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No-Bake Chocolate Cheesecake Recipe

Name: No-Bake Chocolate Cheesecake Recipe
Prep time: 25 min
Cook time: 40 min
Yield: 10
Cuisine: World
Ingredients: 200g (7oz) Oreo cookies; 1/4 cup (60g) butter, melted; 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; 140g (5oz) milk chocolate; 1/2 cup (120ml) Heavy cream

2019-02-25

3.5 Stars (287 Voters)

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10 Comments

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

PREP TIME

40 Minutes

WORK TIME

25 Minutes

RECIPE CUISINE

World

INGREDIENTS FOR YIELDS

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.

MAKING THIS RECIPE?

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COMMENTS (10)

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
A

Ann
6/21/2021
You can use parchment paper
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
K

Katia Deebajah
12/30/2020
What should I do if I have a 9inch pan?
Reply
A

Ann
6/21/2021
I've made this several times for friends and keep getting Great reviews. Thanks for this Delicious recipe.
Reply
D

Dave
7/11/2021
Hi there, Can I add coffee to the cheesecake mixture just to add that flavour?
Reply

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