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No-Bake Chocolate Oreo Cheesecake Recipe

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5 from 52 reviews

This No-Bake Chocolate Cheesecake with Oreo Crust and Ganache Topping is a rich and creamy dessert that requires no oven baking. Featuring a crunchy Oreo cookie crust, a luscious chocolate cream cheese filling, and a silky chocolate ganache topping, this cheesecake is perfect for chocolate lovers and easy to prepare ahead of time for any occasion.

Ingredients

Oreo Crust:

  • 24 Oreo cookies
  • 5 tablespoons melted butter

Chocolate Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet or dark chocolate, melted and cooled
  • 1 cup heavy whipping cream

Ganache Topping:

  • ¾ cup semi-sweet chocolate, chopped
  • ½ cup heavy cream

Instructions

  1. Prepare the Oreo Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crumbs thoroughly with the melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Place the crust in the refrigerator to chill and set while you prepare the filling.
  2. Melt the Chocolate: Gently melt the semi-sweet or dark chocolate using a microwave or double boiler. Stir until smooth and then set aside to cool slightly to avoid curdling when mixing with other ingredients.
  3. Make the Chocolate Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Gradually mix in the melted and cooled chocolate, ensuring it’s well incorporated for a consistent chocolate flavor.
  4. Whip Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip to avoid the cream becoming grainy.
  5. Combine Whipped Cream and Chocolate Mixture: Gently fold the whipped cream into the chocolate and cream cheese mixture using a spatula. Fold carefully to maintain the airy texture and avoid deflating the whipped cream.
  6. Assemble the Cheesecake: Spread the chocolate cheesecake filling evenly over the chilled Oreo crust in the springform pan. Smooth the top with a spatula. Cover and chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight to allow it to set properly.
  7. Prepare the Ganache Topping: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not boil. Remove from heat and pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy.
  8. Apply the Ganache: Pour the prepared ganache evenly over the chilled cheesecake. Return the cheesecake to the refrigerator and chill again until the ganache is set, approximately 1-2 hours.
  9. Serve: Once the ganache topping is firm, carefully remove the cheesecake from the springform pan. Slice into desired portions and serve chilled. Enjoy!

Notes

  • For best results, use full-fat cream cheese and heavy cream to ensure a rich and creamy texture.
  • Make sure the melted chocolate is cooled before mixing with cream cheese to prevent lumps.
  • Chilling time is essential for the cheesecake to firm up properly; do not skip or shorten the refrigeration step.
  • You can substitute Oreos with any chocolate sandwich cookie if preferred.
  • Store leftovers covered in the refrigerator for up to 5 days.

Find it online: https://forkvista.com/no-bake-chocolate-oreo-cheesecake-recipe/