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–+ servings
Bite missing from a slice of a no-bake chocolate cheesecake.

Creamy No Bake Chocolate Cheesecake

This no-bake chocolate cheesecake features a crisp Oreo crust and a stable filling made with cocoa powder and chocolate ganache for a rich, deep chocolate flavor.
5 from 1 vote
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Prep Time 40 minutes
chill time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 790 kcal

Ingredients
 
 

For the crust

  • 34 Oreos classic Oreos
  • 3.5 oz Butter melted

For the cheesecake filling

  • 24 oz Cream cheese room temp, full fat
  • 2 teaspoon Vanilla extract
  • 1 cup Powdered sugar
  • ½ cup Cocoa powder Dutch-processed
  • 10.5 oz Dark chocolate
  • 1 cup Heavy cream cold

For the chocolate ganache

  • 3.5 oz Heavy cream
  • 3.5 oz Dark chocolate

For the chocolate whipped cream

  • 1 cup Heavy cream cold
  • 3 tablespoon Cocoa powder
  • 1 teaspoon Vanilla extract
  • 3 tablespoon Powdered sugar

Instructions
 

Prepare the Oreo Base

  • Pulse the Oreo cookies in a food processor until you reach a fine, sandy crumb.
  • Mix the crumbs with melted butter until the texture resembles wet sand.
  • Firmly pack the mixture into the bottom of a 9-inch springform pan. Use the bottom of a flat measuring cup to ensure the crust is even and tightly packed.
  • Place the pan in the freezer while you prepare the filling to help the base set.

Melt the Chocolate Cheesecake Filling

  • Combine the chopped dark chocolate and a small portion of the heavy cream. Microwave in 20-second bursts, stirring until glossy and smooth.
  • Let the mixture sit for a few minutes. It should be fluid but not hot to the touch before adding it to the cream cheese.
  • In a large bowl, beat the room-temperature cream cheese, powdered sugar, and sifted cocoa powder until completely smooth and free of lumps.
  • Pour in the melted chocolate and vanilla. Mix on medium speed until the color is uniform and the texture is thick and glossy.
  • With the mixer on medium-low, slowly pour in the remaining cold heavy cream in a steady stream.
  • Once all the cream is added, increase the speed to medium-high. Beat until the mixture transforms into a thick, stiff, and mousse-like consistency. The cocoa powder and melted chocolate will stabilize the cream as it whips.
  • Spread the filling over the chilled crust using an offset spatula for a level finish.
  • Refrigerate for at least 8 hours (overnight is best). This allows the cocoa butter to fully firm up, creating a sliceable texture without gelatin.

Make the chocolate ganache

  • Place finely chopped chocolate and heavy cream in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring gently between each, until the chocolate is 80% melted.
  • Let it sit for 1 minute, then stir slowly from the center outward until glossy and smooth.
  • Use an offset spatula or the back of a spoon to gently spread the ganache to the edges, allowing it to level out into a perfectly smooth, mirror-like finish.

Make the chocolate whipped cream

  • Whip heavy cream, powdered sugar, and cocoa to stiff peaks. Use a star piping tip to pipe dollops around the edges.

Notes

  • Temperature Control: Ensure your cream cheese is truly at room temperature. If it's even slightly cold, it will seize when it hits the melted chocolate, creating a grainy texture rather than a silky-smooth emulsion.
  • Sifting: Always sift your cocoa powder and powdered sugar. Because this is a no-bake recipe, there is no heat to break down lumps; sifting is the only way to ensure a professional, grit-free mouthfeel.
  • Bloom the Cocoa: For a deeper chocolate profile, mix the cocoa powder into the warm melted chocolate before adding it to the cream cheese. This "blooms" the cocoa, releasing more intense flavor compounds.
  • Avoid Over-Whipping: Once you add the heavy cream and the mixture reaches stiff peaks, stop immediately. Over-beating at this stage can cause the fats to separate, leading to a curdled appearance.
  • The Clean Slice: For professional-looking slices, dip a sharp knife in hot water and wipe it dry between every single cut. The heat from the blade will glide through the chilled cocoa butter for a perfect edge.
  • Stability Hack: If you are serving this at an outdoor event, ensure you use heavy cream with at least 36-40% fat content. The higher fat percentage, combined with the melted chocolate, creates a structural bond that resists melting better than standard 30% creams.

Nutrition

Calories: 790kcalCarbohydrates: 59gProtein: 10gFat: 65gSaturated Fat: 37gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 130mgSodium: 384mgPotassium: 513mgFiber: 6gSugar: 26gVitamin A: 1686IUVitamin C: 0.3mgCalcium: 126mgIron: 9mg
Keyword Chocolate cheesecake no bake, No Bake Chocolate Cheesecake
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