No-Bake Chocolate Cheesecake with Oreo Crust and Ganache Topping

This no-bake chocolate cheesecake is every bit as rich, silky, and decadent as a traditional baked cheesecake—but without the water bath, cracking fears, or long wait time. It features a crisp Oreo cookie crust, a thick and creamy chocolate cheesecake filling, and a glossy ganache topping that seals the deal. If you’re craving something chocolatey and indulgent but don’t want to turn on the oven, this recipe is the answer.

One of the best parts of this no-bake dessert is how beautifully it sets up in the fridge. The crust stays crisp, the filling holds its shape while staying incredibly creamy, and the ganache topping adds a layer of elegant shine. This is the perfect dessert for any occasion, from holidays to birthdays—or just because.

Why You’ll Love This No-Bake Chocolate Cheesecake

• No Oven Required: No baking, no water bath, no stress. Just chill and serve.
• Ultra Creamy Texture: The filling is smooth, silky, and dense, yet has a light, mousse-like feel thanks to whipped cream.
• Chocolate on Chocolate: From the Oreo crust to the ganache topping, every bite is layered with chocolatey richness.
• Quick and Easy to Assemble: You’ll have it chilling in the fridge in less than 30 minutes.
• Perfect Make-Ahead Dessert: Sets up beautifully overnight and slices like a dream the next day.

Ingredients You’ll Need (and Why)

For the Oreo Crust:

• Oreo cookies – The base of the crust. They add sweetness, crunch, and that classic chocolate cookie flavor. Use the full cookie with filling for the best texture.
• Melted butter – Binds the crushed cookies together and helps the crust firm up when chilled.

For the Chocolate Cheesecake Filling:

• Cream cheese – The star of the filling. It provides that signature cheesecake tang and creamy texture.
• Powdered sugar – Sweetens the filling while keeping it smooth and lump-free.
• Heavy whipping cream – Whipped and folded into the filling to give it a light, mousse-like texture.
• Vanilla extract – Adds depth and enhances the chocolate flavor.
• Semi-sweet or dark chocolate – Melted and mixed into the filling for a deep, rich chocolate flavor.

For the Ganache Topping:

• Semi-sweet or dark chocolate – Used for the ganache to add a final hit of smooth chocolate intensity.
• Heavy cream – Gently melts and softens the chocolate into a glossy, pourable topping.

How to Make No-Bake Chocolate Cheesecake

Step 1: Make the Oreo Crust
Crush the Oreos in a food processor or zip-top bag until fine crumbs form. Mix with melted butter until the texture resembles wet sand. Press firmly into the bottom of a springform pan. Chill while you prepare the filling.

Step 2: Prepare the Chocolate Filling
Melt the chocolate until smooth and set aside to cool slightly. In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. Fold in the cooled melted chocolate.

Step 3: Add Whipped Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture in batches, being careful not to deflate the air.

Step 4: Fill and Chill
Spread the chocolate filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 6 hours, or overnight for best results.

Step 5: Make the Ganache
Heat heavy cream until steaming (not boiling), then pour over chopped chocolate. Let sit, then stir until smooth and glossy. Let it cool slightly before pouring over the chilled cheesecake.

Step 6: Chill Again, Then Serve
After adding the ganache, chill the cheesecake for another 30–60 minutes until the topping is set. Slice and enjoy!

Tips for the Best No-Bake Cheesecake

• Use room temperature cream cheese to avoid lumps and ensure a silky filling.
• Cool your melted chocolate slightly before adding to the cream cheese mixture to prevent seizing.
• Chill thoroughly before slicing for clean, firm slices.
• Use full-fat ingredients for best texture and stability.
• Press the crust tightly into the pan so it holds together when sliced.

Storage Instructions

Store the cheesecake in the refrigerator, covered, for up to 5 days. The texture stays creamy and the crust remains crisp.

To freeze: Wrap tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge. For best presentation, add ganache topping after thawing.

Enjoy!

This no-bake chocolate cheesecake is rich, creamy, elegant, and incredibly easy to make. With layers of Oreo crust, chocolate cheesecake, and silky ganache, it’s a showstopping dessert that’s perfect for chocolate lovers. Whether you’re celebrating or just want something decadent, this cheesecake delivers on every level.