icing sugar and cocoa powder. Whisk using an electric whisk until smooth. You can also do this using a stand mixer.

5. Pour in the slightly cooled melted chocolate and whisk to combine.

6. In a separate bowl, whisk the double cream and vanilla extract until you have soft peaks – take care not to overwhisk as you will mix it further when you add to the other ingredients.

7. Add the cream to the chocolate cheesecake mixture and gently fold to combine.

8. This is the texture you are after – thick and airy but not grainy or overly stiff.

9. Spoon onto the chilled biscuit base and use the back of a spoon, spatula or palette knife to spread in a smooth, even layer. Cover with cling film and chill in the fridge for at least 4 hours (ideally overnight) or until set.

10. Make the ganache: put the chopped chocolate into a heatproof bowl and set aside. Pour the cream into a saucepan and gently bring to a simmer. Remove from the heat and pour over the chocolate. Leave to sit for a few minutes before gently stirring until melted, glossy and smooth.

11. Pour the remaining ganache over the chilled cheesecake.

12. Using the back of a spoon, palette knife or spatula, spread in a smooth and even layer. Return to the fridge to chill for 30 minutes. Once firmed up, decorate how you like!

Cooking Tips:

Full-fat ingredients: it’s crucial to use full-fat ingredients to ensure that the cheesecake sets.

Chill out: don’t rush the chilling time, it is key to allow the no-bake chocolate cheesecake enough time to set up. Overnight is ideal and will give you beautifully clean slices.

Whipped cream: whip your cream straight from the fridge for best results. However, take care not to overwhip or your no bake chocolate cheesecake won’t have the right texture.

Dark chocolate curls: to make cheat’s dark chocolate curls, take a vegetable peeler and run it down the side of a chocolate bar. This will give you big curls of dark chocolate.

How to make a buttery biscuit base without a food processor

If you don’t have a food processor (or don’t want the washing up), simply place the oreo biscuits into a sandwich bag and bash with a rolling pin until you have fine crumbs. Next, tip into a large mixing bowl and mix in the melted butter until you have the desired crumbly consistency.

How to remove a no-bake cheesecake from the tin

I know this step makes people a bit anxious. Please don’t worry – as long as you use a springform tin and follow the steps below, all will be well.

First, get all your equipment ready. You will need:

a flat plate or cake stand to put the chocolate cheesecake onto
a butter knife
a mug
a few large palette knives/spatulas

Gently unclip the tin slightly and run the butter knife around the edge of the cheesecake to loosen it. Do this slowly and carefully. If you find the knife dragging through the cheesecake mix, pause and wipe it clean with kitchen roll.
Next, place the cheesecake on top of the mug. Completely unclip the tin and let the sides (the ring) drop down onto the work surface. You should then have the cheesecake on top of the mug and the sides of the tin on the work surface.
Remove the cheesecake, with the base still attached, from the top of the mug and move onto your work surface. Carefully and confidently run your palette knife underneath the biscuit base to loosen it from the springform tin base.
Make sure the cheesecake is near your plate. Then, using a cake lifter, two large spatulas or two large palette knives, lift the cheesecake from the base of the tin and place gently onto the plate (or cake stand). If you prefer, you can slide it from the base to the plate but keep it flat so it doesn’t break in the middle.
- If you are really nervous about this and only serving to yourself or family, just keep the cheesecake on the cake tin base! It will still look nice and neat, and you will only know once it’s cut into.
Finally, use a small palette knife or butter knife to tidy up the sides so they are nice and smooth.

Frequently Asked Questions

Can I use mascarpone instead of cream cheese in this cheesecake?

The short answer is yes. It will give you a richer cheesecake since it has a higher fat content than cream cheese but it would work. I would recommend trying half cream cheese, half mascarpone first. By all means use all mascarpone, but we haven’t tested this and it will taste very indulgent this way.

What should I serve with this no-bake chocolate cheesecake?

I often serve it with some fresh berries to cut through the richness. Raspberries, strawberries and pitted cherries work really well.

Why did my cheesecake not set?

There are several reasons why a cheesecake doesn’t set. It could be that you didn’t whip the cream cheese and double cream properly. It needs to be very thick – which is why I recommend using an electric whisk if you have one. However, be mindful not to overwhip or you will have a dense chocolate cheesecake. It could also be you haven’t given it enough time to set. Try to let it chill overnight, if you can.

Do I need to bake the crust in this chocolate cheesecake?

No, this is a no-bake cheesecake! The crust just requires chilling in the fridge (like my Terry’s chocolate orange mini cheesecakes)

Can I use milk chocolate?

I wouldn’t recommend it as it will affect how well the cheesecake sets, plus I find it far too sweet. Stick to somewhere between 54-70% cocoa dark chocolate (70% ideally) for the cheesecake. You could make a milk chocolate ganache however, for the topping.

Can I make this no-bake cheesecake ahead of time?

Yes, it actually benefits from setting overnight in the fridge so making a day ahead is a good idea. Then decorate just before eating.

Can I freeze this chocolate cheesecake?

Yes, you can freeze the cheesecake without the ganache for up to 3 months. I would let it solidify in the fridge for a few hours, then wrap tightly in clingfilm before placing in the freezer. Defrost overnight in the fridge until soft and then decorate with ganache and chocolates.

Other recipes you might enjoy:

If you like the sound of this no bake chocolate cheesecake, why not try my moelleux au chocolat? Also don’t miss my mini egg cheesecake or chocolate mud cake. For a baked cheesecake, try my Burnt Basque Cheesecake.