This decadent yet easy No Bake Triple Chocolate Cheesecake features an Oreo crust, rich chocolate cheesecake filling, and a creamy chocolate ganache.
Nothing says Valentine's Day like a velvety chocolate cheesecake with a chocolate crust and chocolate ganache topped with fresh strawberries. My Mini New York Cheesecakes, No Bake Raspberry Jello Cheesecake, or Vanilla Bean Creme Brûlée would also be pretty lovely desserts to make for your special someone.
If you need desserts in your life, be sure to check out all of my tasty and easy no-bake desserts.
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⭐️ Why You Need to Make This Recipe
- This cheesecake is ultra rich and decadent. Try my Triple Chocolate Scones next if you love extreme chocolate flavour!
- No-bake cheesecakes like this one are extra easy and foolproof to make; no worries about the cheesecake top cracking here! Explore more of my incredible cheesecake recipes!
- Learn how to make the most buttery yet crunchy chocolate cookie crust as also featured in my Chocolate Orange Cheesecake.
🧈 Ingredients
Here are the ingredients needed to make this no bake chocolate cheesecake with an Oreo crust.
Ingredient Notes
- Oreo Cookie Crumbs - These Oreo baking crumbs are what I use because it is the easiest but you could also crush up Oreo cookies without the icing filling.
- Cream Cheese - You must take the cream cheese out a few hours before starting the recipe to allow it to soften at room temperature. Starting with cold cream cheese will result in a lumpy cheesecake batter.
- Dark Chocolate - I use this 70% Bakers dark chocolate but any 70% dark chocolate would work well.
See the recipe card for the full ingredient list with measurements.
📝 Substitutions
Here are some possible substitutions for the ingredients in this recipe.
- Salted Butter - You could use unsalted butter in the crust instead with ⅛-1/4 teaspoon of salt added.
- Honey - A little honey makes the ganache topping glossy and flavourful. You could use corn syrup instead.
📃 Instructions
Step 1: Stir together the chocolate cookie crumbs and melted butter.
Step 2: Press firmly into the bottom of a springform pan lined with wax paper.
Step 3: Cream together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Step 4: Place chopped dark chocolate and sifted cocoa powder in a heat-safe bowl, then pour scalding heavy cream over the mixture, allowing it to sit for 2 minutes before whisking briskly until fully smooth.
Step 5: Add the chocolate mixture while still warm to the cream cheese mixture in the bowl and mix on low until combined before turning the mixer up to high and whipping for 1 minute until fluffy.
Step 6: Spread over the prepared crust in the springform pan, smoothing the top out as best as you can. Refrigerate while you make the ganache topping.
Step 7: Pour scalding heavy cream over chocolate chips. Add honey and vanilla. Let sit for 2 minutes.
Step 8: Whisk into a smooth ganache. Let cool until only slightly warm before pouring over the cheesecake and gently spreading over the top.
Refrigerate the assembled cheesecake for at least 3 hours before removing it from the springform pan to serve. Serve with fresh strawberries or raspberries and whipped cream, if desired.
💡 Top Tip
To avoid drops of condensation forming on the plastic wrap and dripping onto the cheesecake to ruin the smooth topping, I recommend refrigerating the cheesecake uncovered until ready to serve. After serving, store any leftovers in an airtight container or covered with plastic wrap.
❓ Recipe FAQs
Cheesecake can be stored in the refrigerator for 3 to 4 days, following USDA food safety guidelines.
Ganache is a blend of melted chocolate and cream. It varies in consistency from a thin glaze to a thicker frosting based on the chocolate-to-cream ratio.
Yes. This cheesecake needs at least 3 hours in the refrigerator but it will result in a firm, fully-set texture.
I always use and recommend using Philadelphia full-fat cream cheese for the best creamy and smooth texture in cheesecakes. I have tried Kirkland cream cheese before and it does not result in as smooth of a cheesecake.
❤️ More Valentine's Day Recipes
Looking for more recipes to celebrate? Try these:
If you tried this No Bake Triple Chocolate Cheesecake or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
No-Bake Triple Chocolate Cheesecake
Equipment
- 9-inch springform pan
- non-stick cooking spray
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
- whisk
- silicone spatula
Ingredients
For the Crust:
- 2 cups Oreo baking crumbs
- ½ cup salted butter, melted *
For the Filling:
- 16 ounces full-fat cream cheese softened to room temperature
- 1 cup powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
- 1 cup heavy cream (I use 33%)
- 6 ounces 70% dark chocolate, chopped finely (I use Baker's brand)
- ¼ cup cocoa powder, sifted (I use Dutch-processed cocoa)
For the Ganache:
- ½ cup semisweet chocolate chips (or chopped chocolate)
- 1 tablespoon honey *
- 1 teaspoon vanilla extract
- ½ cup heavy cream (I use 33%)
Instructions
To make the Cheesecake:
- Line the bottom and sides of a 9-inch springform pan with wax paper. Combine the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
- Place the softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.
- Combine the chopped dark chocolate and sifted cocoa powder in a heat-safe bowl. In a separate microwave-safe container (or in a saucepan on the stove), heat the heavy whipping cream until scalding. Pour the scalding cream over the chopped chocolate and cocoa and let sit for 2 minutes before whisking briskly until fully incorporated and smooth.
- Add the still-warm chocolate mixture to the cream cheese mixture and mix, starting at low speed and increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and whipped.
- Spread the filling over the prepared crust, smoothing out the top with a spatula. Cover and refrigerate while making the ganache topping.
To make the Ganache Topping:
- Place the semisweet chocolate in a heat-safe bowl. Heat the whipping cream to scalding and pour over the chocolate. Add the honey and vanilla extract. Let sit for 2 minutes before whisking briskly until smooth.
- Let the ganache cool until only slightly warm before pouring it on top of the cheesecake (in the springform pan). Spread around into an even layer and refrigerate the finished cheesecake * for at least 3 hours before removing it from the springform pan to slice and serve.
- Serve the chilled cheesecake with whipped cream and fresh berries or berry sauce, if desired. Enjoy!
Notes
- Unsalted butter may be used instead. Add ⅛-1/4 teaspoon of salt, if desired, for a slightly salty/sweet balance.
- Corn syrup may be used instead of honey in the ganache.
- Refrigerate the cheesecake uncovered to avoid condensation droplets from dripping from the cover onto the cheesecake to ruin the topping before serving.
Cathy
I admit that I didn’t follow all of the ingredients exactly. For instance I used 8 oz of reduced fat cream cheese. As a result, my middle layer was probably softer. Even so, my family (and I ☺️) LOVED this dessert!!
Naomi Andres
Thank you so much for the wonderful review! I am glad to hear that the recipe worked out.
Naomi