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Easy No Bake Chocolate Cheesecake Recipe

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  • Author: Jessica
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours 45 minutes
  • Yield: 12–14 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Easy No Bake Chocolate Cheesecake is a rich, creamy, and indulgent dessert that requires no oven. Featuring a crunchy Oreo cookie crust and a luscious chocolate cheesecake filling made with melted semi-sweet chocolate and cocoa powder, it’s topped with fluffy whipped cream and customizable toppings like chocolate shavings or fresh fruit, making it perfect for any occasion.

Ingredients

Oreo Crust

  • 2 3/4 cups (369g) Oreo cookie crumbs (about 31 Oreos)
  • 5 tbsp (70g) butter, melted (salted or unsalted)

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

  1. Prepare the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine Oreo cookie crumbs and melted butter in a small bowl, mixing until fully combined. Press this mixture firmly into the bottom and up the sides of the springform pan to create an even crust layer. Place the crust in the refrigerator while preparing the filling.
  2. Make the cheesecake filling: In a large mixer bowl, beat the room temperature cream cheese, sugar, and natural unsweetened cocoa powder together until smooth and well combined. Add the melted semi-sweet chocolate and mix again until completely smooth. In a separate large bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese and chocolate mixture in two parts until fully incorporated and creamy.
  3. Assemble and chill: Pour the cheesecake filling onto the prepared Oreo crust and spread evenly. Smooth the surface with a spatula. Refrigerate the cheesecake for at least 5-6 hours or preferably overnight until fully set and firm.
  4. Prepare the whipped cream topping: In a clean large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Once the cheesecake is set, remove it from the springform pan and place it on a serving plate. Pipe the whipped cream around the rim of the cheesecake using a piping bag with a decorative tip (e.g., Ateco tip 844).
  5. Add toppings and serve: Decorate the top of the cheesecake with your choice of toppings such as chocolate shavings, mini chocolate chips, sprinkles, or fresh fruit. Store the cheesecake in the refrigerator and serve within 4-5 days for best flavor and texture.

Notes

  • Use semi-sweet chocolate with at least 60% cocoa content to ensure the cheesecake is firm and rich in chocolate flavor.
  • Store leftovers in an airtight container or wrapped tightly with plastic wrap, using toothpicks to avoid crushing toppings if needed. Refrigerate for up to 5 days.
  • For freezing, chill the cheesecake first for a few hours, then wrap it well in plastic wrap and store in a freezer-safe container for up to 3 months. Freeze before adding toppings and thaw in the refrigerator before serving.

Find it online: https://dishrise.com/easy-no-bake-chocolate-cheesecake-recipe/