Behold: the BEST No Bake Chocolate Cheesecake of your life. It is rich, chocolatey, ultra creamy and takes only 7 ingredients and 20 minutes of work. It tastes and feels like luxury, and is the perfect dessert for chocolate and cheesecake lovers.
If you're not big into chocolate, check out my Best No Bake Cheesecake recipe instead!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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WHAT MAKES THIS THE BEST NO BAKE CHOCOLATE CHEESECAKE
I am quite a stickler when it comes to all my cheesecake recipes, and you can rest assured that this recipe went through the same strict criteria. It is everything you want the perfect no bake chocolate cheesecake to be:
- It tastes like CHOCOLATE. Not sugar, not vanilla. It is rich and decadent with a stunning chocolate flavor, which is beautifully balanced by the tang from the cream cheese
- The texture is absolute *perfection*. It is how a good no bake cheesecake should be: creamy, silky and melt in your mouth while still being perfectly set and holding shape. This is actually something many chocolate cheesecake recipes struggle with: because the chocolate solidifies in the fridge, a lot of them become dry and hard in texture. Not this one, though!
- It is a simple, fuss free recipe with minimal ingredients. The cheesecake itself is made with 7 ingredients, including salt, and comes together in just 20 minutes! Optionally, you can add coffee and top the cheesecake with a chocolate whipped cream
HOW TO PERFECT THIS RECIPE
As with all simple recipes, perfection lies in the ingredients and details. Here are my best tips on how to get the perfect no bake chocolate cheesecake:
- Use quality ingredients. I cannot emphasize this enough! With such few key ingredients, each ingredient carries a lot of weight. Specifically, you need to use
- Good quality, full fat cream cheese. Get the blocks, not tubs, and Philadelphia never disappoints
- High quality chocolate. A 60-70% dark chocolate will give you the best results, but you can also use a 50-60% semi sweet chocolate if you don't want a very chocolatey flavor. Get chocolate bars, not chips. I like to use Lindt for the best results. I do NOT recommend milk chocolate!
- Do not overheat the chocolate. Whenever making ganache, it is key to heat the chocolate slowly so it melts but does not seize up. The best way to ensure this is to use a double boiler (place a heat safe bowl over a small saucepan with boiling water, and whisk over the lowest flame)
- Do not overmix. Cream cheese becomes runnier the more it is mixed, so the key is to whisk just enough for the ingredients to be combined, at every step. The same holds for the whipped cream: whisk just enough to achieve firm peaks, but do not overmix as that will cause the cream to become grainy. Mixing the right amount will help achieve the perfect creamy texture
- Do not rush the chilling. Let the cheesecake set overnight, or at least for 6 hours in the fridge, for it to be properly set before you unmold and decorate
VIDEO TUTORIAL
Here is a quick video tutorial for this recipe:
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METHOD WITH PHOTOS
The detailed recipe is provided in the recipe card at the bottom of this post, but let's go over the steps with photos to help you visualize everything.
First, crush Oreos and melted butter. Transfer to a springform pan and pack down tightly to make the crust. Refrigerate:
For the cheesecake filling, start by melting together heavy cream and chocolate to make a ganache:
Whisk the cream cheese, sugar and salt until creamy:
Add the ganache and whisk until just combined:
Separately, whip heavy cream until it forms stiff peaks, and gently fold it into the cheesecake mixture:
Spread the filling on top of the crust, and chill overnight:
For the optional toppings, make some more ganache, and whip heavy cream with cocoa powder and sugar until it thickens up:
Decorate the cheesecake with the ganache and chocolate whipped cream once it is set. Serve & enjoy!
FREQUENTLY ASKED QUESTIONS
For this recipe, I recommend dark or semi sweet chocolate, but NOT milk chocolate. It will not give you the same rich flavor and will also not set properly. You can make a milk chocolate ganache for the topping (instead of dark chocolate), though!
This happens from heating too much or too quickly, as chocolate can seize up and separate from overheating. Make sure to heat the chocolate and cream over low heat using a double boiler, and stop heating as soon as the chocolate has melted. If it looks split because it has become too hot, pour in a little cold cream and whisk quickly to bring down the temperature.
Yes, this is a great recipe to prepare ahead of time. You can make the cheesecake and leave it covered in the springform pan for 2-3 days in the fridge. Remove from the pan and decorate when you are ready to serve.
Store this cheesecake in an airtight container in the fridge for 5-7 days.
RELATED RECIPES
If you're new here, I have some incredible cheesecake recipes for you to try, including baked and no bake cheesecakes! Check these out:
BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE
- Total Time: 20 min + cooling
- Yield: 10-12 servings
Description
This rich, chocolatey, and ultra creamy no bake chocolate cheesecake takes only 7 ingredients and 20 minutes of work
Ingredients
Crust:
- 25 Oreos or chocolate creme cookies of your choice (~285g)
- 5 tbsp unsalted butter, melted (~70g)
Cheesecake Filling:
- 250g dark chocolate* (see notes)
- 1 ½ cup heavy cream, chilled and divided into ¾ cup and ¾ cup (360g)
- 24 oz cream cheese, room temperature (3 8oz packs or 680g)
- 1 cup granulated sugar (200g)
- ½ tsp salt
- Optional: 1 teaspoon instant coffee
Ganache for decoration (optional):
- ½ cup heavy cream (120g)
- 100g chocolate (can use dark, semi sweet or milk)
Chocolate whipped cream for decoration (optional):
- 1 cup heavy cream, chilled (240g)
- ¼ cup granulated sugar (50g)
- 3 tbsp cocoa powder, sifted (25g)
Instructions
- Prepare a 9" springform pan by lightly brushing butter on the bottom and edges. You can also place parchment paper on the bottom
- Grind the chocolate cookies (oreos) with melted butter in a food processor until they form a fine crumb. Transfer to the pan and press down tightly using the back of a spoon or measuring cup to form the crust. Place in the fridge while you work on the cheesecake filling
- For the cheesecake filling, add the 250g dark chocolate and ¾ cup heavy cream in a heat safe glass bowl. If using instant coffee, add that in too. Place a small saucepan with 1" water on the stove over low heat and bring to a boil. Place the glass bowl on top of the saucepan (it should not touch the water) and stir for a few minutes until the chocolate has just melted. Remove from heat immediately and mix gently to form a shiny ganache. Set it aside to cool down for 5 minutes
- In a separate bowl, whisk the room temperature cream cheese, sugar and salt for 2-3 minutes on medium speed until creamy. Scrape the bowl once in the middle to ensure everything is well combined
- Pour the ganache into the cream cheese mixture and whisk again on medium low speed until just combined (~1 minute). Scrape the bowl again
- In a separate bowl, whisk the remaining ¾ cup heavy cream (chilled) until it forms stiff peaks. Do not overmix
- Add the whipped cream to the cheesecake filling and use a rubber spatula to gently fold it until combined. You should have a smooth and fluffy cheesecake filling
- Transfer the filling to the springform pan on top of the crust and spread it out evenly
- Refrigerate overnight or at least 6 hours to set
- When the cheesecake is set, carefully remove it from the pan and transfer to your serving board
- Prepare the optional toppings. Make the ganache by melting together the cream and chocolate over a double boiler. Make the chocolate whipped cream by whisking together the heavy cream, sugar and cocoa powder until stiff peaks form
- Let the ganache cool down slightly (it should be warm and runny but not hot) and pour over the cold cheesecake, spreading it out gently. Refrigerate for 10 minutes and top off with the chocolate whipped cream
- Serve & enjoy!
Video Tutorial:
Notes
- If you don't want to use dark chocolate, you can replace it with semi sweet chocolate and reduce the sugar to ¾ cup as needed
- Prep Time: 20 min
- Category: Dessert
- Cuisine: American
Haseeb says
Tried it and loved it. Literally wanna sell it haha. . Just like Zoha says, use good quality and tasty chocolate, coz that's what is going to determine the taste of whatever you're making. Pro Tip: if you are left with your cheesecake mixture, try layering it with ladyfingers to get something like a tiramisu, or you can simply freeze and enjoy it like an ice-cream, trust me, it feels so good and tasty.
Zoha says
Made my day. Thank you, Haseeb!!!
Natasha says
So good! Thought it was a baked cheesecake!
Zoha says
Thank you!!!
Daniela says
Yes, it was easy & tasty but a waaaay to heavy. To much cream cheese i guess.
Would love to have a lighter version.
Shah says
Oh my god!!!! This was UNBELIEVABLE. So chocolatey and luscious and… dare I say, easy?!
Zoha says
RIGHT!?
Shella says
I have NO words for how divine this was!!! Thank you SO much for this recipe
Zoha says
Thrilled that you like this!
Penny says
The chocolate cheesecake was a hit with my family
Zoha says
Thrilled to hear that!
Maha says
Could I freeze this? If so how long would it store and how should I pack it
Zoha says
Many will tell you yes, but I don't recommend freezing. It's not going to have the same texture. It keeps in the fridge for almost a week, though!
Fatima says
Hey Zoha!
I love all your recipes! They come out absolutely perfect.
I made the cheesecake at a dawat at it was amazing.
The only thing is that my crust was a little hard. I did follow the instructions accurately. Any tips to improve it?
Zoha says
Glad to hear that, Fatima!!! How did you measure the quantities for the crust? It is supposed to be crispy but I am not sure what you consider to be "hard"
Waheeda says
Hello Zoha,
I live in Saudi Arabia and the weather is super hot. Can I add gelatine bcoz from past experience I dont think the cheese cake will set up even in fridge.
Zoha says
Feel free to add it! I think chocolate cheesecake is good without gelatin even if it's hot (keeping it refrigerated, of course) because the chocolate in it solidifies and helps set it. But let me know your experience
Melissa M says
I bought everything to make this today for my cousin's birthday on Saturday. I can't wait to try it!! Exactly what I wanted. Can I make this today for Saturday and will it keep? Do you have any tips on making ahead like adding in toppings later? Thank you!!
Bia says
I tried this No Bake Chocolate Cheesecake and OMG! It turned out sooo good! It was my first ever attempt of making a cheesecake and I am so glad I chose Zoha’s Recipe.
Jane says
Thanks for this recipe! It was absolutely amazing!! So creamy & delicious! Had so many rave reviews from my guests!! Am making it again for next weekend!
(I did actually freeze it and thawed in the fridge overnight. Was amazing !)
Zoha says
Made my day! Thank you so much Jane 🙂
Bushra says
Hi Zoha. This recipe is amazing and I have read it multiple times as I am going to trg this tomorrow (fingers crossed). The only question I have is how does the granulated sugar dissolves with the mixture? I have usually seen castor sugar being used in cheesecakes. Please let me know if granulated sugar will work well in the cheesecake filling or will stay grainy? Thank you!
Zoha says
In the US, granulated sugar is very similar to caster sugar (very fine) and dissolves easily! You can use caster sugar
Roza says
hey zoha. i have a question, can i change granulated sugar to allulose? if yes will the measurement and texture be the same?
Chels says
Made this for a Christmas party using cupcake trays and WOW had so many people asking for the recipe! This is definitely my new favourite cheesecake recipe
hi says
fortnite
Mariam says
Wish I could post pictures along with me review to show you how BOMB it turned out eachhh time I made. Yep!! Already made thrice and everyone droools and begs me to keep making it🤌🏼
A fool prooof detailed recipe , really appreciate the effort! Thankyouuuu
Tracy says
Made this yesterday omg it’s amazing and so easy my family loved it!!
Christina Reay says
This was "hands down" the best no-bake cheesecake chocolate or otherwise I have ever had! So delicious! I didn't make the ganache because my husband had requested raspberry sauce which we used along with the chocolate whipped cream. Thank you!
Nithya 🧸 says
So so soooo good
Zoha says
Thank you!