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5-Ingredient No-Bake Chocolate Cheesecake

5-ingredient no-bake chocolate cheesecake with a shattering Oreo crust and a glossy, airy chocolate filling. Melt chocolate, whip cream to stiff peaks, fold gently, then chill until sliceable.
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Prep Time 20 minutes
chill time 6 minutes
Total Time 6 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup Oreo cookie crumbs (about 20 cookies, filling included)
  • 4 tbsp unsalted butter Melted for the crust.
Filling
  • 16 oz full-fat cream cheese Softened to room temperature.
  • 1 cup semi-sweet chocolate chips Melted and slightly cooled, pourable but not hot.
  • 1 cup heavy whipping cream Cold; whip to stiff peaks.

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the Oreo crust
  1. Crush the Oreo cookies into fine crumbs until no large chunks remain, using a food processor or rolling in a sealed zip-lock bag.
  2. Mix Oreo crumbs with melted unsalted butter until evenly coated and the mixture holds together when pressed.
  3. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass, then place in the freezer for 15 minutes to set.
Make the chocolate filling
  1. Melt the semi-sweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each, until smooth, then cool slightly so it is pourable but not hot.
  2. Beat softened full-fat cream cheese with an electric mixer on medium speed for 2–3 minutes until completely smooth and fluffy with no lumps.
  3. Pour in the melted chocolate and beat on medium until fully incorporated and the mixture looks glossy and uniform.
  4. In a separate cold bowl, whip the heavy whipping cream on high speed until stiff peaks form, about 2–3 minutes.
  5. Gently fold the whipped cream into the chocolate cream cheese mixture in three additions, using wide, slow folds to preserve the airiness.
Assemble and chill
  1. Spoon the filling onto the chilled crust and smooth the top with an offset spatula, leaving a slight swirl or rustic surface.
  2. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until fully set and sliceable.
Slice and serve
  1. Run a warm knife around the edge of the springform pan before releasing, then slice with a hot knife and wipe clean between cuts.
  2. Serve chilled, with shaved chocolate, extra crushed Oreos, or a drizzle of warm ganache if desired.

Notes

Pro tip: for the cleanest slices, chill overnight and use a hot knife, wiping between cuts so the Oreo crust stays neat. Refrigerate covered up to 4 days; freeze up to 1 month (slice first if you want easy serving). Dietary swap: use a 1:1 cream cheese replacement labeled dairy-free for a dairy-free version, but keep the whipping cream replacement fully whipped to stiff peaks.