No-Bake Chocolate Cheesecake
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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.
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
- 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.
- 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.
- Add the vanilla and powdered sugar (only ¾ cup for now) and stir until everything is combined, then fold in the sour cream.
- 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.
- 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.
Frequently Asked Questions
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.
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!
No, unfortunately. Spreadable cream cheese has additives in it that will prevent your cheesecake from setting up properly.
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.
Enjoy!
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No-Bake Chocolate Cheesecake
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
Notes
Chocolate
You may substitute 8 oz of semisweet chocolate chips instead if desired (no need to chop them).Storing
Cover tightly and store in the refrigerator for up to 5 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I did have trouble using a spatula to mix in the whipped cream into the chocolate cream cheese mixture. I had to use my hand mixer to get in combined smoothly. Seemed the chocolate cheesecake mixture started to stiffen up a little. Next time I will make the whipped cream first and add right after mixing all the cream cheese mixture is done. Might help. Do you have this problem when adding whipped cream?
Hi Laurie! Did you double this recipe? I see you asked a few minutes prior if you could double it. If so this may have caused your issue. The mixer for a little jump start isn’t going to ruin it, but make sure to not go overboard with it. I typically don’t have this problem. Was your cream cheese cold when adding it to your chocolate? That could cause the chocolate to start firming back up and make it difficult to mix. I hope you enjoyed it! 🙂
Hi Sam, I did not double the recipe when I made it. I actually halved it because it’s a test to see if I want to make it for a dessert my daughter-in-law asked me to make for a holiday party. Her request was if I could make 20 small individual desserts. Each couple was asked by the host to bring an individual dessert. So I guess kind of a sampling of sorts. Anyway, this recipe is so good! I just think I need to double the recipe to ensure I have enough to pipe into little 3 ounce shooter plastic cups. I also plan to add a little layer of caramel in the middle of the piped cheesecake.
Also, is it possible make it a little bit lighter so a little closer to a mousse texture? The texture already is so smooth but thought maybe a tiny bit lighter possible. Maybe a little more whipped cream? If not, it’s totally fine but thought I’d ask your thoughts. Thanks!
I think stirring in a little more whipped cream could work and would definitely lighten the texture. 🙂
Can this recipe be doubled?
Hi Laurie! I haven’t personally tried it, but I think it could work. 🙂
I have made this recipe twice amd it was a huge hit broth times. This time! I wanted to make it for a birthday party, so as need a bigger cake. Do you think it would work in a 9×13 springform pan?
Hi Louise! I’m so glad it has been such a hit! I think it could work, but it may be pretty thin. You may want to increase the recipe a bit to fill the 13 x 9. 🙂
Sorry, I meant to say that I was thinking of boy king the recipe to fit that pan. Or should I try 1.5?
I haven’t personally tried it so I can’t say for sure. I would think 1.5 would make enough, but I just don’t know for sure.
Made this for my mother-in-law‘s birthday. She traditionally would make a no bake cake for my husband for every birthday and now she’s getting older and having a hard time making it so I made my first one following your recipe and she said it was the best chocolate cheesecake she’s ever had! The whole family was fighting over the last few pieces! I did add a thin layer of chocolate ganache on top, which was a nice touch. Yum!
We are so happy it was such a hit, Jen! Thanks for coming back to leave a review 🥰
Can I use this recipe to put in little individual shooter cups? The cups are 3 ounce size. Thought I could layer it with something like caramel in the middle.
Hi Laurie! That should work. 🙂
Does the melted chocolate need to be cooled, or hot or warm before combining with the beaten cream cheese?
Hi EJ! You don’t want your chocolate to get too hot during the melting process so by the time you get your cream cheese creamed it should be cooled enough to mix with the cream cheese. It’s ok if it’s a little warm. 🙂
I am wondering if I can use Greek yogurt to replace the sour cream since I have on hand!
Hi Crystal! Greek yogurt could work, but it won’t give you the same depth of flavor.
I live in Germany and can’t find block cream cheese at the supermarket, can I still make this by adding gelatine to my whipped cream to make it stabilized?
Hi Flora! Unfortunately I don’t know how that will work. I know others have had issues finding brick style cream cheese. I can’t say for certain if it will turn out, but as long as there are no additives to make the cream cheese spreadable, I *think* what you have available could work. If you do try it, please let me know how it turns out. 🙂
Have you tried using Quark? It’s softer, so you shouldn’t have to whip as long. Maybe that will work🙏😀.
All I have is semi-sweet chocolate, can I reduce the sugar so it isn’t so sweet? If so how much?
Hi Dee! This recipe actually uses semisweet chocolate, so you are good to go 😊
Is it okay to use milk chocolate chips instead of semi-sweet?
Hi Ali! The cheesecake will likely be very sweet if you do.
I usually only make baked cheesecakes as I’m not a big fan of no bake cheesecakes. However, I am adding this recipe to my rotation because of the wonderful taste and texture. I’m so glad I tried your recipe, thank you! 😊
I’m so glad you enjoyed it so much, Tonia! 🙂
This cheesecake is fabulous! Thanks so much for the recipe!
I’m so glad you enjoyed it so much, Olive! 🙂
can I mix all by hand, I don’t have an electric mixer if any kind
Hi Kristy! My only concern would be getting the cream cheese to smooth and creamy. It could be possible, but may be a bit of an arm workout. Let me know how it goes if you try it! 🙂
I mixed it entirely by hand, it was an extreme arm work out for sure. The hard work paid off, the chocolate cheesecake was pure perfection. Thank you for the recipe and for so many others. We must be related somehow, we have such a similar sweet tooth! LoL
Yay! I’m so happy to hear it turned out! 🙂
Kristy, when I originally made no bake cheesecake I didn’t have a mixer either, I used a drill. (like the power drill from my husband’s tool box)
makes sure to wipe the drill with a wet/damp rag and sanitizer thoroughly befor use. also be aware that because it is only one beater you will have to wipe the contents off the beater with a rubber spatula fairly often.
I also suggest taking an old plastic container lid popping/drilling a hole the same diameter a the beaters shaft in it and sliding that onto the beater prior to use if you can.
it prevents anything that might be caught up in the drill chuck from falling into the bowls contents.
hope this helps!!
Nothing like the picture, in the picture the oreo crust comes way over the top of the filling… that doesn’t happen!😟not enough oreos.
Hi Paula! I did use the same amount of oreos listed and was able to spread the crust out as pictured. You may have just needed to make your crust thinner. 🙂
so good. i used simple mills chocolate crackers instead of oreos. just as great.
I’m so glad you enjoyed it so much, Jenna! 🙂
Wow! This looks amazing! Can’t wait to try this!