No-Bake Double Chocolate Cheesecake – Deliciously creamy NO-BAKE chocolate cheesecake recipe with an Oreo crust, and topped with chocolate ganache!
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!
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, their measurements, 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.
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.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these no-bake dessert recipes next!
- White Chocolate Raspberry Tart
- No-Bake Mint Chocolate Cream Pie
- No-Bake Key Lime Pie
- Chocolate Fridge Cake
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No-Bake Double Chocolate Cheesecake
Ingredients
For the Crust
- 25 Oreos, processed into fine crumbs
- ¼ cup (56g) unsalted butter, melted
For the Cheesecake
- 1 ½ cups (360ml) double/heavy cream
- 1 cup (125g) icing/powdered sugar
- 1 teaspoon vanilla extract
- 24 oz (680g) cream cheese, softened
- ½ cup (100g) caster/granulated sugar
- 1 ½ cups (265g) dark chocolate, melted and cooled
For the Ganache
- 1 cup (175g) dark chocolate, coarsely chopped
- ¼ cup (56g) unsalted butter
Instructions
For the Crust
- Grease the base and sides of a 9″ springform pan and set aside.
- 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
- 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.
- 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.
- Spread the mixture evenly over the cooled crust and smooth out the top. Refrigerate for at least 6 hours – preferably overnight.
For the Ganache
- 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!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Marsha,
What percentage cacao would you recommend for this recipe? We’re a bit limited with brands due to food allergies but on hand I have 46% semi-sweet chocolate chips and 54% dark chocolate. Would the semi-sweet be okay or should I use the 54%?
Thanks in advance, this looks amazing and I’m excited to make it for Thanksgiving.
Go with the 54% dark chocolate. Enjoy!
Can I substitute semi sweet chips? If so, how many ounces equal 1 1/2 cups? I have two 10 oz bags.
Of course! That would be 9-oz 🙂
Hi Marsha, this recipe looks lovely! Does it need instant gelatine to make it firm?
Hi Michelle. Nope, no gelatine needed 🙂
Thanks Marsha! I just made it this evening. Hope it turns out well!
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.
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 .
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.
Merry Christmas Marsha – the cheesecake turned out AMAZING – even the fussy toddler loved it – thanks for the recipe
I’m so glad to hear it!
Merry Christmas, Carla! 🙂
in regards to the Oreos – do you mean the original white creme filled ones & use the creme in the base mix ?
Yep! Use the whole Oreo 🙂
Thanks Marsha, am going to make it for Christmas, looks divine.
Enjoy! 🙂
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
I’m so glad you enjoyed it! 🙂
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
Thanks, Demeter!