No Bake Milk Chocolate Cheesecake with Oreo Crust  - This easy no bake chocolate cheesecake is a sweet indulgent dessert that is smooth, creamy and delicious with a crunchy biscuity base. The topping is made up of milk chocolate, cocoa powder, cream cheese, cream and sugar and the crust is made from Oreos and butter. This is a seriously easy recipe to make that is easily adaptable. If you are looking for some more easy unbaked cheesecake recipes that you may enjoy, why not try Nutella Cheesecake or Lotus Biscoff Cheesecake.

No bake Milk Chocolate Cheesecake with Oreo Crust 

The secret to a good no bake chocolate cheesecake comes down to 2 important factors:

• A thick buttery crunchy crust made up of your favourite biscuits. I like Oreos or chocolate digestives for maximum chocolate flavour!
• A velvety smooth chocolate filling made with delicious milk chocolate, cream cheese, sugar, sour cream and double cream (aka heavy cream).

My favourite thing about this recipe is that it can be made in advance so I am free to either relax or move on with my day!

I am a huge fan of quick or easy dessert recipes but they aren’t usually as attractive as this one and this particular recipe needs time to set. At least 4 hours or overnight!

For super quick dessert recipes that need zero setting time, why not try 2 Minute Microwave Cookie Dough or 3 Minute Sharing Microwave Brownies.

Note - If you have left it too late for this chocolate cheesecake to set, you can pop it into the freezer to help it set quicker.

Will my No Bake Chocolate Cheesecake set?

Yes! As long as you place it into the fridge for a minimum of 4 hours.

Why is my No Bake Chocolate Cheesecake so soft?

If the cheesecake is still soft, place it back into the fridge. It needs a minimum of 4 hours to set but this will depend on a number of factors. So check it at 4 hours and place it back in the fridge if needed.

What is a no bake cheesecake filling made of?

It is usually made up of Cream Cheese or Mascarpone Cheese at room temperature, combined with Double Cream or Sour Cream and some Sugar.

Ingredients and Substitutions in No Bake Milk Chocolate Cheesecake

Oreos

Any Chocolate Biscuit works. Bourbons and Milk Chocolate Digestives are great alternatives. If you find them too sweet, you can use Plain Digestives instead.

Butter 

You can use Unsalted Butter or Salted Butter. I use Salted Butter. Butter helps to make the base crunchy and binds the biscuits together to form a delicious biscuit base.

Double (Heavy) Cream  and Sour Cream 

You can use both or just one as long as the Cream is thicker then single Cream.

Cream Cheese 

Full fat cream cheese is what I would recommend. You can use Philadelphia or a store brought alternative.  That is what is best for a classic creamy cheesecake texture and taste. Light cream cheese will not work here. You can also use some Mascorpone. Ricotta should work too but I have't tried it so cannot be sure.

Icing Sugar 

You can use Granulated or Caster Sugar instead.

Cocoa Powder

I like to add Cocoa Powder. I think it helps to add chocolate flavour and thickens the filling too.

Milk Chocolate

I use Belgian Chocolate from Sainsbury's in the UK but you can use any Milk Chocolate here. It gives a wonderfully rich chocolate flavour and I prefer it to using just Cocoa Powder.

How to make this Recipe

To make this simple No bake Milk Chocolate Cheesecake with Oreo Crust,  you make a simple biscuit base with crushed Oreos and then top with a creamy silky chocolate filling by whisking together cream, icing sugar and cream cheese with melted milk chocolate. 

When the cheesecake is set, you can drizzle over more chocolate!

How to make the Oreo Crust/Biscuit Base

There are 2 ways to do this and both methods are pretty simple.

For both methods, you will need to line and grease either a springform tin or loose bottomed tin with butter.

In the simplest terms, all we are doing here is melting butter and adding crushed biscuits to it to form a sandy crumb which is then spread over the base of a tin and left to set.

You can with make a very fine crumb or one with a bit more of a textured crumb with some chunks here and there. 

You can either blitz the biscuits in a blender or food processor using the pulse button. 

Or you can do it by hand by placing the biscuits into a bag (make sure it is not too thin or it will tear) and bash the biscuits to a crumb with a rolling pin. 

(NOTE - On this occasion I used Digestives).

Then melt the butter in a bowl in the microwave in short bursts. 

Add this to the biscuit crumbs and mix throughly.

Tip into the greased tin and press into the base using the back of a metal teaspoon or base of a small glass.

Place into the freezer to set whilst you make a start on the filling.

How to Make the No Bake Milk Chocolate Cheesecake Filling

To make the filling, firstly melt the milk chocolate over a pan of simmering water or in short bursts in the microwave. Set aside to cool.

Combine Cream Cheese, Cream, Icing Sugar in a bowl and whisk together till smooth and the mixture foams soft peaks. You can do this by hand but it does take a little longer.

Stir in the Cocoa Powder and melted Chocolate.

Pour the filling onto the biscuit base and smooth using a palette knife or spoon.

Place in the fridge to set for 4 hours or overnight.

Store in the fridge and consume within 3 days.

FAQ's - No bake Milk Chocolate Cheesecake with Oreo Crust 

Can I add decoration to Milk Chocolate Cheesecake?

You can decorate the cheesecake however you like!

Some suggestions:

Drizzle chocolate around the edges of the cheesecake by putting melted chocolate into a piping bag or small ziplock bag. Snip the corner then pipe around the edges. You can also just drizzle melted chocolate over the top of the cheesecake. 

Add chopped chocolate, Ferrero Rochers, wafers, maltesers, chocolate fingers all over the top.

Sprinkle with chopped nuts.

How long do I need to chill the cheesecake?

This No Bake Cheesecake needs to be chilled in the fridge for at least 4 hours, or ideally overnight.

If you’re in a rush, you can place it into the freezer for 2 hours, and then allow 20 – 30 minutes to come to room temperature before serving. 

What size tin do I need to make this Cheesecake in?

This recipe is for a 23 cm tin, 9 inch tin.

You can use wider or smaller tins or even a different shape, but it needs to be deep enough to hold all the filling.

Do I need to line the tin?

Yes you do need to line the tin. I have forgotten in the past and it has worked for me without lining but I would suggest you do line the tin just in case!

Variations

No Bake Chocolate Cheesecake Cups

You can make mini cheesecake cups using this recipe by dividing the mixture into 12 cupcake cases and using a cupcake tin. You would need to follow the recipe for setting times for both the base and filling.

Here is a recipe I made for Nutella Cheesecake Cups.

No Bake Chocolate Cheesecake Dessert

You can also make this in small jars (I would suggest 6 - 8 jars. Simple add the crumble mixture in the bottom, let it set and the add the cheesecake filling and let it set for 4 hours.

No bake Chocolate Cheesecake bars

You can make this cheesecake in a square tin (20cm) and set as normal. Then cut into bars.

Cream Cheese

You can use Mascarpone Cheese in place of Cream Cheese but it must be full fat.

Biscuits

You can use Bourbons or Digestives. Both work perfectly fine as a replacement.

How to Slice

To get a smooth slice you can dip the tip of a large sharp knife in hot water, dry then carefully slice.

Top Tips for making No bake Chocolate Cheesecake

Use full fat cream cheese

This cannot be substituted for a lighter alternative!

Use Room Temperature Cream Cheese 

The cream cheese should be at room temperature before using so that it blends fully otherwise you may find some streaks of cream cheese in the filling.

Keep the Cheesecake in the Fridge 

The cheesecake must be chilled for at least 4 hours before slicing and serving. Check it before slicing. You should be able to tell if the centre and edges are set.

Once the cheesecake is made, keep it in the fridge until it is ready to serve. Advice I didn’t follow on this particular day as can be seen from the pics! I soon popped it back in the fridge when I saw that it was softening!

Sieve the Icing Sugar and Cocoa Powder

Sieve the icing sugar and cocoa powder for best results. These often have hidden bits that have clumped together so it's best to get them out from the beginning.

Over Whipping or Under Whipping the Cream Cheese

When whipping the filling, keep an eye on it. It should be foaming soft peaks that hold their shape. If the mixture is runny, the cheesecake will take longer to set and if you over mix it the cheesecake can be dense.

Type of Tin

This recipe is best made in a loose bottomed tin or springform tin. Otherwise it is difficult to get it out.

Cool the Chocolate before adding to the filling

The chocolate should be slightly cooled once melted and before mixing with the remaining filling ingredients.

How to make the filling

The filling can be made by hand or in a food processor or blender.

HOW TO SERVE

To serve this cheesecakes simply add a slice to a plate and enjoy with a fork or spoon. You can add melted chocolate or bashed chocolates or biscuits to the top.

HOW TO STORE

Fridge

This Cheesecake stores well in the fridge for up to 3 days in a large covered container.

Freezer

This cheesecake is suitable for home freezing. Once it is set in the fridge, either slice and wrap individual slices or wrap whole and freeze in 1 layer of cling film/plastic wrap and 1 layer of foil.

It will last for up to two months but is best eaten within a month for better taste and texture. Thaw in the fridge, then slice and serve.

More No Bake Cheesecake Recipes:

Passionfruit Cheesecake

Lotus Biscoff Cheesecake

Nutella Cheesecake

Gulab Jamun Cheesecake

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