4.91 from 11 votes

No-Bake Chocolate Cheesecake

Name: No-Bake Chocolate Cheesecake
Prep time: 35 min
Total time: 275 min
Ingredients: 25 classic Oreo or chocolate sandwich cookies (do not remove filling); 4 Tablespoons melted salted butter; 8 oz finely chopped 60% or semisweet chocolate ((see note)); 16 oz cream cheese (softened to room temperature (use full-fat, brick-style cream cheese)); 1 ¼ cups powdered sugar (divided); 1 teaspoon vanilla extract; ⅓ cup sour cream; 1 ¼ cups heavy cream; Homemade whipped cream for topping (optional)

By Sam MerrittUpdated Nov 06, 2024

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49 Comments

Servings: 12 servings

4 hrs 35 mins

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Made with real melted chocolate and rich cream cheese, this no-bake chocolate cheesecake tastes just as decadent as the baked version! No gelatin, condensed milk, or oven required.

No-bake chocolate cheesecake that's been cut into slices.

Chocolate No-Bake Cheesecake

While I love a baked chocolate cheesecake, sometimes (like in these dog days of summer) I just don’t feel like turning on the oven. My no-bake chocolate cheesecake is the perfect solution (if I do say so myself)!

It has a very chocolatey, thick, and smooth filling and a crumbly chocolate cookie crust. If you’ve been around here for a while, you know I’m a bit cheesecake obsessed, and this one checks every box for me despite never touching the oven!

Why You’ll Love This Recipe

Entirely no-bake! Some recipes still have you bake the crust, but mine doesn’t. There is absolutely no oven needed for today’s recipe.
No gelatin, condensed milk, or pudding mixes! My no-bake chocolate cheesecake is 100% from scratch. We’ll use a whipped cream base and melted chocolate for a thick and creamy texture.
Actually tastes like real cheesecake. We’re using plenty of cream cheese and melted chocolate (not cocoa powder!) to give this recipe an authentic flavor and texture.
Works equally well on an Oreo crust or a graham cracker crust, though I recommend Oreo for the most chocolate flavor.

This recipe is based off my no-bake cheesecake, which so many of you have tried and asked how to turn into a chocolate version. I’m so happy to finally share this and can’t wait to hear how you like it!

Ingredients

Cream cheese. You must use block-style, full-fat cream cheese for this recipe. Using any other kind may result in a runny texture. Make sure you set this out ahead of time so it has plenty of time to soften.
Chocolate. I prefer to use a chopped semisweet chocolate bar and find I have the best results with that; however, you may use chocolate chips instead if that’s all you have on hand.
Sour cream. I add sour cream to all of my cheesecake recipes; it’s essential to achieving that slightly tangy flavor. I suspect full-fat Greek yogurt could also work.
Heavy cream. Whipping cream or double cream will also work. Make sure this is nice and cold so it whips properly!
Chocolate sandwich cookies. Don’t remove the cream! I know I’ve said in the past that I remove the cream if I’m making an Oreo crust for a springform pan (like when making my Oreo cheesecake), but that rule bends a bit when it comes to no-bake recipes. We don’t have to worry about the cream melting into our ovens here, so leave it in. Not only does this save you time, but it also helps bind the crust together.

SAM’S TIP: I like my no-bake chocolate cheesecake topped with whipped cream, but chocolate whipped cream or chocolate ganache are fun (and decadent) options as well! Or you could use the Bailey’s whipped cream from my frozen mudslide pie–yum!

This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make No-Bake Chocolate Cheesecake

Glass pressing an Oreo crust into a springform pna.

Make the crust: pulverize the cookies into fine crumbs, then add the melted butter and pulse to combine. Press the crumbs into your springform pan, making sure to work them as high up the sides as possible. Set aside–there is no need to bake or refrigerate.

Overhead view of melted chocolate being combined with cream cheese.

Melt the chocolate (I do this in the microwave), then set aside. In a separate bowl, beat the cream cheese until smooth. Fold in the melted chocolate until the mixture is cohesive.

Melted chocolate being folded into a cream cheese mixture.

Add the vanilla and powdered sugar (only ¾ cup for now) and stir until everything is combined, then fold in the sour cream.

Overhead view of two bowls beside each other, one with whipped cream and the other with a chocolate cream cheese mixture.

Whip the cream and remaining powdered sugar in a separate bowl. You’ll know you’ve reached stiff peaks when the mixture is fluffy and thick, like Cool Whip.

Overhead view of a chocolate and whipped cream mixture that's being folded together.

Gently fold the whipped cream into the chocolate mixture until it is completely combined. Spread into your prepared crust, smooth the surface, and cover. Let chill for at least 4 hours, then slice and serve.

SAM’S TIP: The batter can take a little patience to bring together, especially when folding the whipped cream into the chocolate mixture. It’s doable by hand and preferable to using an electric mixer, but if you must use an electric mixer, do so just briefly on low speed.

Overhead view of a chocolate no-bake cheesecake that's been cut into slices.

Frequently Asked Questions

Why didn’t my cheesecake set up?

This can happen if you use the wrong kind of cream cheese or fail to whip your cream to stiff peaks. If you have struggled with whipping cream to stiff peaks in the past, definitely check out my homemade whipped cream post before starting this recipe.

Can I use a pre-made crust?

A pre-made crust will be much too small for this recipe. In fact, you might even be able to fill two pre-made crusts with the amount of filling used here. I highly recommend making your own crust for the best results–it is seriously easy and tastes so much better!

Can I use spreadable cream cheese?

No, unfortunately. Spreadable cream cheese has additives in it that will prevent your cheesecake from setting up properly.

Do I need to bake the crust?

Nope! Unlike many other no-bake chocolate cheesecake recipes, my recipe is truly 100% no-bake. The crust can just sit on your counter after you press it into your pan. It will set up in the fridge while the rest of the cheesecake sets up.

Slice of no-bake chocolate cheesecake topped with whipped cream on a white plate.

Enjoy!

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4.91 from 11 votes

No-Bake Chocolate Cheesecake

Made with real melted chocolate and rich cream cheese, this no-bake chocolate cheesecake tastes just as decadent as the baked version! No gelatin, condensed milk, or oven required.

Prep: 35

Cook: 0

Chilling Time: 4

Total: 4 35

Servings: servings

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Equipment

Ingredients

For the crust

▢ 25 classic Oreo or chocolate sandwich cookies, do not remove filling
▢ 4 Tablespoons (55 g) melted salted butter

For the cheesecake

▢ 8 oz (226 g) finely chopped 60% or semisweet chocolate, (see note)
▢ 16 oz cream cheese, softened to room temperature (use full-fat, brick-style cream cheese)
▢ 1 ¼ cups (157 g) powdered sugar, divided
▢ 1 teaspoon vanilla extract
▢ ⅓ cup (75 g) sour cream
▢ 1 ¼ cups heavy cream
▢ Homemade whipped cream for topping, optional

Instructions

Make the crust

Place cookies in a food processor and pulverize to fine crumbs. Drizzle melted butter overtop and pulse briefly until all crumbs are moistened.
25 classic Oreo or chocolate sandwich cookies, 4 Tablespoons (55 g) melted salted butter
Press crumbs evenly into the bottom and up the sides of an ungreased 9” springform pan. Set aside while you prepare your filling.

Prepare the filling

Place chocolate in a medium-sized microwave-safe mixing bowl and heat in the microwave in 25-second intervals, stirring well in between, until chocolate is completely melted and smooth.
8 oz (226 g) finely chopped 60% or semisweet chocolate
In a separate mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Drizzle in the melted chocolate and stir to combine.
16 oz cream cheese
Add ¾ cup (94g) powdered sugar and vanilla extract and stir until combined.
1 teaspoon vanilla extract
Stir in sour cream until mixture is smooth and uniform.
⅓ cup (75 g) sour cream
In a separate mixing bowl, combine heavy cream and remaining powdered sugar (63g) and use an electric mixer to beat until mixture is thick and fluffy and stiff peaks form if you lift the beaters from the mixture.
1 ¼ cups heavy cream
Use a spatula to gently fold the whipped cream into the chocolate mixture until smooth and uniform (it can take a bit of work but I prefer to do this by hand, but if you are struggling you can briefly use your electric mixer on low-speed to help incorporate ingredients, just don’t overdo it!).
Spread filling evenly into prepared crust and smooth the surface with an offset spatula. Cover pan with plastic wrap and chill in the refrigerator for at least 4 hours before slicing and serving, preferably topped with homemade whipped cream.
Homemade whipped cream for topping