No Bake Chocolate Cheesecake

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No-Bake Chocolate Cheesecake

Make a delicious no-bake chocolate cheesecake with an Oreo crust and creamy ganache. It’s easy to prepare, and the cocoa powder gives it a rich, classic chocolate taste!

prep time: 20 MINUTES
chilling time: 4 HOURS
total time: 4HOURS 20 MINUTES

Ingredients

CRUST

  • 2 cups chocolate sandwich cookie crumbs, around 25 cookies
  • 4-5 tbsp butter, melted

FILLING

  • 1 ½ cups heavy whipping cream, cold
  • 1/2 cup powdered sugar, divided, sifted
  • 3 8 oz cream cheese, room temperature
  • 1 cup dark chocolate, melted
  • 1 cup milk chocolate, melted
  • 1/2 cup white chocolate, melted
  • 2 tbsp unsweetened cocoa powder, sifted

GANACHE

  • 6 oz dark chocolate, (opt chips or pieces)
  • 3/4 cup heavy cream
  • Garnish strawberries, raspberries, mint, etc.

Instructions

MAKE THE CRUST

  1. Place a circle of parchment paper in the bottom of an 8-inch springform pan. Set it aside.
  2. In a big bowl, mix cookie crumbs and melted butter until it feels like wet sand.
  3. Press the mixture firmly into the bottom of the prepared springform pan.
  4. Put it in the freezer until you’re ready to use it.

PREPARE THE FILLING

  1. Pour heavy whipping cream and 1/4 cup powdered sugar into a bowl.
  2. Use a beater to whip the mixture until it forms stiff peaks. Set it aside.
  3. In a big bowl, make the cream cheese smooth.
  4. Add melted milk chocolate, dark chocolate, and white chocolate to the cream cheese.
  5. Mix in sifted unsweetened cocoa powder and the remaining 1/4 cup of powdered sugar.
  6. Once everything is mixed well, gently fold in the whipped heavy whipping cream using a large rubber spatula.
  7. Spoon the mixture onto the prepared pie crust and smooth it out.
  8. Cover and put it in the refrigerator for at least 4 hours. For a firmer set, overnight is best.
  9. To easily remove the cheesecake from the pan, use an offset spatula along the edges. If it tears, don’t worry—there’s a simple fix (see note).
  10. Open the springform pan and take out the cheesecake. Use the spatula to smooth any rough edges if necessary.
  11. For the ganache, put dark chocolate in a bowl. Heat heavy whipping cream in a saucepan until it boils. Pour the hot cream over the dark chocolate, stirring until the chocolate melts. Let it sit until it thickens but is still pourable.
  12. Pour the ganache over the cheesecake. Add berries on top and put it back in the fridge for a few minutes until the ganache hardens.
  13. Serve and enjoy! Remember to refrigerate any leftovers.

Notes

  • To smooth out any torn edges, here’s a quick fix: warm an offset spatula under warm water and then dry it. Gently use the warmed spatula to smooth out any rough edges. The creamy texture of this cheesecake makes it easy to fix mistakes.

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A luscious no-bake chocolate cheesecake that combines the creamy richness of cheesecake with the indulgent flavor of chocolate. The crust is typically made from a mix of chocolate cookies or graham crackers, combined with melted butter, creating a firm and flavorful base. The chocolate cheesecake filling is a velvety blend of cream cheese, cocoa powder, and melted chocolate, resulting in a smooth and decadent texture. Sweetened with sugar and perhaps enhanced with a touch of vanilla extract, this filling offers a delightful balance of sweetness and chocolate richness. Once prepared, the no-bake chocolate cheesecake is chilled until set, making it a convenient and impressive dessert option that doesn't require time in the oven. It can be garnished with a layer of chocolate ganache, a sprinkle of chocolate shavings, or a dollop of whipped cream for added indulgence. This no-bake chocolate cheesecake is perfect for those who crave a silky and chocolatey treat without the need for baking, making it a versatile and delightful dessert for various occasions.