No-Bake Chocolate Cheesecake
Skip the oven and make this decadent No-Bake Chocolate Cheesecake! The cheesecake filling is luxuriously creamy, extra smooth, and deliciously chocolatey. It sets beautifully without any gelatin - and has a delicious light and fluffy texture that's impossible to resist.
Servings 10 people
Ingredients
Oreo Crust
- 30 oreo cookies , wafers and cream filling
- 6 tablespoons unsalted butter , melted and cooled
Chocolate Cheesecake Filling
- 8 oz dark chocolate
- 1 ⅓ cup heavy whipping cream , divided
- 20 oz full-fat cream cheese , brick-style
- 1 ½ cups powdered sugar
- ¾ cup sour cream
Instructions
Oreo Crust
- Crush the cookies until fine crumbs either using a food processor, blender, or by placing the cookies in a ziploc bag and crushing with a rolling pin.
- Mix in the melted butter.
- Press into the bottom and up the sides of a 9-inch springform pan.
- Place in the freezer as you make the filling.
Cheesecake Filling
- Chop the dark chocolate into pieces and add to a microwave safe bowl along with ⅓ cup of the whipping cream.
- Microwave on medium power (not high) for 45-second intervals, stirring between each until glassy and smooth. Set aside.
- In a large bowl, beat the remaining 1 cup whipping cream until stiff peaks form.
- In a separate large bowl beat together the cream cheese and powdered sugar until smooth.
- Beat in the melted chocolate mixture, followed by the sour cream.
- Gently fold in the whipped cream until the mixture is smooth - I usually do this in 2 batches.
- Spoon the cheesecake filling into the Oreo crust, and smooth the top.
- Cover the pan, and refrigerate for at least 6 hours before serving.
Notes
*Store cheesecake in the fridge at all times. The cheesecake lasts 3-4 days in the fridge.
Make ahead tips: This recipe can easily be made 1-2 days in advance and left covered in the fridge. I do not recommend freezing the cheesecake because it can lose its smooth and creamy consistency.
To substitute cool whip instead for whipping cream, melt the chocolate on its own in the microwave. Then fold in 1 ½ cups of whipped topping into the cheesecake batter instead of the whipped cream.
This cheesecake can be made in an 8-inch springform or 10-inch springform pan instead.
If you do not have a springform pan, it can be made in a 9-inch square pan lined with aluminum foil on the bottom and up the sides. Ensure that your pan has sides that are at least 3 inches tall. When ready to slice the cheesecake, lift the aluminum foil out of the pan.
This cheesecake will not work in a 9-inch pie plate - there is too much batter.