This No-Bake Chocolate Cheesecake Is the Easiest Way To Say I Love You

I’ve always loved Valentine’s Day. My mom dressed my brother and me in something red, pink, or adorned with hearts and got us small Valentine’s-themed toys, like a stuffed Winnie the Pooh dressed like a love bug. As we got older, my parents gifted us our favorite chocolates—mine is Ferrero Rocher.

My love for Valentine’s Day remains today and one way I express my love, as you may have guessed, is through . This year, I’m showing my adoration through this impressive yet low-lift no-bake chocolate cheesecake.

While I love , it is a time commitment. This no-bake version doesn’t require an oven or a water bath. The mixer does the heavy lifting, it’s super easy to assemble, and the cheesecake sets up in the fridge without any babysitting. You can decorate it as much or as little as you’d like—it’ll be hard to resist either way!

Tips for Success

The hardest part about this recipe is waiting for the no-bake cheesecake to set, but here are some tips to ensure your cheesecake always comes out creamy and decadent.

• Because the crust isn’t baked, it relies on the cream in the Oreos and a generous amount of butter to hold it together. The crust mixture will look wetter than you’re used to and that’s OK.
• Take care to tightly pack the crust into the pan to ensure it’s strong enough to hold up to slicing. 
• Before adding the melted chocolate to the filling it should be slightly cooled. It can be warm, but not hot.
• Once the whipped cream is added, the filling will tighten up. This is nothing to worry about! Don’t be afraid to be a little more vigorous when folding them together.

Don’t Have a Springform Pan? No Problem!

This recipe calls for an , which yields a lofty, impressive-looking cheesecake. You can use a 9-inch or even 10-inch pan but know that your cheesecake will be shorter. If using a 10-inch pan, press the crust only into the bottom of the pan and not up the sides. 

If you don’t have a springform pan, turn the cheesecake into bars by making it in an 8 or 9-inch square baking pan. Lightly spray the pan with nonstick cooking spray (just enough for parchment to stick) and line it with parchment, leaving an overhang on every side. Press the crust only into the bottom of the pan (not up the sides) and proceed with the recipe. Use the overhanging parchment to lift the cheesecake from the pan and slice it into bars.

Chocolatey Treats