This indulgent no-bake chocolate cheesecake is unbelievably delicious and the perfect make ahead dessert. Imagine a buttery oreo biscuit base with a layer of rich, creamy, chocolatey cheesecake, topped with decadent dark chocolate ganache. So good. This is then all finished off with crunchy maltesters, crumbled flakes and chocolate curls.
It is no secret that I adore cheesecakes. They are the ultimate special occasion dessert. Baked or unbaked, fruity or chocolatey - they are all delicious. I also love combining classic flavours to create show-stopping hybrid cheesecakes. Think rich brownie tiramisu cheesecake, sweet crème brûlée cheesecake and zesty lemon meringue cheesecake. However, sometimes you want to go with a classic and make something that is really simple, but still looks (and tastes) impressive. On those occasions, this no-bake chocolate cheesecake is the answer!
The thing about this no-bake chocolate cheesecake is that it looks like a real showstopper. On top of this, it really is very easy. All you have to do is blitz some oreo biscuits until you have fine crumbs, mix in melted butter and pat into a tin. That goes into the fridge while you whip up a simple chocolate cheesecake filling made with cream cheese, icing sugar, cocoa powder, vanilla extract, melted chocolate and double cream. You then spread this on top of the buttery biscuit base, cover and pop back in the fridge until set (like all no-bake cheesecakes, this chocolate cheesecake needs a good few hours (ideally overnight) to set. However, this makes it the perfect make ahead dessert and avoids any last minute stresses.
You can either decorate with your favourite chocolates just before serving or you can continue with the ganache topping, and even add some piped whipped cream. The choice is entirely up to you. Either way, it is pretty foolproof. Even if you don’t usually make desserts, you’ll be able to make this. With the decorating, use whatever you like. I love Maltesers but it would be great with Galaxy Minstrels, M&M's and Smarties. For Easter, use Mini Eggs! At Christmas, I love to use Terry's Chocolate Orange segments.
Jump to:
- 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
- Storage, Freezing & Make Ahead Instructions
- Other recipes you might enjoy:
- Made this recipe and loved it?
- No-Bake Chocolate Cheesecake
Why you will love this recipe:
- It looks impressive but is actually a super simple no-bake dessert.
- It can be made ahead. Perfect for easy entertaining.
- It is full of flavour and texture. Think buttery biscuit base, creamy, decadent dark chocolate cheesecake, smooth, intense chocolate ganache and crunchy, chocolatey Maltesers. All topped off with rich dark chocolate curls.
- It is a guaranteed crowd pleaser.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Oreos - These cocoa biscuits with a sweet fondant filling make a deliciously decadent base for this no bake chocolate cheesecake.
Butter - opt for unsalted so you can control the salt level in this no-bake chocolate cheesecake.
Cream cheese - a key ingredient in this no bake chocolate cheesecake. Always 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 - This adds sweetness to the cheesecake layer. Make sure you sift it first to avoid any lumps.
Cocoa powder - This increases the intense chocolate flavour. Again, sift it first to avoid any lumps.
Dark chocolate - Opt for the best quality you can find, ideally 70%, for the most delicious results.
Double cream - also known as ‘heavy’ cream. You want it to be cold from the fridge as this will help it whip up properly. Don’t be tempted to swap for single cream as it won’t whip up or hold its shape.
Substitutions and Variations:
Biscuits: I use oreo biscuits. However, you could try with Bourbon biscuits, chocolate digestive or even Lotus biscoff biscuits. They are ideal for a hint of caramelised biscuit flavour. 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 swap the full amount, but bear in mind the cheesecake will taste very 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.
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: I have said it in the ingredients and I will say it again. This no-bake chocolate cheesecake is not the time to use low-fat ingredients! It will completely alter the taste and texture.
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 grate down the side of a chocolate bar. This will give you big curls of dark chocolate. You can also grate using a microplane grater for smaller, tighter curls.
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 mini egg cheesecake onto, as well as a butter knife, a mug, and cake lifter (or a few large palette knives).
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 mini egg cheesecake, with the base still attached, from the top of the mug an 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 fish slices 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
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 bear in mind it will taste very indulgent.
I often serve it with some fresh berries to cut through the richness. Raspberries, strawberries and pitted cherries work really well.
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.
No, this is a no-bake cheesecake! The crust just requires chilling in the fridge.
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.
Storage, Freezing & Make Ahead Instructions
Yes, it actually benefits from setting overnight in the fridge so making a day ahead is a good idea. Then decorate just before eating.
Store in the fridge, covered or in an airtight container, for up to 4 days.
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.
Made this recipe and loved it?
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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 tablespoon unsweetened cocoa powder
- 220 g good-quality dark chocolate melted and cooled slightly
- 300 ml double cream
- 1 teaspoon 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: 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.
- 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.
- 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.
- Pour in the slightly cooled melted chocolate and whisk to combine.
- 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.
- Add the cream to the chocolate cheesecake mixture and gently fold to combine.
- 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. You can keep the decoration super simple by skipping the ganache and decorating with your choice of chocolates once set. Alternatively, follow the steps below.
- Once the cheesecake has set, 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. Leave to cool for 10 minutes or so, so that it doesn’t melt the cheesecake when you pour it on.
- Pour about ¼ of the ganache into a separate bowl and set aside to harden. Then pour the remaining ganache over the chilled cheesecake and, 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 the reserved ganache has hardened enough to pipe, spoon into a piping bag fitted with a star or rosette nozzle and pipe swirls onto the set ganache layer. Alternatively, you can whip up some cream to firm peaks (take care not to overwhip) and pipe swirls of that instead. The piping step is completely optional - the no bake chocolate cheesecake will still look (and taste) amazing without it!
- Just before serving, decorate with maltesters, crumbled flakes and chocolate curls.
