By Lindy Van Schalkwyk, last updated on January 25, 2023
Today, we will be making an easy no-bake choc chip cheesecake. It’s lusciously rich by itself, but can also be used to make other sweet treats.
And if you enjoy recipes like these, don’t forget to go check out the many other cheesecake desserts we have on our website!
Things To Make With Chocolate Chips No-Bake Cheesecake
Now, there are many no-bake choc chip cheesecake recipes out there. We’ve even made some before. But as you know by now, no two cheesecakes are the same (even if they share similar flavor profiles).
Today’s no-bake choc chip cheesecake recipe is perfect for making a variety of different snacks and treats. Let’s take a look at a few simple desserts you can make using this filling.
You can also have a look at this article on some great ideas for using cheesecake and any leftover pieces.
No-bake chocolate chip cannoli cheesecake
Because our cheesecake filling is already incredibly soft and fluffy, it will make the perfect filling for cannoli. There are two ways you can use this cheesecake for cannoli.
First, you can make the filling, fold in some crust crumbs, then pipe the mixture directly into the cannoli. Leave it to set for a couple of hours.
The second is allowing the cheesecake to set in the springform cake pan. Then, whisk the crust and filling together. It will be thick and creamy. Fill the cannoli shells and leave them to chill again. This method is great for offcut cheesecake pieces.
No-bake choc chip cheesecake pops
You can portion the set cheesecake into mini squares. Each square will consist of a piece of crust and filling. Then, coat the entire piece with melted chocolate and garnish it accordingly,
You can also whisk together all of the elements to create a crunchy filling. Then, scoop out balls and allow them to set in the freezer before dipping them.
What You Need To Make This Chocolate Chip Cheesecake Recipe No-Bake Edition
Ingredients for the Oreo crust
- 24 Oreo cookies (2 cups crushed)
- 4 tablespoons salted butter, melted and cooled
Ingredients for the no-bake choc chip filling
- 24 ounces full-fat cream cheese, softened at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 2 cups chocolate chips
- Chocolate drizzle, for garnish
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step by step instructions
Step 1: Make the Oreo crust
To start, line a springform cake pan with non-stick baking paper. Then, brush the sides with melted butter or spray it with non-stick cooking spray. Set the pan aside.
Combine the crushed Oreo biscuits and melted butter in a food processor. Work the cookies until you have a uniform, fine, wet crumb.
Press the crumbs inside your lined cake pan. Make sure you press them in tightly so that they are compact. If you don’t, the cheesecake slices will fall apart.
Place the crust-lined pan inside the fridge to rest.
Step 2: Make the no-bake chocolate chip cheesecake filling
Add the softened cream cheese to a large mixing bowl. Add the granulated sugar too. Start beating together the ingredients until they become fluffy and soft. This shouldn’t take longer than 3-4 minutes. Whisk in the vanilla extract. Set the cream cheese aside.
Next, whip the heavy cream until it reaches stiff peaks.
Fold in a third of the whipped cream roughly. Then, more gently this time, fold in another third of the whipped cream. Finally, add the remaining whipped cream and fold it in completely.
When the final addition is almost fully incorporated, add the chocolate chips and fold them in with the cream.
Step 3: Set the choc chip cheesecake
Gently add the whipped cheesecake filling onto the Oreo crust. Make sure that it is completely level. Don’t tap the cake pan (it will deflate your cheesecake).
Wrap the entire cake pan in plastic or saran wrap. Place it inside the fridge and leave it to set for 6-8 hours, but preferably overnight.
Before serving, remember to drizzle over some melted chocolate or chocolate sauce.
Expert Tips And Tricks
- To make a denser cheesecake, simply whisk in the heavy cream. You don’t have to whip it or fold it in. This will make it easier to work with if you are using this no-bake chocolate chip cheesecake for other treats.
- Depending on how you want to use this no-bake choc chip cheesecake recipe, you don’t necessarily have to make the crust. if you are making whole cheesecake, mini cheesecakes, or cheesecake bars, definitely still make the crust. It will help add texture.
- If you plan on making cheesecake cake pops, the crust can be broken into the cake pop mixture to help add texture. You can also cut the cheesecake into mini squares and make square cake pops.
- Do not work with this cheesecake before it has set completely. The outside will set before the inside does. So, a big mistake people make is testing the outside and think it’s done. Once they cut into it, the center is still soft and runny. Leave the cheesecake to set for as long as it takes.
- To remove the cheesecake from the springform cake pan, you will need an offset palette knife and a sharp, thin-blade knife. Slightly heat the blade of the thin knife. Slide it around the sides of the cheesecake pan. This will “melt” the cheesecake away from the sides. Unclasp the cake pan and remove the edges. Use a palette knife or two to lift the cheesecake off the base. You can even ask someone to help you.
Preparations Times And Servings
| Preparation Time | Setting Time | Servings |
| 20 minutes | 6-8 hours | 8-10 |
Wrapping Things Up – Easy And Versatile No-Bake Choc Chip Cheesecake
We hope that you’ve enjoyed this no-bake choc chip cheesecake recipe. Let us know what you think in the comments below! And don’t forget to mention how you used this recipe to make additional snacks!
Easy Luscious No-Bake Choc Chip Cheesecake In 20 Minutes
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the Oreo crust
- 24 Oreo cookies (2 cups crushed)
- 4 tablespoons salted butter, melted and cooled
Ingredients for the no-bake choc chip filling
- 24 ounces full-fat cream cheese, softened at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 2 cups chocolate chips
- Chocolate drizzle, for garnish
Instructions
- Make the Oreo crustTo start, line a springform cake pan with non-stick baking paper. Then, brush the sides with melted butter or spray it with non-stick cooking spray. Set the pan aside.Combine the crushed Oreo biscuits and melted butter in a food processor. Work the cookies until you have a uniform, fine, wet crumb.Press the crumbs inside your lined cake pan. Make sure you press them in tightly so that they are compact. If you don't, the cheesecake slices will fall apart.Place the crust-lined pan inside the fridge to rest.24 Oreo cookies (2 cups crushed), 4 tablespoons salted butter, melted and cooled
- Make the no-bake chocolate chip cheesecake fillingAdd the softened cream cheese to a large mixing bowl. Add the granulated sugar too. Start beating together the ingredients until they become fluffy and soft. This shouldn't take longer than 3-4 minutes. Whisk in the vanilla extract. Set the cream cheese aside.Next, whip the heavy cream until it reaches stiff peaks.Fold in a third of the whipped cream roughly. Then, more gently this time, fold in another third of the whipped cream. Finally, add the remaining whipped cream and fold it in completely.When the final addition is almost fully incorporated, add the chocolate chips and fold them in with the cream.24 ounces full-fat cream cheese, softened at room temperature, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 1 cup heavy whipping cream, 2 cups chocolate chips
- Set the choc chip cheesecakeGently add the whipped cheesecake filling onto the Oreo crust. Make sure that it is completely level. Don't tap the cake pan (it will deflate your cheesecake).Wrap the entire cake pan in plastic or saran wrap. Place it inside the fridge and leave it to set for 6-8 hours, but preferably overnight.Before serving, remember to drizzle over some melted chocolate or chocolate sauce.Chocolate drizzle, for garnish
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.