Chocolate Cheesecake Recipe (Without Gelatin, No Bake)
When I first tried making a no-bake chocolate cheesecake, I was a little skeptical.
How could something so decadent and creamy be made without baking or gelatin?
But then, I tasted it, and I was hooked. It’s rich, indulgent, and incredibly simple to make.
This recipe is my go-to for when I need a dessert that wows without taking hours in the kitchen.
Perfect for holidays, gatherings, or simply when you want something sweet and comforting, this no-bake chocolate cheesecake is sure to steal the show.
Kitchen Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Food Processor | To crush Oreos for the crust | Amazon, Walmart |
| Mixing Bowls | For preparing the cheesecake mixture | Amazon, Target |
| Electric Mixer or Whisk | To beat cream cheese and whipped cream together | Amazon, Bed Bath & Beyond |
Prep Time
- Total Time: 5 hours 20 minutes (including refrigeration)
Ingredients
- 14 Oreo cookies (crushed)
- 40g melted butter
- 200g dark chocolate (for the cheesecake filling)
- 300g cream cheese (softened)
- 1 tsp vanilla extract
- 40g sugar
- 200g whipping cream (for the filling)
- 100g whipping cream (for the chocolate topping)
- 100g dark chocolate (for the topping)
Instructions
- Prepare the Crust:
- Begin by crushing your 14 Oreo cookies in a food processor until they turn into fine crumbs. If you don’t have a food processor, you can place the cookies in a ziplock bag and crush them with a rolling pin.
- Once the cookies are crushed, mix them with the melted butter in a bowl. The butter will help bind the crumbs together and create a solid base for your cheesecake.
- Press this mixture into the bottom of a springform pan (or any round cake pan), ensuring it’s even and compact. Refrigerate for 20 minutes to set.
- Make the Cheesecake Filling:
- While the crust sets, melt 200g of dark chocolate in a heatproof bowl over simmering water or in the microwave in 20-second bursts. Once melted, set it aside to cool slightly.
- In a separate bowl, beat the softened cream cheese, vanilla extract, and sugar together until smooth and creamy.
- In another bowl, whip 200g of whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Once the chocolate has cooled slightly, fold it into the cream cheese and whipped cream mixture, ensuring it’s evenly incorporated.
- Assemble the Cheesecake:
- Pour the creamy chocolate mixture over the Oreo crust in your pan. Use a spatula to smooth the top.
- Refrigerate the cheesecake for at least 4 hours, or until it has set and is firm to the touch.
- Make the Chocolate Topping:
- For the chocolate topping, melt the remaining 100g of dark chocolate with 100g of whipping cream over low heat, stirring until smooth. Allow it to cool slightly.
- Once the cheesecake has set, pour the chocolate topping over the chilled cheesecake. Spread it evenly for a glossy, professional finish.
- Return the cheesecake to the fridge for another 30 minutes to allow the topping to firm up.
Food Storage
To store your cheesecake, keep it in an airtight container in the fridge. It will stay fresh for up to 4 days.
You can also freeze individual slices for up to a month.
Just be sure to wrap them tightly in plastic wrap before freezing, and let them thaw in the fridge before enjoying.
Pro Tips
- Cookie Crust Variations: If you don’t have Oreos, graham crackers or digestive biscuits work wonderfully as a base.
- Vegan Option: To make this cheesecake vegan, swap out the cream cheese for a dairy-free alternative, and use coconut whipped cream in place of the heavy cream.
- Flavor Twist: Add a hint of coffee to the chocolate mixture for a mocha-flavored cheesecake, or stir in some crushed hazelnuts for added texture.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Fat | 22g |
| Saturated Fat | 11g |
| Carbohydrates | 35g |
| Sugars | 23g |
| Protein | 4g |
| Fiber | 2g |
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, you can! Milk chocolate will give a sweeter flavor, but dark chocolate adds a richer taste. Feel free to adjust based on your preferences.
2. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually benefits from being made a day ahead, as it gives the flavors time to meld and the texture to firm up nicely.
3. How do I prevent the cheesecake from being too runny?
Make sure to chill the cheesecake long enough (at least 4 hours), and don’t skip the refrigeration steps. The chocolate and cream cheese mixture should be thick and firm once chilled.
4. Is it necessary to use a springform pan?
A springform pan makes it easier to remove the cheesecake without damaging it, but any round cake pan will work. Just line the bottom with parchment paper for easier removal.
5. Can I add toppings to this cheesecake?
Definitely! You can top it with fresh berries, crushed nuts, or even a drizzle of caramel or chocolate sauce for added flair.
Final Thoughts
This no-bake chocolate cheesecake is everything you could want in a dessert: simple, rich, and absolutely irresistible.
It’s perfect for any occasion, and with a few twists, you can make it your own.
Don’t be afraid to experiment and make it your signature dessert.
I can’t wait for you to try it – and I know it will quickly become a favorite! Enjoy!