Chocolate Chip No Bake Cheesecake Recipe

If you’re searching for a dessert that’s effortlessly impressive and guaranteed to win hearts, look no further than this Chocolate Chip No Bake Cheesecake. Imagine silky cream cheese, clouds of whipped cream, and bursts of mini chocolate chips layered over a luscious Oreo crust—plus two swirls of rich ganache. Every bite strikes a perfect harmony between creamy, chocolaty, and just the right sweetness, all without ever turning on the oven. This is the kind of treat that wows at parties, celebrates your loved ones, or simply brightens up a regular weeknight at home.

Ingredients You’ll Need

What truly sets this Chocolate Chip No Bake Cheesecake apart is its approachable ingredient list—each item adds its own special touch, from dreamy creaminess to craveable chocolate bursts. Gather these pantry staples and get ready for cheesecake greatness.

• Oreo Crust: Crushed Oreos make for an irresistible, chocolatey crust that holds up beautifully to the rich filling.
• Semi-Sweet Chocolate Chips (for ganache): They create the silky, decadent ganache layers that take this cheesecake over the top.
• Heavy Whipping Cream: Adds structure and lusciousness to both the ganache and cheesecake layers, making each slice ultra-creamy.
• Cream Cheese (softened): The flavor backbone of any great cheesecake—you want it at room temp for the smoothest texture.
• Powdered Sugar: Dissolves easily for a perfectly sweet, lump-free filling.
• Sour Cream: Adds a lovely subtle tang that balances out the richness without overtaking the flavor.
• Vanilla Extract: Enhances all the other flavors and adds a gorgeous aromatic note.
• Mini Chocolate Chips: Mini chips ensure everyone gets chocolate in every bite and create a beautiful speckled effect.
• Cooking Spray: Just a light spritz helps the crust come out intact and party-ready.
• Optional Graham Cracker Crust: If you want a slightly lighter base, swap Oreos for a classic graham cracker version.

How to Make Chocolate Chip No Bake Cheesecake

Step 1: Prepare the Oreo Crust

Start by lightly spraying your 9-inch springform pan with a little cooking spray to make serving the finished cheesecake a breeze. Press your Oreo crust mixture firmly into the bottom and evenly up the sides. The trick is to use the flat bottom of a measuring cup to pack the crumbs tightly—this keeps your crust intact and sturdy for slicing. Once your crust is set, pop the pan into the refrigerator for at least 30 minutes so it firms up nicely.

Step 2: Make the Ganache Layer

For a truly decadent base layer, toss your coarsely chopped chocolate chips into a heatproof bowl. Microwave the heavy cream just until hot (but not boiling), then pour it over the chocolate. Give the bowl a gentle shake to make sure all the chocolate is covered, then let it sit for 2 to 3 minutes. Grab a whisk and stir slowly until the mixture transforms into a glossy, smooth ganache. Pour this over your chilled crust and spread it out evenly—then let it set up in the fridge for another half hour.

Step 3: Whip the Cream

Take your heavy whipping cream and beat it until stiff peaks form. This is what makes the cheesecake layer impossibly light and airy, so don’t skimp on this step! Set the whipped cream aside—try not to sneak a spoonful (or do, I won’t tell).

Step 4: Make the Cheesecake Filling

In a new bowl, beat your softened cream cheese for 2 to 3 minutes, letting it get really fluffy and silky. Next, mix in the powdered sugar until the filling is smooth and there are no lumps left. Add in the sour cream and vanilla extract to round out the flavor. Once everything’s combined, gently fold in that pillow-soft whipped cream and finally the mini chocolate chips. The mini chips scatter bits of chocolate throughout every creamy bite.

Step 5: Assemble and Chill

Spread your cheesecake filling over the chilled ganache layer, smoothing the top beautifully. Cover the pan tightly with plastic wrap and allow your masterpiece to chill for at least 4 hours (though overnight is even better if you can wait!). The chilling time is what helps the Chocolate Chip No Bake Cheesecake set up firm and slice into perfect, gorgeous pieces.

Step 6: Ganache Topping

For that final flourish, whip up a quick ganache the same way as before. Warm the cream, pour it over more chocolate chips, and whisk into a luxurious, pourable chocolate sauce. Drizzle this over your thoroughly chilled cheesecake, letting it drip over the sides for an extra wow factor. Now it’s ready to impress!

How to Serve Chocolate Chip No Bake Cheesecake

Garnishes

Pile on the fun! Finish your Chocolate Chip No Bake Cheesecake with extra mini chocolate chips, a sprinkling of chocolate shavings, or even a few fresh berries for a pop of color. A dollop of whipped cream takes each slice from delicious to downright dreamy.

Side Dishes

Since this cheesecake is decadently rich, it pairs best with lighter accompaniments. A vibrant fruit salad, a mug of strong coffee, or a glass of milk all balance the sweetness beautifully. For special occasions, offer espresso or a sparkling wine to make dessert feel even more festive.

Creative Ways to Present

Think outside the classic slice! You can cut the cheesecake into bars for a picnic or party platter, or even use small mason jars for cute individual servings. Layer in extra ganache, a swirl of whipped cream, or a dusting of cocoa powder for eye-catching presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chocolate Chip No Bake Cheesecake tightly covered in the refrigerator for up to five days. Make sure it’s well-sealed to keep the texture velvety and to prevent it from picking up any stray fridge odors. The flavors just get better as it sits!

Freezing

This cheesecake also freezes beautifully! For best results, slice it first and wrap pieces individually in plastic wrap, then place them in a freezer-safe container. Thaw overnight in the refrigerator before serving. Freezing the whole cheesecake works too—just add the ganache topping after thawing for the freshest taste.

Reheating

No need to reheat this treat! It’s meant to be enjoyed chilled. If it’s been frozen, just let it thaw slowly in the fridge until it’s once again creamy and delicious.

FAQs

Can I use a graham cracker crust instead of Oreo?

Absolutely! If you prefer a lighter or less chocolatey base, follow the graham cracker crust instructions provided in the recipe notes. It’s just as delicious and gives a lovely contrast to the rich cheesecake.

Do I need a springform pan for Chocolate Chip No Bake Cheesecake?

A springform pan makes serving and slicing much easier, but if you don’t have one, you can use a deep-dish pie pan or a square baking dish lined with parchment for easy removal.

Can I use regular-sized chocolate chips instead of mini?

You can, but mini chips are ideal because they distribute more evenly throughout the creamy filling, so you get a little chocolate in every single bite without overpowering the delicate cheesecake texture.

How long does it take for the cheesecake to set?

Plan for a minimum of 4 hours in the refrigerator, but if you’re able, overnight chilling guarantees the cleanest slices and best texture. Patience pays off with no bake cheesecakes!

Is it possible to make this Chocolate Chip No Bake Cheesecake gluten-free?

Definitely! Just swap in gluten-free sandwich cookies for the crust and always check that your chocolate chips and flavorings are certified gluten-free. Everything else in the recipe is naturally gluten-free.

Final Thoughts

Treat yourself and your loved ones to pure indulgence without ever preheating the oven by trying this Chocolate Chip No Bake Cheesecake. Every forkful is a blend of nostalgia, comfort, and celebration. Give it a go—you might just discover your new signature dessert!

Print