No Bake Chocolate Cheesecake
This no bake chocolate cheesecake is the ultimate chocolate cheesecake! It has an Oreo crust, a no bake chocolate cheesecake, and chocolate ganache on top! This cheesecake just melts in your mouth.
This no bake chocolate cheesecake has cocoa powder and chocolate ganache mixed into the batter. Then, chocolate whipped cream is mixed in. The results is a super creamy chocolate cheesecake that is rich and you might need a glass of milk for!
I have tips and tricks and process photos to easily help you make this recipe! If you love chocolate cheesecake desserts, you have to try my triple chocolate cheesecake.
Tips for making the cheesecake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make the chocolate ganache (smaller amount) first before making the batter. Then, you can make sure it is cool before adding to the batter.
- Tip 2: Make sure to beat the cream cheese and sugar on high speed to get rid of any lumps. Once you fold in the whipped cream, you can’t fix any lumps in the batter.
- Tip 3: Fold the chocolate whipped cream gently into the batter. Be gentle so you don’t know any air out of the whipped cream. Otherwise, it will be like adding 1 1/2 cups of heavy cream and your cheesecake won’t set.
- Tip 4: Chill the cheesecake overnight for best results. Then, I took a butter knife to go around the edge of the pan before releasing the pan from the cheesecake. Then, tilt the cheesecake on its side to remove the parchment paper.
- Tip 5: Pour the ganache over the top of the cheesecake and use an offset spatula to gently press the ganache over the edges. This will create pretty drips.
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For more no bake recipes, try my biscoff no bake cheesecake and oreo no bake cheesecake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
No Bake Chocolate Cheesecake
This no bake chocolate cheesecake is full of chocolate! It has an Oreo crust, no bake cheesecake that has chocolate whipped cream folded in, and topped with chocolate ganache.
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Ingredients
Oreo Crust
- 2 1/2 cups Oreo crumbs, fine crumb
- 5 TBSP Unsalted butter, melted
No Bake Chocolate Cheesecake
- 1/2 cup Semisweet chocolate chips
- 1/4 cup Heavy cream
- 24 oz Cream cheese, room temperature
- 1/2 cup White granulated sugar
- 1/3 cup Unsweetened cocoa powder, I used dutch process cocoa powder
- 1/2 cup Sour cream, room temperature or greek yogurt
- 1 tsp Pure vanilla extract
- 1 1/2 cups Heavy cream
- 3/4 cup Powdered sugar, sifted
- 1/4 cup Unsweetened cocoa powder
Chocolate Ganache
- 1 cup Semisweet chocolate chips
- 1/2 cup Heavy cream
Instructions
Oreo Crust
- Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again. Set aside.
- Using a food processor, blend the Oreos into a fine crumb. Add the crumbs and melted butter in a small bowl. Use a fork to stir it.2 1/2 cups Oreo crumbs, 5 TBSP Unsalted butter
- Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of the measuring cup to compact the bottom of the crust. Place the crust in the freezer while you make the cheesecake batter.
No Bake Chocolate Cheesecake
- Place chocolate chips in a small bowl. Pour heavy cream into a small saucepan over medium heat. Heat until steaming. Pour cream over the chocolate chips and let it sit for 2 minutes. Then, stir until smooth. Set aside the chocolate ganache1/2 cup Semisweet chocolate chips, 1/4 cup Heavy cream
- Using a mixer in a large bowl, beat the cream cheese and sugar on high speed for 2 minutes.24 oz Cream cheese, 1/2 cup White granulated sugar
- Add in sour cream, cocoa powder, vanilla, and chocolate ganache. Mix on medium until combined.1/3 cup Unsweetened cocoa powder, 1 tsp Pure vanilla extract, 1/2 cup Sour cream
- Using a mixer with a metal bowl, beat the heavy cream, powdered sugar, and cocoa powder on high speed until stiff peaks form.1 1/2 cups Heavy cream, 3/4 cup Powdered sugar, 1/4 cup Unsweetened cocoa powder
- Add the whipped cream to the cream cheese mixture. Use a rubber spatula to fold in the whipped cream. Be gentle to not knock any air out of the whipped cream
- Spread the cheesecake batter on top of the crust. Spread it evenly.
- Cover and chill for at least 6 hours or overnight.
Chocolate Ganache
- Place chocolate chips in a small bowl. Pour heavy cream into a small saucepan over medium heat. Heat until steaming. Pour cream over the chocolate chips and let it sit for 2 minutes. If any chunks remain, heat in the microwave for 15 second intervals until melted.1 cup Semisweet chocolate chips, 1/2 cup Heavy cream
- Take the pan and parchment paper off of the cheesecake. Pour the ganache over the cheesecake.
Calories: 438kcal, Carbohydrates: 26g, Protein: 5g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 95mg, Sodium: 148mg, Potassium: 242mg, Fiber: 3g, Sugar: 15g, Vitamin A: 1226IU, Vitamin C: 0.3mg, Calcium: 86mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!
So good!!!!! Loved all of the chocolate!!
While you do have to bake the brownies, it makes the cheesecake so much better!
I made this recipe for a birthday dessert and my whole family loved it. I found the level of sweetness to be perfect. The cheesecake set well and easily came out of my spring form pan. So yummy!
Your description talks about room temperature sour cream yet I don’t see that item in your ingredient list or where it’s used in the recipe. What am I missing?
Thanks
Thank you for letting me know. I forgot to add that ingredient to the recipe. It is added now!
Hi, I am still not seeing when to add the sour cream in your instructions…help!
I added it in now!
Thank you! I did it right!
Delicious!!
I tried this cheesecake thinking it would be a nice treat for my family. Oh man was it good! This is easily my favorite cheesecake recipe now. I want to share it with everyone I know!
Had a go at this recipe. The cheesecake didn’t set and ended up as a pile of goo… still tasted good but not quite what I had in mind…
Hello!
Here are some reasons why the cheesecake didn’t set.
1. This cheesecake is best when chilled overnight. It needs a long time to chill in the fridge before it is ready to dig in.
2. When you fold in the whipped cream into the chocolate cheesecake batter, you have to be VERY gentle. If you are too rough, it will knock out all of the air and it will be like you added 1 1/2 cups of heavy cream vs whipped cream.
Hope this helps!