No-Bake Chocolate Cheesecake

Chocolate cheesecake - Lilie Bakery

An ultra gourmet recipe for dessert: the No-Bake Chocolate Cheesecake ! A creamy and melting texture based on chocolate, fresh 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 easy to make since it requires no cooking and no added gelatin. Plan a 20cm round springform pan to achieve it.
No-Bake Chocolate Cheesecake - Lilie Bakery

Ingredient details

  • Biscuits : I took Oreos to reinforce the cocoa side of this chocolate cheesecake. Instead, you can also use mixed small butters.
  • 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 substitute the same amount of mascarpone.
  • Cream : here you need whole liquid cream at 30% mg (and very cold it is important).
  • Chocolate pastry : I opt for 52% cocoa to avoid the dessert being too strong in chocolate. You can also make half dark chocolate and half milk chocolate to sweeten it.

How to make a no-bake chocolate cheesecake?

  1. On mix the cookies then mix them with melted butter
  2. On mug them well in the bottom of the springform pan
  3. We do melt the chocolate confectioner
  4. On whip the cream in whipped cream
  5. Apart, we mix all other ingredients
  6. Then we add the melted chocolate and lastly the whipped cream
  7. Smooth this mixture into the mold and we refrigerate
  8. 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 line the mould. All you have to do is remove it before unmolding the chocolate cheesecake on the serving platter.
  • for a successful whipped cream, that is to say firm and airy, your cream must be very cold. You have to whip it medium speed then slightly increase the speed until you get nice peaks.
  • to obtain a smooth and homogeneous filling, just before pouring the preparation into the mould, I use an electric hand mixer to whip, it's quick and easy.

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.

Piece of chocolate cheesecake - Lilie Bakery

Other recipes to try

If you are a fan of chocolate desserts, then take a look at these other recipes from the blog:

If you make this no-bake chocolate cheesecake, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cheesecakes!

No-bake chocolate cheesecake recipe - Lilie Bakery
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4.8 on 37 votes

No-Bake Chocolate Cheesecake

An ultra-melting cheesecake for chocolate lovers! A very greedy and simple recipe to prepare for the dessert…
Prep time20 minutes
Cook time5 minutes
Total25 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Keyword: cheesecake
Yield: 9


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


  • 120 g heavy whipping cream 30% very cold
  • 1 cs granulated sugar +/- according to your taste
  • Chocolate chips


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).


  • 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.


This cheesecake can be kept in the refrigerator for up to 4 days, ideally in an airtight bell to preserve its flavor.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
3th February 2023
16th February 2023



  1. Reply

    Anne Sophie

    27th February 2023

    5 stars
    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

    • Reply

      Lilie bakery

      28th February 2023

      Thank you Anne-Sophie for your feedback! See you soon :)

  2. Reply


    March 8, 2023

    5 stars
    If I quickly melt Nutella and use it as frosting does it work?

    • Reply

      Lilie bakery

      March 10, 2023

      Hello Marjorie, no I don't advise you, already because the nutella is not part of the recipe, and there is already enough chocolate inside the cheesecake :)

  3. Reply


    April 20th

    5 stars
    Recipe made the same day it was published. All my colleagues loved it. I had 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

    • Reply

      Lilie bakery

      April 26th

      Thank you Amélie for your feedback! Your colleagues are very lucky, say so :) See you soon!

  4. Reply


    31th May 2023

    4 stars
    Too bad we can't print all the tips but only the recipe.

    • Reply

      Lilie bakery

      14th June 2023

      Hello Colette, my texts are protected because in the past they were stolen from me 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 tips by hand at home so that they can help you in the kitchen! Have a nice day see you soon :)

  5. Reply


    5th June 2023

    5 stars
    Do you have an alternative to Oreo cookies (I don't eat industrial cookies too much…;) ) otherwise too bad, I will make an exception ;)!
    Thank you so much!

    • Reply

      Lilie bakery

      11th June 2023

      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 :)

  6. Reply


    26th June 2023

    5 stars
    Excellent dessert that was unanimously approved by my guests. For my part I had put small butters 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.

    • Reply

      Lilie bakery

      29th June 2023

      Hello Annick, glad you like this cheesecake! In fact, if you change the cookies in the recipe, the amount of butter is no longer the same: Oreos contain enough fat to hold together once mixed, which is not the case for other cookies. See you soon :)

  7. Reply


    July 15, 2023

    5 stars
    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

    • Reply

      Lilie bakery

      July 24, 2023

      Hello Amélie, if you take small butters instead of Oreos, you put about 80g of melted unsalted butter in this case. See you soon :)

  8. Reply


    July 29, 2023

    5 stars
    Do you have to remove the cream between the Oreos and keep only the cookies?

    • Reply

      Lilie bakery

      August 5, 2023

      Hello Valérie, no, you have to use them “whole” as specified in the ingredients. This helps hold the base together. See you soon :)

  9. Reply

    Good luck

    September 17, 2023

    5 stars
    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!

    • Reply

      Lilie bakery

      September 20, 2023

      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 :)

  10. Reply


    September 30, 2023

    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.

    • Reply

      Lilie bakery

      3th October, 2023

      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 :)

  11. Reply


    September 30, 2023

    Another question, then I freeze it for about 2 weeks, thanks for your answer.

    • Reply

      Lilie bakery

      3th October, 2023

      Hello Françoise, yes it is possible, well packaged airtight. The decoration will have to be done on the day of defrosting, however. See you soon :)

  12. Reply


    3th October, 2023

    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

    • Reply

      Lilie bakery

      6th October, 2023

      Hello Marion, I don't use baking paper because it's difficult to pack on top. When you want to unmold the bottom of the springform pan, 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 that it melts in the oven). See you soon :)

  13. Reply


    March 6, 2024

    5 stars
    Made on the basis of small butter and 50% dark chocolate, 50% milk chocolate. Not disgusting, a delight!

    • Reply

      Lilie bakery

      March 14, 2024

      Thank you Laura for your feedback! See you soon for other recipes :)

4.84 from 37 votes (27 ratings without comment)


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