No-Bake Chocolate Oreo Cheesecake

by Beyond Frosting

This mouthwatering No-Bake Chocolate Oreo Cheesecake is to die for! The Oreo crust is filled with no-bake chocolate cheesecake that’s loaded with Oreo cookies. It’s one of the BEST no-bake cheesecakes I’ve ever made, especially if you love Oreo cheesecake.

To make it, we’re using a combination of cocoa powder and melted dark chocolate to make this cheesecake super chocolaty. The chocolate cheesecake is creamy, but not overly rich and it’s loaded with crushed Oreos.

This cheesecake is made without Cool Whip and uses homemade whipped cream. However, if you’re partial to Cool Whip or need to save some time, you can certainly use Cool Whip.

I love no-bake desserts because they are great to prepare ahead of time. Sometimes they are quick and easy, and sometimes they involve more steps, but I think the whole baking a cheesecake and dealing with the water bath isn’t my first preference. You can still make AMAZING cheesecakes using the no-bake method.

No-bake cheesecake lovers will love my No-Bake Raspberry Swirl Cheesecake, too. It’s a classic cheesecake recipe that will become a favorite for all times of the year. My No-Bake Lemon Macaroon Cheesecake is a perfect warm weather treat—try adding some coconut to make it taste tropical!

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Photo of No-Bake Chocolate Oreo Cheesecake
  • 20 minutes
  • 4 hours
  • 8-10 slices

No-Bake Chocolate Oreo Cheesecake

Ingredients

Crust:
1 package Oreos
1/2 cup unsalted butter, melted

Cheesecake Filling:
4 ounces chocolate
1 1/4 cups heavy whipping cream
1/2 cup powdered sugar
16 ounces cream cheese (must be full fat)
1/2 cup granulated sugar
2 tablespoons cocoa powder
2 teaspoon pure vanilla extract
20 Oreos, crushed

Topping:
1 cup heavy whipping cream
1/2 cup powdered sugar
Additional Oreos for garnish
Hot fudge sauce for garnish (optional)


Instructions

Crust:

  1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

 

Cheesecake Filling:

  1. In a microwave-safe bowl, microwave the chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. Prepare the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  3. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar, cocoa powder and vanilla extract and continue beating until smooth.
  4. Next, add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  5. Finally, slowly fold in the whipped cream until it’s completely smooth. Then stir in the crushed Oreos. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.

Topping:

  1. Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  2. Pipe the borders of the pie with whipped cream using a large open round tip. Garnish with more crushed Oreos and hot fudge. This cheesecake must stay refrigerated.

Guest Blogger

Beyond Frosting

Julianne is an apparel developer by day, blogger by evening at Beyond Frosting, and weekend warrior on the mountain. She bakes because she loves to make people happy and to see the joy on their faces as they devour her treats. In 2016, she released her first cookbook, No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More.

2 Comments

  1. Lesley | | Reply

    Is there really supposed to be 12 cups of powdered sugar to one cup of cream? It seems the ratio is off.

    • Erin Williams | | Reply

      Thank you for catching that typo! It should be 1/2 cup powdered sugar (not 12 cups) – we updated the recipe accordingly!

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