Ultimate No-Bake Chocolate Cheesecake

A perfect Oreo crust, a deep chocolate cheesecake filling, a rich chocolate ganache, and a creamy chocolate whipped cream make up this ultimate no-bake chocolate cheesecake.

Course: Dessert, Snack

Cuisine: American

Keyword: cheesecake, chocolate, chocolate cheesecake, no bake, oreo

Servings: 12

Ingredients

For the No-Bake Oreo Crust:

28 Double Stuffed Oreos, crushed
¼ Cup Salted Butter, melted

For the Cheesecake Filling:

1 Cup Heavy Cream, whipped to stiff peaks
2 Cups Powdered Sugar (sifted)
½ Cup Unsweetened Cocoa Powder (sifted)
2 Tablespoons Black Cocoa Powder (sifted)
24 Ounces Cream Cheese, softened to room temperature
1 Tablespoon Pure Vanilla Extract

For the Chocolate Ganache:

¼ Cup Heavy Cream
½ Cup Chocolate Chips of Choice (I used semisweet)

For the Chocolate Whipped Cream:

½ Cup Heavy Cream
2 Tablespoons Powdered Sugar
2 Tablespoons Unsweetened Cocoa Powder
1 Teaspoon Pure Vanilla Extract

Instructions

To make the crust:
Scrape the filling out of 28 Oreos cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the professor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). Into your bowl of Oreo crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). Press the crust into a 9” spring foam pan. Set aside while you make the filling.
To make the filling:
In a medium bowl, beat the heavy cream on medium to high until stiff peaks form, 2-3 minutes. Set aside while you make the cream cheese mixture.
Sift together the powdered sugar and both cocoa powders.
Blend the cream cheese with a standing or hand mixer until smooth, about two minutes. Slowly add the powdered sugar / cocoa mixture plus the vanilla and blend until fully incorporated, about 30 seconds.
Fold the whipped cream into the cheesecake mixture until combined, about 30 more seconds.
Spread the cheesecake into the prepared crust pan and refrigerate 3-4 hours or overnight.
To make the ganache:
Heat the heavy cream on high in the microwave for one minute, or warm on the stovetop in a saucepan on medium to high heat until bubbles just begin to form. Carefully remove cream. Add chocolate chunks and let it sit for 5 minutes. Whisk well until smooth. Pour the ganache over the chilled cheesecake, and with a spatula, gently spread evenly over the top. Refrigerate for 10 minutes while you make the whipped cream.
For the whipped cream:
Add all of your whipped cream ingredients to a small bowl and beat with a standing mixer or hand mixer for about 1 to 3 minutes, or until stiff peaks form. Spread or pipe the whipped cream onto your chilled cheesecake. It is best to only put whipped cream on the parts of the cheesecake that you plan to consume that day. Store any leftovers in the refrigerator for up to four days sans whipped cream topping.

Notes

See blog for dietary substitutions on dairy and gluten. This recipe becomes vegan when you eliminate the dairy as there are no eggs in any part of it.