A perfect Oreo crust, a deep chocolate cheesecake filling, a rich chocolate ganache, and a creamy chocolate whipped cream make up this ultimate no-bake chocolate cheesecake.
I absolutely love cheesecake, if that’s not totally evident by the number of cheesecake flavors I have steadily growing on this site! Cheesecakes can be a labor of love, but cheesecake bars and no-bake cheesecakes are much easier and still embody that full cheesecake flavor. This is my third no-bake cheesecake on this site {my Classic No-Bake Vanilla Bean Cheesecake and No-Bake Peanut Butter Cheesecake are both excellent}, and we clearly needed a chocolate one. Enter this Ultimate No-Bake Chocolate Cheesecake. A no-bake Oreo crust is filled with creamy chocolate cheesecake that boasts two types of rich cocoa powder, and then it is topped with a rich ganache + chocolate whipped cream. It’s absolutely decadent, and it’s a perfect chocolate lover’s delight. Let’s make it.
WHAT YOU’LL NEED FOR THIS ULTIMATE No-Bake CHOCOLATE CHEESECAKE:
Graham cracker crumbs
Salted butter
Granulated sugar
Cream cheese
Powdered sugar
Pure vanilla bean paste
Heavy cream
Cocoa powder
Chocolate chips of choice (I used semisweet)
THE CRUST
I created an ultra thick Oreo cracker crust that is fully no-bake, and requires only two ingredients: crushed oreo cookies and melted salted butter.
Place all of your ingredients in a medium sized bowl, and gently mix with a fork. Alternatively you can add all of the ingredients to a large food processor and process until smooth. The crust should be buttery to the touch and roughly the texture of wet sand. It should also press easily into your springform pan without flaking at all.
Press the crust into your parchment lined 9-inch springform pan, and use the bottom of a glass to gently press down around the bottom and along the sides. Set the crust pan aside while you make your filling.
THE FILLING
This creamy filling of an offshoot of many cheesecake recipes on this site. The main difference is you are going to omit the eggs for this no-bake recipe, and the cream cheese mixture will stiffen once it is refrigerated. You definitely want the cream cheese and the sugar to mix well, which is why we substitute powdered sugar for granulated sugar. You can absolutely try it with granulated sugar, just know that it will be a bit more grainy, although I don’t necessarily think that is a bad thing. I love a good grainy texture on occasion, especially when it comes to my brown sugar butter cream. It reminds me of the true texture of cookie dough before you add the flour.
This filling also boasts both unsweetened cocoa powder and black cocoa powder. So what exactly is black cocoa powder? Black cocoa powder is a cocoa powder that has been strongly dutched or alkalised to ensure a super smooth flavor and reduced acidity.
Begin by creaming the cream cheese for one to two minutes in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump free. Add the sifted sugar, both cocoa powder {also sifted}, and the vanilla. Mix until combined. Set this aside while you whip the heavy cream.
Whip the heavy cream until stiff peaks form in a standing or hand-mixer, about 2 to 3 minutes. Fold the whipped cream into the cream cheese mixture, blending until no whipped cream remains unmixed, and the cheesecake is lump free. That should take about 1 to 2 minutes.
Pour or spoon the no-bake cheesecake filling into the prepared crust, smoothing the top with a spatula to ensure an even finish. Placed the cheesecake in the refrigerator for 2 to 3 hours or overnight.
THE TOPPINGS
To make the ganache, heat the heavy cream on high in the microwave for one minute, or warm on the stovetop in a saucepan on medium to high heat until bubbles just begin to form. Carefully remove cream. Add chocolate chunks and let it sit for 5 minutes. Whisk well until smooth. Pour the ganache over the chilled cheesecake, and with a spatula, gently spread evenly over the top. Refrigerate for 10 minutes while you make the whipped cream.
This glorious chocolate whipped cream boasts only heavy cream, powdered sugar, cocoa powder, and pure vanilla extract. It is deliciously creamy and rich in cocoa flavor, a wonderful complement to the denser chocolate cheesecake filling.
Add all of your whipped cream ingredients to a small bowl and beat with a standing mixer or hand mixer for about 1 to 3 minutes, or until stiff peaks form. Spread or pipe the whipped cream onto your chilled cheesecake. It is best to only put whipped cream on the parts of the cheesecake that you plan to consume that day. Store any leftovers in the refrigerator for up to four days sans whipped cream topping.
THE PRODUCTS
Here is one link to all of the products I used in making this cheesecake. I linked the 9-inch springform pan (which comes with pre-cut parchment liners!), the water bath liner (in 6-inches and 9-inches, I have both and love them), the piping bags, and piping tip.
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.
THE DIETARY SUBSTITUTIONS
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Oreo makes a gluten free cookie that is also dairy free. If you need to go this route, simply mix in three tablespoons of creamy unsweetened peanut butter and proceed with the recipe as directed.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for the cheesecake base and the whipped cream.
If you loved this classic no-bake vanilla bean cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS - Try my other no-baked cheesecake flavors:
No-Bake Peanut Butter Cheesecake
Classic No-Bake Vanilla Bean Cheesecake
Ultimate No-Bake Chocolate Cheesecake
Ingredients
For the No-Bake Oreo Crust:
- 28 Double Stuffed Oreos, crushed
- ¼ Cup Salted Butter, melted
For the Cheesecake Filling:
- 1 Cup Heavy Cream, whipped to stiff peaks
- 2 Cups Powdered Sugar (sifted)
- ½ Cup Unsweetened Cocoa Powder (sifted)
- 2 Tablespoons Black Cocoa Powder (sifted)
- 24 Ounces Cream Cheese, softened to room temperature
- 1 Tablespoon Pure Vanilla Extract
For the Chocolate Ganache:
- ¼ Cup Heavy Cream
- ½ Cup Chocolate Chips of Choice (I used semisweet)
For the Chocolate Whipped Cream:
- ½ Cup Heavy Cream
- 2 Tablespoons Powdered Sugar
- 2 Tablespoons Unsweetened Cocoa Powder
- 1 Teaspoon Pure Vanilla Extract
Instructions
- To make the crust: Scrape the filling out of 28 Oreos cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the professor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). Into your bowl of Oreo crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). Press the crust into a 9” spring foam pan. Set aside while you make the filling.
- To make the filling: In a medium bowl, beat the heavy cream on medium to high until stiff peaks form, 2-3 minutes. Set aside while you make the cream cheese mixture. Sift together the powdered sugar and both cocoa powders.Blend the cream cheese with a standing or hand mixer until smooth, about two minutes. Slowly add the powdered sugar / cocoa mixture plus the vanilla and blend until fully incorporated, about 30 seconds. Fold the whipped cream into the cheesecake mixture until combined, about 30 more seconds. Spread the cheesecake into the prepared crust pan and refrigerate 3-4 hours or overnight.
- To make the ganache: Heat the heavy cream on high in the microwave for one minute, or warm on the stovetop in a saucepan on medium to high heat until bubbles just begin to form. Carefully remove cream. Add chocolate chunks and let it sit for 5 minutes. Whisk well until smooth. Pour the ganache over the chilled cheesecake, and with a spatula, gently spread evenly over the top. Refrigerate for 10 minutes while you make the whipped cream.
- For the whipped cream: Add all of your whipped cream ingredients to a small bowl and beat with a standing mixer or hand mixer for about 1 to 3 minutes, or until stiff peaks form. Spread or pipe the whipped cream onto your chilled cheesecake. It is best to only put whipped cream on the parts of the cheesecake that you plan to consume that day. Store any leftovers in the refrigerator for up to four days sans whipped cream topping.
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