A classic rich and creamy no-bake chocolate cheesecake that is made from 8 ingredients and takes just 10 minutes to prepare. The perfect recipe for holiday celebrations, birthdays, special occasions or dinner parties.
There's no denying my love of cheesecake... it's by far my biggest weakness when it comes to desserts. Whether it's a classic New York Baked Cheesecake, a light and zesty lemon cheesecake, a fruity raspberry cheesecake or a boozy Baileys Irish Cream cheesecake, I am all in....
Give me a big slice, a fork and I'm good to go.
And this no-bake chocolate cheesecake is one of my all-time favourite cheesecake flavours. It's rich enough to satisfy the biggest of chocoholics, but creamy enough to make even the biggest dessert critics fall head over heels.
Easy Chocolate Cheesecake Recipe
Why is this chocolate cheesecake, so, so, SO easy to make? Because it's no-bake of course!
Forget about turning the oven on. Forget about hoping your baked cheesecake doesn't sink or crack. Forget about waiting for the cheesecake to cook and cool.
THIS IS SO EASY!!
Simply prep the Oreo crust base, whip up the filling and chill in the fridge.
And just 10 minutes prep time!!
The hardest part is waiting for the cheesecake to set! The wait is just sooo cruel when you know what's waiting for you.
Why You're Going To Love This Recipe
I could give you 5 million reasons why my entire family LOVES this no-bake chocolate cheesecake, but here's the main ones:
- no-bake - this is the biggest reason! No fuss, totally foolproof and crazy delicious. It's going to become a family favourite.
- perfect for feeding a crowd - cheesecakes are well known for their amazing rich and decadent flavour, which means you only need a small slice! This chocolate cheesecake is perfect for serving at large gatherings or events.
- fancy - while it may look elegant, don't be fooled! My no-bake chocolate cheesecake couldn't be easier to make (but let's let everyone think we slaved over it for hours!)
- perfect for chocoholics - if you love chocolate, then this is going to be your dream dessert. Think a crunchy Oreo crust, a smooth creamy chocolate filling and sweet little flakes of grated chocolate on top. AMAZING, right!?
What You Need
Who would have thought that such an impressive dessert could be make with just 8 ingredients?
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Base
This classic Oreo crust will leave you drooling
- Oreos - crush the entire Oreos (including the filling) in a food processor, blender or Thermomix until fine crumbs remain. Alternatively you can substitute for any other chocolate cookie (such as Arnott's Chocolate Ripple biscuits or Tim Tams - however, please note that some cookies are drier than others and may require a little more melted butter to get a firm base).
- melted butter - salted or unsalted butter is fine to use.
For The Cheesecake Filling
- cream - use thickened, heavy or whipping cream
- chocolate - I like to use milk chocolate, however you can substitute for white or dark chocolate if you prefer
- gelatine powder - dissolved in boiling water. This helps the cheesecake to set and hold it's shape when served. You can read about why I always use gelatine in my no-bake cheesecakes here (this is especially important if you're making a cheesecake for an event or party and it's going to be out of the fridge for an hour or so before serving).
- cream cheese - for a smooth cheesecake, ensure the cream cheese is at room temperature before mixing.
- vanilla - use vanilla bean paste or vanilla extract/essence. Vanilla bean paste will give you the best and strongest vanilla flavour, however, it is quite expensive. Vanilla extract works beautifully in this recipe too.
- sugar - use caster sugar (also known as superfine sugar) as it dissolves when it is beaten with the cream cheese, giving you a perfectly smooth and luscious cheesecake.
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Make The Base
Start by crushing the Oreos until fine crumbs remain. You can do this in a food processor, blender or Thermomix.
Add the melted butter and mix through until well coated. If your mixture is too dry, add a little extra melted butter (it's important that the cookie crumbs are well coated to allow the crust to set firm).
Step 2 - Whip The Cream
Use hand held beaters, a stand mixer or a Thermomix to whip the cream until soft peaks form.
Step 3 - Melt The Chocolate
Melt the chocolate and then set aside to cool to room temperature. I find it easiest to melt chocolate in the microwave, however, you can also use a double boiler on the stove-top or your Thermomix instead.
Step 4 - Dissolve The Gelatine
Sprinkle the gelatine powder over ¼ cup boiling water. Use a fork to quickly whisk the powder until completely dissolved. Set aside to cool to room temperature.
Step 5 - Beat The Mixture
Now it's time to bring it all together!
Using your beaters, a stand-mixer or a Thermomix, beat the room temperature cream cheese, sugar and vanilla until smooth and creamy.
Beat through the dissolved gelatine.
And finally fold through the whipped cream and melted chocolate.
Once all of the mixture has been combined, pour it onto the Oreo crust.
Step 6 - Chill In Fridge
No-bake cheesecakes do take a bit of planning ahead! It's important to chill the cheesecake for a minimum of 4 hours (overnight is best if you can control yourself for that long!)
Remove from the fridge and decorate with grated chocolate before serving.
Expert Tips
Follow my easy tips for the perfect no-bake chocolate cheesecake...
It's best to use a springform pan when making cheesecakes as the removable sides make it easy to transfer the cheesecake from the pan to a serving plate.
Grease the pan well and line the base and sides with baking paper to avoid the filling from sticking to the edges.
Place the Oreo crust into the fridge or freezer while you prepare the filling. This ensures that the base sets firm and no crumbs mix into the filling.
For a smooth cheesecake, ensure all of the ingredients are at room temperature before mixing together.
It's important to allow enough time for your cheesecake to set before consuming. A minimum of 4 hours is required but overnight is best whenever possible.
Remove the cheesecake from the fridge, decorate with grated chocolate and serve. Because this cheesecake contains gelatine, it will be fine out of the fridge for a couple of hours without losing it's shape or texture (great for parties!)
Store in the fridge and consume within 3 days.
Alternatively, you can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
More No-Bake Cheesecake Recipes
If you love the ease and simplicity of a no-bake cheesecake (and let's face it... who doesn't?!), then browse 5 more of my favourite no-bake cheesecake flavours:
- Crunchie & Malteser Cheesecake - the combination of sweet chocolate honeycomb and Maltesers (Whoppers) gives this vanilla cheesecake a BIG burst of flavour.
- Double Layer Tim Tam Cheesecake - an iconic Australian biscuit in a delicious two layer cheesecake.
- Blueberry & White Chocolate Cheesecake - this light, fresh and fruity cheesecake is always a winner.
- Rocky Road Cheesecake - this 'over the top' dessert is an absolute showstopper!
- Oreo Cheesecake Slice - simple and delicious. You can't beat that classic cookies and cream flavour.
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No-Bake Chocolate Cheesecake
Ingredients
- 266 g Oreos or any chocolate cookies
- 100 g butter melted
- 1 cup (240g) cream lightly whipped
- 200 g milk chocolate
- 2 ½ teaspoon gelatine dissolved in ¼ cup water, cooled
- 500 g cream cheese softened
- 1 teaspoon vanilla bean paste optional, or vanilla extract
- 150 g (¾ cup) caster sugar superfine
- 50 g milk chocolate grated
Instructions
Conventional Method
- To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Finely crush Oreos in a food processor and place into a bowl.
- Add the melted butter and mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream and set aside.
- Melt milk chocolate and set aside to cool slightly.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, vanilla bean paste and caster sugar until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Fold through the melted milk chocolate and the whipped cream.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with grated milk chocolate.
Thermomix Method
- To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the Oreos and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
- Place the milk chocolate into the TM bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, vanilla bean paste and caster sugar in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
- Fold through the melted milk chocolate and the whipped cream with the spatula.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with grated milk chocolate.
Notes
- Make sure that all of your ingredients are at room temperature before you start to ensure you have a smooth, creamy dessert.
- Use a springform pan - it's best to use a springform pan when making cheesecakes as the removable sides make it easy to transfer the cheesecake from the pan to a serving plate. Grease the pan well and line the base and sides with baking paper to avoid the filling from sticking to the edges.
- Chilling time - A minimum of 4 hours is required but overnight is best whenever possible.
- Store your cheesecake in the fridge and consume within 3 days.
- Make ahead, allow to set in the fridge, then freeze your cheesecake for up to a month as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze.
Nush says
Crowd pleaser and turned out so so good!
Lucy says
I'm so glad you liked it!