Description
This no-bake chocolate cheesecake is a rich, creamy dessert featuring a crunchy Oreo cookie crust and a smooth chocolate-infused cream cheese filling. Perfect for any occasion, this easy-to-make cheesecake requires no oven baking and is chilled until perfectly set. Topped with whipped cream and chocolate shavings, it’s a decadent treat that melts in your mouth.
Ingredients
Scale
Crust
- 2 3/4 cups (369g) Oreo cookie crumbs
- 5 tbsp (70g) melted butter
Filling
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (22g) cocoa powder
- 8 oz melted semi-sweet chocolate
- 1 1/4 cups (300ml) cold heavy whipping cream
- 3/4 cup (86g) powdered sugar
- 1 tsp vanilla extract
Toppings
- Whipped cream
- Chocolate shavings or other toppings
Instructions
- Prepare the Crust: In a mixing bowl, combine the Oreo cookie crumbs and melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan, forming a firm base. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large bowl, use an electric mixer to beat the cream cheese, sugar, and cocoa powder until the mixture is smooth and creamy. Gradually pour in the melted semi-sweet chocolate, mixing thoroughly to combine. In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain a light and airy texture.
- Assemble: Spread the chocolate cream cheese filling evenly over the chilled Oreo crust. Smooth the top with a spatula. Cover the pan and refrigerate for at least 5 hours, preferably overnight, until the cheesecake is firm and set.
- Serve: Once the cheesecake is fully chilled and set, remove it from the refrigerator. Decorate the top with whipped cream and chocolate shavings or your choice of toppings. Slice into 12 servings and enjoy this rich and creamy no-bake chocolate cheesecake.
Notes
- Make sure the cream cheese is at room temperature for a smooth filling.
- Use a springform pan for easy removal of the cheesecake.
- For best results, chill the cheesecake overnight instead of just 5 hours.
- Variations: try using dark chocolate instead of semi-sweet for a richer flavor.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
