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No-Bake Double Chocolate Cheesecake

No-Bake Double Chocolate Cheesecake – Deliciously creamy NO-BAKE chocolate cheesecake recipe with an Oreo crust, and topped with chocolate ganache!

A no-bake chocolate cheesecake topped with chocolate ganache and chocolate chips on a white cake stand.

Chocolate lovers – you are going to LOVE today’s recipe. Today, I bring you the ultimate no-bake chocolate dessert. Chocolate cheesecake with chocolate ganache!

This no-bake chocolate cheesecake recipe starts off with an Oreo crust. The best kind of crust! Simply crush your Oreos into fine crumbs, then mix in a little melted butter. Press the crumbs into a springform pan.

Next up, the chocolate cheesecake. Deliciously creamy cheesecake made with melted dark chocolate – mmmmm.

Top this with a thick layer of chocolate ganache, a sprinkle of chocolate chips, and you have yourself the ultimate no-bake chocolate dessert!

Close-up shot of a no-bake chocolate cheesecake on a white cake stand.

How to make No-Bake Double Chocolate Cheesecake

Ingredients you’ll need:

  • Oreos (you’ll need 25 of them)
  • unsalted butter
  • heavy/double cream
  • icing/powdered sugar
  • vanilla extract
  • cream cheese
  • caster/granulated sugar
  • dark chocolate (or milk, or semi-sweet)

For the ganache:

  • dark chocolate (or milk, or semi-sweet)
  • unsalted butter

To make this chocolate cheesecake, simply stir together the Oreo crumbs and melted butter until all the crumbs are moist. Press the mixture into a greased 9″ springform pan and refrigerate whilst preparing the cheesecake.

Using a handheld or stand mixer, whip the heavy cream on high speed until it starts to thicken. Add the icing sugar and vanilla and whip until stiff peeks form.

In a separate bowl, whisk together the cream cheese and sugar until smooth and combined. Add the cooled melted chocolate, and mix until combined. Gently fold in the whipped cream.

TIP: If the chocolate happens to harden (seize up) against the cool mixture, microwave the mixture to warm up slightly, then mix until smooth and combined.

Spread the mixture evenly over the cooled crust and smooth out the top. Refrigerate for at least 6 hours – preferably overnight.

For the chocolate ganache, microwave the chocolate and butter together in 30 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 – 10 minutes, then spread over the cheesecake.

Allow to set before slicing and serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Overhead shot of a no-bake chocolate cheesecake topped with chocolate gancahe on a white cake stand.
Overhead shot of no-bake chocolate cheesecake with a slice cut out on a white cake stand.

This No-Bake Double Chocolate Cheesecake is:

  • super quick and easy to throw together
  • deliciously rich and creamy
  • loaded with chocolate
  • perfect for serving at parties and special occasions!

How long will this chocolate cheesecake last? This cheesecake and any leftovers can be covered and stored in the fridge for up to 3 days.

Can I freeze this cheesecake? This cheesecake can be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.

If freezing or making a day in advance, I would make the ganache the day it is being served, as it will become very hard when kept refrigerated.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A slice of no-bake double chocolate cheesecake served on a small white plate with a fork.
No-Bake Double Chocolate Cheesecake - Deliciously creamy NO-BAKE chocolate cheesecake with an Oreo crust, and topped with chocolate ganache! #chocolate #cheesecake #nobake #cheesecakerecipes

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A no-bake chocolate cheesecake topped with chocolate ganache and chocolate chips on a white cake stand.

No-Bake Double Chocolate Cheesecake

Yield: 12 - 14 slices
Prep Time: 45 minutes
Total Time: 45 minutes

Deliciously creamy NO-BAKE chocolate cheesecake recipe with an Oreo crust, and topped with chocolate ganache!

Ingredients

For the Crust

  • 25 Oreos,processed into fine crumbs
  • 1/4 cup (56g) unsalted butter, melted

For the Cheesecake

  • 1 and 1/2 cups (360ml) heavy cream
  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon vanilla extract
  • 24 oz (680g) cream cheese, softened
  • 1/2 cup (100g) caster/granulated sugar
  • 1 and 1/2 cups (265g) dark chocolate, melted and cooled

For the Ganache

  • 1 cup (175g) dark chocolate, coarsely chopped
  • 1/4 cup (56g) unsalted butter

Instructions

For the Crust

  1. Grease the base and sides of a 9" springform pan and set aside.
  2. Stir together the Oreo crumbs and melted butter until all the crumbs are moist. Press the mixture into the prepared pan and refrigerate while preparing the cheesecake.

For the Cheesecake

  1. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until it starts to thicken. Add the icing sugar and vanilla and whip until stiff peeks form.
  2. In a separate bowl, whisk together the cream cheese and sugar until smooth and combined. Add the cooled chocolate, and mix until combined. Gently fold in the whipped cream.
  3. Spread the mixture evenly over the cooled crust and smooth out the top. Refrigerate for at least 6 hours - preferably overnight.

For the Ganache

  1. Microwave the chocolate and butter together in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes. Spread over the cheesecake, and serve!

Notes

Leftovers can be covered and stored in the fridge for up to 3 days. This cheesecake can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.

If freezing or making a day in advance, I would make the ganache the day it is being served. It will become very hard if refrigerated.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 474Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 78mgSodium: 162mgCarbohydrates: 39gFiber: 2gSugar: 35gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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