BEST No Bake Chocolate Cheesecake
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
Crust:
- 25 Oreos or chocolate sandwich cookies (~10 oz)
- 5 tablespoons unsalted butter (melted)
Cheesecake Filling:
- 9 ounces dark chocolate (see notes)
- 1 ½ cups heavy cream (chilled (divided into ¾ cup and ¾ cup))
- 3 packs (8 oz each cream cheese, room temperature (24 oz total))
- 1 cup granulated sugar
- ½ teaspoon salt
- Optional: 1 teaspoon instant coffee
Ganache (optional):
- ½ cup heavy cream
- 3 ½ ounces chocolate (dark, semi-sweet, or milk)
Chocolate Whipped Cream (optional):
- 1 cup heavy cream (chilled)
- ¼ cup granulated sugar
- 3 tablespoons cocoa powder (sifted)
Instructions
Make the Cheesecake Filling:
- Combine the dark chocolate and ¾ cup heavy cream in a heatproof bowl. If using, add the instant coffee. Place this bowl over a saucepan with 1″ of simmering water (double boiler method) and stir until the chocolate melts. Set aside to cool for 5 minutes.
- In another bowl, beat the cream cheese, sugar, and salt on medium speed until creamy, about 2-3 minutes. Scrape the sides of the bowl midway.
- Add the chocolate ganache to the cream cheese mixture and beat on medium-low until just combined. Scrape the bowl again.
- Whip the remaining ¾ cup heavy cream until stiff peaks form. Fold this whipped cream gently into the cheesecake filling with a rubber spatula until smooth and fluffy.
- Spread the filling evenly over the crust in the pan.
Optional Toppings:
- Ganache: Melt the heavy cream and chocolate together over a double boiler. Let it cool slightly before pouring over the cold cheesecake.
- Chocolate Whipped Cream: Whip the heavy cream, sugar, and cocoa powder until stiff peaks form. Decorate the cheesecake as desired.
Notes
If you prefer, you can use semi-sweet chocolate instead of dark chocolate. Adjust the sugar to ¾ cup if needed.
