No-Bake Chocolate Cheesecake
Skip the oven with this No-Bake Chocolate Cheesecake thats rich, creamy, and chocolatey, making it the perfect dessert for any occasion. With a decadent chocolate filling and a buttery Oreo crust, this cheesecake is sure to impress!
Ingredients:
For the Crust:
1 package 14.3 oz Oreos
cup 113g unsalted butter, melted 杻
For the Cheesecake Filling:
8 ounces dark chocolate 60% cacao recommended
1 cups 355ml 1/4 cup 60ml heavy whipping cream, divided 林
cup 65g powdered sugar
16 ounces 452g full-fat cream cheese, at room temperature 燎
cup 95g granulated sugar
1 teaspoon 5ml pure vanilla extract
For the Topping:
1 cup 236ml heavy whipping cream 林
cup 65g powdered sugar
Fresh fruit for topping
Instructions:
1 Prepare the Crust:
Lightly grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
Grind the Oreos into fine crumbs using a food processor or blender.
Pour the melted butter over the Oreo crumbs and stir until the crumbs are fully coated.
Press the mixture into the bottom and slightly up the sides of the pan to form a thick crust.
Refrigerate the crust while you prepare the cheesecake filling.
2 Make the Cheesecake Filling:
In a microwave-safe bowl, combine dark chocolate and cup heavy cream. Microwave on 50% power in 30-second increments, stirring occasionally until the chocolate is fully melted. Let it cool slightly.
Chill the mixing bowl and whisk attachment in the freezer for 5-10 minutes, then beat 1 cups heavy cream on medium-high speed until soft peaks form.
Add powdered sugar and beat at high speed until stiff peaks form. Set aside.
Beat cream cheese until smooth, scraping down the sides as needed. Add granulated sugar and vanilla extract, and beat until fully incorporated.
Add the melted chocolate to the cream cheese mixture and beat until combined.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
3 Assemble the Cheesecake:
Pour the cheesecake filling into the chilled Oreo crust, spreading it evenly with a spatula.
Refrigerate for at least 3-4 hours, or until fully set.
4 Prepare the Topping:
Whip the remaining 1 cup heavy cream with cup powdered sugar until soft peaks form.
Pipe the whipped cream around the borders of the cheesecake using a large open star tip.
Garnish with fresh fruit like berries, sliced strawberries, or cherries for an extra touch of flavor and color.
Serve:
Once the cheesecake is fully chilled and the topping is set, slice and enjoy the rich, creamy goodness! Perfect for any special occasion, or simply as a delightful treat after dinner.
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