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This ultimate chocolate cheesecake has a buttery Oreo base, a creamy chocolate filling, and a rich ganache topping with brownies and Oreos.
The Ultimate Chocolate Cheesecake
If you’re a chocolate lover, this is the cheesecake for you.
It’s rich, creamy, indulgent, and packed with layers of chocolate from top to bottom.
You’ve got a buttery Oreo biscuit base, a smooth and creamy chocolate cheesecake filling, and a rich, glossy chocolate ganache topping.
To finish it off, it’s decorated with fudgy brownie bites and chunks of Oreo cookies to tie it altogether.
This recipe is no-bake, super easy to follow, and perfect for celebrations or whenever you’re in the mood for something super chocolatey.
Why You’ll Love This Chocolate Cheesecake
This cheesecake is a chocolate overload in the best possible way.
The base is buttery and crunchy, the filling is smooth and silky, and the ganache gives it a luxurious finish.
It looks impressive, but it’s actually really easy to make, especially as it’s completely no-bake.
If you’re entertaining or need a make-ahead dessert, this one’s a showstopper.
What Makes This Recipe Special
This isn’t just any chocolate cheesecake… it’s made with a simple list of ingredients that combine to create something incredibly delicious.
It’s completely egg-free and doesn’t require any baking, which means less faff in the kitchen and no need to turn on the oven.
The melted dark chocolate in the filling gives it a rich, bold flavour without being overpowering.
The toppings are optional, but add a fun and delicious extra touch.
Equipment You’ll Need
- 8” (20cm) springform cake tin
- Mixing bowls
- Electric hand whisk (ideally) or stand mixer
- Rubber spatula
- Large microwave-safe jug (for ganache)
- Small offset spatula or spoon (to spread the filling and ganache)
- Piping bag and large star nozzle (for decorating)
Why This Recipe Works So Well
The base holds together beautifully thanks to the melted butter binding the crushed Oreos.
The filling uses a combination of double cream and cream cheese, whipped until thick and fluffy, creating a smooth texture with just the right amount of richness.
The dark chocolate adds depth and firmness once set in the fridge.
The ganache on top locks in moisture and adds an extra hit of chocolate, making it truly indulgent.
Ingredients You’ll Need
For the Base:
- 28 Oreo cookies (about 310g / 11 oz), finely crushed
- 90g / 6 tbsp salted butter, melted
Cheesecake Filling:
- 150g / 1 cup dark chocolate, chopped and melted
- 300ml / 1¼ cups double cream (heavy cream), cold
- 500g / 2¼ cups full-fat cream cheese, room temperature
- 120g / 1 cup icing sugar (powdered sugar), sifted
Chocolate Ganache Topping:
- 250g / 1½ cups dark chocolate, finely chopped
- 250ml / 1 cup double cream (heavy cream)
For Decoration:
- Brownie bites (store-bought or use my Small Batch Fudgy Brownies)
- Oreo cookies, chopped into quarters
Step-by-Step Instructions
Step 1: Prepare the Base
Line the base of your 8” springform tin with non-stick baking paper.
In a bowl, combine the crushed Oreos with the melted butter and mix until the texture resembles wet sand.
Pour into the prepared tin and press it down firmly and evenly using the back of a spoon or flat-bottomed glass.
Place it in the fridge to chill while you prepare the filling.
Step 2: Melt the Chocolate
Add the chopped dark chocolate to a microwave-safe bowl.
Heat in 1-minute bursts, stirring between each, until fully melted and smooth.
Set aside to cool slightly, but don’t let it set. This is important so it mixes in smoothly and doesn’t turn lumpy.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, pour in the cold double cream.
Whisk until it forms soft peaks using an electric whisk.
In a separate bowl, beat the cream cheese, icing sugar, and melted and cooled chocolate until smooth and creamy. Don’t overmix otherwise it can turn runny and may not set properly.
Now, gently fold in the whipped cream until combined, and you have a thick, fluffy mixture.
Step 4: Assemble the Cheesecake
Remove the tin from the fridge.
Spoon the cheesecake filling over the base and spread it out evenly using the back of a spoon.
Smooth the top so it’s nice and flat, but don’t worry if it’s not perfect, as we’re going to be topping it with chocolate ganache.
Place in the fridge to chill for at least 6 hours or preferably overnight until set.
Step 5: Make the Ganache Topping
Once the cheesecake has set, make the chocolate ganache topping.
Put the chopped chocolate and double (heavy) cream into a large microwave-safe jug.
Microwave on a medium heat (500W) for 1 minute, give it a stir, then heat in 30-second bursts, stirring in between until the chocolate has almost melted.
Let it sit for 2–3 minutes, then stir until smooth and glossy.
Let the ganache cool slightly until it thickens to a spreadable consistency. You can chill it briefly in the fridge, but keep an eye on it, if it’s too cold it won’t spread as smoothly.
Step 6: Add the Ganache and Decorate
Carefully remove the cheesecake from the tin and place it on a serving plate. I like to run a small knife around the edge to loosen it so it releases more easily.
Pour 1/3 of the ganache over the top in an even layer and smooth it out gently with the back of the spoon, letting it drip down the edges slightly.
Return the cheesecake to the fridge to allow the topping to set, and place the remaining ganache in the fridge for 1-2 hours to let it firm up to a pipable consistency.
Once it’s firm enough to pipe and holds its shape, transfer it to a piping bag fitted with a large star nozzle (I used a 1M piping tip).
Pipe swirls of chocolate ganache around the edge of the cheesecake, then decorate with brownie bites and chopped Oreos or however you like.
Tips for the Best Results
- Make sure the cream cheese is at room temperature before mixing for a smooth consistency.
- Allow the melted chocolate to cool slightly before adding it to the filling so it doesn’t seize.
- Chill the cheesecake overnight for the best texture and flavour.
- If the ganache becomes too firm, leave it at room temperature until it becomes pipeable.
Watch My Step-by-Step Video
Want to see exactly how this cheesecake comes together?
Watch the full tutorial on the Fitwaffle Kitchen YouTube channel:
YouTube: @fitwafflekitchen
You can also follow me here:
- Instagram: @fitwafflekitchen and @fitwaffle
- TikTok: @fitwaffle
- Pinterest: fitwaffle
More Cheesecake Recipes to Try
Ultimate Chocolate Cheesecake
Ingredients
For the Base:
- 28 Oreo cookies about 310g / 11 oz, finely crushed
- 90 g / 6 tbsp salted butter melted
For the Cheesecake Filling:
- 150 g / 1 cup dark chocolate chopped and melted
- 300 ml / 1¼ cups double cream heavy cream, cold
- 500 g / 2¼ cups full-fat cream cheese room temperature
- 120 g / 1 cup icing sugar powdered sugar, sifted
For the Chocolate Ganache Topping:
- 250 g / 1½ cups dark chocolate finely chopped
- 250 ml / 1 cup double cream heavy cream
For Decoration:
- Brownie bites store-bought or use my Small Batch Fudgy Brownies
- Oreo cookies chopped into quarters
Instructions
Step 1: Prepare the Base
- Line the base of your 8” springform tin with non-stick baking paper.
- In a bowl, combine the crushed Oreos with the melted butter and mix until the texture resembles wet sand.
- Pour into the prepared tin and press it down firmly and evenly using the back of a spoon or flat-bottomed glass.
- Place it in the fridge to chill while you prepare the filling.
Step 2: Melt the Chocolate
- Add the chopped dark chocolate to a microwave-safe bowl.
- Heat in 1-minute bursts, stirring between each, until fully melted and smooth.
- Set aside to cool slightly, but don’t let it set. This is important so it mixes in smoothly and doesn't turn lumpy.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, pour in the cold double cream.
- Whisk until it forms soft peaks using an electric whisk.
- In a separate bowl, beat the cream cheese, icing sugar, and melted and cooled chocolate until smooth and creamy. Don't overmix otherwise it can turn runny and may not set properly.
- Now, gently fold in the whipped cream until combined, and you have a thick, fluffy mixture.
Step 4: Assemble the Cheesecake
- Remove the tin from the fridge.
- Spoon the cheesecake filling over the base and spread it out evenly using the back of a spoon.
- Smooth the top so it's nice and flat, but don't worry if it's not perfect, as we're going to be topping it with chocolate ganache.
- Place in the fridge to chill for at least 6 hours or preferably overnight until set.
Step 5: Make the Ganache Topping
- Once the cheesecake has set, make the chocolate ganache topping.
- Put the chopped chocolate and double (heavy) cream into a large microwave-safe jug.
- Microwave on a medium heat (500W) for 1 minute, give it a stir, then heat in 30-second bursts, stirring in between until the chocolate has almost melted.
- Let it sit for 2–3 minutes, then stir until smooth and glossy.
- Let the ganache cool slightly until it thickens to a spreadable consistency. You can chill it briefly in the fridge, but keep an eye on it, if it's too cold it won't spread as smoothly.
Step 6: Add the Ganache and Decorate
- Carefully remove the cheesecake from the tin and place it on a serving plate. I like to run a small knife around the edge to loosen it so it releases more easily.
- Pour 1/3 of the ganache over the top in an even layer and smooth it out gently with the back of the spoon, letting it drip down the edges slightly.
- Return the cheesecake to the fridge to allow the topping to set, and place the remaining ganache in the fridge for 1-2 hours to let it firm up to a pipable consistency.
- Once it's firm enough to pipe and holds its shape, transfer it to a piping bag fitted with a large star nozzle (I used a 1M piping tip).
- Pipe swirls of chocolate ganache around the edge of the cheesecake, then decorate with brownie bites and chopped Oreos or however you like.
