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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.

Scroll down for the FULL printable recipe. 🙂

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

Try these no-bake dessert recipes next!

Enjoy! 🙂

A no-bake chocolate cheesecake topped with chocolate ganache and chocolate chips on a white cake stand.
5 from 3 votes
No-Bake Double Chocolate Cheesecake
Prep Time: 30 mins
Total Time: 30 mins
Yields: 12 - 14 slices
Calories: 663 kcal
Deliciously creamy NO-BAKE chocolate cheesecake recipe with an Oreo crust, and topped with chocolate ganache!
Print
Ingredients
For the Crust
  • 25 Oreos processed into fine crumbs
  • 1/4 cup unsalted butter 56g, melted
For the Cheesecake
  • 1 and 1/2 cups heavy cream 360ml
  • 1 cup icing/powdered sugar 125g
  • 1 teaspoon vanilla extract
  • 24 oz cream cheese 680g, softened
  • 1/2 cup caster/granulated sugar 100g
  • 1 and 1/2 cups dark chocolate 265g, melted and cooled
For the Ganache
  • 1 cup dark chocolate 175g, coarsely chopped
  • 1/4 cup unsalted butter 56g
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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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16 Comments

  • Reply
    Demeter | Beaming Baker
    19th May 2017 at 9:49 pm

    Oh, I always love any recipe you put out, Marsha! This double chocolate beauty is no exception. I love how artfully you placed those chocolate chips on top! Plus, the fact that this is no bake totally makes it even better! Pinned, of course! Happy weekend, my friend! xo

    • Reply
      Marsha
      20th May 2017 at 12:42 pm

      Thanks, Demeter! 🙂 xo

  • Reply
    Justin
    10th September 2017 at 6:24 am

    Hi from UK. Just made this cheesecake, really easy to follow and extra special to have these ingredients in grams so better for us folk in the UK.
    The cheesecake was amazing, tasted as good as it looks. Will definitely be trying some of your other recipes, thanks x

    • Reply
      Marsha
      10th September 2017 at 9:32 am

      I’m so glad you enjoyed it! 🙂

  • Reply
    Carla
    20th December 2017 at 6:16 am

    in regards to the Oreos – do you mean the original white creme filled ones & use the creme in the base mix ?

    • Reply
      Marsha
      20th December 2017 at 9:36 am

      Yep! Use the whole Oreo 🙂

      • Reply
        Carla
        21st December 2017 at 6:40 am

        Thanks Marsha, am going to make it for Christmas, looks divine.

  • Reply
    Carla
    25th December 2017 at 5:32 am

    Merry Christmas Marsha – the cheesecake turned out AMAZING – even the fussy toddler loved it – thanks for the recipe

    • Reply
      Marsha
      25th December 2017 at 7:28 am

      I’m so glad to hear it!
      Merry Christmas, Carla! 🙂

  • Reply
    Lily Moroca
    8th April 2018 at 3:42 pm

    It’s a lovely chessecake, but genache is very hard, to difficult to cut in. And the chessecake I think it need some gelatine, to be more ferm.
    Thank you for the recipe .

    • Reply
      Marsha
      8th April 2018 at 5:01 pm

      Hi Lily, 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.

  • Reply
    carla
    8th September 2018 at 7:43 am

    Hi all, I did not bother with the ganache, just grated dark chocolate over the top. If you use good chocolate in the mix, it will set well due to the fat/butter content.

  • Reply
    Michelle
    11th December 2018 at 8:38 am

    Hi Marsha, this recipe looks lovely! Does it need instant gelatine to make it firm?

    • Reply
      Marsha
      11th December 2018 at 9:07 am

      Hi Michelle. Nope, no gelatine needed 🙂

      • Reply
        Michelle
        12th December 2018 at 12:24 pm

        Thanks Marsha! I just made it this evening. Hope it turns out well!

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