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5 from 7 votes

Best Ever No Bake Chocolate Cheesecake

This Best Ever No Bake Chocolate Cheesecake is the perfect easy-to-make cheesecake dessert that's creamy and delicious and packed with real chocolate!
Course Dessert
Cuisine American, Cake, Dessert
Keyword Best Ever No Bake Chocolate Cheesecake
Prep Time 20 minutes
Setting Time 6 hours
Total Time 6 hours 20 minutes
Servings 12 slices
Calories 681kcal
Author Chrissie (thebusybaker.ca)


  • 1 1/2 cup Oreo baking crumbs
  • 5 tablespoons butter melted
  • 1000 grams full fat cream cheese at room temperature
  • 1 cup powdered sugar sifted to remove lumps
  • 400 grams semi-sweet chocolate melted and cooled, approximately 15 ounces
  • 1 1/2 cup whipped cream (or whipped topping, ex: cool whip or dream whip)
  • shaved chocolate, berries, and whipped cream or whipped topping for garnish


  • Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
  • Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
  • Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth. 
  • Add the melted semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
  • Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
  • Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula. 
  • Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.
  • Slice and serve with whipped cream, chocolate shavings, and fresh berries, if desired.


Be sure to use room temperature cream cheese. If you use cream cheese straight from the fridge, the chocolate will solidify as you add it to the cream cheese mixture and create small chocolate chunks in the batter which will make it lumpy.
Note: 1 1/2 cup whipped cream is the equivalent of 3/4 heavy whipping cream whipped to stiff peaks.


Serving: 1serving | Calories: 681kcal | Carbohydrates: 46g | Protein: 8g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 112mg | Sodium: 420mg | Potassium: 341mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1333IU | Calcium: 111mg | Iron: 3mg