Description
This No Bake Chocolate Cheesecake is a rich and creamy dessert made with an Oreo cookie crust and a smooth chocolate-infused cream cheese filling. Perfect for chocolate lovers, it requires no baking and is chilled to set, making it an easy yet impressive treat for any occasion.
Ingredients
Scale
Crust
- 2 3/4 cups (369g) Oreo cookie crumbs
- 5 tbsp (70g) melted butter
Filling
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (22g) cocoa powder
- 8 oz melted semi-sweet chocolate
- 1 1/4 cups (300ml) cold heavy whipping cream
- 3/4 cup (86g) powdered sugar
- 1 tsp vanilla extract
Toppings
- Whipped cream
- Chocolate shavings or other toppings
Instructions
- Prepare the Crust: In a mixing bowl, combine the Oreo cookie crumbs with the melted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even crust layer. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the room temperature cream cheese with the sugar and cocoa powder until smooth and creamy. Gradually incorporate the melted semi-sweet chocolate, mixing thoroughly to combine. In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream mixture into the cream cheese mixture, ensuring a light and airy texture without deflating the mixture.
- Assemble: Spread the chocolate cream cheese filling evenly over the chilled Oreo crust, smoothing out the top. Cover the cheesecake and refrigerate for at least 5 hours or preferably overnight, allowing it to fully set and firm up.
- Serve: Once the cheesecake has set, remove it from the refrigerator. Decorate the top with whipped cream and sprinkle with chocolate shavings or your choice of toppings. Slice carefully and serve chilled to enjoy a rich and creamy no-bake chocolate cheesecake.
Notes
- For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps.
- If you prefer a more intense chocolate flavor, use dark chocolate instead of semi-sweet.
- Allow the cheesecake to chill overnight for a firmer set and enhanced flavor melding.
- The crust can be made with other chocolate sandwich cookies if Oreos are not available.
- This cheesecake should be stored in the refrigerator and consumed within 3-4 days for optimal freshness.
