Chocolate Cheesecake

Why You’ll Love This Recipe

I enjoy this recipe because the texture is light and creamy while still delivering bold chocolate flavor. The cookie base adds a buttery crunch that balances the smooth filling perfectly. I also like that it sets in the refrigerator, making it ideal for preparing ahead of time with no oven stress.

Ingredients

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

For the base
200 g oatmeal cookies
100 g butter, melted

For the chocolate cheesecake cream
400 g cream cheese, room temperature
200 ml cold liquid cream
1 cup powdered sugar
200 g dark chocolate
1 packet vanilla extract

Directions

I start by preparing the base. I grind the oatmeal cookies in a food processor until they resemble fine crumbs. I mix them with the melted butter until fully combined, then press the mixture firmly into the bottom of a springform pan. I place it in the refrigerator to chill for 20 to 30 minutes.

Next, I melt the dark chocolate using a double boiler or the microwave. I let it cool until it is lukewarm so it blends smoothly without affecting the cream.

For the filling, I beat the cream cheese until completely smooth. I add the powdered sugar and vanilla extract and mix again until creamy. I then pour in the melted chocolate and mix until fully incorporated.

In a separate bowl, I whip the cold liquid cream until stiff peaks form. I gently fold the whipped cream into the chocolate mixture using a spatula, working slowly to keep the mixture light and airy.

I pour the finished cream over the chilled base and smooth the top evenly. I return the cheesecake to the refrigerator and let it rest for at least 4 to 6 hours, preferably overnight, until fully set.

Servings and Timing

I usually get about 8 servings from this cheesecake.
Prep time: about 25 minutes
Chill time: 4 to 6 hours
Total time: approximately 6 hours

Variations

I sometimes use milk chocolate for a sweeter flavor or add a tablespoon of espresso powder to intensify the chocolate. For extra texture, I mix chocolate chips into the filling or add a thin layer of chocolate ganache on top before chilling.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 days. I do not reheat it, as it is best served chilled. When slicing, I use a sharp knife and wipe it clean between cuts for neat slices.

FAQs

Can I make this cheesecake ahead of time?

I often make it the day before serving, and I find the texture improves after resting overnight.

What if my chocolate is too hot?

I always let the chocolate cool slightly, because hot chocolate can cause the cream mixture to curdle.

Can I freeze this cheesecake?

I freeze it whole or in slices, then thaw it overnight in the refrigerator before serving.

Can I use a different cookie base?

I sometimes use chocolate cookies or digestive biscuits for a different flavor profile.

How do I decorate this cheesecake?

I like topping it with chocolate sauce, cocoa powder, grated chocolate, or fresh berries.

Conclusion

I keep this chocolate cheesecake as one of my favorite no-bake desserts because it is reliable, elegant, and incredibly satisfying. Every slice is creamy, rich, and full of chocolate flavor, making it the perfect dessert for special occasions or when I simply want to treat myself.