No Bake Chocolate Cheesecake
This No Bake Chocolate Cheesecake has a crunchy Oreo crust and a rich, creamy chocolate filling with a light mousse-like texture. It is an easy make-ahead dessert that sets in the refrigerator for clean, beautiful slices.
Ingredients
- 2 cups Oreo cookie crumbs made from whole Oreos with the filling included
- 5 tablespoons butter melted
- 24 ounces cream cheese softened, three 8-ounce blocks
- 1/2 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 8 ounces semisweet chocolate melted and cooled
- 1 1/4 cups heavy whipping cream cold
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- whipped cream for topping, homemade if desired
- chocolate shavings, extra crushed Oreos, or chocolate garnish for topping
Instructions
- Spray a 9-inch springform pan generously with nonstick spray, then place a parchment round in the bottom.
- Put the Oreo cookies in a food processor and pulse until you have about 2 cups of fine crumbs, then pour in the melted butter and pulse again until the crumbs look evenly moistened like damp sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, using the bottom of a measuring cup to pack it down, then place the crust in the freezer while you make the filling.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and cocoa powder until smooth, scraping down the sides and beating again until creamy.
- Melt the semisweet chocolate in a microwave-safe bowl in 30-second increments, stirring between each round, until melted, about 1 1/2 to 2 minutes, then let it cool until no longer hot to the touch.
- Add the cooled melted chocolate to the cream cheese mixture and beat until everything is smooth and chocolatey, then set the bowl aside.
- In another large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form and the cream stands up firmly when the beaters are lifted.
- Fold the whipped cream into the chocolate cream cheese mixture in two additions, using a large spatula to sweep from the bottom of the bowl up and over until the filling looks lighter, fluffier, and evenly combined.
- Spoon the filling over the frozen Oreo crust and spread the top into an even layer, then cover the pan and refrigerate until firm, at least 5 to 6 hours or overnight for the cleanest slices.
- When ready to serve, release the cheesecake from the springform pan; if needed, run hot water over the outside of the springform pan for a couple of seconds to help the outer edge release.
- Top with whipped cream, chocolate shavings, or extra crushed Oreos, and keep the cheesecake refrigerated until it is time to slice.
Notes
Keep the cheesecake covered in the refrigerator, either in the springform pan or in an airtight container once sliced, and enjoy it within 4 to 5 days. To freeze, freeze without the whipped cream topping, whole or in individual slices in a freezer-safe container with parchment between slices, then thaw overnight in the refrigerator before decorating and serving.
Nutrition
Calories: 625kcal
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