No-Bake Chocolate Cheesecake

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Why You’ll Love This Recipe

This no-bake chocolate cheesecake is the ultimate indulgence. From the crispy Oreo crust to the smooth and creamy filling, every layer is packed with rich chocolate flavor. It’s a no-bake recipe, which means it’s easy to prepare and doesn’t require an oven—perfect for busy days or when you want to avoid turning on the heat. The chocolate ganache topping adds the finishing touch of luxurious sweetness, making this dessert a showstopper for any occasion.

Ingredients

  • 30 Oreos (with filling), crushed
  • 8 tbsp butter, melted
  • 8 oz semi-sweet baking chocolate, chopped
  • 1 1/2 cups heavy whipping cream, divided
  • 24 oz cream cheese, room temperature
  • 1 3/4 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2 tsp vanilla extract
  • 1/3 cup full-fat sour cream
  • 1/2 cup semi-sweet chocolate chips
  • 3 tbsp heavy whipping cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the crust: Grease a 9-inch springform pan and line it with parchment paper. In a food processor, crush the Oreos and mix with the melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Chill the crust in the refrigerator while you prepare the filling.

  2. Make the cheesecake filling: Melt the semi-sweet baking chocolate with 1/4 cup of the heavy cream. Allow the chocolate to cool to room temperature. In a separate bowl, whip the remaining heavy cream until stiff peaks form. Beat the cream cheese until smooth, then combine it with the cooled chocolate. Add powdered sugar, cocoa powder, vanilla extract, and sour cream to the mixture. Gently fold in the whipped cream until fully combined. Pour the filling over the crust and refrigerate overnight.

  3. Make the ganache: Melt the chocolate chips with the remaining 3 tablespoons of heavy whipping cream until smooth. Let the ganache cool slightly before pouring it over the chilled cheesecake.

  4. Chill to set: Return the cheesecake to the fridge to allow the ganache to set and firm up.

  5. Serve: Once set, slice, serve, and enjoy! Store any leftovers in the fridge.

Servings and Timing

This recipe makes approximately 10 servings.

  • Preparation time: 30 minutes
  • Refrigeration time: 8 hours (or overnight)
  • Total time: 8 hours 30 minutes

Variations

  • Add a twist to the crust: If you’re not a fan of Oreos, you can substitute the Oreo crust with a graham cracker or chocolate cookie crust.
  • Different toppings: Top the cheesecake with chocolate shavings, fresh berries, or a drizzle of caramel sauce for added flavor and texture.
  • Make it even more indulgent: Try adding mini chocolate chips or crumbled cookies inside the cheesecake filling for extra texture.

Storage/Reheating

Store the cheesecake in an airtight container in the fridge for up to 5 days. This dessert is best served chilled and does not require reheating.

FAQs

1. Can I make this cheesecake ahead of time?

Yes! In fact, it’s best made ahead of time. Let it refrigerate overnight to allow the flavors to set and the texture to firm up.

2. Can I use a different type of chocolate?

Yes, you can use dark or milk chocolate instead of semi-sweet baking chocolate for a different flavor profile.

3. How do I make sure the cheesecake sets properly?

Make sure to refrigerate the cheesecake for at least 8 hours or overnight to give it time to set and firm up.

4. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

5. Can I use low-fat cream cheese?

Using low-fat cream cheese may alter the texture and flavor slightly, but it will still work. Full-fat cream cheese is recommended for the best taste and consistency.

6. What if I don’t have a springform pan?

You can use a regular pie dish or tart pan, but be sure to grease and line it with parchment paper for easy removal.

8. How do I make the ganache smoother?

Ensure that the cream is fully melted with the chocolate to achieve a smooth texture. Stir the ganache well and allow it to cool slightly before pouring over the cheesecake.

9. Can I use whipped topping instead of whipped cream?

While whipped topping can be used in a pinch, it’s best to use heavy whipping cream for a rich, fluffy texture.

10. How long does the cheesecake last in the fridge?

The cheesecake will last for up to 5 days in the fridge if stored properly in an airtight container.

Conclusion

This no-bake chocolate cheesecake is the perfect dessert for any occasion. With its rich and creamy texture, Oreo crust, and luscious ganache topping, it’s sure to become a favorite in your recipe collection. Whether you’re serving it for a special celebration or a casual gathering, this indulgent treat is guaranteed to impress.

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No-Bake Chocolate Cheesecake

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  • Author: Isabella
  • Total Time: 8 hours 30 minutes
  • Yield: 10 servings
  • Diet: Vegetarian
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Description

Indulge in a rich and decadent No-Bake Chocolate Cheesecake. This creamy dessert features a crispy Oreo crust, a velvety chocolate mousse filling, and a luscious chocolate ganache topping. Perfect for chocolate lovers and easy to make, no oven required!

Ingredients

  • 30 Oreos (with filling), crushed
  • 8 tbsp butter, melted
  • 8 oz semi-sweet baking chocolate, chopped
  • 1 1/2 cups heavy whipping cream, divided
  • 24 oz cream cheese, room temperature
  • 1 3/4 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2 tsp vanilla extract
  • 1/3 cup full-fat sour cream
  • 1/2 cup semi-sweet chocolate chips
  • 3 tbsp heavy whipping cream

Instructions

  • Prepare the crust: Grease a 9-inch springform pan and line with parchment paper. Crush Oreos in a food processor and mix with melted butter. Press mixture into the pan and chill in the fridge.

  • Make the filling: Melt the semi-sweet baking chocolate with 1/4 cup of the heavy cream, let cool to room temperature. In a separate bowl, whip the remaining cream until stiff peaks form. Beat the cream cheese until smooth, then combine with the cooled chocolate. Add powdered sugar, cocoa powder, vanilla extract, and sour cream. Gently fold in whipped cream and pour over crust. Refrigerate overnight.

  • Make the ganache: Melt the chocolate chips with 3 tablespoons of heavy cream until smooth. Allow it to cool slightly before pouring over the chilled cheesecake.

  • Chill to set: Refrigerate until the ganache sets and the cheesecake firms up.

  • Serve: Slice, serve, and enjoy. Store leftovers in the fridge.

Notes

  • If you prefer a different crust, substitute Oreos with graham crackers or chocolate cookies.
  • For extra indulgence, add mini chocolate chips or crumbled cookies to the filling.
  • Garnish with chocolate shavings or fresh berries for added flavor and texture.
  • Prep Time: 30 minutes
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American

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