An ultra gourmet recipe for dessert: the No-Bake Chocolate Cheesecake ! A creamy and melting texture based on chocolate, cream cheese and mascarpone on a thin layer of biscuits mixed with cocoa... No need for an oven or gelatin for this simple and quick recipe to prepare.
What you'll love with this chocolate cheesecake
- flavors : 100% chocolate thanks to the melted dark chocolate filling and the cocoa biscuit base.
- Textures : very melting and creamy at the level of the filling and also crunchy at its base thanks to the mixed biscuits.
- Difficulty level : this chocolate cheesecake is very simple to make since it is without cooking and without adding gelatin. Plan a 20cm round springform pan to achieve it.
Ingredient details
- Biscuits : I used Oreos to enhance the cocoa side of this chocolate cheesecake. Instead, you can also use crushed shortbread.
- Cream cheese : I always take the Philadelphia brand (plain) which is THE cheese for cheesecakes. If you don't like this fresh cheese, you can replace it with the same quantity of mascarpone.
- Cream : here you need whole liquid cream at 30% mg (and very cold, that's important).
- Chocolate pastry : I opt for 52% cocoa to avoid the dessert being too strong in chocolate. You can also do half dark chocolate and half milk chocolate to soften it.
How to make a no-bake chocolate cheesecake?
- On mix the cookies then mix them with melted butter
- On mug them well in the bottom of the springform pan
- We do melt the chocolate confectioner
- On whip the cream in whipped cream
- Apart, we mix all other ingredients
- Then we add the melted chocolate and lastly the whipped cream
- Smooth this mixture into the mold and we refrigerate
- Decorate the chocolate cheesecake with whipped cream and shavings before serving!
NB: the detailed quantities and the complete recipe are given to you at the bottom of this page.
My tips for a successful chocolate cheesecake
- for a perfect release, place a strip of rhodoid film before starting to fill the mold. All you have to do is remove it before unmolding the chocolate cheesecake onto the serving dish.
- for a successful whipped cream, that is to say firm and airy, your cream must be very cold. You must whip it at medium speed then increase the speed slightly until you obtain beautiful peaks.
- to obtain a smooth and homogeneous filling, just before pouring the mixture into the mold, I use an electric hand mixer to whip, it's simple and quick.
How to store your chocolate cheesecake?
This chocolate cheesecake keeps in the fridge for up to 4 days, in an airtight bell ideally to preserve its flavor. I advise you to eat it very fresh, just out of the refrigerator.
Other recipes to try
If you are a fan of chocolate desserts, then take a look at these other recipes from the blog:
- Double Chocolate Cookies
- Baulois chocolate fondant
- Soft chocolate muffins
- Chocolate Pear Charlotte
- chocolate marquise
If you make this no-bake chocolate cheesecake, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cheesecakes!
No-Bake Chocolate Cheesecake
An ultra-melting cheesecake for chocolate lovers! A very greedy and simple recipe to prepare for the dessert...
Ingredients
Biscuit base
- 230 g whole Oreo cookies
- 50 g soft butter, melted
Cheesecake filling
- 245 g dark chocolate pastry 52% cocoa
- 300 g heavy whipping cream 30% very cold
- 150 g plain Philadelphia fresh cheese
- 250 g mascarpone
- 75 g granulated sugar +/- according to your taste
- 1 cc natural vanilla extract
Décor
- 120 g heavy whipping cream 30% very cold
- 1 cs granulated sugar +/- according to your taste
- Chocolate chips
Prepare in advance
Biscuit base
- In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits.
- Pack the mixed biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film first to facilitate the unmolding of the cheesecake). Press well with the back of a spoon or a glass. Refrigerate while waiting for the rest.
Cheesecake filling
- Melt the chocolate in a bain-marie or in the microwave. Let cool for later.
- Whip the liquid cream until stiff and set aside.
- In a bowl, beat the Philadelphia cream cheese, mascarpone, powdered sugar and vanilla. Stir in the warm melted chocolate. Whisk to obtain a homogeneous mixture.
- Immediately add the whipped cream to the mixture and whisk to smooth the texture. This filling should already hold together well.
- Pour this filling into the mold, on the biscuit base. Smooth the top with a spatula then refrigerate overnight (6 hours minimum).
Décor
- Unmold the cheesecake onto a serving platter and remove the rhodoïd film.
- Whip the whipped cream. As soon as it begins to take shape add the powdered sugar. Continue whisking until stiff.
- Fill a piping bag with a fluted tip with this whipped cream, then pipe small domes all around the cheesecake. Add chocolate shavings.
- Serve immediately (chilled) or refrigerate until tasting.
Notes
This cheesecake can be kept in the refrigerator for up to 4 days, ideally in an airtight bell to preserve its flavor.
Very good dessert, creamy, not sweet, quick to make, I put half dark chocolate and half milk chocolate as proposed and it was perfect
Even better the next day when well taken
My guests liked it very much
For me it came out very easily without putting anything in the mold
Thank you Anne-Sophie for your feedback! See you soon :)
If I quickly melt some Nutella and use it as frosting, will it work?
Hello Marjorie, no I don't recommend it, already because Nutella is not part of the recipe, and there is already enough chocolate inside the cheesecake :)
Recipe made the same day it was published. All my colleagues loved it. I made it in the evening and we ate it the next day at noon. It was perfect. I followed the recipe to the letter. Thanks again
Thank you Amélie for your feedback! Your colleagues are very lucky, say so :) See you soon!
Hello
Can it be frozen?
Hi Dominique, yes it's possible, provided it's well protected from moisture. See you soon :)
Hello, thank you for the recipe.
I have to do it for this Saturday at noon.
I have already prepared the base + filling
I still have the decor, I'll put a comment for the decor
Can we prepare the whipped cream and put it in the piping bag and put it in the fridge overnight? Can it stay in the piping bag overnight and decorate just before serving? Because I'm working this evening... save time
Hi Alexis, I recommend making it at the last minute; it will hold up better. If you have no choice, you can try as you suggest. See you soon :)
Hello,
It's a shame that you can't print all the tips, just the recipe.
Hello Colette, my texts are protected because in the past they were stolen by malicious people... It's a shame, I agree, but I have no other solution than to prevent the copying of my text. I advise you to write down the advice by hand at home so that they can help you in the kitchen! Have a nice day, see you soon :)
Hello
Do you have an alternative to Oreo cookies (I don't eat industrial cookies too much...;) ) otherwise too bad, I'll make an exception ;)!
Thank you so much!
Hello Christine, instead of Oreos, any type of cocoa cookie works (organic department for example) or even homemade chocolate cookies. The principle is to reduce them to crumbs and then mix them with melted butter to create the base. See you soon :)
Excellent dessert that was unanimously loved by my guests. For my part, I had put in some shortbread biscuits but the quantity of melted butter given in the recipe was not enough and the result was too crumbly. Good to know for next time. I had made it the night before for lunch the next day but it was even better the day after.
Hello Annick, glad you like this cheesecake! Indeed, if you change the biscuits in the recipe, the amount of butter is no longer the same: the Oreos contain enough fat to hold together once mixed, which is not the case with the other biscuits. See you soon :)
Very good cake. First achievement, it was a success with the guests.
I'm going to do it again but with small butter, I saw that it was necessary to put a little more butter.
How much roughly?
Thank you
Hello Amélie, if you take small butters instead of Oreos, you put about 80g of melted unsalted butter in this case. See you soon :)
Hello
Do you have to remove the cream between the Oreos and keep just the cookies?
Hello Valérie, no, you have to use them "whole" as specified in the ingredients. This helps the base hold its shape. See you soon :)
Hello,
Another success for the Sunday family dessert, any occasion is good to enjoy your desserts, so much better than those from pastries.
Thanks again and see you soon
I no longer swear by your blog for my achievements!
Hello Fatema, thank you very much for your message, it really makes me happy to know that you like my desserts so much! I'll see you soon for future recipes :)
Bj Lilie,
I am going to make this cheesecake with a 24cm diameter mold, can you give me the quantities for this size, thank you.
Françoise
Hello Françoise, if you want to modify the recipe (change the size of the mold), you must calculate the volume for your 24cm cake: 1/ calculate the volume of my mold (pi x radius x radius) 2/ calculate the volume of your mold 3/ divide the volume of your mold by that of my mold. You get the number by which to multiply your ingredients. See you soon :)
Another question, then I freeze it for about 2 weeks, thanks for your answer.
FRANÇOISE
Hello Françoise, yes it is possible, well wrapped hermetically. The decoration will have to be done on the day of defrosting though. See you soon :)
Hello, how do you unmold the base without it crumbling? Maybe use parchment paper? Another question in general I put the biscuit bases in the oven to strengthen them, in this recipe can I do that? Thank you very much, it looks like a real delight
Hello Marion, I don't put baking paper because it's difficult to press down on top. When you want to unmold the bottom of the springform pan, you slide a flat spatula underneath and lift. I've always done this for my desserts, it works very well. No need to put your biscuit bases in the oven: a trip to the refrigerator hardens the butter, which is what we want (not for it to melt in the oven). See you soon :)
Made on the basis of small butter and 50% dark chocolate, 50% milk chocolate. Not disgusting, a delight!
Thank you Laura for your feedback! See you soon for other recipes :)
Hello, can I do it with just 300g of St Moret instead of mascarpone and Philadelphia?
Hello Sophie, so I do not recommend Saint Moret because it has a salty taste that is less suitable than Philadelphia. I strongly advise you to respect the mixture in the recipe, namely mascarpone + Philadelphia. See you soon :)
Hi,
Can chocolate be replaced with chocolate spread?
Hello Andrea, so to answer you, I advise you not to replace the chocolate here with spread because it would be too sweet in my opinion. See you soon :)
Can we put the preparation in a square or rectangular mold?
Hello Jacqueline, I don't advise you, rather keep the shape and size given in the recipe if you want a good result. See you soon :)
Hello, I made the cheesecake in a rectangular mold for Christmas, it was amazing and it held up just as well as a round mold.
Easier to decide when there are a lot of you.
Very easy to prepare and delicious.
Thank you very much Mireille! See you soon :)
Good evening, I only have an 18 cm mold, can I use the same quantities?
Hello Sandrine, you would need to do a volume calculation.
Calculate the volume of my mold (dimensions given in my recipe)
Calculate the volume of your mold
Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of your ingredients.
This works for logs, cakes, etc.
Very simple and delicious recipe, made for a birthday and everyone loved it. Made in a 20x30 rectangular mold by doubling the quantities and perfect.
Thank you Anaïs, see you soon :)
Thank you, good recipe and well explained. WELL DONE
Thank you Claudia!
Top notch! A successful cheesecake and a delight that caused a sensation
Thanks for your recipe.
I used shortbread cookies instead of Oreos and reduced the sugar a little.
Thank you very much Nath! See you soon :)
Hello,
Without whipped cream, is it possible to make it and freeze it?
Have a good day
Hello Chloe, yes absolutely, you have to remember to protect it well from the humidity of the freezer (film and aluminum foil around the mold). See you soon :)
Hello, I don't have a springform pan, would a pastry ring work?
Thank you, best regards
Hello, yes it is possible. See you soon :)