No Bake Chocolate Cheesecake Recipe

A chocolate cheesecake with a slice being taken out on a serving platter.

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No Bake Chocolate Cheesecake Recipe

This No Bake Chocolate Cheesecake is just one of the 20+ flavors in our collection of Cheesecake Recipes we love! It's rich, fluffy, and full of deep chocolate flavor, with a touch of sour cream to keep it light. The secret to a silky smooth, stable filling is using real chocolate (not cocoa powder). Pile it into a chocolate cookie crust for a stellar dessert - no oven time needed!

Prep Time30

Cook Time12

Total Time12 30

Course: Dessert

Cuisine: American

Servings:

Calories: 712kcal

Author: Danielle

Equipment

9 inch springform pan
stand mixer or hand mixer

Ingredients

Crust

30 oreos
6 tablespoons butter melted

Filling

1 ½ cups (6 oz) bittersweet chocolate chopped
1 ¼ cup heavy whipping cream cold
⅓ cup powdered sugar
1 tablespoon vanilla
24 oz (3 bricks) cream cheese softened
⅔ cup granulated sugar
¼ cup sour cream

For Topping (optional)

Whipped cream
Chocolate shavings

Instructions

Crust

Open a 9-inch springform pan and place a piece of parchment paper on the bottom, then reassemble and lock the walls in place. Trim off the overhanging parchment, then spray the pan with non-stick baking spray.
In a food processor, pulse the Oreos until they are fine crumbs and no large pieces remain. Add the melted butter and pulse until evenly combined.
30 oreos, 6 tablespoons butter
Pour about half the crumbs into the prepared pan, then use a tamper or measuring cup to press the crust firmly 1.5-2 inches up the sides. Pour the remaining crumbs into the pan and press them firmly into the bottom. Place the crust in the freezer while you make the filling.

Filling

Place the chopped chocolate in a microwave safe bowl and microwave on high heat for 1 minute. Stir well, then continue heating in 30 second increments, stirring between each, until it is completely melted. Set it aside to cool.
1 ½ cups (6 oz) bittersweet chocolate
In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla on medium high speed until stiff peaks form (the peaks should hold their shape when you pull the whisk out). Carefully scoop the whipped cream into a large bowl then set aside in the fridge.
1 ¼ cup heavy whipping cream, ⅓ cup powdered sugar, 1 tablespoon vanilla
In the now empty bowl, use the paddle attachment to beat the cream cheese and granulated sugar on medium speed until really smooth, about 30-60 seconds. Use a rubber spatula to scrape the bowl well. Add the sour cream and beat again on medium-high speed for 2-3 minutes. The mixture should be fluffy, but still relatively thick.
24 oz (3 bricks) cream cheese, ⅔ cup granulated sugar, ¼ cup sour cream
Pour the cooled chocolate into the cream cheese mixture. Mix on low speed until it is fully combined. You'll want to pause and scrape the sides and bottom of the bowl several times to help it mix evenly. It should be smooth and even in color.
Using a rubber spatula, fold in the whipped cream you made earlier. Work gently, turning the bowl after each fold, to help it distribute evenly without deflating. Keep going until the mixture is evenly combined, with no white streaks remaining. Stop as soon as it is combined, being careful not to overmix.
Pour the filling into the prepared crust, then use an offset spatula to smooth the top. Once totally smooth, cover it with plastic wrap and place in the refrigerator for at least 12 hours or overnight.
Once chilled, remove the cheesecake from the fridge and carefully release it from the pan. If it appears to be sticking, carefully run a sharp knife around the edge before releasing it. Serve with fresh whipped cream and chocolate shavings, if desired.
Whipped cream, Chocolate shavings

Notes

Tips & Tricks

Don't over-soften the cream cheese or it won't set up as well. It should be soft enough to easily indent with your finger, but still have a bit of resistance.
Allow the chocolate to cool all the way before adding it to the batter to avoid melting the filling.
Be sure to fold in the whipped cream, not stir it in. If you are new to this technique, check out this short video showing a simple folding technique.
However the top looks when you place it in refrigerator is how it will look when it is served, so take the time to really smooth it out.

Storage: This dessert is best served within 24 hours, however it will last in the fridge for 2-4 days. Ensure it is sealed tightly with plastic wrap or placed in an airtight container to keep it fresh.

Optional Instructions to Bake the Crust: This recipe is written as a completely no-bake dessert, so it does not call for baking the crust. However, an unbaked crust by nature is always a bit more crumbly. If you prefer a less crumbly crust, you can absolutely opt to bake it at 350°F for 8-10 minutes. It's very important to allow it to cool all the way. Any warmth at all will either melt the filling or cause condensation to form, which will make the crust soggy.

Nutrition