The Best No-Bake Chocolate Cheesecake
The best no-bake chocolate cheesecake that you'll ever make. Creamy filling with decadent chocolate flavor and crunchy Oreo cookie base. Rich, delicious, and amazing. Easy and success-guaranteed recipe, perfect to impress anybody and for any celebration!
Servings: 16 people
Ingredients
Base
- 1 ¾ cup (190 g) crushed Oreo cookies , around 17 regular cookies
- 3 tablespoon (45 g) unsalted butter , melted
Filling
- 14 oz (400 g) cream cheese
- 1 cup (120 g) powdered sugar , sifted
- 1 teaspoon vanilla extract
- pinch of salt
- 8 oz (230 g) semisweet cooking chocolate min 55% cocoa , chopped into small pieces
- ½ cup (125 ml) whipping cream min 35% fat , chilled
Topping
- 3 oz (85 g) semisweet cooking chocolate min 55% cocoa , chopped into small pieces
- 7 tablespoon (110 ml) whipping cream min 35% fat
Instructions
Base
- Crush the Oreo cookies in a small food processor, or put them in a zip lock, and bash them into a fine texture using a rolling pin. Mix it with melted butter in a bowl.
- Pour the mixture into a 7-inch (18cm) springform pan. Press tightly and evenly with the back of a spoon. Place it in the freezer for 30 minutes.
Filling
- Melt the chocolate in a bowl and let it cool slightly before using.
- Using a handheld whisk or a stand mixer with a paddle attachment, whisk the cream cheese for 3-4 minutes until light and fluffy. Add sifted powdered sugar, vanilla extract, salt and mix well.
- While mixing, slowly pour in the slightly cooled melted chocolate and mix until well combined. If adding all at once, make sure to immediately mix everything to avoid the chocolate from curdling.
- In another bowl, whisk the chilled whipping cream to soft peaks. Add it to the chocolate-cheesecake mixture and gently fold everything together with a spatula until you get a homogenous mixture.
Chill
- Pour the filling into the springform pan. Spread it evenly using an offset spatula, my favorite tool when making cheesecakes! Chill in the fridge for a minimum of 8 hours, preferably overnight.
Topping
- Make the ganache by heating whipping cream in a pot until you see bubbles around the edges, and pour it into a bowl containing chocolate chunks. Wait for 3 minutes and whisk until you get a luscious ganache, using a hand whisk. Pour on the cheesecake, and swirl it around to help cover the top surface. Chill in the fridge for 1 hour for the ganache to set. Enjoy this best no-bake chocolate cheesecake with your loved ones!
- Pour onto the cheesecake and swirl around to help cover the surface. Chill in the fridge for 1 hour or until the chocolate sets. Remove cheesecake from the pan, decorate with some raspberries, slice and enjoy!
Notes
- Use full-fat cream cheese, a min of 35% fat whipping cream, and a min of 55% cacao for the cooking chocolate. The lower fat content for these ingredients will not guarantee the cheesecake to firm up.
- Make sure the ingredients are used at the temperature specified to ensure each ingredient mixes well with the other.
- Place the cheesecake in the coldest part of the fridge for 8 hours, preferably overnight for it to firm up beautifully. If it still doesn't then chill it for a few hours longer as all fridges are different (in temperatures and if it's empty or fully packed). It will firm up, I promise.
Nutrition
Calories: 385.5kcal | Carbohydrates: 33.1g | Protein: 4.1g | Fat: 26.9g | Saturated Fat: 15.1g | Cholesterol: 48.4mg | Sodium: 158.4mg | Potassium: 201.5mg | Fiber: 2.1g | Sugar: 23.8g | Calcium: 50.4mg | Iron: 3.5mg
