No Bake Chocolate Cheesecake

5 from 1 vote

An easy no bake chocolate cheesecake made with cocoa powder and melted chocolate. Made with an Oreo cookie crust and topped with chocolate whipped cream!

Prep Time45

Cook Time0

Chilling time6

Total Time6 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 7140kcal

Author: Heather Perine

Ingredients

For the crust:

24 oreos
4 Tablespoons (56 g) unsalted butter melted

For the filling:

4 ounces (113 g) bittersweet chocolate chopped
1 ½ cups (360 ml) heavy cream divided
16 ounces (454 g) cream cheese softened to room temperature
1 cup (200 g) granulated sugar
¼ cup (57 g) sour cream at room temperature
⅓ cup (28 g) unsweetened cocoa powder (I used Dutch process)
2 teaspoons vanilla extract
¼ teaspoon fine sea salt

For the topping:

1 cup (240 ml) heavy whipping cream cold
1 teaspoon vanilla extract
¼ cup (28 g) powdered sugar
3 Tablespoons (15 g) unsweetened cocoa powder

Instructions

Make the crust:

Place oreo cookies in a food processor and pulse until finely ground. 24 oreos
In a large mixing bowl, combine the oreos and melted butter until well combined and evenly moistened. Press the mixture firmly into the bottom and halfway up the sides of a springform pan using the bottom of a measuring cup or glass. 4 Tablespoons (56 g) unsalted butter

Make the filling:

In a bowl with an electric mixer with whisk attachment beat 1 cup of cold heavy cream on medium high speed until stiff peaks form, about 3 minutes. Chill until ready to use.
In a small saucepan, heat ½ cup heavy cream over medium heat, until hot but boiling. Or you can heat in your microwave (for me this takes about 45 seconds). Remove from the heat and add the chopped chocolate. Let sit for 5 minutes then stir until smooth. Set aside to thickn while you make the filling. 4 ounces (113 g) bittersweet chocolate
In the bowl of the stand mixer fitted with a paddle attachment, beat the softened cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes, scraping down the sides and bottom of the bowl as needed. 16 ounces (454 g) cream cheese 1 cup (200 g) granulated sugar
Add the sour cream, cocoa powder, vanilla, and salt and beat until combined until just combined. ¼ cup (57 g) sour cream ⅓ cup (28 g) unsweetened cocoa powder 2 teaspoons vanilla extract ¼ teaspoon fine sea salt
Beat in the ganache (heavy cream and chocolate mixture) from earlier.
Fold gently in the whipped cream until evenly combined. Be careful to not overmix and deflate the whipped cream.
Pour the batter evenly into the crust. Chill in the fridge for at least 6 hours, or over night.

Make the chocolate whipped cream:

In a large mixing bowl, with an electric mixer whip the cold heavy cream, vanilla, powdered sugar and cocoa powder until stiff peaks form, about 3 to 4 minutes on high speed. 1 cup (240 ml) heavy whipping cream 1 teaspoon vanilla extract ¼ cup (28 g) powdered sugar 3 Tablespoons (15 g) unsweetened cocoa powder
Pipe or spread on top of the cheesecake before serving.

Video

Notes

Make Ahead/Storage: You can make the cheesecake up to 2 days in advance. You can store the cheesecake up to 4 days in the refrigerator. The crust may soften a little over time. If storing with whipped cream, keep in mind the whipped cream may not hold up after 1-2 days.
Freezing: Once the cheesecake has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil.
Oreos - Use whole Oreo cookies and pulse them into crumbs in a food processor or in a plastic bag with a rolling pin. You can also use gluten free Oreos.
Cream cheese - I recommend full fat cream cheese for the best texture in this cheesecake. Low-fat may work, but I would not use fat-free. And do not use the whipped tub type. Make sure it's softened before you start. Read more on how to soften cream cheese.
Cocoa Powder- I recommend a Dutch process cocoa powder as it's richer, and less acidic than a natural unsweetened cocoa powder.
Sour Cream - This adds richness, but also cuts through the sweetness of the filling. I recommend full-fat sour cream, but low-fat should be fine. But I do not recommend fat-free.
Chocolate - I used bittersweet chocolate but semisweet chocolate also works. I recommend a chocolate bar you need to chop. If using chocolate chips, use a quality chocolate chip such as Ghiradelli.
Butter - I used unsalted butter but salted butter also works.

Nutrition