No-Bake Chocolate Oreo Cheesecake Recipe

If you’re craving a rich, indulgent dessert without turning on the oven, this No-Bake Chocolate Oreo Cheesecake is about to become your new favorite. Creamy, chocolatey, and packed with crunchy Oreo goodness, this cheesecake is the kind of dessert that feels luxurious but is surprisingly easy to make.

It’s perfect for summer gatherings, holiday desserts, birthdays, or those moments when you want a guaranteed crowd-pleaser with minimal effort. With a crunchy Oreo crust, a fluffy chocolate cheesecake filling, and a cloud of whipped cream on top, every bite is pure dessert bliss.

Why You’ll Love This Recipe

• No-bake and oven-free, perfect for warm days
• Rich chocolate flavor balanced with creamy cheesecake
• Make-ahead friendly, great for parties and events
• Classic Oreo dessert everyone recognizes and loves
• Smooth, fluffy texture with just the right crunch

Ingredients

For the Oreo Crust

• Oreos – Create a chocolatey, crunchy base
• Unsalted butter (melted) – Binds the crumbs into a firm crust

For the Chocolate Cheesecake Filling

• Dark chocolate bar – Adds deep, rich chocolate flavor
• Heavy whipping cream – Whipped for a light, airy texture
• Powdered sugar – Sweetens and stabilizes the whipped cream
• Full-fat cream cheese – The creamy foundation of the cheesecake
• Granulated sugar – Balances the cocoa and chocolate
• Cocoa powder – Enhances the chocolate richness
• Pure vanilla extract – Rounds out the flavors
• Crushed Oreos – Add texture and classic cookies-and-cream flavor

For the Topping

• Heavy whipping cream – Whipped into fluffy peaks
• Powdered sugar – Light sweetness for the topping
• Additional Oreos – For garnish and crunch
• Hot fudge sauce (optional) – Extra indulgence for chocolate lovers

How to Make No-Bake Chocolate Oreo Cheesecake

Prepare the Crust

Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Crush the Oreos into fine crumbs using a food processor or blender. Mix the crumbs with melted butter until evenly combined. Press firmly into the bottom and slightly up the sides of the pan.
Place the crust in the refrigerator to chill while you prepare the filling.

Make the Cheesecake Filling

Melt the dark chocolate in a microwave-safe bowl, heating in short intervals and stirring until smooth. Set aside to cool slightly.

In a mixing bowl, whip 1 ¼ cups heavy whipping cream until stiff peaks form. Add powdered sugar and whip briefly to combine. Set aside.

In another bowl, beat the cream cheese, granulated sugar, cocoa powder, and vanilla extract until smooth and creamy. Mix in the melted chocolate until fully incorporated.

Gently fold the whipped cream into the chocolate cheesecake mixture, being careful not to deflate it. Stir in the crushed Oreos until evenly distributed.

Assemble and Chill

Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
Refrigerate for at least 3–4 hours, or until fully set.

Add the Topping

Whip 1 cup heavy whipping cream with powdered sugar until stiff peaks form. Pipe or spread the whipped cream over the chilled cheesecake.
Garnish with additional Oreos and drizzle with hot fudge sauce if desired.

Tips for Success

• Use full-fat cream cheese for the creamiest texture
• Let melted chocolate cool slightly before mixing to avoid lumps
• Fold whipped cream gently to keep the filling light and fluffy
• Chill thoroughly before slicing for clean, professional-looking slices

Equipment Needed

• 9-inch springform pan
• Parchment paper
• Food processor or blender
• Mixing bowls
• Electric mixer
• Whisk or spatula
• Microwave-safe bowl
• Piping bag with round tip (optional)
• Refrigerator

Recipe Variations

• Mint Oreo Cheesecake: Add ½ teaspoon peppermint extract
• Peanut Butter Oreo Cheesecake: Swirl peanut butter into the filling
• White Chocolate Oreo Cheesecake: Replace dark chocolate with white chocolate
• Extra Chocolate Lover’s Version: Add chocolate chips to the filling

Serving Suggestions

• Serve chilled with extra crushed Oreos on top
• Pair with coffee or cold milk for the perfect dessert combo
• Slice into small wedges for dessert tables or parties
• Add fresh berries for contrast and color

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s perfect for making a day in advance. Keep refrigerated until serving.

How long does no-bake Oreo cheesecake last?
Stored in an airtight container, it lasts up to 4–5 days in the refrigerator.

Can I freeze this cheesecake?
Yes. Freeze without the whipped topping for up to 2 months, then thaw overnight in the fridge.

Do I need gelatin for this recipe?
No. The whipped cream and chilling time help the cheesecake set perfectly.

Can I use milk chocolate instead of dark chocolate?
Absolutely. Milk chocolate will make the cheesecake sweeter and milder.

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Final Thoughts

This No-Bake Chocolate Oreo Cheesecake is everything a dessert should be—easy, indulgent, creamy, and completely irresistible. Whether you’re serving it for a celebration or just treating yourself, it’s a foolproof recipe that always delivers big flavor with minimal effort.