Last updated on December 29, 2025

Start with the warm scent of cocoa and the memory of tiny marshmallows sticking to my sleeve while I tried to sneak a spoonful of whipped cream — that’s the feeling this No-Bake Hot Chocolate Cheesecake brings me every time. If you’ve ever worried that a cheesecake must be baked for hours or that a chocolate dessert is too fussy, you’re not alone. I’ll show you how this cozy, no-fuss dessert is simple, forgiving, and perfect for first-timers — and if you love warm drinks like almond hot chocolate, this cheesecake will make you smile in the same way.

Why I Love This Recipe of No-Bake Hot Chocolate Cheesecake

There are so many reasons this No-Bake Hot Chocolate Cheesecake has a special place in my kitchen. First, it’s the easiest chocolatey comfort you can make without even turning on the oven. On cold days, when I crave hot chocolate but want something I can slice and share, this cheesecake fills that gap. It’s rich, creamy, and has the playful crunch of Oreo cookies on the bottom — the kind of dessert that’s both nostalgic and grown-up.

For beginner cooks, this recipe is a dream. The steps are straightforward: crush, mix, fold, chill. There’s no tempering chocolate, no tricky water baths, and almost no risk of over-baking. If you’re nervous about ruining a dessert, you’ll appreciate how forgiving no-bake cheesecakes can be. The filling sets in the fridge, so small timing hiccups won’t ruin the structure. You can also tweak the sweetness and cocoa level to suit your family’s taste, which I find very comforting.

Finally, it’s a cozy centerpiece for gatherings. Kids love the marshmallow topping, and adults appreciate the deep hot-chocolate flavor. I often bring this to potlucks because it travels well and barely requires hands-on time right before serving. It’s simple but feels special — exactly what I want from a homemade dessert.

Ingredients You’ll Need for No-Bake Hot Chocolate Cheesecake

Essentials

28 Oreo cookies, finely crushed (about 200–220g packed crumbs). I leave the cream filling in — it gives the base a sweet, fudgy texture.
90 g salted butter, melted. Salted butter balances the sweetness; if you use unsalted, add a pinch of salt.
300 ml double cream, cold (for the filling). Cold cream whips better and helps the filling set.
500 g cream cheese, room temperature. Full-fat gives the best texture and taste. If your cream cheese is cold, it can make lumps — let it come to room temp for smoother mixing.
100 g hot chocolate powder. Choose a good-quality mix you like drinking — that flavor will come through.
50 g icing sugar (confectioners’ sugar), sifted. It sweetens and helps stabilize the filling.
Cocoa powder (for dusting).
Extra double cream (about 150–200 ml) to whip for piping swirls on top, if you want.
Mini marshmallows, for topping.

Optional add-ons

Chocolate shavings or curls for garnish.
A drizzle of chocolate sauce or caramel on top.
Crushed peppermint candies for a festive twist.
A layer of melted dark chocolate (thin) between the base and filling for a fudgier bite.
Toasted hazelnuts or crushed pecans sprinkled on top for texture.

Substitutions and Shortcuts

Oreos: If you don’t have Oreos, use any chocolate sandwich biscuits or graham crackers mixed with 1–2 tablespoons of cocoa. For a gluten-free base, use a gluten-free chocolate cookie.
Butter: Melted coconut oil works in a pinch, but the flavor will be different.
Double cream: If double cream isn’t available, use heavy cream with at least 35% fat. It must be cold.
Cream cheese: If you need a lighter version, use ⅓ less cream cheese and replace with mascarpone to keep richness, or try light cream cheese but expect a softer set.
Hot chocolate powder: Cocoa powder plus a little sugar can substitute. For 100 g hot chocolate mix, use 60 g cocoa powder + 40 g powdered sugar and a pinch of salt to taste.
Icing sugar: Granulated sugar won’t dissolve as well. If you must, blitz it in a blender to make it finer.
Marshmallows: Mini marshmallows are classic, but you can use toasted large marshmallows on skewers for a campfire vibe.

Shortcuts

Buy pre-crushed cookies: Some stores sell cookie crumbs. Just check quantities.
Mixer vs. hand tools: Use an electric mixer for the cream cheese step and a handheld whisk or stand mixer for whipping cream. If you don’t have mixers, a large bowl and elbow grease still work — just be patient.
Make-ahead crust: Crush the Oreos and mix with butter the night before, then chill. It saves 10–15 minutes on the day.

Note on ingredients: If you prefer a coffee twist, you can add a teaspoon of espresso powder into the filling. If you want a citrus note, a teaspoon of orange zest works nicely with chocolate, similar to how a glass of blood orange hot chocolate brightens a cocoa drink.

How to Make No-Bake Hot Chocolate Cheesecake Step-by-Step

Before you begin: Line the bottom and sides of an 8-inch (20 cm) springform tin with parchment paper or use a loose-bottom tin for easy removal. Keep your double cream in the fridge until you’re ready to whip it.

Step 1 — Make the Oreo base

Crush the Oreos: Place cookies in a food processor and pulse until you have fine crumbs. If you don’t have a food processor, put the cookies in a zip-top bag and crush them with a rolling pin until fine.
Combine with butter: Pour the melted salted butter over the crumbs and stir until the mixture looks like wet sand and holds together when pressed.
Press into the tin: Pour the crumb mix into your 8-inch tin. Use the bottom of a flat measuring cup or a glass to press the crumbs firmly and evenly across the base. Aim for a smooth, compact layer about 5–7 mm thick.
Chill: Place the tin in the fridge while you prepare the filling — chilling firms the crust and prevents it from mixing into the filling.

Step 2 — Whip the double cream

Use very cold double cream and a clean, cold bowl for best results.
Whip on medium-high until soft peaks form, then continue until you reach stiff peaks. Stiff peaks mean the cream stands up straight when you lift the whisk. Be careful not to overwhip into butter.
Set the whipped cream aside in the fridge while you make the cream cheese mixture.

Step 3 — Prepare the cream cheese filling

Beat the room-temperature cream cheese in a large bowl using an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl to remove lumps.
Gradually add the hot chocolate powder and sifted icing sugar. Beat until the color and texture are even. Taste a little at this stage; you can add another tablespoon of hot chocolate powder if you want a deeper cocoa flavor.
If the mixture looks too thick, you can add a tablespoon of cold cream to loosen it, but be cautious; you don’t want it runny.

Step 4 — Fold in the whipped cream

Add one-third of the whipped cream to the cream cheese mixture and fold gently using a spatula to lighten the base.
Fold in the remaining whipped cream in two steps, using wide strokes to keep the mixture airy. Don’t overmix — you want a uniform color but still a light texture.
The finished filling should be thick, smooth, and spreadable.

Step 5 — Assemble the cheesecake

Take the chilled Oreo base from the fridge.
Pour the cheesecake filling over the base. Use an offset spatula or the back of a spoon to smooth the top evenly.
Tap the tin gently on the counter a few times to release any air bubbles and to help the filling settle into the crust.

Step 6 — Chill until set

Cover the cheesecake loosely with cling film or a cake dome and refrigerate for at least 4 hours. Overnight chill is best for a firm set and cleaner slices.
No-bake cheesecakes rely on chilling to set, so don’t skimp on time. If you try to slice it too soon, it will be soft and messy.

Step 7 — Decorate and serve

Before serving, dust the top lightly with cocoa powder for a finished look.
Whip extra double cream to stiff peaks and pipe swirls around the edge, if you like. Arrange mini marshmallows on top or toast them lightly with a kitchen torch for a toasty finish.
Run a hot knife around the tin to slice neat pieces: heat a sharp knife under hot tap water, dry it, and slice. Wipe clean between cuts for clean slices.

Make-ahead and storage tips

You can make this cheesecake up to 48 hours in advance. Keep it covered in the fridge.
It freezes well: flash-freeze slices on a baking sheet for an hour, then wrap individually and store in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.

Common Mistakes to Avoid

Overwhipping the cream

One of the most common mistakes is overwhipping the double cream. If you whip past stiff peaks, the cream can turn grainy and begin to separate into butter and buttermilk. This changes the texture of the filling and makes folding difficult. Stop whipping as soon as peaks hold their shape. If you accidentally overwhip, you can sometimes salvage it by adding a little more cold cream and gently folding to rehydrate, but it’s not guaranteed.

Using cold cream cheese

Using cream cheese straight from the fridge leads to lumps in the filling. The mixer will struggle to get the cream cheese smooth, and you’ll end up with a bumpy texture. Always plan ahead and let the cream cheese sit at room temperature for 30–60 minutes. If you’re short on time, cut it into small cubes and microwave for 5–10 seconds at a time until just softened, but not melted.

Not chilling long enough

No-bake cheesecakes need time to set. A common beginner error is assuming they’ll be ready after an hour. For a firm, sliceable cheesecake, you need at least 4 hours, preferably overnight. Cutting it too early results in a runny center and messy slices. Be patient — the wait rewards you with clean, pretty pieces.

Serving Suggestions for No-Bake Hot Chocolate Cheesecake

Cozy family dessert

Serve slices with extra whipped cream and a few toasted mini marshmallows for a family night. This cheesecake pairs beautifully with warm mugs of hot chocolate for a dessert-and-drink combo. Keep the portion sizes modest — a little goes a long way with this rich dessert. For a cozy vibe, serve on mismatched plates and let everyone help themselves.

Party platter

For a party, slice the cheesecake into small squares or wedges and arrange on a large platter. Add a bowl of extra marshmallows and a small pitcher of chocolate sauce so guests can add their own finishing touches. You can also make mini versions using small tart tins or silicone molds for finger-friendly bites that travel well.

A grown-up twist

Elevate the cheesecake by adding citrus zest or a sprinkle of flaky sea salt on top just before serving. If you want to add a touch of sophistication, serve alongside spiced fruit compote (think warmed cherries or poached pears in cinnamon syrup) for a contrast of flavors that balances the richness.

Conclusion

This No-Bake Hot Chocolate Cheesecake is proof that some of the best desserts are simple, cozy, and forgiving. You learned the steps to make a creamy, chocolatey filling, how to build a sturdy Oreo base, and how to finish with marshmallow-topped charm. It’s easier than it looks, easy to customize, and perfect for beginners who want a show-stopping dessert without the fuss. If you’re curious about a frozen twist on a similar idea, check out this take on a frozen hot chocolate cheesecake for more inspiration: Frozen Hot Chocolate Cheesecake – Chelsea’s Messy Apron.

FAQs About No-Bake Hot Chocolate Cheesecake

Q1: Can I make No-Bake Hot Chocolate Cheesecake ahead of time?
A1: Yes — this cheesecake actually benefits from making ahead. Chill it for at least 4 hours, but overnight is best for a firm set. Wrapped well, it will keep in the fridge for up to 48 hours.

Q2: Can I freeze No-Bake Hot Chocolate Cheesecake?
A2: Absolutely. Freeze whole or in slices. Flash-freeze slices on a tray for an hour, then wrap in foil or plastic and store in an airtight container for up to a month. Thaw in the fridge overnight before serving.

Q3: Is No-Bake Hot Chocolate Cheesecake suitable for parties with kids?
A3: Yes. Kids love the marshmallow topping and the chocolatey flavor. For parties, slice into smaller portions and offer extra toppings so they can customize their piece.

Q4: Can I make No-Bake Hot Chocolate Cheesecake without Oreos?
A4: Yes. Swap Oreos for any chocolate biscuit or graham cracker crumbs. Add a tablespoon of cocoa to a plain biscuit crust for a similar chocolate flavor.

Q5: How can I make No-Bake Hot Chocolate Cheesecake less sweet?
A5: Reduce the icing sugar by 10–20 g, or choose a less sweet hot chocolate powder. You can also add a small pinch of salt to the filling to balance sweetness. Taste the filling before folding in whipped cream and adjust accordingly.

Thanks for reading and giving this cozy, no-fuss cheesecake a try. If you make it, I’d love to hear how it turned out and what toppings you chose — marshmallows toasted or plain? Chocolate drizzle or fresh fruit? Whatever you pick, enjoy a slice with a warm drink and a soft blanket.

No-Bake Hot Chocolate Cheesecake

Author: joe-peackok
Total Time: 240 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy no-bake cheesecake with Oreo crust, inspired by the flavors of hot chocolate topped with marshmallows.

Ingredients

Scale

28 Oreo cookies, finely crushed (about 200–220g packed crumbs)
90 g salted butter, melted
300 ml double cream, cold
500 g cream cheese, room temperature
100 g hot chocolate powder
50 g icing sugar, sifted
Cocoa powder (for dusting)
Extra double cream (about 150–200 ml) for piping swirls
Mini marshmallows, for topping

Instructions

Line the bottom and sides of an 8-inch (20 cm) springform tin with parchment paper.
Crush the Oreos in a food processor and combine with melted butter to form the base.
Press the mixture into the tin and chill in the fridge.
Whip the cold double cream until stiff peaks form and set aside.
Beat the room-temperature cream cheese until smooth, then mix in the hot chocolate powder and icing sugar.
Fold the whipped cream into the cream cheese mixture until smooth.
Pour the cheesecake filling over the chilled crust and smooth the top.
Chill for at least 4 hours or overnight until set.
Dust with cocoa powder and add marshmallows before serving.

Notes

Store in the fridge for up to 48 hours. Freezes well for one month.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 20g
Sodium: 300mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg

Keywords: no-bake cheesecake, chocolate dessert, hot chocolate, easy dessert, Oreo crust