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.

slice of no bake chocolate cheesecake on a plate with a bite missing.

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.

uncut no bake chocolate cheesecake with oreo crust on a cake stand.

❤️ 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.

oreo cookie crust pressed into the bottom of a springform pan.

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.

chocolate cheesecake mixture being mixed with a hand mixer.

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.

cheesecake mixture being spread on top of the oreo crust.

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
slice of no bake chocolate cheesecake on a plate.

🥫 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.

Can I use a different type of cookie for the crust?

Yes, you can use graham cracker crumbs or chocolate graham cracker crumbs in place of the Oreo cookie crumbs.

Can I make this cheesecake ahead of time and freeze it?

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.

slice of no bake chocolate cheesecake on a plate with a bite missing.

No Bake Chocolate Cheesecake with Oreo Crust

This No Bake Chocolate Cheesecake is rich, creamy, and super simple to make. You can never go wrong with cheesecake for dessert.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 Serving
Calories: 557kcal

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

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Slice | Calories: 557kcal | Carbohydrates: 60g | Protein: 7g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 369mg | Potassium: 290mg | Fiber: 2g | Sugar: 42g | Vitamin A: 841IU | Calcium: 126mg | Iron: 5mg

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