Easy No-Bake Chocolate Cheesecake Recipe
An Oreo crust filled with rich, luxurious chocolate cream cheese filling and topped with a smooth chocolate ganache make this easy to make No-Bake Chocolate Cheesecake dessert a favourite for chocolate lover's.
Servings: 12 slices
Calories: 733kcal
Ingredients
Oreo crust
- 300 g Oreo cookies
- 90 g unsalted butter melted
Chocolate cream cheese filling
- 300 g dark chocolate 70%
- 685 g Philadelphia cream cheese room temperature
- 300 ml double cream (heavy cream) cold
- 180 g powdered icing sugar
- 16 g cocoa powder
- ½ teaspoon salt
Chocolate ganache
- 100 g dark chocolate 70% finely chopped
- 150 ml double cream (heavy cream)
Instructions
Oreo crust
- Prepare the pan. Line the base of a 23cm (9-inch) springform pan with parchment paper. (No need to line the sides.)
- Blitz the cookies. Add the Oreo cookies to the bowl of a food processor and pulse until the cookies are crumbled finely.Pour in the melted butter and pulse again until the crumbs resemble wet sand. (Alternatively, crush the cookies by hand. Add the Oreos to a zip lock bag, remove as much air out as possible and close. Use a rolling pin to crush them. Add them to a bowl along with the melted butter and stir thoroughly.)
- Pour into prepared pan and refrigerate. Pour the cookie crumbs into the prepared springform tin and pack the crumbs into the base and up the sides. They need to be as compact as possible so that they don’t crumble when cutting the cheesecake later. I recommend using a ⅓ measuring cup for this.Refrigerate the base for 30 minutes minimum or freeze for 15 minutes whilst you make the filling.
Chocolate cream cheese filling
- Melt the chocolate. Melt the chocolate in a bain marine. Place the chocolate in a bowl set over a saucepan of boiling water. (Ensure the base of the bowl does not touch the water). Stir until the chocolate is fully melted.
- Whip the cream. In a medium-sized bowl, add the cold cream and using hand-held electric beaters fitted with the whisk attachment, whip on medium-high speed until stiff peaks form. Set aside.
- Beat the cream cheese. (See note below on cream cheese) In a separate bowl, add the cream cheese and using hand-held electric beaters fitted with the paddle/beater attachment, beat on medium speed until smooth and creamy. Scrape down the base and sides of the bowl with a rubber spatula.
- Add chocolate and dry ingredients to cream cheese. Sift into the cream cheese mixture the powdered icing sugar, cocoa powder and add in the salt. Pour in the melted chocolate and beat on medium until fully incorporated and smooth. It is quite a thick mixture but will loosen up with the whipped cream.
- Add in the whipped cream. Add the whipped cream into the chocolate cream cheese mixture and fold through until fully combined.
- Fill the biscuit base and refrigerate. Remove the biscuit crust from the refrigerator, or freezer, and pour the chocolate cream cheese filling into it. Smooth the filling throughout the base and use an offset spatula to smooth off the top.Cover tightly in plastic wrap and refrigerate the cheesecake for a minimum of 6 hours but I recommend leaving it overnight. This gives it the best chance to firm up.
Chocolate ganache
- Make the chocolate ganache. Heat the cream in a saucepan set over a stovetop on medium heat and bring to a low simmer. Make sure it doesn't boil otherwise the cream will split. Pour the cream over the chocolate and cover the bowl with a plate for 5 minutes. Stir the cream until the chocolate has fully melted and is combined with the cream.
- Remove from the fridge and de-mould. Remove the cheesecake from the fridge, then using a knife, run the blade around the edge to loosen it, then release the springform pan rim and remove it carefully. Slide the cheesecake onto a serving plate. Pour the chocolate ganache liberally over the top of the cheesecake and smooth with an offset spatula.Decorate with fruit such as strawberries and red currants or however your creative heart desires!Use a clean, sharp knife to cut the cheesecake into slices. Heat the blade of the knife under warm water, wipe dry and slice slowly through the cheesecake. Clean, warm and wipe the blade before each cut for the neatest slices.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Cream Cheese: If using cream cheese from a tub the extra moisture may cause your cheesecake to be runny and not set. Place the cream cheese on a paper towel, fold the paper over until the cream cheese is fully covered, and pat dry. Repeat with another two pieces of paper towel. Philadelphia Cream Cheese that comes in brick/block does not need to go through this process.
To store: The cheesecake can be stored in the refrigerator wrapped well in plastic wrap, for up to three days. If the caramel has been poured onto the cheesecake, then it will harden in the fridge. There will be leftover caramel sauce- this can be refrigerated for up to 2 weeks. Warm through in the microwave or on the stovetop and serve over ice cream, sponge cake etc.
To freeze: The undecorated cheesecake can be frozen easily. Once it has set in the refrigerator, wrap well with plastic wrap, and then aluminium foil and freeze for up to 2 months. Thaw in the refrigerator and then slice and serve. Do not freeze an unset cheesecake as the texture becomes affected and will turn grainy.
Make ahead: This cheesecake makes for a great make-ahead dessert. You can make the biscuit crust 1-2 days ahead of time and keep it in the refrigerator until ready to use. Alternatively, make the cookie crust and filling and refrigerate it undecorated for 2 days. Then make the chocolate ganache and pour it over when ready to serve.
TIP 1: Whip the cream enough. The cream provides stability to the cheesecake but it has to be whipped to firm peaks to create that structure when chilled.
TIP 2: Compact the cookie crumbs for a sturdier base. A measuring cup is the best utensil to push the cookie crumbs down. The more compact they are, the stronger your cheesecake shell will be when it comes to filling it.
TIP 3: Remove the moisture from the cream cheese. If there is any extra moisture from the tub form of cream cheese, you'll ruin your cheesecake - refer to my tips above.
TIP 4: Refrigerate the cheesecake. Don't cut down on the minimum chill time of six hours. I recommend overnight though!
TIP 5: Slice the cake with a hot knife. To get clean neat slices through the caramel and soft mousse-like filling, using a hot knife is a must.
Nutrition
Calories: 733kcal | Carbohydrates: 53g | Protein: 8g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 414mg | Potassium: 183mg | Fiber: 4g | Sugar: 38g | Vitamin A: 1506IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg