The only thing better than a classic cheesecake is a no bake cheesecake! This chocolate version is perfect for those days when you don’t want to turn on your oven – and is just as creamy, silky, and decadent as a baked cheesecake.
We’re in the heart of summer. Temperatures are scorching. I’m literally just waiting for fall to roll around. And I really don’t want to be turning on my oven and basically preheating the house with it.
So in walks this gorgeous, gorgeous cheesecake – and …. I’m in love! Let’s just leave it at that.
The no bake aspect is definitely a HUGE selling feature, but it also makes an awesome recipe to make if you’re new to making cheesecake at home or if you’re a bit worried about the whole process.
No bake cheesecake is a lot easier and more fail-proof than making a baked cheesecake – plus you skip the wait time for baking, so cheesecake hour rolls around that much sooner!
no bake cheesecake vs classic cheesecake:
No bake cheesecakes and classic cheesecakes are both equally delicious and both make up 95% of my dreams. So you may be wondering what to expect out of a no bake cheesecake vs a baked cheesecake. Oooooor you may not be, but I’m going to tell you either way lol
No bake cheesecake (aside from being quicker, easier, and better for beginners) has a noticeably lighter texture. The whipped heavy cream makes for an airier texture that’s almost mousse like.
We have a lot of the classic ingredients for any good cheesecake in the no bake version. But no bake cheesecake doesn’t have any eggs – which makes it a great option for anyone who’s allergic!
Aside from the ingredient and textural differences, the flavor is nearly identical. No bake cheesecake does have a slightly cheesier flavor (kind of like cream cheese frosting) because of the no bake aspect, which usually dims the flavor in a classic cheesecake.
no bake chocolate cheesecake ingredients:
• Oreos
• butter: helps the crust set and firm up
• cream cheese
• powdered sugar: I prefer using powdered sugar in no bake cheesecakes because it dissolves more easily, and the cornstarch found in powdered sugar also helps thicken and stabilize the filling
• cocoa powder
• sour cream
• vanilla
• chocolate: also helps set the filling as it chills and firms up. Look for chocolate labelled “baker’s” or “couverture” (usually in the baking section of your grocery store and usually sold in bars). It melts much more nicely and tastes a lot better than just plain chocolate chips!
* note: Baker’s / couverture chocolate can sometimes be sold in chips or morsels – those are fine to use! The chocolate chips made for cookies and the like aren’t ideal for melting because some brands add a coating to the outside to help them retain their shape. Great feature when making cookies, not so great for melting
• heavy cream: adds volume and airiness to the cheesecake!
how to make no bake chocolate cheesecake:
Make the crust:
1. Grind Oreos into a fine crumb.
2. Mix in butter.
3. Pack into springform pan.
Make the filling:
1. Whip heavy cream. Set aside.
2. Beat cream cheese, sugar, and cocoa. I like adding these ingredients all at once because I’ve found it yielded a smoother cheesecake! I recommend using a stand mixer or handheld mixer for this step. You can do this step by hand, but you may need to skip arm day….
Make sure to sift your powdered sugar and cocoa powder to ensure an ultra smooth and creamy filling!
* and yes, I used the smallest / cutest sifter I had because I didn’t want to get my large sifter dirty so it took me infinitely longer than it should have
3. Whisk in sour cream, vanilla, and melted chocolate.
4. Fold in heavy cream. Do this in two additions: roughly fold in about half of the cream (it’s fine if there are a few streaks here and there), then fold in the second half until you no longer see streaks. This helps keep the cream from deflating! Take care not to over mix or it can also deflate the cream.
5. Pour filling into your pan and smoothen into an even layer.
6. Chill until firm. It’ll need AT LEAST 4 hours in the fridge, but I prefer to leave it in overnight to make sure it sets VERY well.
7. Serve and enjoy! You can serve your cheesecake plain or top with fresh fruits, chocolate ganache, whipped cream, melted chocolate, or whatever else you like!
chocolate cheesecake storage:
Keep your cheesecake covered with plastic wrap and stored in the fridge until you’re ready to serve. Warmer weather can cause the cheesecake to soften, so you really want to keep it chilled for as long as possible before serving!
This cheesecake will keep for up to 1 week in the fridge.
Check out these other recipes!
• Classic Cheesecake
• Cheesecake Bars
• Lemon Bundt Cake
• Small Batch Blueberry Crisp
No Bake Chocolate Cheesecake Recipe
Ingredients
For the chocolate cheesecake crust:
- 28 Oreo Chocolate Sandwich Cookies
- 6 tablespoons (90g) unsalted butter, melted and cooled slightly
For the chocolate cheesecake filling:
- 1 & 1/4 cups (300mL) cold heavy whipping cream
- 3 (8 ounce) blocks (24 ounces / 680g total) cream cheese, at room temperature
- 1 & 1/2 cups (195g) powdered sugar
- 1/3 cup (40g) unsweetened cocoa powder
- 1/4 cup (60g) sour cream
- 1 teaspoon pure vanilla extract
- 8 ounces (225g) semi-sweet chocolate, melted and cooled * see notes
Instructions
- Make the Oreo cheesecake crust: Place Oreos into the bowl of a large food processor. Pulse on and off until the Oreos are crushed into a fine and sandy crumb. Pour in your melted butter, and pulse again until the crumbs start to stick together and the cookie crumbs are well coated in butter.
- Transfer the cookie mixture into a 9 inch round springform pan. Using your hands or the bottom of a flat cup / bowl, firmly press the cookie crust into the bottom of the pan and about halfway up the sides. Try to compact it well to ensure it holds its shape when it comes time to cut. Set the pan aside in your fridge while you prep the cheesecake filling.
- Make the chocolate filling: Pour your heavy cream into a large bowl. Using an electric mixer fitted with the whip attachment, whip your cream until it forms stiff peaks (about 5 minutes on medium speed). Set aside.
- In a separate large bowl, combine your blocks of cream cheese, and sift in your powdered sugar and cocoa powder. Using an electric mixer fitted with the beater attachment, beat on medium speed until smooth and creamy (about 1 to 2 minutes). You can also do this by hand but it will be a workout!
- Add your sour cream, vanilla extract, and melted chocolate to the cheese mixture. Whip together until well combined.
- Spoon about half of the whipped cream into the cream cheese mixture. Fold together until combined (a few streaks are fine at this point). Transfer the remaining cream into the bowl, and fold together until well combined and you no longer see any visible streaks. Take care not to over mix or it can deflate the cream!
- Pour the chocolate filling into your 9 inch springform pan and spread out into an even layer. Chill the cheesecake for at least 4 hours or up to overnight before unmolding.
- To unmold, run a thin pairing knife or offset spatula along the edges of your pan to loosen any filling that may be stuck to the sides before unclasping your springform pan. Slice and serve!
Notes
Enjoy!
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