Chocolate Cheesecake (No Bake Recipe)

Course Dessert

Cuisine American

Prep Time 20

Chill Time 8

Total Time 8 20

Servings people

This No Bake Chocolate Cheesecake Recipe is an easy dessert made with an Oreo crust and a fluffy chocolate cream cheese filling!

Add 28 Oreos to a food processor and pulse until fine crumbs form.
Melt the 6 tablespoons salted butter in a small bowl and add it to the crumbs and pulse until fully combined and evenly moistened.
6 tablespoons salted butter, 28 Oreos
Transfer the crust mixture to a springform pan and spread out, then use the bottom of a cup to press the mixture into the bottom and sides of the pan. The mixture does not need to come all the way up the sides. Set the pan aside.

In a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat 24 ounces cream cheese for 1 minute. Scrape down the sides of the bowl.
24 ounces cream cheese
Sift in the 2 cups powdered sugar, ¼ cup cocoa powder, and ¼ teaspoon salt and add in 2 teaspoons vanilla extract and mix at low speed until the sugar is incorporated then increase the speed to high and whip for 1 minute. Scraping down the sides as needed so everything is evenly combined and there are no lumps.
2 cups powdered sugar, 2 teaspoons vanilla extract
Melt 8 ounces semi-sweet chocolate at 30-second intervals, stirring in between each one, until smooth. While mixing at slow speed, pour the melted chocolate into the cheesecake mixture and mix until fully combined.
Fold in the 16 ounces Extra Creamy Cool-Whip with a rubber spatula until evenly incorporated for a fluffier texture or mix in with the paddle attachment for a silkier texture.
16 ounces Extra Creamy Cool-Whip
Spread the filling mixture out in the prepared crust, the filling may come above the crust in the pan, but that's okay. Just be careful around the edges so you don't pull the crust back into the filling. Smooth out the top and cover with aluminum foil.
Chill in the refrigerator for at least 10 hours. When ready to slice, run a chef's knife under hot water to heat the blade, then slice. Clean and heat the blade after each slice for clean and even cuts.

In a medium bowl or stand mixer, beat together 1 cup heavy cream and 3 tablespoons instant white chocolate pudding mix until thick, fluffy, and stiff. Transfer to a piping bag fitted with a star tip.
Pipe the whipped cream around the edge of the cheesecake and top with chocolate sauce and chocolate shavings, or your other favorite toppings before serving.
chocolate sauce

We have tested the crust with both regular Oreos and Double Stuf. We preferred the finished texture of the Double Stuf, but it is a little trickier to work with when pressing it into the pan. When using a cup to press the crust into the pan, your will need to spin the cup to loosen the crumbs, otherwise they will stick to and lift up with the cup.
I recommend using full-fat cream cheese, sour cream, and cool whip in this recipe. However, low-fat options would also work; it just may not be as creamy.
Speaking of heat, this cheesecake really should stay out in the heat for too long as it will still soften, and as it softens it becomes hard to slice and move since the crust will also soften when the butter begins to warm up.