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BEST No Bake Chocolate Cheesecake Recipe

BEST No Bake Chocolate Cheesecake Recipe
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★★★★★

5.2 from 8 reviews

This Best No Bake Chocolate Cheesecake features a rich Oreo crust filled with a creamy, fluffy dark chocolate cheesecake filling. With step-by-step instructions for the smooth ganache and optional chocolate whipped cream topping, this elegant dessert requires no baking and is perfect for chocolate lovers looking for an easy, impressive treat.

Ingredients

Scale

Crust:

  • 25 Oreos or chocolate creme cookies (~285g)
  • 5 tbsp unsalted butter, melted (~70g)

Cheesecake Filling:

  • 250g dark chocolate*
  • 1 ½ cup heavy cream, chilled, divided (360g; ¾ cup and ¾ cup)
  • 24 oz cream cheese, room temperature (3 8oz packs or 680g)
  • 1 cup granulated sugar (200g)
  • ½ tsp salt
  • Optional: 1 teaspoon instant coffee

Ganache for Decoration (Optional):

  • ½ cup heavy cream (120g)
  • 100g chocolate (dark, semi-sweet, or milk chocolate)

Chocolate Whipped Cream for Decoration (Optional):

  • 1 cup heavy cream, chilled (240g)
  • ¼ cup granulated sugar (50g)
  • 3 tbsp cocoa powder, sifted (25g)

Instructions

  1. Prepare the Pan: Lightly brush a 9″ springform pan with butter on the bottom and edges, or line the bottom with parchment paper to prevent sticking.
  2. Make the Crust: In a food processor, pulse the Oreos or chocolate cookies with the melted butter until they form fine crumbs. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or measuring cup. Refrigerate while preparing the filling.
  3. Melt Chocolate Ganache: Combine the 250g dark chocolate and ¾ cup heavy cream in a heat-safe glass bowl. If using, add 1 teaspoon instant coffee. Place the bowl over a saucepan of simmering water (double boiler) ensuring the bowl doesn’t touch the water. Stir gently until the chocolate melts and forms a shiny ganache. Remove from heat and let it cool for 5 minutes.
  4. Mix Cream Cheese Base: In a large bowl, beat the room temperature cream cheese, sugar, and salt on medium speed for 2-3 minutes until creamy and smooth. Scrape down the sides of the bowl halfway through to combine evenly.
  5. Combine Ganache and Cream Cheese: Pour the cooled ganache into the cream cheese mixture and beat on medium-low speed for about 1 minute until just combined. Scrape down the bowl again to ensure even mixing.
  6. Whip Remaining Cream: In a separate bowl, whip the remaining ¾ cup chilled heavy cream until stiff peaks form, being careful not to overwhip.
  7. Fold Whipped Cream Into Filling: Gently fold the whipped cream into the cheesecake mixture using a rubber spatula until fully blended and fluffy without deflating the mixture.
  8. Assemble Cheesecake: Pour the filling over the chilled crust in the springform pan and smooth the top evenly with a spatula.
  9. Chill to Set: Refrigerate the cheesecake overnight or for at least 6 hours to allow it to fully set.
  10. Remove from Pan: Carefully release the sides of the springform pan and transfer the cheesecake to a serving board or plate.
  11. Prepare Optional Toppings: For ganache decoration, melt 100g chocolate with ½ cup heavy cream over a double boiler until smooth. For chocolate whipped cream, whip 1 cup chilled heavy cream with ¼ cup sugar and 3 tbsp sifted cocoa powder to stiff peaks.
  12. Decorate Cheesecake: Let the ganache cool slightly until warm but pourable. Spread it evenly over the chilled cheesecake and refrigerate for 10 minutes to set. Top with the chocolate whipped cream before serving.
  13. Serve and Enjoy: Slice and serve this rich, creamy no bake chocolate cheesecake as an indulgent dessert or treat.

Notes

  • *Use good quality dark chocolate with at least 60% cocoa for a deep chocolate flavor.
  • Instant coffee is optional but enhances the chocolate flavor without adding coffee taste.
  • Make sure cream cheese is at room temperature for easier mixing and smoother filling.
  • Don’t overwhip heavy cream when folding into the cheesecake to keep the filling light and fluffy.
  • If you don’t have Oreos, any chocolate sandwich cookie will work for the crust.
  • Can be stored covered in the refrigerator for up to 3 days.

Nutrition

Keywords: No bake cheesecake, chocolate cheesecake, Oreo crust cheesecake, easy chocolate dessert, creamy cheesecake, no oven dessert

Find it online: https://tastybynova.com/best-no-bake-chocolate-cheesecake-recipe/