Description
This No Bake Chocolate Cheesecake is a rich and creamy dessert featuring a crunchy Oreo cookie crust and a luscious chocolate cream cheese filling. Perfect for chocolate lovers, this indulgent cheesecake requires no baking and is chilled to set, making it a simple yet impressive treat for any occasion.
Ingredients
Scale
Crust
- 25 Oreo cookies with filling (about 300g)
- ½ cup unsalted butter, melted
Chocolate Filling
- 1¼ cups good quality chocolate (7oz or 200g)
- 1½ cups heavy whipping cream (cold, divided)
- 3 packages cream cheese, room temperature (8oz or 250g each)
- 2 cups powdered sugar (220g)
To Serve
- Sweetened whipped cream as desired
Instructions
- Prepare the pan: Place a piece of parchment paper between the bottom and the rim of a 9″ springform pan. This step is optional but helps to easily remove the cheesecake later.
- Make the crust: Using a food processor, process the Oreo cookies along with the melted butter until you obtain fine crumbs and the mixture starts to stick together. Press this crust firmly into the bottom of the pan and about ½ inch up the sides. Set aside.
- Melt the chocolate: In a medium bowl, combine the chocolate with ½ cup of the heavy cream. Microwave in 20- to 30-second intervals on high power, stirring well after each interval until the chocolate is melted and smooth. Allow to cool slightly.
- Beat the cream cheese: In a large bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Add sugar and chocolate: Gradually add the powdered sugar and then the melted chocolate mixture to the cream cheese, beating on low speed until everything is well combined. Scrape the sides of the bowl as needed.
- Whip the remaining cream: In a separate bowl, whip the remaining 1 cup of cold heavy cream with an electric mixer until stiff peaks form.
- Fold in whipped cream: Gently fold the whipped cream into the chocolate cream cheese mixture using a spatula or low mixer speed, being careful to retain as much air as possible for a light texture.
- Assemble and chill: Spread the filling evenly into the prepared Oreo crust. Cover the pan and refrigerate the cheesecake for at least 7 hours or preferably overnight until set.
- Serve: Slice the cheesecake and serve with sweetened whipped cream or your choice of toppings.
Notes
- An 8″ springform pan can also be used; the cheesecake will be slightly taller if using this size.
- Ensure the cream cheese is at room temperature before mixing for a smoother filling.
- Use high-quality chocolate for the best flavor in the filling.
- Be careful not to over-mix when folding in the whipped cream to keep the mixture light and airy.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 480
- Sugar: 30g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
