Print

Easy No Bake Chocolate Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

This Easy No Bake Chocolate Cheesecake features a rich, creamy chocolate filling set atop a crunchy Oreo cookie crust. Perfectly sweetened and topped with fluffy whipped cream and your choice of decorative toppings, this decadent dessert requires no oven baking and is simple to prepare, making it ideal for any occasion.

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

Toppings (Optional)

  • 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. Combine the Oreo cookie crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
  2. Make the filling: In a large mixing bowl, beat the cream cheese, sugar, and cocoa powder together using an electric mixer until the mixture is smooth and well combined. Add the melted semi-sweet chocolate and continue mixing until incorporated evenly, then set this chocolate cream cheese mixture aside.
  3. Whip the cream for filling: In another large mixing bowl, add 1 1/4 cups cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form, creating a stable whipped cream.
  4. Fold whipped cream into chocolate mixture: Gently fold the whipped cream into the cream cheese and chocolate mixture in two additions, being careful to retain the airiness of the whipped cream. Mix until well combined but not deflated.
  5. Assemble cheesecake: Spoon the filling into the prepared crust and smooth into an even layer. Refrigerate the cheesecake for 5-6 hours or, preferably, overnight to allow it to set and firm up properly.
  6. Prepare whipped cream topping: In a clean large mixer bowl, combine 1 cup cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form for a light and fluffy topping.
  7. Decorate cheesecake: Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving plate or platter. Using a piping bag fitted with a decorative tip (such as Ateco tip 844), pipe the whipped cream around the rim of the cheesecake.
  8. Add desired toppings: Garnish the whipped cream with your choice of toppings like chocolate shavings, mini chocolate chips, sprinkles, fresh fruit, or any preferred decorations to enhance flavor and presentation.
  9. Storage: Store the finished cheesecake in the refrigerator until ready to serve to keep it fresh and properly chilled.

Notes

  • Make sure the cream cheese is at room temperature to ensure a smooth, lump-free filling.
  • When folding the whipped cream, use a gentle hand to maintain the fluffy texture of the cheesecake filling.
  • For best results, chill the cheesecake overnight to allow it to fully set.
  • You can customize the toppings to your liking including nuts, berries, or caramel drizzle.
  • Use a springform pan to easily remove the cheesecake without damaging the crust or filling.
  • If you don’t have a piping bag, use a spoon to dollop the whipped cream on top as an alternative.

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

Find it online: https://spatulaqueen.com/easy-no-bake-chocolate-cheesecake-recipe-2/