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Ultimate Creamy No Bake Chocolate Cheesecake with Oreo Crust

A rich slice of no bake chocolate cheesecake featuring a dark cookie crust, thick mousse layer, and chocolate ganache topping.
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Make this rich, creamy, and decadent no bake chocolate cheesecake featuring a crunchy Oreo crust and a smooth chocolate ganache topping. This recipe is simple, requires no oven, and is perfect for parties or any chocolate lover.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 8 ounces semi-sweet chocolate, melted and slightly cooled
  • 1 cup heavy whipping cream, cold
  • 1/2 cup semi-sweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)

Instructions

  1. Prepare the crust: Mix the Oreo crumbs and melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Make the filling base: In a large bowl, beat the softened cream cheese, powdered sugar, granulated sugar, vanilla extract, and cocoa powder until the mixture is smooth and there are no lumps. Scrape down the sides of the bowl.
  3. Incorporate melted chocolate: Pour the slightly cooled melted semi-sweet chocolate into the cream cheese mixture. Beat on low speed until just combined and smooth. Do not overmix.
  4. Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form.
  5. Fold together: Gently fold the whipped cream into the chocolate cream cheese mixture in two additions until no white streaks remain. Be careful not to deflate the whipped cream.
  6. Assemble: Pour the filling over the chilled Oreo crust and spread it evenly with a spatula.
  7. Chill: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until completely firm.
  8. Make the ganache topping: Place the 1/2 cup of chocolate chips in a small, heatproof bowl. Heat the 1/4 cup of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy.
  9. Top and serve: Pour the cooled ganache over the set cheesecake. Return to the refrigerator for 30 minutes to allow the ganache to set slightly before slicing and serving.

Notes

  • For an extra rich crust, use 8 tablespoons of melted butter instead of 6.
  • If you do not have a springform pan, you can line a regular 9-inch pie dish with plastic wrap, leaving an overhang to help lift the finished cheesecake out.
  • Ensure your melted chocolate is not hot when adding it to the cream cheese mixture, or it may cause the cream cheese to curdle.
  • This is a great recipe for making ahead; it keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://mdlatdmm.com/chocolate-cheesecake-recipe-no-bake-creamy/