How to Make the BEST No Bake Chocolate Cheesecake (Video Included)

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Want to know where the best no bake chocolate cheesecake recipe in all the land is? Right here baby! This silky, rich and deeply luxurious chocolate cheesecake is kept safe and whole in the comforting embrace of a chocolate Oreo crust. Not only is it incredibly simple to make but it’s seriously impressive too! You know you need to crack this recipe out at your next dinner party or gathering. Everyone will be begging you for the recipe! Not a huge chocolate fan? You should check out my no bake lemon cheesecake recipe and Malteser cheesecake recipe for two instead, they’re just as wonderful!

Now for me, a good no bake chocolate cheesecake is comprised of 3 things:

1. A flavourful crust of a decent thickness that holds everything in place.
2. A silky smooth filling that encompasses a luxurious and rich chocolate flavour.
3. A simple and not ‘over the top’ decoration that compliments what lies beneath.

If you’re looking for all those 3 things, you’re in the right place my friend! After something more boozy? You need my no bake Baileys cheesecake!

Ok I’ll admit, it’s not the cheapest dessert in the world to make. In fact I highly recommend keeping an eye out in your local supermarket for when certain ingredients are on offer. Stock up then to keep costs down. (Particularly the Oreos and cream cheese as these can be expensive!) I can promise you this though, its is so SO worth it.

The practicalities of a no bake chocolate cheesecake are great though! It’s a perfect make ahead dessert. Meaning it’s ideal for any gathering whether it’s a dinner party, Christmas party or Birthday party! I’m a big fan of ‘make the day before’ recipes. The less you have to do on the day, the more you can concentrate on making yourself presentable & focusing on your guests! The way it should be.

Don’t have the time to allow it to set? You need my emergency microwave chocolate cake recipe. You can make it CRAZY quick and fix those chocolate cravings in no time! Perfect for a last minute get together.

Top Tips for No Bake Chocolate Cheesecake Recipe

• Only use a full fat cream cheese. DO NOT substitute it for a low fat version. It won’t end well. Trust me, I speak from experience!
• Keep costs down by using supermarket own brand 100g bars of dark chocolate. (They cost me 30p per 100g and still taste great.)
• Be careful not to over whip the cream. Once you get to soft peaks, put the whisk down immediately!
• Read the whole recipe through before starting. This may seem obvious but you wouldn’t believe how many silly mistakes it can prevent.
• Don’t forget to line the base and sides of the tin. I’ve forgotten the sides before and it was almost an absolute disaster!

No Bake Chocolate Cheesecake Recipe

Here is what you will need to serve 10-12

For the Base

• 375g (13 oz) Oreos
• 125g (1/2 cup) Unsalted Butter

For the Filling

• 300g (10.5 oz) Dark Chocolate
• 250ml (1 cup) Double Cream, Cold *
• 30g (1/4 cup) Cocoa Powder
• 400g (14 oz) Full Fat Cream Cheese, Room Temp
• 100g (1/2 cup) Golden Caster Sugar

To Decorate

• Mini Meringue Nests
• Chocolate Fudge Sauce, To Drizzle

Essential Equipment

• 21.5cm (8.5″) Springform Pan
• Food Processor

*If making in the US, heavy cream is the closest substitute to double cream

How to Make the No Bake Chocolate Cheesecake Base

Lightly grease & line the base and sides of the springform pan and set it to one side until needed.

Tip the Oreos, including the fillings, into the food processor (375g | 13 oz) and pulse until they become fine crumbs. Then melt the butter (125g | 1/2 cup) in a small bowl in the microwave in 10 second intervals. Pour this into the Oreo crumbs and blitz again briefly until it starts to clump together.

Tip the crumb mixture into the prepared tin and press into the base and sides of the lined pan. I like to use a metal teaspoon to do this.

Pop it into the freezer to firm up while we get on with the filling.

How to Make the No Bake Chocolate Cheesecake Filling

To make the filling, firstly melt the dark chocolate (300g | 10.5 oz) and 8 tbsp of the double cream in the microwave in 10 second intervals. Stir well with a spatula between each blast. When it’s two thirds melted, stir the rest of the way until it’s completely melted and smooth. The residual heat in the bowl will be enough to finish melting it. Then set it aside to cool for a few minutes.

In another bowl, pour in the remaining double cream (250ml | 1 cup – minus 8 tbsp) and whisk until soft peaks form. I repeat SOFT PEAKS. Do what I say not what I do. (That’s such a Mum thing to say isn’t it?!) I accidentally over whipped mine to stiff peaks because I lost focus. All is not lost if this happens to you too though – you can use it anyway, it just results in a slightly less ‘silky’ cheesecake with a denser texture. Still tastes sublime though!

Now sift in the cocoa powder (30g | 1/4 cup) and fold it through very gently. Then add the melted chocolate mixture in thirds and fold in with a spatula. Only mix until you can’t see any more white streaks.

(Note – it should be less thick than the above pic. I over whipped my cream remember? DOH!)

Next, in a stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese (400g | 14 oz) and caster sugar (100g | 1/2 cup) until smooth and shiny.

Now we need to bring it all together. Carefully fold the chocolate cream mixture into the cream cheese. Mix only until all the ingredients are blended and the colour is even.

All that’s left to do is pour the filling into the prepared base and smooth it out.

Place it in the fridge to set for 4 hours (or overnight). When you’re ready to serve, remove it from the tin and peel off the baking paper. Then top with mini meringue nests and a healthy drizzling of chocolate sauce. Need a recipe for that? I’ve got you covered! Try my super easy best ever chocolate fudge sauce recipe. You can even store any unused sauce in the fridge for up to one week after.

Store your cheesecake in the fridge and consume within 3 days. What’s your all time favourite chocolate treat? Let me know in the comments section below!

Want to make baking easier?

It’s always easier and way less frustrating when you have the right equipment! Check out my handy guide for Products that Make Baking Easier. You can thank me later…

Have you Made This Recipe?

Will this seriously indulgent Chocolate Cheesecake be making an appearance in your household? I’d love to know if it is! Send me your pics and comments on Facebook, Twitter & Instagram or email me at emma@kitchenmason.com.

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The BEST No Bake Chocolate Cheesecake Recipe

Yield: 12 Servings

Prep Time: 30 minutes

Chilling Time: 4 hours

Total Time: 4 hours 30 minutes

A simple yet intensely rich and luxurious no bake chocolate cheesecake recipe that will blow your family and friend's minds! (For US measurements, please see main recipe.)

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Ingredients

For the Base

• 375g (13 oz) Oreos
• 125g (1/2 cup) Unsalted Butter

For the Filling

• 300g (10.5 oz) Dark Chocolate
• 250ml (1 cup) Double Cream, Cold *
• 30g (1/4 cup) Cocoa Powder
• 400g (14 oz) Full Fat Cream Cheese, Room Temp
• 100g (1/2 cup) Golden Caster Sugar

To Decorate

• Mini Meringue Nests
• Chocolate Fudge Sauce, To Drizzle

Essential Equipment

• 21.5cm (8.5″) Springform Pan
• Food Processor

Instructions

To Make the Base

1. Grease and line the base and sides of the pan.
2. Blitz the Oreos until fine crumbs then add the melted butter and pulse again until clumping.
3. Press the crumbs into the base and sides of the tin and freeze until needed.

To Make the Filling

1. Melt the dark chocolate and 8 tbsp of the cream in 10 second blasts in the microwave stirring well between each time. Set aside to cool.
2. Whip the remaining cream until the soft peaks stage. Sift in the cocoa powder and fold in gently with a spatula. 
3. Fold the dark chocolate mixture into the cream in thirds.
4. Beat the cream cheese and caster sugar together until shiny then fold in the chocolate cream mixture.
5. Pour into the Oreo base and set in the fridge for 4 hours.

To Decorate

1. When set, remove from the tin & peel off the paper. Top with mini meringue nests and drizzle with a dark chocolate sauce.

Notes

Store in the fridge and consume within 3 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Balloon Whisk, 11 inch
• 
  MasterClass Non-Stick Quick-Release Springform Cake Tin with Loose Base, 23 cm (9")

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 603Total Fat: 42gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 82mgSodium: 289mgCarbohydrates: 53gFiber: 3gSugar: 38gProtein: 6g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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