If you love chocolate and cheesecake, try our no-bake recipe for a creamy, rich cheesecake that requires no oven. This is perfect for those hot summer days when you want something cool or when you just don’t feel like turning on a hot oven.
This no-bake chocolate cheesecake has a velvety smooth texture, intense chocolate flavor and is super easy to make. So let’s get started on this recipe that promises an irresistible chocolate experience without turning your kitchen upside down.
What chocolate is best for a no-bake chocolate cheesecake recipe
We recommend bittersweet or dark chocolate with a cocoa content of 70% or higher. The higher cocoa content lends depth and complexity to the dessert. Whether you choose bittersweet, dark or milk chocolate, make sure it is of good quality and has a taste that you enjoy, as it will definitely influence the final flavor of the cheesecake.
Chocolate cheesecake crust
You know we love adding extra chocolate to our recipes. That’s why our no-bake chocolate cheesecake recipe has a chocolate cookie crust base! The more chocolate layers we add, the better. The Oreo cookie crust provides a delicious and sturdy base that adds an extra layer of chocolatey goodness to complement the creamy filling.
Chocolate cheesecake filling
Since this is a no-bake chocolate cheesecake, we’re excluding eggs from the filling. The focus remains on achieving a smooth and creamy texture while maintaining food safety and simplifying the recipe. The other ingredients such as cream cheese, heavy cream and chocolate, will help set the texture so there is no need for eggs.
Steps to make the perfect no-Bake chocolate cheesecake
Ingredients for Crust:
- 1 ½ cups of Oreo cookie crumbs
- 6 tablespoons of unsalted butter, melted
- 2 tablespoons of granulated sugar
- ½ tablespoons salt
- 1 tablespoon unsweetened cocoa powder
Method:
- Place Oreo cookies in a food processor, and process until you achieve fine crumbs.
- In a mixing bowl, combine the Oreo cookie crumbs, melted butter, granulated sugar and salt. Mix them well until the crumbs are evenly coated with the butter.
- Line a 9-inch springform pan with the crumb mixture. Press them into an even layer on the bottom and slightly up the sides of the pan using the back of a spoon or your fingers. Make sure the crust is compact and evenly distributed.
- Chill the crust in the refrigerator for at least 30 minutes.
- Once chilled, the crust is ready to be filled with the no-bake chocolate cheesecake filling or any other desired filling.
Ingredients for Filling:
- 3 packages (8 ounces each) of cream cheese, room temperature
- 1 cup of heavy cream
- 1 cup) of granulated sugar
- 1 teaspoon of vanilla extract
- 12 ounces of semi-sweet or bittersweet chocolate, melted and cooled
- 2 tablespoons of unsweetened cocoa powder
Method:
- In a mixing bowl, beat the cream cheese with an electric mixer or a whisk until smooth and creamy. Make sure there are no lumps.
- In a separate bowl, add heavy cream and whip it until it forms stiff peaks. Set aside.
- Melt the chocolate in a bain-marie or microwave and set it aside to cool.
- Add the sugar and vanilla extract to the cream cheese, then whisk until both ingredients are fully incorporated and the mixture is smooth.
- Add the cooled, melted chocolate to the cream cheese mixture and mix well.
- Add the cocoa powder to the cream cheese mixture and fold until they are fully combined, creating a smooth filling.
- Gently fold the whipped cream into the chocolate cream cheese mixture, using a spatula. Fold until the mixture is well combined.
- Add the chocolate cheesecake filling to the prepared Oreo crust, smoothing the top with a spatula.
- Place the assembled cheesecake in the refrigerator and let it chill for at least 4 hours, or preferably overnight so that it will set and firm up.
Variations and toppings for your chocolate cheesecake
Here are some ideas to inspire you on the many ways you can vary and top your no-bake chocolate cheesecake.
- Add fresh fruits like strawberries, raspberries, or sliced bananas can make your chocolate cheesecake even more delicious.
- Drizzle a luscious caramel or chocolate sauce over the cheesecake to enhance its chocolatey goodness.
- Sprinkle crushed nuts like almonds, walnuts, or pecans on top to give your cheesecake a delightful crunch.
- Top with crushed Oreo cookies or graham crackers to make a delicious topping for cheesecake.
- Add whipped cream on each slice of chocolate cheesecake for +a light, airy contrast to the rich filling.
- For a refreshing twist, try adding a sprinkling of finely grated mint leaves or orange zest on top of the cheesecake.
- Grate or peel chocolate to create delicate shavings.
- Drizzle a glossy and velvety ganache over your chilled cheesecake for a decadent touch.
Be creative and have fun mixing and matching these ideas to create your own unique chocolate cheesecake.
Storage Recommendations
Let the cheesecake cool completely at room temperature before transferring it to the refrigerator. This will help the cheesecake set and firm up properly.
To keep your no-bake chocolate cheesecake fresh, store it in the refrigerator. Place it in an airtight container or cover it tightly with plastic wrap to protect it from absorbing any odors and to prevent it from drying out.
No-bake chocolate cheesecake should be eaten within 2 to 4 days for the best texture. After that, the crust may soften slightly and the texture may change slightly, but it will still be delicious.
If you want to store your no-bake cheesecake for a longer period of time, place it in the freezer. Wrap it tightly in plastic wrap followed by a layer of aluminium foil or place it in an airtight container. Frozen cheesecake can typically be stored for up to 2-3 months. Thaw the cheesecake in the refrigerator before serving.
We hope you enjoyed this article. For more great recipes, check out the rest of our CocoTerra blog.
If you have any questions or comments, feel free to contact us through our social media channels. We are @cocoterra_co on Instagram and Pinterest and @cocoterraco on Twitter and Facebook.
