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close up of a slice of chocolate cheesecake topped with Easter eggs
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5 from 5 votes

Chocolate Cheesecake (Eggless Cheesecake Recipe)

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!
Prep Time30 mins
Cook Time0 mins
Chill Time6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: Australian
Servings: 12
Calories: 514kcal


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.


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!


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Calories: 514kcal | Carbohydrates: 40g | Protein: 8g | Fat: 37g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 343mg | Potassium: 295mg | Fiber: 3g | Sugar: 26g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 4mg