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:
If you’re looking for all those 3 things, you’re in the right place my friend!
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.
Here is what you will need to serve 10-12
For the Base
For the Filling
To Decorate
Essential Equipment
*If making in the US, heavy cream is the closest substitute to double cream
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.
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!
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…
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.
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.)
Store in the fridge and consume within 3 days.
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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.
As featured on Southern Bite’s Meal Plan Monday #223
Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.
Emma, thank you for the BEST chocolate cheesecake recipe EVER. Our family has made somewhere between 15-30 of these little miracles-in-a-crust now. 😁 We REALLY like them! Everyone we share them with also REALLY likes them. I can even set some of the filling aside for a gluten-free version for my MIL (this makes for a VERY happy MIL, by the way). We’ve tried most of your flavors, and they are all fantastic, but this one is THEE BEST.
Thanks for sharing it!
Hi Becky. Aww that’s so unbelievably kind of you to say, thank you SO much! It makes me super happy that you love my recipes so much 🙂 Emma x
Well I’m trying this cake for a birthday tomorrow and am sad as my chocolate got little lumps in it upon cooling. The taste is great it just won’t be silky smooth. Confused as it was so silky smooth when all incorporated with the whipped cream. I used two different bakers chocolate too for more depth of chocolate flavour.
Hi Ann. Without being there it’s difficult to know why lumps have formed whilst cooling. When you say you used bakers chocolate, do you mean ‘cooking chocolate’? If so, I wouldn’t recommend using that. Real chocolate will give much better results and flavour. Emma x
Made this today. Just wasn’t sure about adding the cocoa powder to the cream, as it went all lumpy? Maybe I slightly over whipped the cream. I whisked it in the mixer to get rid of lumps and then seemed ok after that, so hopefully ok! Thanks.
Hi Lauren. Ooh! Not sure what happened there. It could possibly have been the hot weather affecting it – cream over whips much faster when it gets warm. Glad it turned out ok for you in the end though! Emma x
Made this tonight. My husband loved it. Very rich. I don’t like merange so using buttons instead 😊
Aww fantastic! I’m so happy you liked my recipe, thanks for sharing this with me 🙂 Emma x
Hello! This looks so delicious and I am looking forward to trying it. Does it matter which percentage (50% vs 70%) of dark chocolate I use?
Hi Reenam. I love that you’re excited to try this recipe! It doesn’t really matter what percentage the chocolate is, only what you prefer taste wise. It will work with either percentage. Happy ‘no’ baking! Emma x
I’ve made this cheesecake twice now and everyone loved it! The texture and rich chocolate taste is sooo good! This has now become a firm favourite recipe of mine. Thank you!
Hi Marc. Aww thank you so much for your lovely comment! I’m so happy my recipe worked so well for you and it’s become a favourite! You’ve made my day 🙂 Emma x
Made this yesterday and it was delicious…Thank you
You’re very welcome Shaun! Glad you enjoyed my recipe 🙂 Emma x
Made this today, but with a cookie base, everyone loved it thank you x
Hi Tazzzy. I’m so happy you liked my recipe and it worked well for you!! A cookie base sounds delicious 🙂 Emma x
I made this for my boyfriends birthday and he absolutely loved it!! (As did I) the recipe was nice and easy to follow, especially for someone who has never made a cheesecake before. It has turned out so smooth and creamy in the best way possible. I will definitely be making it again for friends and family!
Hi Connie. That’s wonderful! I’m SO pleased you and your boyfriend enjoyed the recipe! Thank you so much for sharing this with me – you’ve made my day 🙂 Emma x
Please use u.s. measurements it would make life easier
Hi Genni. I do add US measurements as well as UK. They’re the ones shown in brackets. Emma x
Mine ended up not smooth why
Hi Heather. It’s very difficult to know without being there and seeing what you’ve done. Can you elaborate any more? Thanks, Emma x
I made this and its so good and fun to make , going to try the lemon one,
Emma you are a genius 🙂
Thats wonderful Fred! I’m so glad you love my recipe and thank you so much for your kind words 🙂 Emma x
Scrumptious, same with the lemon x best one ever tasted by everyone x
Thank you so much for telling me this Alison, you’ve made my day! Emma x