This No-Bake Chocolate Cheesecake recipe is made with melted chocolate and cocoa powder. It also includes a crunchy Oreo cookie crust. This chocolate cheesecake is easy to make and delicious!

A simple recipe for no-bake chocolate cheesecake

Although I love a good baked cheesecake, sometimes a simple recipe is just what you need. It's quick and easy to make, perfect for chocolate cravings. It couldn't have been easier to put this No-Bake Chocolate Cheesecake together. The classic Oreo crust is the best. Blend some Oreos until you have fine crumbs. Then, add the butter to your food processor. You can leave the filling in the Oreos when you are grinding them up. This is something I get asked a lot. It helps to bind the crust together.

How to Make a No-Bake Chocolate Cheesecake

Fillings are made from simple cheesecake ingredients. It's best to use room-temperature cream cheese to make the filling. This will allow it to be easier to mix and prevent lumps. Cream cheese can be sweetened with sugar to make it tangier. The chocolate is next! Combining melted chocolate with powdered cocoa gives the cheesecake a great taste and texture. The cheesecake has a smoother chocolate flavor and thicker texture due to the melted chocolate. The cocoa gives it a stronger taste and intensifies its flavor. To lighten the mixture, you can add some homemade whipped cream. The texture is similar to a baked cheesecake, which has a light texture but is dense. The cheesecake should be chilled to set up. Finally, top it with homemade whipped cream. I added strawberry halves, a mixture of sprinkles and mini-chocolate chips. You can add any other ingredients you wish. This No-Bake Chocolate Cheesecake is great with fresh fruit. You can also add more chocolate to it - there's no way you can have too many!

Ingredients

Oreo Crust

2 3/4 cups (369g) oreo cookie crumbs (about 31 Oreos)
5 tbsp (70g) salted butter, melted

Filling for Chocolate Cheesecake

24 oz (678g) cream cheese, room temperature
1/2 cup (104g) sugar
3 tbsp natural unsweetened cocoa powder
8 oz semi-sweet chocolate, melted
1 1/4 Cup (300ml), heavy whipping cream, chilled
3/4 cup (86g) powdered sugar
1 tsp vanilla extract

Topping with Whipped Cream

1 cup (240ml), heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
You can add desired toppings such as mini chocolate chips, fresh fruit, and sprinkles.

Instructions

1. Combine the Oreo cookie crumbs with the melted butter in a small bowl. Mix well. The mixture should be pressed into the bottom of a 9-inch springform cake pan. Allow cooling in the refrigerator. 3. Mix the cream cheese, sugar, and cocoa in a large bowl. Continue to beat until smooth. 4. Mix the melted chocolate with the water until it combines well. 5. In a large bowl, combine the heavy whipping cream with the powdered sugar and vanilla extract and mix well. Keep whipping at high speed until stiff peak forms. 6. Fold the whipped cream into the cream cheese mixture until it combines well. 7. Spread the filling on top of the crust. 8. Cheesecake can be refrigerated until it is firm for 5-6 hours or overnight. 9. Finish the cheesecake by removing it from the springform pan. 10. In a large mixing bowl, combine the heavy whipping cream with the powdered sugar and vanilla extract to make the whipped cream topping. Mix on high speed until you get stiff peaks. 11. Sprinkle whipped cream all around the cheesecake's edge. Sprinkle your favorite toppings on the cheesecake, including strawberries, mini chocolate chips and sprinkles. 12. Keep cheesecake refrigerated until ready for use. Cheesecakes are best kept for at least 3-to 4 days.