No-Bake Chocolate Cheesecake Pie

This no-bake chocolate cheesecake pie is the dessert you make when you want something seriously impressive without turning on the oven. Rich chocolate cheesecake filling in an Oreo crust, and the hardest part is waiting for it to chill.

Real melted chocolate blended with cream cheese and whipped topping creates a filling that’s smooth, creamy, and absolutely delicious. The Oreo crust adds that perfect crunch, and because everything comes together in a regular pie dish, you don’t even need a springform pan!

I make this no-bake dessert all the time because it’s one of those desserts that feels fancy but doesn’t stress me out. The filling comes together in one bowl, and then you just let it chill! No oven means no stress about timing or temperature.

The chocolate flavor here is real and rich because you’re using actual melted chocolate chips, not just cocoa powder. I use Ghirardelli semi-sweet chips because they melt so smoothly, and that makes a huge difference in the texture. 

The whipped topping keeps everything light and creamy instead of dense and heavy like some cheesecakes can be.

I keep this pie in the fridge and slice it straight from there because it tastes best when it’s cold. Sometimes I’ll crush a few extra Oreos on top right before serving, or add a swirl of whipped cream if I’m feeling fancy.

For more delicious no-bake desserts, try this Oreo Cream Pie Recipe, No Bake Turtle Cheesecake and Chocolate Lasagna.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Oreos: I use whole Oreos with the cream filling still inside because it actually helps the crumbs stick together better when you’re making the crust. You need 22 cookies total.
• Butter: Unsalted butter is what I use, but salted works too if that’s what you have.
• Cream Cheese: Make sure this is softened so it mixes smoothly without lumps. Leave it out on the counter for about an hour, but don’t let it sit longer than 2 hours. You need two 8-ounce packages.
• Powdered Sugar: This sweetens the filling and blends in easily without any graininess. Regular granulated sugar won’t work as well here.
• Semi-Sweet Chocolate Chips: I use Ghirardelli because they melt so smoothly and don’t seize up. Store brands can be hit or miss when melting. You need ¾ cup, and make sure to let them cool after melting before adding them to the cream cheese.
• Unsweetened Cocoa Powder: I use Hershey’s Natural Unsweetened kind. This adds extra chocolate flavor.
• Whipped Topping: Cool Whip is what I reach for. You need one 8-ounce container, and make sure it’s thawed before you fold it into the filling.
• Butter: This is just for greasing your pie dish. Helps to create a nice nonstick surface for slicing.

How To Make No-Bake Chocolate Cheesecake Pie

Start by greasing your 9-inch pie dish with butter, then set it aside while you make the crust.

Add the Oreos to your food processor and pulse them on high speed until they turn into fine crumbs. With the processor running on low, slowly drizzle in the melted butter. The crumbs should look wet and clump together when you press them.

Press the crumb mixture firmly into your greased pie dish, making sure to get it up the sides too. I like using the bottom of a ⅓ cup measuring cup to really pack everything down tight. This helps the crust hold together when you slice it later. Pop the crust in the freezer for 15 minutes so it firms up.

While the crust chills, grab your electric mixer and beat the cream cheese and powdered sugar together in a large bowl until the mixture is completely smooth. You don’t want any lumps here. Add the melted chocolate and cocoa powder, then keep mixing until everything is blended and you have a uniform chocolate color.

Fold in the whipped topping with a spatula until it’s fully incorporated. The filling should be light and fluffy. Spoon it into your chilled pie crust and smooth the top with your spatula.

Cover the whole pie with plastic wrap and place it in the refrigerator for at least 4 hours. The filling needs this time to set properly so you can slice clean pieces. When you’re ready to serve, top it with extra crushed Oreos or a dollop of whipped cream if you want, and keep it chilled.

Substitutions and Variations

• Use a store-bought crust. If you don’t want to make your own, grab an Oreo or chocolate cookie crust from the store. Just fill it and chill.
• Try different cookies for the crust. Most chocolate sandwich cookies will work here. You can also use chocolate graham crackers if you want something a little different. You’ll need about 12 graham crackers and ½ cup melted butter instead of 6 tablespoons.
• Swap the chocolate chips for baking bars. Use 1½ bars of semi-sweet baking chocolate (4 ounces each) chopped up and melted instead of the chocolate chips. They melt just as smoothly.
• Use salted butter in the crust. It adds a nice contrast to the sweet filling and works just as well as unsalted.
• Skip the cocoa powder. The pie is still plenty chocolatey without it. The cocoa just makes it a bit more intense if you’re a serious chocolate lover.

Storing and Freezing

Store: Cover the pie with plastic wrap and keep it in the fridge for up to 3 days. It needs to stay cold so the filling keeps its shape. The crust might soften slightly after a day or two, but it still tastes great.

Freeze: This pie can be frozen for up to 2 months. Wrap it tightly in plastic wrap first, then add a layer of foil over that to prevent freezer burn. When you want to serve it, move it to the refrigerator and let it thaw overnight. Don’t try to thaw it on the counter because the filling will get too soft.

If you’re planning to freeze it, I’d wait to add any whipped cream or extra Oreo toppings until after it thaws. That way everything looks and tastes fresh when you serve it.

Recipe Tips

• Make sure your cream cheese is smooth before adding the chocolate. If you add melted chocolate to lumpy cream cheese, those lumps aren’t going anywhere. Beat it really well with the powdered sugar first.
• Let your melted chocolate cool for a few minutes before mixing it in. If it’s too hot, it can make the cream cheese too soft and mess with the texture of your filling.
• Press those cookie crumbs down firmly. I use the bottom of a measuring cup to really pack them in there. A loose crust will crumble apart when you try to slice it, and nobody wants that.
• Give the pie the full 4 hours to chill. I know it’s tempting to cut into it early, but the filling needs that time to set up properly. If you slice it too soon, it’ll be too soft and won’t hold its shape.
• Use a warm knife to slice clean pieces. Run your knife under hot water, wipe it dry, then make your cut. Wipe the knife clean between slices and reheat it as needed.
• Don’t skip greasing the pie dish. Even though you’re not baking it, greasing helps you get cleaner slices because the crust won’t stick to the dish.
• A 9-inch pie dish is ideal for this recipe. You can use a 10-inch dish if that’s what you have, but your filling won’t be quite as tall.
• Crush your Oreos until they’re really fine. Big chunks won’t pack down well and your crust will fall apart. A food processor works best for getting that perfect texture.

Do I have to use a food processor for the crust?

A food processor gets you the finest crumbs, but you can also put the Oreos in a sealed plastic bag and crush them with a rolling pin. Just make sure they’re crushed really well so the crust holds together.

Can I make this pie the day before?

Yes, and it actually works perfectly that way. The filling has plenty of time to set, and you have one less thing to worry about on the day you’re serving it.

How do I melt the chocolate chips without them seizing?

Microwave them in 30-second bursts, stirring between each one. Don’t rush it with high heat or they’ll seize up and turn grainy. Let them cool slightly before adding to the cream cheese.

You’re going to love this no bake chocolate cheesecake pie! The Oreo crust is crunchy, the chocolate filling is smooth and creamy, and the whole thing comes together so easily.

Once you realize how simple it is to pull off a dessert this good, you’ll be making it all the time!