Creamy No-Bake Chocolate Cheesecake Recipe
This creamy no-bake chocolate cheesecake is a luscious dessert featuring a rich Oreo crust, a velvety chocolate cream cheese filling, and a silky chocolate ganache topping. Perfect for gatherings, this easy-to-make cheesecake requires no oven time, setting overnight to achieve a smooth, decadent texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 12 oz Oreos
- 4 Tablespoons Butter, melted
Cheesecake Filling
- 10 oz (1 1/4 Cups) Heavy Whipping Cream
- 24 oz Cream Cheese, completely softened to room temperature
- 150 Grams (1 1/4 Cups) Confectioners/Powdered Sugar
- 25 Grams (1/4 Cup) Dutch Process Cocoa Powder
- 6 oz (1 Cup) Good Quality Chocolate, melted
- 2 oz (1/4 Cup) Sour Cream
- 2 Teaspoons Pure Vanilla Extract
Topping
- 88 Grams (1/2 Cup) Good Quality Chocolate, finely chopped
- 2 oz (1/4 Cup) Heavy Whipping Cream
- Fresh Whipped Cream, for garnish
Instructions
- Prepare the Crust: In a food processor, pulse the Oreos until fine crumbs form. Transfer to a large bowl, whisk in melted butter until mixture resembles wet sand. Lightly spray a 9-inch springform pan with non-stick spray, press crumbs evenly into the base and up the sides using the bottom of a measuring cup. Freeze the crust while preparing the filling.
- Whip the Cream: Using a stand mixer with whisk attachment or handheld mixer, beat 10 oz heavy whipping cream until stiff peaks form. Transfer whipped cream to a clean bowl.
- Make Cream Cheese Mixture: Place softened cream cheese in the mixer bowl and beat for 1-2 minutes until smooth. Scrape sides of bowl. Sift in powdered sugar and cocoa powder, mix on low until incorporated. Add melted chocolate, sour cream, and vanilla extract; scrape sides and mix until fully combined.
- Fold in Whipped Cream: Add half of the whipped cream to the cream cheese mixture, gently fold with spatula until combined. Fold in the remaining whipped cream carefully to maintain airiness.
- Assemble Cheesecake: Pour filling over prepared crust, spreading into an even layer with an offset spatula. Cover with foil or plastic wrap and refrigerate for at least 8 hours or overnight to set.
- Prepare Ganache Topping: Place chopped chocolate in a heatproof bowl. Warm 2 oz heavy cream in a saucepan or microwave until hot, pour over chocolate. Let sit 5 minutes, then whisk until smooth and glossy.
- Serve: Remove cheesecake from springform pan and transfer to serving plate. Drizzle ganache over the top and garnish with fresh whipped cream. Store leftovers refrigerated for up to 5 days.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Be gentle when folding whipped cream to maintain a light texture.
- Freezing the crust before adding filling helps maintain structure.
- Use good quality chocolate for the best flavor and texture.
- Let ganache cool slightly before drizzling to avoid melting the whipped cream garnish.
