No Bake Chocolate Cheesecake

a slice of chocolate cheesecake on a plate topped with cream.

5 from 5 votes

You will love this luscious no-bake chocolate cheesecake! It is light, smooth and airy, complete with a buttery Oreo base and creamy milk chocolate filling. It’s so easy to prepare; no tricky steps and no water bath. You don’t even need to turn on the oven!

Prep Time20

Cook Time0

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: Australian

Servings:

Calories: 554kcal

Author: Andrea Geddes

Ingredients

For the biscuit base

300 grams Oreo cookies approximately 32 cookies
60 grams dark chocolate cut into small pieces
¼ teaspoon salt
95 grams butter melted

For the cheesecake layers

400 grams cream cheese completely softened at room temperature.
200 grams mascarpone cheese
¼ cup caster sugar
2 teaspoons gelatine powder
¼ cup boiling water
260 grams milk chocolate broken into pieces.
¾ cup thickened cream whipped into stiff peaks (makes a total of 1 cup when whipped).

For decorating (choose your favourite)

whipped cream
Leftover Easter eggs or your favourite chocolate pieces, crushed and whole.
berry coulis
fresh berries

Metric - US Customary

Instructions

For the biscuit base

Grease and line a 24cm (9.5 ") 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.
Using the back of a metal spoon or the bottom of a glass, very firmly press the biscuit mix into the bottom of the prepared tin. Place into the refrigerator or freezer to set while you prepare the filling.

For the cheesecake filling

Beat the softened cream cheese, mascarpone and sugar together with a electric beaters until smooth and combined. Scrape down the sides of the bowl to avoid lumps.
In a small bowl or cup, combine the gelatine and boiling water and stir until dissolved. Add it to the cream cheese mixture and beat to combine.
Melt the milk chocolate by placing the broken pieces in a microwave-safe bowl. Microwave at 50% power in 30 second bursts, stirring in between, until smooth. Allow to cool slightly, but not set.
Use a spatula to fold the milk chocolate into the cream cheese mixture (don't beat). Don't overbeat; it's ok if the mixture is still a little streaky.
In a separate bowl, whip the thickened cream into stiff peaks (don't overbeat).
Gently fold the whipped cream into the cheesecake mixture until just combined. Don't overbeat.
Pour the cheesecake filling into the prepared base and smooth the top with a spatula.
Place in the fridge to set, overnight if possible, but at least 6 hours to set.
When ready to serve, top with broken and whole Easter eggs, berries, whipped cream or your choice of toppings. Enjoy!

Video

Notes

1. Make sure your ingredients are at room temperature before mixing. This is especially important for the cream cheese and mascarpone. If the cream cheese is cold, it will make the mixture lumpy and can make the filling grainy.
2. If you are in a rush, the cream cheese can be cut into small chunks to soften faster, or microwaved in short bursts at 50% power.
3. Line the bottom of the springform tin with baking paper, for easy removal of the cheesecake once it has set.
4. Firmly press the biscuit base into the tin so that it holds together nicely when sliced. Use the back of a metal spoon or the bottom of a glass for best results.
5. The fastest way to crush the Oreo cookies is in a food processor (including the filling). Pulse until they are crushed into very fine crumbs. Alternatively, they can be placed into a bowl or plastic bag and crushed with a rolling pin.
6. I used a 24cm springform tin, but a 23cm tin can also be used. The base will just be a little thicker. Springform tins with a removable bottom are best, for easiest removal of the cheesecake.
7. Don’t overwhip the cream, or the filling will be grainy.
8. Be careful not to overbeat the filling, or it will become grainy. Fold the melted chocolate until mostly combined, and then gently fold in the whipped cream so that you don’t push out the air. The air gives the filling a gorgeous mousse-like consistency.
9. Don’t skip the chilling time! The cheesecake should be refrigerated for at least 6 hours, but overnight is best. This makes it the perfect make-ahead dessert.
10. Don’t place the cheesecake in the freezer to set. The filling will lose its creamy and rich texture. However, it can be frozen after being fully set in the fridge.
11. The cheesecake can be decorated with anything you like. Fresh berries, raspberry coulis, a drizzle of chocolate sauce, whipped cream or mini Easter eggs are great additions.
12. Storage; This cheesecake will keep well in the fridge for up to 3 days.
13. Freezing; No bake cheesecake can be frozen, but don’t freeze it before it has set properly in the fridge or it will lose its creamy texture. It should only be frozen after being fully set in the fridge first. To freeze, wrap the cheesecake (whole or in slices) in plastic wrap and then freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and serve the next day. Single slices can be thawed at room temperature for about an hour.
14. While it can be sliced into more or less pieces, please note that the nutrition information is based on the cheesecake being sliced into 12 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the cheesecake.
15. This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition