No bake desserts are particularly appealing during warm months when you want to avoid heating up the kitchen. This No Bake Chocolate Cheesecake is not only easy to prepare but also incredibly satisfying. The use of cocoa powder instead of melted chocolate simplifies the process, making it accessible for bakers of all skill levels.

Quick Preparation: Takes just 20 minutes to prepare, plus chilling time.
Rich Flavor: Cocoa powder provides a robust chocolate taste.
Light Texture: The whipped cream adds a fluffy texture, making it feel lighter than traditional baked cheesecakes.

30 Oreo chocolate sandwich cookies
6 tablespoons unsalted butter, melted

16 ounces cream cheese, softened
2 cups powdered sugar
½ cup cocoa powder (preferably a high-quality brand like Hershey's Special Dark)
1 teaspoon vanilla extract
1 cup heavy cream

1 cup heavy cream
¼ cup powdered sugar

Crush the Cookies: Place the Oreo cookies (filling included) in a food processor and pulse until they form fine crumbs.
Combine with Butter: Transfer the crumbs to a bowl, add melted butter, and mix until the crumbs are evenly coated.
Press into Pan: Firmly press the mixture into the bottom and up the sides of an 8-inch springform pan. Freeze the crust while preparing the filling.

Sift Dry Ingredients: In a fine mesh sieve, sift together the cocoa powder and powdered sugar onto a piece of parchment paper.
Mix Cream Cheese: In a stand mixer, beat the softened cream cheese until smooth.
Combine Ingredients: Gradually add the sifted cocoa and sugar mixture to the cream cheese, mixing until creamy. Then, add vanilla extract.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined.

Fill the Crust: Pour the chocolate filling into the prepared Oreo crust and smooth the top with a spatula.
Chill: Refrigerate for at least 4-6 hours or overnight until set. For a quicker option, you can freeze it for about 1 hour.

Make Whipped Cream: Whip the additional heavy cream with powdered sugar until stiff peaks form. Pipe or dollop on top of the cheesecake before serving.

Cutting the Cheesecake: Use a hot knife for clean slices. Dip the knife in hot water, wipe it dry, and cut through the cheesecake.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, you can freeze individual slices wrapped in plastic wrap.
Serving Suggestions: Garnish with chocolate shavings, fresh berries, or a drizzle of chocolate sauce for an extra touch of elegance.

Yes, you can use Dutch-processed cocoa powder for a milder flavor or dark cocoa powder for a richer taste.

The cheesecake needs a minimum of 4 hours in the refrigerator, but overnight is best for optimal firmness.

This recipe contains dairy and sugar, so it may not be suitable for vegan or sugar-free diets without modifications.

This No Bake Chocolate Cheesecake with cocoa powder is a delightful dessert that combines simplicity with indulgence. Perfect for gatherings or a sweet treat at home, it’s sure to impress your family and friends. With straightforward steps and minimal baking required, you can enjoy a rich chocolate experience without the fuss. So grab your ingredients and get ready to whip up this delicious cheesecake today!