Rich No Bake Chocolate Cheesecake

Name: Rich No Bake Chocolate Cheesecake
Prep time: 30 min
Total time: 6 h 30 min
Yield: 10
Cuisine: American
Ingredients: 300g Oreo cookies; 60g unsalted butter, melted; Pinch of salt; 350g 70% cocoa baking chocolate, chopped; 500g block style cream cheese, softened; 1/2 cup caster sugar; 1 teaspoon vanilla extract; 3 tablespoons cocoa powder; 2 tablespoons hot water; 300ml heavy cream, whipped to soft peaks; 150g 70% cocoa baking chocolate, finely chopped (for ganache); 125ml heavy cream (for ganache)

A decadent and silky chocolate cheesecake that sets perfectly without any gelatine or oven time.

By Recipes By Nani· 🌍 American· October 30, 2026

recipesbynani.com

Prep

30 minutes

Cook

0 minutes

Total

6 hours 30 minutes

Serves

This is a truly special dessert for any chocolate lover. It feels very luxurious because of the deep chocolate flavor and smooth texture, making it perfect for birthdays or dinner parties when you want to impress without spending all day in the kitchen.

The best part is that this recipe relies on high quality melted chocolate to set the filling rather than gelatine. Because it is a no bake recipe, you do not have to worry about cracked tops or complicated water baths. Just follow the steps and be sure to use block form cream cheese for the best results.

🧺 Ingredients

300g Oreo cookies
60g unsalted butter, melted
Pinch of salt
350g 70% cocoa baking chocolate, chopped
500g block style cream cheese, softened
1/2 cup caster sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
2 tablespoons hot water
300ml heavy cream, whipped to soft peaks
150g 70% cocoa baking chocolate, finely chopped (for ganache)
125ml heavy cream (for ganache)

👩‍🍳Instructions

1
Pulse the Oreo cookies in a food processor until fine crumbs form, then stir in the melted butter and salt.
2
Press the crumb mixture firmly into the base of a 20cm springform pan and refrigerate while you prepare the filling.
3
Dissolve the cocoa powder in the hot water and set aside to cool slightly.
4
Melt the 350g of chocolate in the microwave in short bursts, then let it cool until it is lukewarm.
5
Beat the cream cheese and sugar together until smooth, then mix in the vanilla and the cocoa mixture.
6
Stir the melted chocolate into the cream cheese mixture, then gently fold in the whipped cream until combined.
7
Pour the filling over the base, smooth the top, and refrigerate for at least 6 hours or overnight.
8
To make the ganache, heat 125ml cream until it just starts to simmer, pour it over the 150g chopped chocolate, and stir until silky smooth.
9
Pour the ganache over the chilled cheesecake, let it set in the fridge for 30 minutes, and decorate with cream swirls or chocolate shavings before serving.