Easy No Bake Chocolate Cheesecake – A Must-Try Dessert Recipe for Cream Cheese Recipes Fans

Let’s be real: when that chocolate craving hits, it hits hard. You want something rich, creamy, and over-the-top indulgent… but you also don’t want to spend half the day fussing in the kitchen or turning your oven into a summer sauna. That’s exactly why I made this No Bake Chocolate Cheesecake – it’s everything you want in a dessert without the extra work.

This one’s for my fellow chocolate lovers, the cream cheese addicts, and anyone looking for their next go-to cheesecake desserts fix. It’s decadent, it’s dreamy, and it comes together faster than you can say, “Where’s my springform pan?”

So… Why Is This the Best No Bake Chocolate Cheesecake Recipe Ever?

For starters, it’s all about that chocolate-on-chocolate goodness. We’re talking a chocolate cookie crust topped with a silky chocolate cheesecake filling. There’s no baking, no water baths, and no cracking tops to stress over. Just smooth, rich perfection every time.

And the texture? Chef’s kiss. Because it’s a no-bake version, it’s naturally lighter and more mousse-like than a traditional baked cheesecake. That means it won’t weigh you down after dinner (or lunch… or breakfast—no judgment).

Oh, and did I mention how ridiculously easy it is to make? Just mix, chill, and devour. You’ll only need a handful of ingredients, and you can whip it up without breaking a sweat.

A Few Insider Tips You’ll Wanna Bookmark

• Avoid chocolate chips. Yeah, I know they’re convenient, but trust me—they just don’t melt right. The stabilizers in them make the filling grainy, not smooth. Use high-quality chocolate bars instead for that ultra-creamy texture.

• Refrigeration is everything. Seriously. Don’t skip it. Let your cheesecake chill for several hours, or even better—make it a day ahead and let it set overnight. It gets firmer, sliceable, and even more flavorful. Pro tip: Freeze it for an hour before moving it to the fridge for that perfect set.

• Don’t let it sit out too long. This beauty softens up fast. More than 15 minutes at room temp, and things start to get messy. (Unless you’re into that kind of chaos.)

• Serving ideas? Oh, I’ve got a few. Try a dusting of powdered sugar, a drizzle of ganache, a dollop of whipped cream, or some fresh berries on top. Or all of the above. Go big or go home, right?

Craving a Twist?

Want to make it dairy-free? Learn how to make vegan chocolate cheesecake by swapping the cream cheese for a plant-based version and using dairy-free chocolate. The result? Just as luscious, minus the dairy guilt trip.

Or, if you’re a texture fiend, try folding in some chocolate chunks before pouring the filling into the crust. You’ll end up with a decadent chocolate chunk cheesecake recipe that’s straight-up legendary.

Let’s Talk Storage (Assuming You Have Leftovers… LOL)

• Storing: Keep it in an airtight container in the fridge for up to 2 days. After that, the texture starts to get a little too soft.

• Freezing: Slice it, freeze the pieces on a tray for an hour, then wrap ‘em up and store in freezer bags. You can thaw a slice in the fridge overnight or leave it out for an hour at room temp. Midnight snack? ✔️

This is one of those cream cheese recipes that you’ll want to make again and again. Whether you’re hosting a dinner party, surprising your chocoholic bestie, or just treating yourself (because you deserve it!), this no bake chocolate cheesecake never disappoints.

So next time you’re thinking, Ugh, I need something chocolatey but I can’t even deal with the oven right now, remember this recipe. Quick, easy, indulgent—basically everything we love in chocolate cheesecake recipes.

FYI, once you taste this, you might start keeping cream cheese and chocolate on standby at all times. You’ve been warned. 😏

Easy No Bake Chocolate Cheesecake – A Must-Try Dessert Recipe for Cream Cheese Recipes Fans

This velvety, rich no-bake chocolate cheesecake is a chocoholic’s dream come true! It’s smooth, decadent, and super simple to whip up with minimal effort and just a handful of ingredients. No oven needed, no stress required.

• 🧁 Servings: 16 slices
• ⏱️ Prep Time: 30 minutes
• ❄️ Chill Time: 4 hours
• 🕒 Total Time: 4 hours 30 minutes
• 👩‍🍳 Recipe by: Aleda

What You’ll Need

For the Chocolate Cookie Base:

• ▢ 14 oz Oreo cookies (yes, filling included – about 36 cookies), crushed into fine crumbs
• ▢ 1 tbsp unsweetened cocoa powder
• ▢ ½ cup (1 stick) unsalted butter, melted

For the Chocolate Cheesecake Layer:

• ▢ 24 oz cream cheese, softened to room temp
• ▢ 1½ cups granulated sugar
• ▢ 2 tbsp unsweetened cocoa powder
• ▢ 2 tsp vanilla extract
• ▢ 12 oz semi-sweet chocolate bars, melted and cooled slightly
• ▢ 1 cup heavy whipping cream

Step-by-Step Instructions

1. Prepare the Pan
   Line the bottom of a 9-inch springform pan with parchment paper. Set it aside while you make the crust.
2. Make the Crust
   In a large bowl, combine the Oreo crumbs, cocoa powder, and melted butter. Stir until the mixture looks like wet sand. Press it into the bottom and partway up the sides of the prepared pan using a flat-bottomed glass or cup. Pop the crust into the freezer while you get the filling ready.
3. Mix the Filling
   Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until nice and smooth—this should take about a minute. Add in the sugar and cocoa powder and continue mixing until there are no lumps. Next, blend in the vanilla and cooled melted chocolate until just combined.
4. Whip and Fold
   Pour in the heavy whipping cream and beat until soft peaks form—this adds a beautiful lightness to the filling (about 1–2 minutes). Once done, scrape the bowl and give it one last gentle stir.
5. Assemble & Chill
   Spoon the filling into your chilled crust and spread it out evenly. Refrigerate the cheesecake for at least 4 hours or until completely set. For best results, let it sit overnight.
6. Serve & Enjoy!
   Once set, run a knife around the edges, release the springform, and slice into creamy, chocolatey heaven. Store leftovers in an airtight container in the fridge for up to 2 days.

Pro Tips for Chocolate Cheesecake Perfection

• Skip the Chocolate Chips – They’re designed to hold shape when baked and don’t melt as smoothly. Stick to chocolate bars for a silky texture.
• Keep it Cold – Always refrigerate your cheesecake. Leaving it out longer than 15 minutes can cause it to get too soft and messy.
• Plan Ahead – This dessert tastes even better after sitting overnight. Want extra firmness? Freeze it for an hour before transferring to the fridge—but don’t freeze longer than that.
• Top It Off – Get creative with toppings! Dust with powdered sugar, drizzle chocolate ganache, or pile on fresh berries, mini chocolate chips, or a big swirl of whipped cream.

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