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Easy No Bake Chocolate Cheesecake Recipe

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★★★★★

4.6 from 133 reviews

This easy no bake chocolate cheesecake features a rich and creamy cocoa-infused filling on a crunchy Oreo cookie crust. With a luscious semi-sweet chocolate twist and a fluffy whipped cream topping, it’s a crowd-pleasing dessert perfect for any occasion that requires no baking.

Ingredients

Scale

Crust

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

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

Optional Toppings

  • 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 at the bottom and grease the sides to ensure easy release. Combine Oreo cookie crumbs and melted butter in a small bowl until mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of the springform pan to form an even crust. Refrigerate the crust while preparing the filling.
  2. Make the Filling: In a large mixing bowl, beat the room temperature cream cheese, sugar, and unsweetened cocoa powder until fully combined and smooth. Gradually add the melted semi-sweet chocolate, continuing to mix until the filling is silky and homogenous. Set this mixture aside.
  3. Whip the Cream for Filling: In a separate large bowl, add cold heavy whipping cream, powdered sugar, and vanilla extract. Using a mixer on high speed, beat until stiff peaks form, indicating the cream holds shape firmly.
  4. Combine Filling and Whipped Cream: Gently fold the whipped cream into the chocolate cream cheese mixture in two additions. Use a spatula to combine carefully to maintain the airy texture without deflating the whipped cream.
  5. Assemble the Cheesecake: Pour the combined filling into the prepared crust. Spread it into an even layer using a spatula. Cover and place in the refrigerator to chill and set for 5 to 6 hours, or preferably overnight for best firmness.
  6. Prepare Whipped Cream Topping: In a clean bowl, whip cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form, suitable for piping.
  7. Decorate the Cheesecake: Remove the cheesecake from the springform pan carefully and set it onto a serving plate. Using a piping bag fitted with your preferred tip (such as Ateco tip 844), pipe the whipped cream around the rim of the cheesecake.
  8. Add Final Toppings: Garnish the whipped cream edging with desired toppings like chocolate shavings, mini chocolate chips, sprinkles, or fresh fruit according to preference.
  9. Storage: Store the finished cheesecake in the refrigerator until ready to serve to keep it fresh and chilled.

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the filling.
  • Press the crust firmly and evenly for the best structure and texture.
  • Be gentle when folding whipped cream into the filling to maintain a light and airy texture.
  • Chill the cheesecake overnight for optimal firmness before serving.
  • Use cold cream for whipping topping to achieve stiff peaks more easily.
  • Customize toppings according to your taste; fresh berries add a nice contrast to the rich chocolate.
  • Leftover cheesecake should be kept refrigerated and consumed within 3-4 days.

Keywords: no bake cheesecake, chocolate cheesecake, Oreo crust, easy dessert, creamy cheesecake, no bake dessert

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