Description
This no-bake chocolate cheesecake offers a decadent and creamy dessert without the need for an oven. Featuring a rich dark chocolate filling atop a crunchy Oreo crust, it’s topped with fluffy whipped cream and fresh fruit for an elegant finish. Perfect for chocolate lovers seeking an indulgent yet simple treat.
Ingredients
For the Crust:
- 1 package (14.3 oz) Oreos
- ½ cup (113g) Unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces Dark chocolate (recommend 60% Cacao)
- 1 ½ cups (355ml) + ¼ cup (60ml) Heavy whipping cream, divided
- ½ cup (65g) Powdered sugar
- 16 ounces (452g) Full-fat cream cheese, at room temperature
- ½ cup (95g) Granulated sugar
- 1 teaspoon (5ml) Pure vanilla extract
For the Topping:
- 1 cup (236ml) Heavy whipping cream
- ½ cup (65g) Powdered sugar
- Fresh fruit for topping
Instructions
- Prepare the Crust: Lightly grease the edges of a 9-inch springform pan with cooking spray and wipe gently with a paper towel. Line the bottom with parchment paper. Use a food processor or blender to grind the Oreos into fine crumbs. Combine the crumbs with melted butter and mix until well coated. Press the mixture firmly into the bottom and up the sides of the pan to form the crust. Refrigerate while preparing the filling.
- Melt the Chocolate: Place the dark chocolate and ¼ cup of heavy cream in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between increments until fully melted and smooth.
- Make Whipped Cream: Chill a mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Beat 1 ½ cups of heavy cream on medium-high speed until soft peaks form. Gradually add powdered sugar and continue to beat on high speed until stiff peaks form. Set aside.
- Prepare Cheesecake Filling: Beat the cream cheese until smooth, scraping down the bowl as needed. Add granulated sugar and vanilla extract, beating until smooth. Slowly add the melted chocolate and mix until fully incorporated. Gently fold in the whipped cream until a smooth and creamy filling forms.
- Assemble and Chill: Pour the cheesecake filling into the prepared crust. Spread evenly and refrigerate for a minimum of 3 to 4 hours until set.
- Prepare Topping: Whip 1 cup heavy cream with powdered sugar as done for the filling to stiff peaks. Pipe whipped cream borders on the chilled cheesecake using a large open star tip. Garnish with fresh fruit before serving.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Ensure chocolate is completely melted before mixing to avoid lumps.
- Chilling the bowl and whisk helps achieve better whipped cream volume.
- Refrigerate the cheesecake long enough to allow it to fully set for clean slices.
- Fresh fruits like berries or slices of kiwi complement the chocolate flavor nicely.
- This dessert can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Cheesecake
- Method: No-Cook
- Cuisine: American
