Description
This No-Bake Chocolate Cheesecake is a rich and creamy dessert featuring a crunchy Oreo cookie crust and a luscious chocolate cream cheese filling. Perfect for chocolate lovers, this recipe requires no baking and sets in the fridge, making it a simple yet decadent treat to enjoy any time.
Ingredients
Scale
Oreo Crust
- 14 Oreo cookies, crushed (keep cream filling inside)
- 1/3 cup salted butter, melted
Chocolate Cheesecake Filling
- 1 cup heavy whipping cream
- 1 cup powdered sugar, divided
- 10 ounces cream cheese, softened
- 1/4 cup sour cream
- 8 ounces semi-sweet chocolate, melted then cooled
- 2 teaspoons vanilla extract
Instructions
- Prepare Oreo Crust: Line an 8×8-inch square pan with parchment paper and set aside. In a medium bowl, combine the crushed Oreo cookies with the melted butter. Press this mixture evenly into the bottom of the prepared pan using the back of a large spoon. Place the pan in the freezer to set while you prepare the filling.
- Beat Whipped Cream: In a large bowl, beat the heavy whipping cream with 1/4 cup of the powdered sugar until stiff peaks form. Set aside.
- Prepare Cream Cheese Mixture: In a separate medium bowl, beat the softened cream cheese with the remaining powdered sugar until smooth and soft. Add the sour cream, cooled melted semi-sweet chocolate, and vanilla extract, beating until well combined.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese and chocolate mixture until evenly mixed to maintain a light and airy texture.
- Assemble Cheesecake: Spread the cheesecake filling evenly over the set Oreo crust in the pan.
- Chill to Set: Cover the cheesecake and refrigerate it for at least 5 hours, or until fully set and firm.
- Serve: Once set, cut the cheesecake into slices. Optionally, serve with fresh whipped cream and chocolate sauce for added indulgence.
Notes
- Keep the cream filling in the Oreo cookies for a richer crust flavor.
- Ensure the melted chocolate is cooled before mixing to prevent curdling or melting the cream cheese.
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Chilling time is crucial; do not rush setting to maintain proper texture.
- The cheesecake can be stored in the refrigerator for up to 3 days.
