No-Bake Chocolate Cheesecake Recipe

No-Bake Chocolate Cheesecake Recipe

2019-02-25
3.5 Stars (135 Voters)
...
New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.
DIFFICULTY
Easy
YIELDS
10
PREP TIME
40 Minutes
WORK TIME
25 Minutes
RECIPE CUISINE
World
INGREDIENTS

    For the crust:

    • 200g (7oz) Oreo cookies
    • 1/4 cup (60g) butter, melted

    For the filling:

    • 2 cups (450g) Full fat Cream cheese, room temperature
    • 9oz (250g) Dark chocolate
    • 1 cup (240ml) Heavy cream
    • 2/3 cup (83g) Powdered sugar
    • 1 teaspoon Vanilla extract

    For the ganache:

    • 140g (5oz) milk chocolate
    • 1/2 cup (120ml) Heavy cream
DIRECTIONS

1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.

2. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.

3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.

4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.

5. Pour the filling into the pan. Place in the freezer while making the topping.

6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.

7. Refrigerate for at least 6 hours.

COMMENTS (6)
  • M
    Mrudula
    3/14/2019

    Do we have to keep the cake in the freezer or normal refrigerator? Also can u tell how long will the cheesecake last once taken out of the refrigerator without melting.

    Reply
  • A
    Akisha
    1/11/2020

    What is the plastic wrapped around the top of the pan?

    Reply
  • K
    Karina Krupnik
    1/17/2020

    Amazing recipe.

    Reply
  • B
    Brent Carey
    1/22/2020

    Haven't tried this yet, but am going to. It looks very scrumptious!!

    Reply
  • C
    Cathy P
    3/18/2020

    Heavenly! I am a chocoholic with heart failure and type 2 diabetes. The Type 2 is controlled with diet only. My carbs are limited to about 30 per day. Cheesecake is much easier to convert than cookies or cake! For the crust, I used 1 3/4 cups of walnuts, pulsed in food processor until large crumbs, added 1/4 cup fine almond flour, 1 Tbsp powdered monkfruit/erythritol and 1/4 cup melted butter. I substituted powdered monkfruit/erythritol and sugar-free Lily's chocolate chips in the cheesecake bat

    Reply
  • C
    Cindy
    4/10/2020

    The cake was delicious. I made it for my son's birthday. The only thing that the family commented and I would change is the topping. Everyone said it was too sweet because of the milk chocolate. So I will replace it with semisweet chocolate. Thanks.

    Reply
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