This rich and creamy eggless cheesecake is a chocolate lover’s dream! With a triple dose of chocolate (it’s in the Oreo cookie base, layered in the creamy filling and crumbled over the top), it makes a simple and completely indulgent dessert, perfect for Easter or special occasions. No baking required!
Why you’ll love this recipe
- Simple – this easy, no-bake cheesecake is completely fool-proof and requires very little effort! Step-by-step photos will help you make this recipe.
- Eggless – you won’t find any eggs in this recipe – unless you decide to top it with the delicious chocolate kind! This cheesecake “sets” by chilling it in the fridge, no baking and no eggs required!
- Customisable – this recipe uses dark and milk chocolate in the filling, but you can swap it for your favourite! Make it with all milk chocolate if you prefer, or white/milk or even Caramilk chocolate. It can also be topped with your favourite chocolate nibbles to finish! Try mini Easter eggs, chocolate curls, Kit Kats or even fresh berries!
Ingredients you’ll need
** This post contains tips and instructions to achieve the best possible results. For full ingredient quantities and methods, please scroll down to the detailed recipe card below!
Ingredient notes
Chocolate is used in the cookie base, the creamy filling and to top the cheesecake. This recipe uses a mix of both dark and milk chocolate. If you prefer, swap it out for equal quantities of all milk, or a combination of milk/dark/white. Whichever flavour you choose, make sure you use a good quality chocolate (not baking chips/chocolate)!
Cream cheese – use full fat cream cheese softened at room temperature for this cheesecake. It helps to keep the cake firm and easy to slice. Low fat cream cheese is runnier at room temperature and will not hold as nicely. Make sure you use blocks of real cream cheese, rather than cream cheese spread.
Cream – thickened, full fat whipping cream is the key to a creamy filling. It needs to be whipped into stiff peaks and is folded into the cheesecake filling for a light and creamy result.
Oreo cookies are used for the base. There is no need to remove the creamy filling. You can also substitute for any plain, sweet chocolate cookies of your choice.
Powdered gelatine is used instead of eggs in this recipe to help the filling to set when the cake is refrigerated. It helps to give the cream cheese filling more body and slice easily.
Step by step instructions
Step 1. Make the base.
Crush the cookies, chocolate and salt together in a food processor. **Or, grate the chocolate and pound the cookies with a rolling pin if you don’t have a food processor! It is just as effective and quite therapeutic!
Stir through the butter and use a spoon to very firmly press the base into a lined springform tin. Place the tin into a freezer to set while you prepare the filling.
Note: I recommend using a springform tin with a removable bottom for this recipe. It is much easier to remove the cheesecake when set.
Step 2. Make the filling.
- Whip the cream into stiff peaks and set it aside.
- Beat the cream cheese, mascarpone and sugar together until combined.
- Add the gelatine dissolved in boiling water and beat.
- Separate the cream cheese mixture into two separate bowls. One bowl is for the milk chocolate layer and the other is for the dark chocolate layer.
- Melt the dark and milk chocolate in two separate bowls in the microwave. If you’ve never done this before or need some tips, here is a great guide.
6. Using a spatula or large spoon, fold the milk chocolate into one bowl of the cream cheese mixture and the dark chocolate into the other.
7. Divide the whipped cream into two portions and fold one portion into each of the bowls containing cream cheese mixture.
Step 3. Assemble.
Remove the Oreo base from the freezer and add the dark chocolate cream cheese filling layer. Smooth it over and then add the milk chocolate layer over the top. Refrigerate overnight, until set.
Topping ideas
Transform your cheesecake into a decadent dessert with these delicious topping ideas!
- Fresh fruit slices. Fruits have a fresh and tangy combination that works well with sweet and salty cheesecake. Pile it high with your favourite sliced fresh berries (blackberries, strawberries, blueberries or raspberries) and cream along with some extra grated chocolate.
- Berry compote. Sweet and saucy, mixed berry compote gives a lovely finish to chocolate cheesecake. Drizzle it over the top when ready to serve.
- Chocolate. Everything tastes better with chocolate! Melt some additional chocolate, top with some decadent chocolate curls or try chopping up your favourite candy bars, bites or pieces. Snickers, peanut butter cups, Peppermint Crisp or Kit Kats work extremely well!
- Easter eggs. For Easter egg cheesecake, top with plain or filled mini eggs of your choice.
- Try adding some silky smooth salted caramel sauce for extra indulgence! You can drizzle a little over the top and leave it at that, or add some chopped pecans or hazelnuts for extra crunch and flavour.
- Oreos. While Oreo cookies are used in the base, they can also be crumbled and added over the top. They can even be added to the cream cheese filling! Just fold in 1 cup of crumbled Oreos before adding the filling to the tin.
Expert tips
- The cheesecake base needs to set before the cream cheese filling is added. Once it has been prepared, place the base in the freezer to set while you prepare the filling.
- Cake tins with a removable bottom are best for this cheesecake. It is much easier to remove it from the tin without breaking the base. I use a 23 centimetre/9 inch springform tin.
- This cheesecake needs to be made ahead at least one day, as it needs a night in the fridge to set completely. It is best to keep the toppings of your choice stored separately and decorating the cheesecake just before serving, to keep it fresh.
- Use full fat cream cheese and thickened/whipping cream for best results.
FAQs
This cheesecake is the perfect dessert to make ahead of time, because it stores so well. You can store it in an airtight container in the fridge for up to 5 days. I recommend leaving the toppings off until ready to serve, to keep them fresh.
You can absolutely freeze cheesecake! This no-bake version can be made ahead and stored in the fridge for up to 5 days, or frozen whole or cut into individual slices. To freeze, allow it to cool and set overnight in the fridge. If you’re freezing in individual slices, wrap each piece with plastic wrap and store the pieces in an airtight container. If you’re freezing the entire cheesecake whole, place it on a freezer safe dish or board before covering tightly with plastic wrap. It is best stored in an airtight container for protection. To thaw, sit it at room temperature for 3-4 hours, or in the fridge overnight. Once thawed, add your favourite toppings and serve.
Refrigerate cheesecake for at least 6-8 hours, or overnight for best results. For a firm cheesecake that is easy to slice, leave it for 12 hours.
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Chocolate Cheesecake (Eggless Cheesecake Recipe)
Ingredients
For the biscuit base
- 300 grams Oreo cookies approximately 2 ½ packets (32 cookies)
- 60 grams dark chocolate
- ¼ tsp salt
- 90 grams butter melted
For the cheesecake layers
- 400 grams cream cheese softened at room temperature. approx. 2 cups.
- 250 grams mascarpone cheese approx. 1 cup
- ¼ cup caster sugar
- 1 ½ tsp gelatine powder
- ¼ cup boiling water
- 150 grams milk chocolate approx. 1 cup of good quality chocolate, chopped into pieces
- 120 grams dark chocolate chopped into pieces
- 1 cup cream whipped into stiff peaks
For decorating
- Leftover Easter eggs or your favourite chocolate pieces, crushed and whole.
Instructions
For the biscuit base
- Line a 23cm (9 ") round tin with a removable bottom (springform tin) with baking paper.
- Place the Oreo biscuits, dark chocolate and salt in a food processor and blitz until the mixture resembles fine crumbs. Add the melted butter and stir until combined.
- Firmly press the biscuit mix into the bottom and along the sides of the prepared tin. Place into the refrigerator to set while you prepare the filling.
For the cheesecake layers
- Beat the cream cheese, mascarpone and sugar together with a electric beaters until soft and smooth.
- In a small bowl or cup, combine the gelatine and boiling water and stir until dissolved. Add it to the cream cheese mixture and continue to beat.
- Divide the cream cheese mixture evenly between two mixing bowls.
- Melt the dark and milk chocolates in two separate bowls. (You can do this over a pot of simmering water, but short bursts in the microwave and stirring in between is easiest).
- Fold one portion of the cream cheese together with the milk chocolate, and one into the dark chocolate, using a spatula. Keep folding until combined.
- Gently fold in half of the lightly whipped cream into the milk chocolate bowl, and the other half into the dark chocolate bowl. Folding carefully means you’ll end up with slightly streaky mix, but that’s ok. **You can also fold some crushed chocolate into the dark chocolate layer, if you want!
- Pour the dark chocolate layer into the base and spread with a spatula. Top with the milk chocolate layer and smooth over.
- Place in the fridge to set, overnight if possible, but at least 6-8 hours to set.
- When ready to serve, top with broken and whole Easter eggs or your choice of toppings. Enjoy!
Notes
- The cheesecake base needs to set before the cream cheese filling is added. Once it has been prepared, place the base in the freezer to set while you prepare the filling.
- This cheesecake needs at least 6-8 hours in the fridge (or overnight) to set, for best results. It is best to decorate the cheesecake with any extra toppings just before serving, to keep it fresh.
- Use full fat cream cheese is recommended for this recipe, for best results. It keeps the cheesecake firm and easy to slice. Low fat cream cheese is runnier and less stable at room temperature.
- This cheesecake is the perfect dessert to make ahead of time, because it stores so well. You can store it in an airtight container in the fridge for up to 5 days. I recommend leaving the toppings off until ready to serve, to keep them fresh.
Nutrition
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Update notes: This recipe was originally published in April 2019, but was re-published with new information and photos in January 2021.
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