Description
This decadent No Bake Chocolate Cheesecake combines a rich Oreo crust with a creamy, chocolate-infused cheesecake filling. Perfect for chocolate lovers, this dessert requires no baking and sets in the refrigerator, delivering a smooth and luscious treat topped with whipped cream and chocolate shavings.
Ingredients
Scale
Crust
- 2 cups Oreo cookie crumbs
- 5 Tbsp butter, melted
Filling
- 2 (24 oz) packs cream cheese, softened
- 6 oz semi-sweet chocolate, melted and cooled
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup cocoa powder, divided
- 1 ¼ cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 4 Tbsp heavy whipping cream
Toppings
- Chocolate shavings
- Whipped cream
Instructions
- Prepare Pan and Crust: Spray a 9-inch springform pan generously with non-stick spray and place a parchment paper round at the bottom. Combine Oreo cookie crumbs with melted butter until evenly moistened, then press the mixture firmly into the base of the pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Whip Cream for Filling: In a chilled bowl, whip 1 ¼ cups of cold heavy whipping cream with ¼ cup powdered sugar and ¼ cup of the cocoa powder until stiff peaks form. Set aside.
- Make the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gradually add the melted and cooled semi-sweet chocolate and continue beating until fully combined.
- Incorporate Cocoa and Cream: Add the remaining ¼ cup cocoa powder to the cream cheese mixture and blend well. Gently fold the whipped cream cocoa mixture from step 2 into the cream cheese mixture in batches until well combined and fluffy.
- Assemble and Chill: Pour the chocolate cheesecake filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, preferably overnight, to let it set completely.
- Garnish and Serve: Before serving, whip the remaining 4 tablespoons of heavy cream to soft peaks and spread or pipe it over the top of the cheesecake. Sprinkle with chocolate shavings for a decorative finish. Slice into 12 pieces and serve chilled.
Notes
- Ensure all dairy ingredients are cold for the best whipping results.
- You can substitute Oreos with any chocolate sandwich cookies for the crust.
- For a richer chocolate flavor, use high-quality semi-sweet chocolate.
- Make the cheesecake at least 4 hours ahead to allow proper setting time.
- Store leftovers covered in the refrigerator for up to 4 days.
