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Easy No-Bake Chocolate Cheesecake Recipe (100% From Scratch)
Prep Time
1 hr 20 mins
Chill Time
5 hrs
 

My Easy No-Bake Chocolate Cheesecake recipe gives you a show-stopping and decadent dessert from scratch with straightforward methods.

Servings: 16 servings
Author: Gemma Stafford
Ingredients
For The Oreo Crust
  • 14 oz (397 g/18 cookies) Homemade Oreos (unfilled)
  • ½ cup (4 oz/115 g) butter, melted
For The Cheesecake Filling
  • 3 cups (24 oz/675 g) Homemade Cream Cheese (tripled recipe), at room temperature
  • 1 cup (8 oz/225 g) granulated sugar
  • 2 cups (12 oz/340 g) bittersweet chocolate, melted and cooled
  • 2 tablespoons cocoa powder
  • 1 cup (8 fl oz/240 ml) heavy whipping cream
  • 1 teaspoon vanilla extract
  • Homemade Whipped Cream, for serving
Instructions
Make The Crust

  1. In the bowl of a food processor, process the Oreos to a fine powder. Add in the melted butter and pulse to combine.

  2. Press the crust firmly into the bottom of a 9-inch (23 cm) springform pan.
Make The Cheesecake Filling

  1. Wipe the bowl of the food processor and add the cream cheese and sugar and blend for about 30 seconds, until smooth and lump free.

  2. Add in the melted chocolate and cocoa powder and process until blended. Scrape down the sides of the bowl to ensure even mixing.
  3. Pour in the whipping cream and vanilla extract, and process until fully combined.
  4. Pour the cheesecake batter on top of the prepared crust and smooth the top.
  5. Refrigerate for at least 5 hours, until firm and set, or up to 2 days.

  6. When ready to serve, run a thin knife along the edge of the cheesecake before releasing the sides. Serve slices with a generous dollop of Homemade Whipped Cream. Store in the refrigerator, well covered, for up to 3 days.