If you’re a lover of chocolate, you’re in for a treat! This No-Bake Chocolate Cheesecake is a delicious dessert that’s incredibly easy to make. There’s no need to turn on the oven; just mix, layer, and chill! With a sweet Oreo crust, a creamy chocolate filling, and a rich ganache topping, this cheesecake is perfect for any occasion. You’ll love how it comes together in just a few steps and how much your family and friends will enjoy it!
Why Make This Recipe
This No-Bake Chocolate Cheesecake is not only tasty but also super convenient. It’s perfect for warm days when you don’t want to heat up the kitchen or for busy weekends when you want a sweet treat without a lot of fuss. The kids will love helping out in the kitchen, and it’s great for celebrations, parties, or simply as a weekend dessert. Plus, it’s a fantastic way to use those Oreos sitting in your pantry! Trust me, once you try this cheesecake, you will want to make it again and again.
How to Make No-Bake Chocolate Cheesecake
Ingredients
- 30 Oreos (with filling), crushed
- 8 tbsp butter, melted
- 8 oz semi-sweet baking chocolate, chopped
- 1 1/2 cups heavy whipping cream, divided
- 24 oz cream cheese, room temperature
- 1 3/4 cups powdered sugar
- 1/4 cup cocoa powder
- 2 tsp vanilla extract
- 1/3 cup full-fat sour cream
- 1/2 cup semi-sweet chocolate chips
- 3 tbsp heavy whipping cream
Directions
Make the Crust: Start by greasing a 9-inch springform pan with nonstick spray. Line the sides with a 3-inch wide strip of parchment paper to make it easier to remove the cheesecake later. In a food processor, pulse the Oreos until they turn into fine crumbs. Add the melted butter and pulse until the crumbs are evenly coated. Press this mixture firmly into the bottom of your pan using a flat-bottomed cup or your hands. Pop the crust in the refrigerator or freezer to firm up while you prepare the filling.
Prepare the Cheesecake Filling: Take a microwave-safe bowl and combine the chopped semi-sweet chocolate with 1/4 cup of heavy cream. Microwave in 30-second intervals, stirring after each time, until it’s nice and smooth. Set this aside to cool to room temperature. Meanwhile, in a large bowl, whip the remaining heavy cream with a hand mixer until stiff peaks form. In another bowl, beat the cream cheese until it’s smooth and creamy, then add in the cooled chocolate mixture and mix well. Next, add powdered sugar, cocoa powder, and vanilla extract, beating until everything is fully combined. Finally, mix in the sour cream until it’s smooth.
Now, gently fold in half of the whipped cream until no streaks remain, then fold in the remaining whipped cream until everything is well combined. Carefully pour this luscious cheesecake mixture onto the Oreo crust, smoothing out the top. Give the pan a little tap on the counter to release any air bubbles. Cover and refrigerate overnight to let it set.
Make the Ganache: Once the cheesecake is set, you can make the ganache. In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring each time, until the mix is smooth and creamy. Let the ganache cool to room temperature. Carefully pour the ganache over the chilled cheesecake and spread it evenly over the top. Place it back in the fridge to allow the ganache to firm up.
Serve: When you’re ready to treat yourself, cut the cheesecake into slices and serve. It’s a perfect dessert that everyone will love! If there are any leftovers, store them in an airtight container in the refrigerator.
How to Serve No-Bake Chocolate Cheesecake
This No-Bake Chocolate Cheesecake is wonderful on its own, but you can also get creative with your serving. Consider adding some fresh berries on top for a burst of flavor or a sprinkle of cocoa powder for an extra touch. A dollop of whipped cream will make it even more special!
How to Store No-Bake Chocolate Cheesecake
To store your cheesecake, keep it in an airtight container in the refrigerator. This will keep it fresh for up to 4-5 days. If you need to stack it, place parchment paper between layers to prevent sticking. However, I bet it won’t last that long!
Tips to Make No-Bake Chocolate Cheesecake
- Make sure your cream cheese is at room temperature for easy mixing.
- For an extra chocolatey flavor, use dark chocolate instead of semi-sweet.
- Feel free to add toppings like chocolate shavings, crushed Oreos, or even a drizzle of caramel for a fun twist!
Variation
If you’re looking for a variation, try swapping the Oreos for graham crackers for a different kind of crust. You can also switch out chocolate for peanut butter by mixing in some creamy peanut butter into the cheesecake filling.
FAQs
1. Can I use a different type of cookie for the crust?
Yes! You can use any cookie you like, such as graham crackers or chocolate chip cookies.
2. How long does this cheesecake need to chill?
It’s best to let the cheesecake chill overnight, but if you’re in a hurry, 4-6 hours should work.
3. Can I freeze No-Bake Chocolate Cheesecake?
Yes! You can freeze it for up to 2 months. Just make sure to wrap it tightly to avoid freezer burn. Let it thaw in the refrigerator before serving.