This Chocolate Chip No Bake Cheesecake is a delightful dessert that combines the richness of cream cheese with the sweetness of chocolate chips, all nestled in a crunchy Oreo crust. It's a perfect treat for those warm days when I want a decadent dessert without turning on the oven.

Why I Love This Recipe

I adore this recipe because it's incredibly easy to make and doesn't require any baking. The combination of the creamy cheesecake filling with the chocolate chips provides a delightful texture and flavor. Plus, the Oreo crust adds a perfect crunch that complements the smooth filling.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

1 Oreo crust (see link for recipe)

Ganache

1 cup semi-sweet chocolate chips, coarsely chopped
⅓ cup heavy whipping cream

Cheesecake Filling

½ cup heavy whipping cream
20 ounces cream cheese, softened
½ cup powdered sugar
½ cup sour cream
1 teaspoon vanilla extract
1 cup mini chocolate chips

Ganache Topping

⅓ cup semi-sweet chocolate chips
2 tablespoons heavy whipping cream

Directions

Prepare the Crust: I lightly spray a 9-inch springform pan with cooking spray. Then, I transfer the Oreo cookie crust crumbs to the pan and press them firmly into the bottom and evenly up the sides. Using a measuring cup helps to press the crumbs firmly. I refrigerate the crust for 30 minutes.
Make the Ganache Layer: I place the chocolate chips in a heatproof bowl. Then, I heat the heavy whipping cream in the microwave in 30-second increments until it's just beginning to simmer. I pour the cream over the chopped chocolate chips and stir gently to ensure all the chocolate is covered. I let it sit for two to three minutes, then stir until smooth. I pour the ganache over the chilled crust and spread it evenly. I refrigerate it for at least 30 minutes.
Prepare the Cheesecake Filling: I beat the heavy whipping cream until stiff peaks form and set it aside. In another bowl, I beat the cream cheese for 2 to 3 minutes on medium-high speed until it's light and fluffy. I beat in the powdered sugar until no lumps remain, then add the sour cream and vanilla extract, beating until combined. I fold in the whipped cream and mini chocolate chips.
Assemble the Cheesecake: I pour the cheesecake filling into the springform pan over the ganache layer. I cover it with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is firm.
Add the Ganache Topping: I place the chocolate chips in a heatproof bowl. I heat the heavy whipping cream in the microwave until it's just beginning to simmer. I pour the cream over the chocolate chips and let it sit for two to three minutes, then stir until smooth. I let it cool slightly before drizzling it over the chilled cheesecake.

Servings and Timing

This recipe yields approximately 12 servings. The preparation time is about 20 minutes, with an additional 4 hours of chilling time.

Variations

Different Crusts: I sometimes use a graham cracker crust or a chocolate cookie crust for a different flavor profile.
Flavor Additions: Adding a tablespoon of espresso powder to the ganache gives it a mocha flavor.
Toppings: I like to top the cheesecake with whipped cream, chocolate shavings, or fresh berries for added flair.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic wrap and aluminum foil for up to 1 month. I thaw them in the refrigerator overnight before serving.

FAQs

How can I ensure the cheesecake sets properly?

I make sure to beat the heavy whipping cream to stiff peaks and fold it gently into the cream cheese mixture. Chilling the cheesecake for at least 4 hours, preferably overnight, helps it set firmly.

Can I use low-fat cream cheese?

I prefer using full-fat cream cheese for a richer texture and better flavor. Low-fat versions may result in a softer cheesecake.

What can I use if I don't have a springform pan?

A regular 9-inch pie dish can work, but I line it with parchment paper for easier removal.

Can I make this cheesecake ahead of time?

Yes, I often prepare it a day in advance and keep it refrigerated until serving.

How do I prevent the ganache from hardening too much?

I let the ganache cool slightly before pouring it over the cheesecake to ensure it remains smooth and doesn't harden excessively.

Conclusion

This Chocolate Chip No Bake Cheesecake is a simple yet indulgent dessert that's perfect for any occasion. Its creamy texture, combined with the crunch of the Oreo crust and the richness of the chocolate ganache, makes it a favorite in my household. I hope you enjoy making and savoring this delightful treat as much as I do.

Chocolate Chip No Bake Cheesecake

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Author: Sue
Prep Time: 20 minutes
Chill Time: 4 hours
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

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Description

This Chocolate Chip No Bake Cheesecake is a rich, creamy, and indulgent dessert made with smooth cream cheese, crunchy Oreo crust, and decadent chocolate ganache—perfect for warm days when you want a no-bake treat packed with flavor.

Instructions

Prepare Crust: Spray a 9-inch springform pan with cooking spray. Press Oreo crust crumbs firmly into bottom and sides of pan. Chill for 30 minutes.
Make Ganache Layer: Heat cream until simmering and pour over chopped chocolate chips. Let sit for 2–3 minutes, then stir until smooth. Spread over crust and chill 30 more minutes.
Make Filling: Whip heavy cream to stiff peaks; set aside. Beat cream cheese until fluffy, then beat in powdered sugar, sour cream, and vanilla. Fold in whipped cream and mini chocolate chips.
Assemble Cheesecake: Pour filling over ganache layer. Cover and refrigerate for at least 4 hours or until firm.
Top with Ganache: Heat cream and pour over chocolate chips, then stir until smooth. Let cool slightly and drizzle over cheeseca