No Bake Chocolate Cheesecake Easy and Delicious
Easy, No Bake Chocolate Cheesecake Bars feature a crispy Oreo cookie crust for a smooth texture. They only take 15 minutes to complete! !
No bake chocolate cheesecake is perfect for days when you don’t want to use the oven. They are simple and delicious. For an even more no-bake snack, try no-bake cookies, no-bake chocolate granola bars, and no-bake strawberry shortcake.
No oven required!
Fiona of Just So Tasty is sharing this super easy, no-bake chocolate cheesecake recipe. It’s creamy, chocolatey, and so much easier than making a traditional baked cheesecake.
Now, it’s no secret that I absolutely love cheesecake. I’ve shared these Chocolate Cheesecake Bars and No Bake Cheesecake recipes on Lil Luna this year. But I don’t really believe in good things. So creating the perfect no-bake chocolate cheesecake recipe is on my to-do list.
I love the combination of rich chocolate and creamy rich cheesecake. But I wanted a recipe with all the hallmarks of a traditional baked chocolate cheesecake without the stress.
Just 15 minutes
Crispy. Start by stirring together the melted butter and Oreo cookie crumbs to form the base. Then press the mixture into the bottom of an 8×8-inch pan lined with aluminum foil.
filling. Whip 1 cup whipped cream with a little powdered sugar until peaks form. Then in a separate bowl whisk together the cream cheese, remaining powdered sugar, sour cream, and melted chocolate. The whipped cream is then mixed into the cream cheese mixture and we’re done with the filling.
chill. Spread the creamy chocolate cheesecake mixture on the Oreo cookie crust and our job is done. Chill the cheesecake in the refrigerator for at least 4 hours before serving.
It’s really just 15 minutes of effort! The hardest part was waiting 4 hours for it to set in the fridge before eating it. 😉
Cheesecake is delicious alone or with other sweet ingredients.
- Add fresh fruits like strawberries
- Spread a layer of fruit tarts on top
- Drizzle with chocolate syrup or caramel sauce
- Cream on top
- Chocolate Chip
- chocolate chips
- chopped nuts
- Rough Cut Oreos
- I also have some crumbled lollipops for the Christmas party – it’s always a hit.
Some notes and storage tips
Do not remove the Oreo cream before making the crumbs. It helps act as a binder for the crust.
be sure to use full-fat cream cheese
Allow enough time for this cheesecake setting. We recommend refrigerating for at least 4 hours, but you can also do it the night before.
uUse a different pan to double the recipe or make personal part. Doubled this recipe and used a 9×13 pan.Another great thing about this no-bake dessert is that you can easily use other shaped pans like springform pan or pie pan (You may need to make more Oreo crust to cover both plates).You can even use Mini Pie Pans or clear plastic cup.
cover and shop Cheesecake will keep for 3-4 days in the refrigerator.arrive freeze, let the cake cool in the refrigerator first. Cover with plastic wrap, then wrap the entire pan with aluminum foil. Freeze up to 3 months.
For more cheesecake recipes, check out:
Prep time 15 minutes
Refrigerate for 4 hours
Total time 4 hours 15 minutes
9 large servings
Calories 582 kcal
by Lil’ Luna
- 1 1/3 cups Oreo baking crumbs
- 1/3 cup unsalted butter, melted
Chocolate Cheesecake Filling
- 1 cup fresh cream
- 1 cup powdered sugar
- 10 ounces cream cheese, very soft
- 1/4 cup sour cream
- 8 ounces semisweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
Line an 8×8 or 9×9 inch square pan with aluminum foil.
In a medium bowl, whisk together Oreo crumbs and melted butter.
Press into the bottom of the prepared pan and place in the refrigerator while you make the filling.
In a large bowl whisk whipped cream and 1/4 cup powdered sugar until stiff peaks form.
In a separate bowl, whisk together cream cheese and remaining icing sugar (¾ cup) until soft. Then add the sour cream, melted chocolate and vanilla extract.
Mix the whipped cream into the cream cheese mixture until well combined.
Spread the filling on the Oreo cookie crust and place the cheesecake in the fridge for at least 4 hours to firm up.
*Recipe can be doubled and made in a 9×13 inch pan. **Store leftovers in an airtight container in the refrigerator.
Thanks Fiona from Just So Tasty!