adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

No-Bake Chocolate Cheesecake
No-Bake Chocolate Cheesecake
0 Likes
Prep Time:
35 minutes
Cook Time:
2 minutes
Total Time:
427 minutes
Indulgent no-bake chocolate cheesecake for all chocoholics, a simple yet impressive dessert.
Ingredients:
  • For the crust
  • 23 (262g) whole Oreos
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (56g) unsalted butter, melted
  • For the filling
  • 1 1/4 cups (286g) cold heavy cream
  • 3/4 teaspoon espresso powder
  • 3 (8-ounce) blocks cream cheese, at room temperature
  • 1 1/3 cups (292g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 cup (60g) sour cream
  • 6 ounces 60% bittersweet chocolate, melted and cooled slightly
  • For the ganache
  • 2 ounces 60% bittersweet chocolate, finely chopped
  • Pinch kosher salt
  • 1/3 cup (74g) heavy cream, plus more as needed
  • For the optional toppings
  • 1 cup (215g) cold heavy cream
  • 2 tablespoons powdered sugar
  • 3/4 teaspoon vanilla extract
  • Pinch salt
  • Chocolate curls/shavings
Instructions:
  • Prepare the crust by blending Oreos and salt in a food processor until finely ground, about 30 seconds. Add melted butter and process until crumbs are evenly moistened and the mixture resembles moist sand, about 15 seconds. The mixture should clump together when squeezed. Press the mixture into an 8-inch springform pan using a measuring cup to evenly pack it on the bottom and halfway up the sides. Chill in the freezer for at least 10 minutes to set.
  • Prepare the filling: In a stand mixer with the whisk attachment, whip cold heavy cream and espresso powder until medium peaks form, about 2 minutes. Transfer to a separate bowl and chill in the fridge. In the same mixer bowl, combine softened cream cheese, sugar, vanilla, and salt. Whip until sugar is dissolved and mixture is fluffy and smooth, about 1 1/2 minutes. Add sour cream and whip until incorporated, about 15 seconds. Mix in melted chocolate until fully combined, about 30 seconds. Fold in 1/3 of the whipped cream to lighten the mixture. Then gently fold in the remaining whipped cream until fully incorporated.
  • Pour the filling into the crust and refrigerate: Take the crust out of the freezer and pour the filling into it. Smooth out the filling with a small offset spatula or rubber spatula until the pan is nearly full. Refrigerate the cheesecake to set and chill completely for at least 6 hours, preferably 12 hours.
  • Release cheesecake from the pan: Once the cheesecake is firm, gently loosen it from the sides of the pan using a small offset spatula or knife. Remove the sides of the pan and transfer the cheesecake onto a serving platter, if preferred.
  • Prepare the ganache: Place chopped chocolate and a pinch of salt in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until simmering, then immediately pour it over the chocolate. Let sit for 30 seconds, then stir until smooth and silky. Cool for 2 minutes before pouring over the cheesecake.
  • Drizzle the ganache over the cheesecake and use a spatula to spread it evenly, allowing it to cascade down the sides. Chill the cheesecake for a minimum of 15 minutes until the ganache sets. For a firmer ganache, refrigerate the cheesecake for longer.
  • To decorate: In a stand mixer bowl with a whisk attachment, combine cold cream, powdered sugar, vanilla, and salt. Whip on medium-high speed until medium-stiff peaks form (about 1 1/2 to 2 minutes). Transfer whipped cream to a piping bag with a 1/2-inch star tip. Pipe large rosettes on the cheesecake border. Sprinkle with chocolate curls/shavings. For clean slices, use a hot, dry knife to cut. Store leftovers in a covered springform pan or airtight container in the fridge for up to 4 days. Enjoy! If you loved the recipe, please consider leaving a review below.

Similar Recipes