Description
This No Bake Chocolate Cheesecake is a rich and creamy dessert featuring a crunchy Oreo cookie crust, smooth chocolate cream cheese filling, and a light whipped cream topping. Ready in just over 7 hours with minimal effort, it’s perfect for satisfying chocolate lovers without turning on the oven.
Ingredients
Scale
Crust
- 25 Oreo cookies with filling (about 300g)
- ½ cup unsalted butter, melted
Filling
- 1¼ cups good quality chocolate (7 oz or 200g)
- 1½ cups heavy whipping cream, cold, divided
- 3 packages cream cheese, room temperature (8 oz or 250g each)
- 2 cups powdered sugar (220g)
Topping
- Sweetened whipped cream as desired
Instructions
- Prepare the pan: Place a piece of parchment paper between the bottom and the rim of a 9-inch springform pan. This optional step helps ensure an easier removal of the cheesecake later.
- Make the crust: In a food processor, pulse the Oreo cookies and melted butter until the cookies become fine crumbs and the mixture starts to stick together. Press the crumb mixture firmly into the bottom and about ½ inch up the sides of the pan. Set aside.
- Melt the chocolate: In a medium bowl, combine the chocolate with ½ cup of cold heavy cream. Microwave in 20- to 30-second intervals on high, stirring thoroughly after each interval until the chocolate is completely melted and smooth. Allow it to cool slightly.
- Beat cream cheese: In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Add sugar and chocolate: Slowly add the powdered sugar and melted chocolate to the cream cheese. Mix on low speed just until combined, scraping down the sides of the bowl as needed to ensure even mixing.
- Whip remaining cream: In a separate bowl, whip the remaining 1 cup of heavy cream with an electric mixer until stiff peaks form.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese and chocolate mixture using a spatula or mix on low speed, being careful to maintain the light texture.
- Assemble and chill: Spread the filling evenly into the prepared crust. Cover the pan with plastic wrap or a lid and refrigerate for at least 7 hours, or preferably overnight, to set properly.
- Serve: Slice the cheesecake into 12 pieces and serve topped with sweetened whipped cream as desired.
Notes
- An 8-inch springform pan can be used as an alternative, but the cheesecake will be taller.
- Using cold whipping cream helps achieve better volume when whipping.
- Make sure the cream cheese is at room temperature for a smoother filling.
- Allow the melted chocolate to cool slightly so it doesn’t affect the texture of the cream cheese mixture.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 470 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
