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no-bake chocolate cheesecake
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5 from 5 votes

No-Bake Triple Chocolate Cheesecake

Easy triple chocolate cheesecake with Oreo crust and creamy ganache. No baking needed! Cocoa powder lends an intense old-fashioned, chocolate flavor!
Course cake, Dessert
Cuisine American, Italian
Keyword cheesecake, chocolate, cocoa powder, hershey's, New York, no-bake, no-cook
Prep Time 20 minutes
Chilling time 4 hours
Total Time 4 hours 20 minutes
Servings 1 cheesecake
Author Divas Can Cook



  • 2 cups chocolate sandwich cookie crumbs about 25 cookies
  • 4-5 tablespoons butter melted


  • 1 ½ cups heavy whipping cream cold
  • 1/2 cup powdered sugar, divided sifted
  • 3 8 oz cream cheese, room temperature
  • 1 cup milk chocolate melted
  • 1 cup dark chocolate melted
  • 1/2 cup white chocolate melted
  • 2 tablespoons unsweetened cocoa powder sifted


  • 6 oz dark chocolate (use chips or pieces)
  • 3/4 cup heavy cream
  • Garnish raspberries strawberries, mint, etc.


Make The Crust

  • Line an 8-inch spring form pan with a circle of parchment paper. Set aside.
  • In a large bowl combine cookie crumbs and butter, until mixture has a wet sand texture.
  • Press mixture firmly into prepared spring form pan.
  • Freeze until ready to use.

Prepare The Filling

  • To make the homemade whipped cream, add heavy whipping cream and 1/4 cup powdered sugar in a bowl.
  • Beat until stiffed peaks. Set aside.
  • In a large bowl cream the cream cheese until smooth.
  • Mix in the melted milk chocolate, dark chocolate, and white chocolate.
  • Mix in the sifted unsweetened cocoa powder and remaining powdered sugar (1/4 cup).
  • Once everything is well combined, fold in the whipped heavy whipping cream, using a large rubber spatula.
  • Spoon the mixture onto the prepared pie crust and smooth out.
  • Cover and refrigerate for at least 4 hours. Overnight is best for a firmer set.
  • Gently run an offset spatula along the edges of the pan to loosen the cheesecake. If cheesecake tears, no worries, this can be easily fixed. (see note)
  • Open the spring form pan and remove the cake, smoothing the edges out with the spatula if needed.
  • To make the ganache, place dark chocolate in a bowl.
  • Heat heavy whipping cream in a saucepan until boiling.
  • Pour hot heavy whipping cream over dark chips, stirring until chocolate has melted.
  • Let mixture sit until it is thick yet pourable.
  • Pour ganache over cheesecake.
  • Garnish cheesecake with berries and place back in the fridge for a few minutes for ganache to harden.
  • Serve!
  • Refrigerate leftovers.



*To smooth the edges, warm an offset spatula under warm water and dry. Gently smooth out any torn edges. This cheesecake has a very creamy texture so mistakes can be fixed very easily.