Creamy No Bake Chocolate Cheesecake

By Elizabeth Waterson // Nov 29, 2025 // Leave a Comment

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This No-Bake Chocolate Cheesecake is rich, silky, and unbelievably easy to make. With a crunchy Oreo crust, a creamy chocolate cheesecake filling, and a fluffy whipped topping, every bite melts in your mouth. Perfect for when you want a show-stopping dessert without turning on the oven - and that glossy chocolate finish makes it look straight out of a bakery case.

A slice of chocolate mousse cheesecake with an Oreo crust, topped with chocolate ganache and whipped cream, served on a white plate.

There is always a time and a place for a baked cheesecake but sometimes you just need something you can throw together quickly. A no bake cheesecake is just that. This recipe for a no bake chocolate cheesecake is also easy to make, perfect for little helpers.

You basically just mix, dump, and chill to make this cheesecake.

A rich, creamy chocolate cheesecake with a chocolate cookie crust is sliced, revealing its smooth texture. The cake is topped with piped whipped cream and a drizzle of chocolate, with crumbs scattered on a white plate.

Developing a Recipe for a No Bake Chocolate Cheesecake

The recipe testing process for cheesecakes is one of my favorites, especially a no bake cheesecake because they are so quick to make! Once its all mixed together you just cover and chill it, no waiting for it to bake and cool before chilling. This recipe was based on my vanilla no bake cheesecake recipe and this baked chocolate lovers cheesecake. A few things to note.

After testing the recipe with just cocoa powder and just chocolate I found that using TWO forms of chocolate created the best, intense chocolate flavor.
When adding the whipped cream to the cream cheese batter if I mixed too quickly and aggressively all the air I had whipped into the cream deflated and my cheesecake didn't set up properly. So learn from my mistakes, gently fold the whipped cream into the cream cheese to keep the air.

What Goes Into This Cheesecake

Crust - crushed Oreos mixed with butter form a chocolatey, no-bake base that holds firm once chilled.
Cheesecake Filling - whipped cream lightens the rich cream cheese and chocolate mixture, creating a smooth, airy texture balanced with a hint of tang from sour cream.
Topping - fresh whipped cream and a chocolate drizzle that balance the dense chocolate filling.

A baking tray holds bowls and containers with ingredients: chocolate, crushed cookies, cocoa powder, vanilla, cream, butter, powdered sugar, cream cheese, and sour cream, all arranged neatly from a top-down view.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Let's Make Cheesecake

A glass bowl filled with crushed chocolate cookie crumbs and melted butter, ready to be mixed, sits on a light marble surface next to a pale pink cloth. — Add melted butter to crushed oreos.

A glass bowl filled with crushed chocolate cookies, resembling a crumbly, dark mixture, sits on a light-colored surface next to a pale pink cloth. — Add melted butter to crushed oreos.

A round pan filled with a pressed chocolate cookie crumb crust sits on a marble surface next to a light pink cloth. — Prepare Oreo crust.

A metal mixing bowl filled with whipped cream cheese mixture sits on a marble countertop next to a pink cloth napkin. — Prepare Oreo crust.

A metal mixing bowl containing two blocks of softened cream cheese, partially blended, with a creamy texture visible against the bowl's sides. — Add softened cream cheese to the bowl.

A metal mixing bowl filled with smooth, creamy, pale yellow buttercream frosting sits on a light-colored surface with part of a pink cloth visible at the edge. — Add softened cream cheese to the bowl.

A metal sifter rests over a mixing bowl filled with flour and cocoa powder on a marble surface, with a light pink cloth partially underneath the bowl. — Sift in powdered sugar and cocoa powder.

A mixing bowl filled with creamy, smooth chocolate frosting, with spatula marks visible on the surface. — Sift in powdered sugar and cocoa powder.

A mixing bowl containing chocolate batter with a large dollop of white ricotta cheese in the center, sitting on a marble surface next to a pink cloth. — Fold in half of the whipped cream.

A mixing bowl filled with chocolate batter, with a large dollop of whipped cream or frosting sitting on top, ready to be folded in. — Fold in half of the whipped cream.

A metal mixing bowl filled with creamy chocolate frosting sits on a marble surface, with a light pink cloth partially visible beside it. — Make sure there are no white steaks reamining.

A round chocolate cheesecake sits in a springform pan on a light marble surface, with a pink cloth partially visible to the left. The cheesecake has a smooth, creamy top with a few visible marks. — Make sure there are no white steaks reamining.

A close-up of a chocolate cheesecake with a thick Oreo cookie crust, topped with a smooth chocolate layer and drizzled with glossy chocolate sauce, presented on a round metal pan. — After chilled drizzle on chocolate ganache.

A chocolate cheesecake with a dark cookie crust, topped with swirls of whipped cream around the edge and chocolate drizzle over the smooth chocolate surface. — After chilled drizzle on chocolate ganache.

Cheesecake is one of my favorite desserts to make and I have developed over 50 cheesecake recipes- be it in a springform pan, a bar form, a dip, no bake, baked, chocolate or lemon!

A slice of chocolate cheesecake with a layer of chocolate ganache, whipped cream topping, and a chocolate cookie crust sits on a white plate. Crumbs are scattered around the slice.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

A slice of chocolate cheesecake with an Oreo crust, topped with chocolate ganache and whipped cream, served on a white plate.

Creamy No Bake Chocolate Cheesecake

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Print Recipe

Total Time: 8 Hours 30 Mintues
Yield: 10-12 Slices 1x

Instructions

Crust

In a food processor pulse the graham crackers until a fine crumb is reached, pour into a large bowl. Whisk in the sugar until evenly combined then stir in the melted butter. The butter should be evenly distributed and the mixture should look like wet sand.
Lightly spray a 9-inch springform pan with non-stick cooking spray then pour the crust inside. Use the bottom of a measuring cup to gently press the crumbs into an even layer and up the sides of the pan. Place the pan in the freezer to set while you prepare the filling.

Cheesecake Filling

In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric mixer beat the heavy cream until stiff peaks form.
Scoop the whipped cream into a clean bowl then add the softened cream cheese to the dirty cream bowl. Beat the cream cheese until softened, 1-2 minutes. Scrape down the sides of the bowl to ensure all of the cream cheese is softened.
Sift in the confectioner's sugar and cocoa powder and mix on low until fully incorporated. Then add the melted chocolate, sour cream, and vanilla extract, making sure to scrape down the sides of the bowl so everything is evenly combined.
Add half of the whipped cream to the cream cheese mixture and use a spatula to gently fold the whipped cream in, when combined add remaining whipped cream and fold again. Be careful not to overfold, as this will deflate the cream.
Pour cheesecake filling into the prepared crust and use an offset spatula to spread it into an even layer. Cover the cheesecake with foil or plastic wrap and place in the fridge for at least 8 hours or overnight.

Topping

After the cheesecake has set make the chocolate ganache. Add the chopped chocolate to a heatproof bowl. Warm the heavy cream in a small saucepan or in the microwave. Pour warmed cream over chopped chocolate and let sit for 5 minutes to melt the chocolate. Whisk to combine.
Release the cheesecake from the springform pan and use a spatula to transfer the cheesecake from the bottom of the pan to a serving plate. Drizzle on the chocolate ganache then top with fresh whipped cream. Store leftovers in the fridge for up to 5 days.