Description
This No Bake Chocolate Cheesecake recipe is easy to make and requires no oven! It’s rich, creamy and full of chocolate flavor with melted chocolate, cocoa powder and a crunchy chocolate cookie crust! The perfect quick and easy dessert that’s sure to impress!
Ingredients
Oreo Crust
- 2 3/4 cups (369g) Oreo cookie crumbs (about 31 oreos)
- 5 tbsp (70g) butter (salted or unsalted), melted
Chocolate Cheesecake Filling
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (21g) natural unsweetened cocoa powder
- 8 oz semi-sweet chocolate, melted
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
- Desired toppings, such as chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, etc.
Instructions
For the crust
- Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Place the crust in the fridge while you make the filling.
For the filling
- In a large mixer bowl, beat the cream cheese, sugar and cocoa powder together until well combined and smooth.
- Add the melted chocolate and mix until well combined and smooth. Set aside.
- In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two parts until well combined..
- Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight.
For the whipped cream topping
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Remove your cheesecake from the springform pan and set it on a plate or serving platter, then pipe the whipped cream around the rim of the cheesecake. I used Ateco tip 844.
- Top the cheesecake off with your desired toppings, such chocolate shavings, mini chocolate chips, sprinkles, etc.
- Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days.
Notes
Chocolate. Be sure to use semi-sweet chocolate or something with a 60% or higher cocoa amount. Using less will give you a cheesecake that isn’t as firm.
Refrigerator storage. If you find yourself with leftovers, seal the cheesecake in an airtight cake carrier or wrap it in a double layer of plastic wrap. If you use plastic wrap, I suggest using toothpicks to prop it away from the topping. You could also arrange slices in a single layer in an airtight container and store it that way. This cheesecake will keep in the fridge for up to 5 days.
Freezing. Pop the cheesecake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. I suggest freezing it before adding the toppings. Sliced it? Arrange the slices in a single layer in a freezer-safe airtight container. You can store the cheesecake in the freezer for up to 3 months. Allow it to thaw in the fridge before adding toppings and serving.
Nutrition
- Serving Size: 1 Slice
- Calories: 490
- Sugar: 36 g
- Sodium: 283.6 mg
- Fat: 33.3 g
- Carbohydrates: 44.2 g
- Protein: 7.2 g
- Cholesterol: 80.4 mg
