Looking for a dessert that’s rich, creamy, chocolatey—and doesn’t require turning on your oven? Say hello to your new go-to: No-Bake Chocolate Cheesecake with an Oreo cookie crust. It’s the ultimate make-ahead dessert that’s easy enough for beginners but decadent enough to impress any chocolate lover.
Whether you’re celebrating a birthday, hosting a dinner party, or just craving something sweet, this cheesecake hits the mark every time. And the best part? It’s completely no-bake. That means no water bath, no oven, no stress.
Why You’ll Love This No-Bake Chocolate Cheesecake
- No oven required – Perfect for summer or anytime you want a quick and easy dessert.
- Rich chocolate flavor – The filling is smooth, creamy, and packed with a rich chocolate flavor.
- Oreo cookie crust – Buttery, chocolatey, and the perfect contrast to the creamy filling.
- Foolproof – No baking skills required. If you can mix and pour, you can make this.
- Make-ahead friendly – It needs time to chill, which means you can prep it the day before and focus on your main meal or event.
My Favorite Things About This Cheesecake
This no-bake chocolate cheesecake is one of those desserts that feels fancy but is secretly so easy. It’s the kind of recipe I reach for when I want something indulgent without the effort of baking.
The Oreo crust gives you that classic cookies-and-cream flavor, but the real star is the filling—smooth, rich, and melt-in-your-mouth delicious. It’s made with a mix of cream cheese, melted chocolate, whipped cream, and just a hint of vanilla. We add a bit of sour cream to give it that silky, smooth appearance and enhance the flavor. I also like to use dark chocolate for a bold flavor, but you can totally adjust it based on your taste. I just recommend avoiding milk chocolate. You’ll lose the chocolate flavor.
It’s also incredibly versatile. Top it with chocolate curls, whipped cream, or even fresh berries. Or keep it simple and classic—it’s a showstopper either way.
What Kind of Chocolate Should You Use?
When it comes to chocolate, quality really does make a difference—especially in a recipe like this, where chocolate is the star. I personally love using Guittard chocolate. It’s smooth, rich, and gives the cheesecake an elevated flavor that really stands out.
I lean toward dark chocolate for its intense flavor and lower sweetness, but semi-sweet chocolate works great too if you prefer a more mellow, crowd-pleasing taste. Just make sure you’re using baking-quality chocolate, not chocolate chips, for the best melt and texture.
Tips for the Perfect No-Bake Cheesecake
- Let the cream cheese soften before mixing so it blends smoothly.
- Use high-quality chocolate for the best flavor.
- Make sure the whipped cream is folded in gently to keep the filling light and fluffy.
- Chill for at least 4 to 6 hours—overnight is even better.
This No-Bake Chocolate Cheesecake with Oreo Crust has become a family favorite—and for good reason. It’s rich, creamy, super chocolatey, and ridiculously easy to make. If you’re a chocolate lover like me (and let’s be honest, who isn’t?), this one’s going straight to the top of your must-bake—scratch that—must-make list!
Want the full recipe? You can find it below 👇
Other No-Bake Desserts to Try
For the Crust
- 40 Oreo whole cookies, pulverized in food processor
- 1/2 cup (113 g) unsalted butter, melted
For the Chocolate Cheesecake
- 8 ounces semi-sweet or dark chocolate, melted
- 16 ounces cream cheese, room temperature
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (4.2 g) vanilla extract
- 1/3 cup (76.6 g) full fat sour cream, cold
- 1 cup (240 g) heavy whipping cream, cold
- 1/2 cup (62.5 g) powdered sugar
For the Whipped Cream
- 1 cup (240 g) heavy whipping cream, cold
- 1/3 cup (41.6 g) powdered sugar
- 1/2 teaspoon (2.1 g) vanilla extract
For the Crust
-
Combine the melted butter and cookie crumbs in a medium size mixing bowl. Stir until the mixture resembles wet sand.
-
Pour the crumbs into a pie dish or cheesecake pan. Press firmly to create a crust. If desired, you can push some of the crumbs up against the sides of the dish or pan.
-
Refrigerate or freeze while you make the filling.
For the Cheesecake
-
In a microwave safe bowl, heat the chocolate until melted. I like to do this in 30-second increments, taking time to stir the chocolate in between as to not burn the chocolate.
-
Allow the chocolate to cool to room temperature.
-
In a separate bowl, beat the cream cheese and granulated sugar until smooth.
-
Slowly add the melted chocolate and beat until smooth. Stir in the vanilla.
-
Fold in the sour cream. Set aside.
-
In a chilled stainless steel bowl, combine the heavy whipping cream and powdered sugar. Using whisk attachments or a hand mixer with whisk attachments, beat on medium-high speed until stiff peaks form.
-
Gently fold the whipped cream into the chocolate mixture until no streaks of whipped cream remain.
-
Gently and evenly spread the chocolate cheesecake onto the Oreo crust.
-
Cover with plastic wrap and refrigerate until ready to serve. Add the fresh whipped cream before serving.
For the Whipped Cream
-
In a chilled stainless steel bowl, combine the heavy whipping cream, powdered sugar and vanilla. Using whisk attachments or a hand mixer with whisk attachments, beat on medium-high speed until medium-stiff peaks form.
-
Cover the cheesecake with the whipped cream before serving.
#Bake #Chocolate #Cheesecake #Oreo #Cookie #Crust
