This no bake chocolate chip cheesecake with Oreo crust is packed with my signature homemade chocolate chips, made especially for cold desserts. Because regular chocolate chips just weren't going to do this justice. Its creamy, chocolatey and deliciously easy to eat!
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Why you'll love this recipe
- My signature Melty Chocolate Chips: The star of the show in this chocolate chip dessert. By making your own chocolate chips you get a chip that actually melts in your mouth instead of feeling like you're biting into waxy chocolate-flavored pebble.
- Oreo Chocolate Cookie base: A classic Graham cracker crust is fine, but a chocolaty Oreo cookie base takes this cheesecake to a new level of indulgence. Plus it complements those all-important melty chocolate chips beautifully.
- Zero Oven Time: Since this is a true no-bake recipe you don’t have to worry about water baths, cracked tops, or heating up your kitchen.
- Perfect for Entertaining: This is a fantastic make-ahead option. You can whip it up the day (or even two) before and let it chill overnight, leaving you completely stress-free on the day of your party (or just you know, because it's Tuesday :)).
- Philly-Style Tang: Using my tried-and-true Philadelphia cheesecake base gives you that iconic, slightly tangy cheesecake flavor that isn't cloyingly sweet and complements those indulgent chocolate chips.
Wanna get more chocolate chip-faced? Why not try my Chocolate Chip Ice Cream, double chocolate ice cream, mint Choc Chip Ice Cream, or Cookie Dough Ice Cream (packed with chunks of edible chocolate chip cookie dough). Delicious!
Ingredients
For the homemade chocolate chips
Semi-sweet chocolate: I find it gives the best balance of flavor and contrasts the sweetness of the surrounding vanilla cheesecake. Look for one with about 45% cocoa.
Refined coconut oil - sometimes also called expeller-pressed coconut oil. Using refined coconut oil is important because the refining process removed the coconut flavor and smell, resulting in neutral oil.
For the no-bake cheesecake with Oreo base
Granulated sugar: also known as white sugar, it adds some sweetness to the cheesecake filling. You could also use castor sugar.
Cream cheese: full-fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream with a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Chocolate flavored cookies: such as Oreos with the filling removed, or chocolate flavored cookies such as chocolate ripple or Bourbon. But if you prefer a plainer base you can replace it with the same amount of Graham Cracker or Digestives.
Unsalted butter: because butter makes most things taste better. In this case it binds and sets the base.
How to make chocolate chip cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the Oreo cookie base
Prepare your springform tin by greasing the sides and lining the bottom.
Twist the Oreos apart and scrape out the cream centers (you could in theory use these to help sweeten the cheesecake filling like I did in my strawberry crunch cheesecake, but honestly its easier not to). Break the cookies into smaller pieces and pulse them in a food processor until you have fine crumbs. Melt the butter in the microwave or on the stove and combine the cookie crumbs. Mix until it looks like wet sand.
Transfer to your prepared tin. Use the back of a spoon to press the crumbs into an even layer. You want to be firm enough that the crust stays together, but avoid packing it so tightly that it becomes a struggle to cut later!
Hot Tip: Don't be tempted to skip the chilling step. If the base is still warm when the filling goes on, it can cause the crust to get soggy. If you’re in a rush, feel free to prep this a day in advance and keep it chilled until you're ready to assemble.
Pop the base into the fridge to chill for at least an hour, or up to overnight if you're working ahead.
To make the homemade chocolate chips
Hot tip: the amount of chocolate chips in this cheesecake is generious on the chocolate and makes for a rich, indulgent cheesecake with Lots of chips. If you want to lighten things up I reccomend putting ⅔ of the chips in the cheesecake and save the rest to sprinkle on top.
Line a baking tray with parchment paper or foil. Roughly chop the chocolate and melt in a heatproof bowl in 30 second burts in the microwave. Once melted, stir in the coconut oil until it's completely mixed in and the chocolate is nice and glossy.
Pour the chocolate onto your prepared tray and spread it out into a thin, evenish layer. You could also use a chocolate chip mold for round dots. I do not recommend trying to pipe out dots, the chocolate will be too runny and they will just spread out and merge together into a blob anyway!
Pop the tray into the fridge to firm up. Once the chocolate has set completely, chop it into small, irregular "chip-sized" pieces. Keep these in the fridge until you’re ready to fold them into your cheesecake filling so they stay nice and firm.
To make the cheesecake filling
Juice your lemon. Put your cream cheese in a large bowl and give in a quick beat to soften it up. Add the sugar, lemon juice, and vanilla extract, then mix on a low speed. You want to keep going until you can no longer feel any grit from the sugar and the mix is completely smooth.
In a separate chilled bowl, whip your heavy cream until it reaches firm peaks. Gently fold that whipped cream and about ⅔rd of the chocolate chips into your cream cheese base (save the rest of the chips for decroation). Take care to keep as much air in the mix as possible for that beautiful light, airy texture.
Once mixed, spoon the filling over your chilled Oreo crust. Use a spatula to smooth out any trapped air bubbles and level off the top. Pop the whole thing into the fridge to set for at least four hours, preferably overnight.
Once set remove from tin and smooth down the edges. Top with some more homemade chocolate chips and you're done!
How to serve
To serve this no-bake cheesecake with Oreo crust and chocoalte chips sprinkle some extra homemade chocolate chips on top, pop it onto a plate, slice and enjoy!
Fabulious on its own or pump up the chocolate with some homemade chocolate sauce drizzled over the top. Delicious!
Hot serving tip: Although super melty, the chocolate chips in this cheesecake can still 'catch' when slicing, giving some irregularity to your slices. To help avoid this you can make sure your cheesecake it well set (leave it at least overnight and upto 2 nights) and gently warming your knife first and dry quickly before slicing.
How to store
In the fridge: in a covered container for upto five days
In the freezer: wrapped whole, or individual slices, for up to two months, but best eaten within a month for better taste and texture.
Tips for success and frequently asked questions
Do I really need to make my own chocolate chips for this?
In a word, no. You can use store-bought chocolate chips if you really want to. But I'll tell you something for nothing, your cheesecake will taste and eat better if you make your own.
Putting in that little bit of extra effort will take your cheesecake from delicious cheesecake filling with waxy, non-melting chocolate chips to lovely, creamy cheesecake with melt-in-your-mouth chocolate chips that is a joy to eat. It really is worth the extra effort in my opinion.
Can I use different cookies for the base?
You sure can. If the Oreo chocolate cookie base is just too much chocolate (never!), you could replace it with your fav cheesecake base such as Graham Crackers.
Can I use a different type of chocolate in this?
Excellent question. In short, probably, but I haven't tried it. If you do let me know how it went in the comments below 🙂
This cheesecake is super delicious. But its also a bit rich, how can I tone it down a bit?
To much chocolate, never! But yes, if its a little to much of a good thing, here's a few suggestions:
- Add less chocolate chips
- Swap the Oreo cookie base for regular Graham Crackers or your fav cookie of choice.
- Try it with some fresh fruit such as strawberries or raspberries
More yummy dessert recipe inspiration!
Why not try making
- Homemade Chocolate Sauce
- Chunkey Monkey Ice Cream - copycat recipe with homemade banana ice cream
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📋 Recipe
Chocolate Chip Cheesecake Recipe
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) or similar
- Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls for your stand mixer for this recipe.
- food processor or immersion blender with chopping bowl attachment
- Parchment paper or food safe acetate
Ingredients
For the Oreo cheescake base
- 2 & ½ packs (133 gms per packet or about 335 gms total)/ 37ish chocolate Oreos, separated and filling removed or 2 & ½ cups (250gms) chocolate flavored cookies
- 1 stick (½ cup/ 115gms) unsalted butter
For the homemade chocolate chips
- Approx. 1 & ½ bars (standard 4oz baking bars, or approx. 5.3 oz or 150 gms total) semi-sweet chocolate (45%)
- 4 teaspoons (15gms) refined coconut oil
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- 2 teaspoons fresh lemon juice
- ½ cup (110 gms) granulated white sugar
- ½ teaspoon vanilla extract
- 1 cup (250 mls) thickened cream
Instructions
To make the chesecake base
- Grease and line the base and sides of a springform tin with parchment paper.
- Separate the Oreo cookies. Remove and discard the filling.
- Break up the cookies into smaller pieces. Blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding it to a microwave-proof bowl and microwave for a minute or two.
- Pour the melted butter into the cookie crumbs. Mix until it resembles fine bread crumbs.
- Tip the mix into the lined tin. Press down at the bottom to form the base. Do not press too firmly or your base may become too hard.
- Chill in the fridge for at least one hour and up to overnight.
To make the homemade chocolate chips
- Line a baking tray with parchment paper or foil.
- Chop the semi-sweet chocolate roughtly.
- Melt the chocolate in a microwave-proof bowl in the microwave for 30 second burts, until melted.
- Add the refined coconut oil. Mix well.
- Pour the chocolate mix onto the prepared tray and spread out.
- Chill in the fridge for approx. two hours or until set.
- Chop the chocolate into chocolate chip-sized pieces.
- Set aside approx. ½ cup of chips for decoration. Chill in fridge until needed.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Juice the lemon.
- Beat the cream cheese briefly to soften it.
- Add the sugar and vanilla to the room-temperature cream cheese. Beat on low until combined and the sugar has all dissolved.
- Gently fold the whipped cream and approx. two thirds of the chocolate chips into the cream cheese mix until well combined.
- Add the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight
- Remove the cheesecake from the springform tin and smooth down the edges with a spatula.
- Put the cheesecake on a serving plate.
- Sprinkle the remaining chocolate chips in a circle on top of the cheesecake and you're done!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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