Smooth creamy decadent no bake chocolate cheesecake, just for you.
Like my other no bake cheesecakes, this recipe is simple yet extremely delicious.
Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.
Perfect For The Holidays
Yes the holiday season is upon us. It's my favourite time of the year!
What is more appropriate than going all chocolaty for the holidays, right?
In our house I'm the one who's not into sweets (yes, it's unbelievable for all the sweet treats that I've been making) but I simple LOVE to cook and bake. My husband and his side of the family simply love sweet treats so it definitely works out for us in the end 😀
And for some reason when the holiday season is approaching I find myself craving for chocolaty treats. Do you feel the same?
I've been telling Marco, ohhh we HAVE to make a no bake CHOCOLATE cheesecake! Him being a sweet tooth, I didn't need to convince him that much. Haha!
So if you're looking for something elegant, decadent and amazing then look no more. Try this. I promise everybody will love it.
Let's get on with the recipe, shall we?
The Base
As you can see in the video below, I'm using oreo cookies for the base.
The whole cookies with the cream. Yes, everything goes. Who wants to spend time scraping the cream out from each cookie, right? Besides the cream will help in bringing the crumbs together.
If you're not into oreo cookies, you can always use other type of cookies for the base. There's no harm in it.
One thing though, if you're not using oreo cookies, please refer to my other no bake cheesecake that uses digestive biscuits for the base as the measurement is slightly different from this recipe with oreo cookies.
Ok, here I give you one recipe that you can refer to.
Click here to see my no bake tiramisu cheesecake
The Chocolate Cheesecake
This cheesecake has NO GELATIN in it. Yep. Many of you have been asking for cheesecakes that have no gelatin in it so here it is 🙂
I'm using semisweet 55% cocoa chocolate for this recipe. I find it has a perfect balance of sweetness and chocolaty taste to flavour this lovely cheesecake.
If you're into dark chocolate, by all means use it if you want to. Just know that the exact strong slightly bitter taste of a dark chocolate will be transferred into the cheesecake.
And of course, your cheesecake will be slightly darker.
I'm using a pinch of salt in the chocolate cheesecake mixture. It might sound weird to use salt in a sweet dish but trust me, it will bring out the chocolate taste to another level.
What I like to do with the chocolate is melt it first before I start whisking my cream cheese and everything else. This will give the melted chocolate a bit of time to cool down before I use it later.
How To Melt Chocolate In Microwave
And I like the convenience of melting my chocolate in the microwave instead of double boiler. Less hassle.
What I do is chop the chocolate into small pieces so that they are easier to melt. Then put them in a microwavable glass bowl and heat for 30 seconds.
After 30 seconds I will take out the bowl and mix the chocolate. The chocolate won't be melted yet at this point but it's important that you mix it anyway to help in distributing the heat evenly between the chocolate pieces.
Then I will repeat the process until the chocolate is fully melted. And yes, I stir every 30 seconds intervals.
Easy, right?
The Chocolate Ganache
It is for the holidays anyway, right?
Go big or go home 😉
To further bring this chocolate cheesecake to another chocolate level, let's cover it with a smooth silky chocolate ganache, shall we?
It's not a thick layer, don't worry. It's just a nice perfect thin layer to give that decadent chocolaty taste in your every bite.
And I'm using the same semisweet chocolate of 55% cocoa for it, combined with some whipping cream.
If you don't feel like putting some ganache on top, you can simply dust the cheesecake with some cocoa powder. That works also.
Well there you go. As you can see in the step by step video below this wonderful chocolate cheesecake is super easy to do with just a few basic ingredients. Let me know if you liked it.
Before You Go
If you're a no bake cheesecake lover, then I would want to entice you to my other no bake cheesecake recipes. I promise you they are delicious.
- No-bake vanilla cheesecake (without gelatine)
- No bake cookie butter cheesecake (or also known as biscoff or lotus)
- No bake lemon cheesecake (match this with my homemade lemon curd, oh la la)
- No-bake caramel apple cheesecake
- No bake chocolate and peanut butter cheesecake (yes, do try!)
Or simply go to my recipe page to see more of my yummy cheesecake recipes.
Video
No-Bake Chocolate Cheesecake
Ingredients
The Base
- 6.7 oz oreo cookies (190 gr)
- 3 tbsp unsalted butter (45 gr), melted
The Chocolate Cheesecake
- 8 oz semisweet chocolate (230 gr), chopped into small pieces
- 14 oz cream cheese (400 gr)
- 1 cup icing sugar (120 gr), sifted
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup whipping cream min 35% fat (125 ml), chilled
The Chocolate Ganache
- 3 oz semisweet chocolate (85 gr), chopped into small pieces
- ⅓ cup whipping cream min 35% fat plus 2 tbsp more, (110 ml), chilled
Other
- some raspberries
Instructions
The Base
- Using a food processor, blend the oreo cookies into fine crumbs. Pour into a bowl together with melted butter. Mix well and pour into a 7 inch (18 cm) springform pan. Press tightly and evenly to the base. Place in the freezer for 30 minutes.
The Chocolate Cheesecake
- Melt chocolate and set aside to slightly cool before using.
- In a bowl, put in cream cheese and whisk for a few minutes until light and fluffy. Then add in icing sugar and vanilla extract. Mix until well combined.
- While mixing, pour in the melted chocolate into the cream cheese mixture. Continue to mix until everything is well combined. Set aside.
- In another bowl, whisk whipping cream until soft peaks. Then pour it into the chocolate cream cheese mixture and gently fold using a spatula until everything it well combined. Pour into the base and spread evenly. Chill in the fridge overnight or until fully set.
The Chocolate Ganache
- Heat whipping cream until it's about to boil and then pour it into a bowl containing the chopped chocolate. Let it sit for 3 minutes then gently whisk until everything it combined.
- Pour onto the cheesecake and swirl around to help cover the surface. Chill in the fridge for 1 hour or until the chocolate sets. Remove cheesecake from the pan, decorate with some raspberries, slice and enjoy!
How Transfer To Serving Plate
- It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
- Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
- Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
- Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
- Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- This recipe doesn't uses gelatin so it usually takes longer to set.
- Use unsalted butter.
Hi which ingredients 1x 2 x or 3x would be best if I'm using a 9" pan?
Hi Sandy! For 9 inch pan I'd recommend you to multiply all ingredients by 1.4. Hope it helps.
My go to recipe! 🙂 I do a sugar free version and use a brownie base instead of the oreos!
Brownie base sounds delicious!😋 What do you use to sweeten your sugar free version? Thanks!
Hi Bea,
I can only get 30% fat for the whipping cream. Would this work or do I need to add something else?
Hi Ena! Although I haven't used it before but I think you can pull it off with 30% fat. Hope it helps 🙂
Hey there can i make cupcakes using the same recipe as this one i mean the chocolate cheesecake recipe because i don't want to add egg in it, so is it okay to use the chocolate cheesecake recipe to make chocolate cheesecake cupcakes?
Hello, I would like to make this recipe cause it looks amazing but my pan is 27cm. Is it still possible to make it? May I double the portion?
Hi Evi! I'd suggest you to multiply all ingredients by 1.6 for your pan size. Hope it helps and have fun making it!
I have a 10' spring form pan. Is that the right size to use?
Hi Linda, the size of the pan is 7 inches, it is written in the instructions of the recipe card.
Cuanta cantidad de galletas son ( cantidad No en onz) 15 , 20, 25 ? Puedo hacer esta receta en mini ? Y si se puede en mini no se pega el papel, gracias se ve delicioso
Son unas 21 galletas. En cuanto a lo de mini, quedate atenta que en breve sale algo que seguro te interesa 😉
DELICIOSO, de un sabor sin igual, una cremosidad y un sabor fuera de este mundo. El único detalle es que la cubierta de chocolate se derretía muy rápido, probaré con menos nata
Hola querida! Me alegro que te haya gustado el cheesecake. A nosotros nos encanta. Si, claro. Adjustar la nata a tu gusto, mas si estas en un clima calurosa. Muchisimas gracias, un abrazo grande 😍!
Muy buena receta la verdad que muy buena 😋
Pues muchas gracias Yohana! 😍
why under "The Chocolate Ganache" you listed whipping cream twice? same cream but different quantity?
Hi! I've re-worded the recipe so that it's easier to understand. Total amount needed is 110 ml. Hope it helps.
Hello!
I tried this recipe today, it came out fabulous. And the units in grams was so helpful 🙂
Thank you so much, hugs from India 🙂
Glad that you find it useful Shubha! Thank you 😍
Hi, can u pl guide me as to the measurements for a 5 n 4 inch pan?
If you've been searching for a fantastic chocolate cheesecake & have come across this recipe as a possible one to go with, I'm telling you that your search is over!! I made it for my husband & I ended up eating as much of it as he did! Thanks to the melted semisweet chocolate (I used Guittard melting wafers), the texture is soft & smooth, yet totally stable & slices "clean" even without the use of gelatin. This will be my chocolate cheesecake from here on out. Love.
Yeay! I'm happy to hear that Marie! Thank you so much for your feedback 😘.
Hello! Can i use milk Chocolate instead of the semi sweet one? Love all your recipes! Thank you so much for being an inspiration to Novice bakers like me!
Hi Vanessa! Although I haven't tried it but yes, I'm sure you can use it. The end result might be a bit sweeter though. Thank you and hey, let's keep baking! 🙂
This was such a great recipe, so easy to follow.
Loved the outcome that I made.
Thanks for sharing.
Hello from Greece Trying your recipe tomorrow and I using a 24cm pan ,do you reccomend to use 1 1/2 or double the recipe?Thank you in advance
Hi Jenny! For 24 cm pan, you can multiply all ingredients by 1.4. Hope it helps and enjoy!
Silly question but how would I or do I need to modify ingredients for 9" pan?
Thanks
Nothing silly bout it Julie! For 9" pan, make a 1.4 batch of the recipe. Hope it helps!
I'd like to thank you for responding to my question, it was greatly appreciated, second thank you for posting video of making this cheesecake, it was a big help for novice bakers like me.
I just made it and modified for 9" pan, it's in fridge chillin but I think it's gonna be fantastic,I'll put ganache on tomorrow, thanks
That is amazing, i try the recipes and it work perfectly, if i want to change the cake size to 8 inch how to measure the ingredients?
It was excellent. I had a bigger springform, so I used a little more of everything, but essentially didn't change the ratio, except the sugar, I halved that. American cakes are always too sweet for us.
When I make this cake AGAIN for a small party this coming weekend (yes, it was that good!) I will probably totally omit the sugar. 55% chocolate is plenty sweet!
Thank you, Dear, this will be my to-go chocolate cheesecake.
Awesome! I'm happy to hear that! Yes, adjust the sweetness to you liking, no problem at all. Thank you and have fun at the parteeeeyyy!
Oh, and next time I will whisk the cream right after I melt the chocolate and set aside as well, to have it ready.
Once I have mixed the melted chocolate into the cheese mixture, it gets pretty solid and solider with time, as it cools, so it wasn't easy to fold in the whipped cream.
So Good!!!
For my base I halved all ingredients from your Fudgy Brownie recipe and baked it in my a 9" spring pan. I used my 9" because that's what I got. Made the cheesecake using all the same quantities in the 9" and it turns out perfectly, just not as tall.
🙂 Love all your recipes, thank you for all your work.
Brilliant idea Robert! I'm happy to know it turned out great, thank you!
Hi
Do you have the measurements in dl instead?
I don't have anything to weigh the ingredients with...
Hello ! Lovely recipe.
Can i make the ganache with white chocolate?
I want to make a decoration with chocolate donuts etc ! Thank you very much!
Hi, I saw there is one time use of whipping cream in chocolate cheesecake and two time use for ganache (the topping) what type of whipping cream you use? Its a diary or non-diary? Thanks! 😊
Hi do you have any tips to stop chocolate seizing? I've tried various chocolates and temperature and stage of adding and it never works out for me!
Hey can I use extra thick double cream (whipping cream) or i have to be light whipping cream? Also can I use dark cooking chocolate? Also I only have ikea Springform pan, 27 cm, can I use it? Thanks and Merry Christmas 😊
Hi Hadir! Use any that has min 35% fat. If you love dark chocolate's stronger taste, then yes use it. 27 cm pan is a bit too big for this recipe though. Maybe you could try making 1.5 batch of it? Merry Christmas to you too and thank you!
Hi Bea. Is it possible to freeze the cheesecake?
Hi Anne! It won't taste as fresh (if you're picky about it) but I did freeze it (as my family doesn't mind in these kind of things 😀 )
Hi
What quantity would I use for a 26inch springfoam pan please. Many thanks.
Hi, can i use heavy whipping cream to be safe instead of whipping cream?
Hi Annalisa! As long as the fat content is min 35%, it's totally fine 🙂
Can i use gelatin to set this cheesecake as i stay in a hot and humid country? if so how much to use ?
I have made the receipe and it was delicious. I have a question, what quantities do I have to use for a 26-28 cm springform pan? I have a lot of friends and I need a big cheescake 🙂 thanks!
Very easy and delicious cheesecake. I made it twice and gone in 1 hour. 😍👍
Awesome! And your cheesecake looks amazing!! Thank you so much Hakima! XOXO
Hi Bea,
This cake looks awesome! I started to make it last night and want to finish it tonight (Monday). But I plan on serving it on Friday... Will it last that long in the fridge? A friend told me cheese cakes only last one day or so.
Thank you!
Hi Tom! The thing with cheesecakes is that if you keep them too long, the base/crust will start absorbing the humidity from the filling and it won't taste as fresh/good. I'd make it a day before serving. Hope it helps. XO
So yummy! You are awesome!
If I need to put gelatine , how much gelatine powder to add ? Want to make one for a friend's granddaughter birthday on Tueday in school . Thank you.
Hi Justina, this recipe doesn't need any gelatin at all. You don't need to put it. Hope it helps.
Can you please tell me how much does this cake weight? Is it at least 800 gr or 1 kilo? Thanks
I try this last week,very easy, I do some changes,for the base I use peanut chunks. 🙂
Hi can you anewer a question please? There are 2 measurements for the Cream in the ganache recipe. Can you tell me which is the correct one please. You have
1/3 cup whipping cream min 35% fat (80 ml)
2 tbsp whipping cream min 35% fat (30 ml)
Thank you
Hi Sian! Combine both, meaning you will use 1/3 cup plus 2 tbsp (total of 110 ml). I separated the measurement so that it's easier to see in cups/tbsp. Hope it helps.
Very good Cheesecake. I like it a lot and my friends also. They told it's perfect.
Do you have maybe recipe for Coconut Cheesecake but without gelatine? It would be nice.
I will try more of your recipe to do.
I'm happy to know that you and your friends like it, thank you so much Alen! For now no but we already have the coconut cheesecake in our list to make 😉
Very dangerous recipe, Bea! Thank you 😋
Haha, yes it is! Thank you so much Sabrina!
AMAZING cheesecake I just increased the amount of whipped cream to 250ml and used a 9 inch tin and it was perfect, the combination of crunchy base, silky smooth cheesecake topped with rich ganache is the best, Just served this for Easter as all about the chocolate, my whole family loved it
Hi Sue! In our house Easter was almost like Christmas, chocolate loaded day 😀 . I'm happy to know that your whole family loved it, thank you so much!
Family loved it!
Awesome, thank you!
This looks gorgeous! I want to make for my best friends party but have tons of other things to make too. Can it be made ahead and frozen? If so any tips please?
Would I be able to freeze with the ganache topping or do that when defrosted?
Many thanks - can’t wait to try it!
Hi Clara! The texture won't be as fresh when you freeze it. I do it because my family doesn't mind, so it's up to you. Place it in a ziplock bag and I would do the ganache after defrosted. Hope it helps and have fun! Thank you!
Can you please tell me what "icing sugar" is? Is there a substitute I could use so I don't have to purchase it for one recipe? Your cheesecake looks delicious.
Hi Sherry! It's also called powdered sugar or confectioners' sugar. If you don't want to buy it, you can make it yourself by blending the granulated sugar into fine powder. The reason of using the fine powdered sugar is because it mixes better, no granule texture in the cheesecake. Hope it helps. Thank you!
Hi. I ve made this recipe last week. It was delicious. Everybody liked it. But for me is a lil bit too sweet. I think next time i will try with half icing sugar. Thanks so much.
Also other cheesecakes of yours are standing "in a line" to be done 🙂
Hi Aiste, I'm happy to know that you liked it. Yes, adjust the sugar to your liking, no problem at all. Do let me know when you've made the other cheesecakes 😉 Thank you so much!
Hello Bea, I just want to tell you that I made this cake and it was very delicious. I love the creamy texture and the chocolate taste. I didn't have raspberry so I used strawberry 😀 and it was beautiful. God bless and thank you!
Hi Merilyn! Strawberry works perfect also, no problem at all 😉 I'm happy to know that you liked it. Thank you so much!
Brilliant recipe, thanks a lot!
and that my friends, is how chocolate cheesecake should be. thank you for the recipe.
Hey thank you Alan! 🙂 🙂 🙂
Can I use a lose bottom tin instead as I haven’t a spring one and how cool does the ganache have to be before it is poured over the top please. Thank you ana Merry Christmas 😊
Hi Viv. I would say it would be a bit challenging to take out the cheesecake but yes, it's doable. Just make sure you run a knife all around the cheesecake before pushing the bottom out. Leave the ganache for a few minutes just until it's not hot and the texture is still pourable. Enjoy and Merry Christmas to you! 😀
Bea I made this and it is delicious. I love the texture. I love the chocolate taste also. I am glad I made it. Thanks for sharing!
Happy to hear that you liked it Kim, thank you! 🙂
Hi Be a since are not adding gelatine how much time can it stay out without melting.
Hi Roxana. It depends on how hot your place is. I would recommend you to take it out a few minutes before serving and then place the balance back in the fridge to maintain chilled (that's what I always do).
This looks amazing...I would like to make it with a chocolate layer and a white layer without the chocolate, so four layers including the crust and the ganache. How would you suggest to do that?
Hi Melissa, that would be a completely new recipe. Why don't you check my peanut butter chocolate cheesecake, it's more or less the type that you are looking for. Thanks!
I will do that, for sure!
Does it really require an 7 inch springform pan? Would a bigger one do?
Hi Sarah, this recipe is made for a 7 inch springform pan. If you use a bigger pan just know that it wont be as tall.
Very true...
One last question, about how many Oreos would 6.7oz make?
Hey Sarah, that's about 6 Oreo cookies.
Hi, are you sure it's 6 cookies? A package of oreos in Germany is about 154 grams and that's more than 6 cookies. Just checking😉
Opps! You are right Sumaya, it's 17 cookies. Thanks for pointing it out 😉
I need this in my life!! Thanks for sharing!
Haha! More when it's the holiday season now. Thanks Karly!
Hi bea
I tried the recipe and loved it !
Can you please tell me how I can change the recipe to make it into mini cheesecakes
Hi Zahra, I'm happy that you loved it! I'm making them and will post the recipe soon. Thanks!