No-Bake Chocolate Cheesecake Recipe

Decadent creamy no-bake chocolate cheesecake with Oreo cookies for the base and a thin luscious chocolate ganache on top. Perfect for this holiday season. It doesn’t have any gelatin, super easy to prepare with a few basic ingredients.

No-Bake Chocolate Cheesecake

Smooth creamy decadent no bake chocolate cheesecake, just for you.

Like my other no bake cheesecakes, this recipe is simple yet extremely delicious.

Perfect For The Holidays

Yes the holiday season is upon us. It’s my favourite time of the year!

What is more appropriate than going all chocolaty for the holidays, right?

In our house I’m the one who’s not into sweets (yes, it’s unbelievable for all the sweet treats that I’ve been making) but I simple LOVE to cook and bake. My husband and his side of the family simply love sweet treats so it definitely works out for us in the end ??

And for some reason when the holiday season is approaching I find myself craving for chocolaty treats. Do you feel the same?

I’ve been telling Marco, ohhh we HAVE to make a no bake CHOCOLATE cheesecake! Him being a sweet tooth, I didn’t need to convince him that much. Haha!

So if you’re looking for something elegant, decadent and amazing then look no more. Try this. I promise everybody will love it.

Let’s get on with the recipe, shall we?

The Chocolate Cheesecake

This cheesecake has NO GELATIN in it. Yep. Many of you have been asking for cheesecakes that have no gelatin in it so here it is ??

I’m using semisweet 55% cocoa chocolate for this recipe. I find it has a perfect balance of sweetness and chocolaty taste to flavour this lovely cheesecake.

If you’re into dark chocolate, by all means use it if you want to. Just know that the exact strong slightly bitter taste of a dark chocolate will be transferred into the cheesecake.

And of course, your cheesecake will be slightly darker.

I’m using a pinch of salt in the chocolate cheesecake mixture. It might sound weird to use salt in a sweet dish but trust me, it will bring out the chocolate taste to another level.

What I like to do with the chocolate is melt it first before I start whisking my cream cheese and everything else. This will give the melted chocolate a bit of time to cool down before I use it later.

The Base

  • 6.7 oz oreo cookies (190 gr)
  • 3 tbsp unsalted butter (45 gr), melted

The Chocolate Cheesecake

  • 8 oz semisweet chocolate (230 gr), chopped into small pieces
  • 14 oz cream cheese (400 gr)
  • 1 cup icing sugar (120 gr), sifted
  • 1 tsp vanilla extract

Pinch of salt

  • 1/2 cup whipping cream min 35% fat (125 ml), chilled

The Chocolate Ganache

  • 3 oz semisweet chocolate (85 gr), chopped into small pieces
  • 1/3 cup whipping cream min 35% fat (80 ml)
  • 2 tbsp whipping cream min 35% fat (30 ml)


  • some raspberries

The Base

  1. Using a food processor, blend the oreo cookies into fine crumbs. Pour into a bowl together with melted butter. Mix well and pour into a 7 inch (18 cm) springform pan. Press tightly and evenly to the base. Place in the freezer for 30 minutes.

The Chocolate Cheesecake

  1. Melt chocolate and set aside to slightly cool before using.
  2. In a bowl, put in cream cheese and whisk for a few minutes until light and fluffy. Then add in icing sugar and vanilla extract. Mix until well combined.
  3. While mixing, pour in the melted chocolate into the cream cheese mixture. Continue to mix until everything is well combined. Set aside.
  4. In another bowl, whisk whipping cream until soft peaks. Then pour it into the chocolate cream cheese mixture and gently fold using a spatula until everything it well combined. Pour into the base and spread evenly. Chill in the fridge overnight or until fully set.

The Chocolate Ganache

  1. Heat whipping cream until it's about to boil and then pour it into a bowl containing the chopped chocolate. Let it sit for 3 minutes then gently whisk until everything it combined.
  2. Pour onto the cheesecake and swirl around to help cover the surface. Chill in the fridge for 1 hour or until the chocolate sets. Remove cheesecake from the pan, decorate with some raspberries, slice and enjoy!

How Transfer To Serving Plate

  1. It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
  2. Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
  3. Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
  4. Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.

How To Serve

  1. Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill. 


  1. Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
  2. Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
  3. This recipe doesn't uses gelatin so it usually takes longer to set.
  4. Use unsalted butter.

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