Creamy Chocolate Cheesecake Recipe (Print Version)
# Ingredients:
→ Oreo Crust
01 -
2 3/4 cups (369g) Oreo cookie crumbs (about 31 oreos)
02 -
5 tbsp (70g) butter (salted or unsalted), melted
→ Chocolate Cheesecake Filling
03 -
24 oz (678g) cream cheese, room temperature
04 -
1/2 cup (104g) sugar
05 -
3 tbsp (21g) natural unsweetened cocoa powder
06 -
8 oz semi-sweet chocolate, melted
07 -
1 1/4 cups (300ml) heavy whipping cream, cold
08 -
3/4 cup (86g) powdered sugar
09 -
1 tsp vanilla extract
→ Whipped Cream Topping
10 -
1 cup (240ml) heavy whipping cream, cold
11 -
1/2 cup (58g) powdered sugar
12 -
1 tsp vanilla extract
13 -
Desired toppings, such as chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, etc.
# Instructions:
01 -
Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. Place the crust in the fridge while you make the filling.
02 -
In a large mixer bowl, beat the cream cheese, sugar and cocoa powder together until well combined and smooth. Add the melted chocolate and mix until well combined and smooth. Set aside.
03 -
In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.
04 -
Gently fold the whipped cream into the cream cheese mixture in two parts until well combined. Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight.
05 -
Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
06 -
Remove your cheesecake from the springform pan and set it on a plate or serving platter, then pipe the whipped cream around the rim of the cheesecake. I used Ateco tip 844. Top the cheesecake off with your desired toppings, such chocolate shavings, mini chocolate chips, sprinkles, etc. Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days.
# Notes:
01 -
This No Bake Chocolate Cheesecake recipe is easy to make and requires no oven! It's rich, creamy and full of chocolate flavor with melted chocolate, cocoa powder and a crunchy chocolate cookie crust! The perfect quick and easy dessert that's sure to impress!
02 -
Be sure to use semi-sweet chocolate or something with a 60% or higher cocoa amount. Using less will give you a cheesecake that isn't as firm.
03 -
If you find yourself with leftovers, seal the cheesecake in an airtight cake carrier or wrap it in a double layer of plastic wrap. If you use plastic wrap, I suggest using toothpicks to prop it away from the topping. You could also arrange slices in a single layer in an airtight container and store it that way. This cheesecake will keep in the fridge for up to 5 days.
04 -
To freeze, pop the cheesecake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. I suggest freezing it before adding the toppings. Sliced it? Arrange the slices in a single layer in a freezer-safe airtight container. You can store the cheesecake in the freezer for up to 3 months. Allow it to thaw in the fridge before adding toppings and serving.