Description
This No Bake Chocolate Cheesecake is a rich and creamy dessert featuring a chocolatey Oreo crust and a smooth chocolate-infused cream cheese filling. Easy to prepare without any baking required, it chills to perfection and is topped with whipped cream and chocolate shavings for an indulgent finish. Perfect for satisfying chocolate cravings with minimal effort.
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 Oreo cookie crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Make the Filling: In a large bowl, beat the cream cheese, sugar, and cocoa powder together until the mixture is smooth and free of lumps. Gradually pour in the melted semi-sweet chocolate, mixing well to combine. In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
- Assemble: Spread the prepared chocolate filling evenly over the chilled Oreo crust. Smooth out the top with a spatula to create an even layer. Cover and refrigerate the cheesecake for at least 5 hours or preferably overnight to allow it to firm up properly.
- Serve: Once the cheesecake is set and firm, remove it from the refrigerator. Top with whipped cream and chocolate shavings or any other desired toppings. Slice into portions and enjoy this rich, creamy no bake treat!
Notes
- Ensure the cream cheese is at room temperature for easier mixing and a smoother filling.
- Melt the chocolate gently, either in a microwave in short bursts or over a double boiler to prevent burning.
- Be careful not to overfold when incorporating the whipped cream to maintain a light texture.
- Use a springform pan for easy removal of the cheesecake without damaging the crust.
- Chilling time is crucial for firmness; do not skip or reduce the refrigeration period.
