No Bake Chocolate Cheesecake With Oreo Crust
This No Bake Chocolate Cheesecake with Oreo Crust is the perfect dessert to satisfy any chocolate craving without having to turn on the oven. With a rich and creamy texture, this cheesecake is always a crowd pleaser.
We love to make simple desserts like this one that don’t require any baking time. Not only is it easier and quicker to make, but you also don’t have to worry about your dessert coming out of the oven at the perfect time.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need a few simple ingredients to make this delicious dessert.
- It’s a no bake recipe, so you don’t have to turn on the oven.
- The combination of chocolate and cream cheese creates a rich and creamy texture that is irresistible.
🛒Ingredients
You only need a few simple ingredients and a little bit of time to help you make this delicious no-bake dessert recipe. Gather these ingredients on your next trip to the grocery store and you will have a sweet treat in no time at all,
- crushed Oreo Cookies
- butter
- semi-sweet chocolate chips
- cream cheese
- granulated sugar
- unsweetened cocoa powder,
- Cool Whip
- Small chocolate bar
See the recipe card below for quantities.
🔪 How to Make No Bake Chocolate Cheesecake
Making this creamy chocolate cheesecake is so simple. Just follow the step by step directions and you will have a tasty dessert to share with your family and friends in no time at all.
Step 1: Make the crust
In a medium mixing bowl, combine the Oreo cookie crumbs and the butter. Pour the mixture into a 9-inch springform pan and use a spoon or the flat bottom of a cup (or measuring cup) to gently press the crust onto the bottom of the pan and about halfway up the sides.
Step 2: Chill the crust
Cover the pan with plastic wrap and chill the crust in the freezer while you prepare the filling.
Step 3: Melt the chocolate chips
In a small microwave safe bowl, heat the chocolate chips in the microwave on high for 30 seconds. Stir well then continue microwaving in 20 second intervals until melted; set aside.
Step 4: Make the cream cheese filling
In a large mixing bowl, beat the cream cheese, granulated sugar, cocoa powder, and vanilla extract together with an electric mixer until smooth. Stir in the melted chocolate then once combined, fold in half of the Cool Whip.
Step 5: Assemble and chill this cheesecake
Spoon the cheesecake filling into the prepared Oreo crust and spread out evenly. Top the cheesecake with the remaining Cool Whip. Then refrigerate the cheesecake for at least 4 hours.
Step 6: Garnish and serve
Use a vegetable peeler to make chocolate curls from the chocolate bar, then sprinkle the curls over the top of the cheesecake. Then remove the outer rim of the springform pan, then slice and serve the cheesecake chilled.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Crust: Use graham cracker crumbs or chocolate graham cracker crumbs in place of the Oreo cookie crumbs.
- Toppings: Add different toppings like fresh raspberries, strawberries, or even caramel drizzle.
- Mini cheesecakes: Make it into mini cheesecakes by using a muffin tin and paper liners.
If you love chocolate cheesecake recipes next time give this Chocolate Chip Cherry Cheesecake recipe a try next time.
🥄 Equipment
Here is a quick overview of the tools that you will need to make this delicious recipe.
- Mixing bowls
- 9-inch springform pan
- Electric mixer
🥫 Storage
Store leftover cheesecake in an airtight container in the fridge for up to 5 days. If you don’t have a lid for your pan, you can cover it tightly with plastic wrap or aluminum foil.
Serving Suggestions:
This no bake chocolate cheesecake is delicious on its own however you can also pair it with these ideas:
- Fresh Berries – raspberries, strawberries, or blackberries
- Caramel Drizzle
- Whipped Cream
💭 Tips
Here are a few helpful tips to keep in mind when making this recipe:
- Make sure that the cream cheese is at room temperature for easier mixing.
- To make chocolate curls use a vegetable peeler and a block of chocolate. Run the peeler down the side of the chocolate bar to create curls.
- Once you add the Cool Whip to the cheesecake don’t overmix it. You want to keep the light and airy texture.
- Chill your cheesecake for at least 4 hours before serving. This will ensure that it has time to set properly.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can use graham cracker crumbs or chocolate graham cracker crumbs in place of the Oreo cookie crumbs.
Yes, you can freeze this no bake chocolate cheesecake for up to 2 months. Just let it thaw in the fridge before serving.
🍽 More No Bake Chocolate Cheesecake Recipes
Do you enjoy cheesecakes? If so, give these recipes a try.
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
No Bake Chocolate Cheesecake with Oreo Crust
Equipment
- mixing bowls
- 9 inch springform pan
- Electric mixer
Ingredients
- 3 cups very finely crushed Oreos about 1 regular size 13.29 ounce package
- 6 tablespoons butter melted
- 1 cup semi-sweet chocolate chips
- 24 ounces cream cheese softened
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla extract
- 16 ounce Cool Whip thawed (divided)
- Small chocolate bar for garnish
Instructions
- In a medium mixing bowl, combine the Oreo cookie crumbs and the butter. Pour the mixture into a 9-inch springform pan and use a spoon or the flat bottom of a cup (or measuring cup) to gently press the crust onto the bottom of the pan and about halfway up the sides.
- Cover the pan with plastic wrap and chill the crust in the freezer while you prepare the filling.
- In a small microwave safe bowl, heat the chocolate chips in the microwave on high for 30 seconds. Stir well then continue microwaving in 20 second intervals until melted; set aside.
- In a large mixing bowl, beat the cream cheese, granulated sugar, cocoa powder, and vanilla extract together with an electric mixer until smooth. Stir in the melted chocolate then once combined, fold in half of the Cool Whip.
- Spoon the cheesecake filling into the prepared Oreo crust and spread out evenly.
- Top the cheesecake with the remaining Cool Whip.
- Refrigerate the cheesecake for at least 4 hours.
- Use a vegetable peeler to make chocolate curls from the chocolate bar, then sprinkle the curls over the top of the cheesecake.
- Remove the outer rim of the springform pan, then slice and serve the cheesecake chilled.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
