No-Bake Chocolate Cheesecake Recipe (without gelatin). Learn how to make this creamy and delicious dessert with an Oreo crust and a rich chocolate filling. Topped with milk chocolate ganache and cocoa whipped cream.
Active time: 35mins | Yield: 8-10
Ingredients:
Crust:
- 7oz (200g) Regular Oreos – About 18 cookies
- 1/4 cup (55g) Unsalted Butter
Filling:
- 10oz (280g) Semi-Sweet Chocolate, chopped
- 10oz (280g) Cream Cheese, softened but still cold
- 1/2 cup (65g) Powdered Sugar
- 1 cup (240ml) Heavy Whipping Cream, cold
Ganache:
- 7oz (200g) Milk Chocolate
- 3 Tbsp Milk at room temperature
Cocoa Whipped Cream:
- 1/2 cup (65g) Powdered Sugar
- 3 Tbsp Unsweetened Cocoa Powder
- 4oz (115g) Cream Cheese, softened but still cold
- 1 cup (240m) Heavy Whipping Cream, cold
Directions:
Crust:
- Place the Oreos (with filling) in a food processor. Pulse a few times to crack the cookies into smaller pieces. Process until finely crushed.
- Melt the butter in a small saucepan or microwave on medium power for about 20-30 seconds.
- Pour the melted butter into the Oreo crumbs and stir until well combined.
- Lightly grease with vegetable oil a 9-inch (23cm) round pan with removable bottom.
- Firmly press the crumbs into the bottom of the pan. Set it aside.
Video:
Filling:
- Melt the chocolate in a double-boiler or microwave on medium power, stopping to stir every 30 seconds until smooth. Let it cool at room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment, place the cream cheese and powdered sugar. Beat until smooth.
- Add the heavy whipping cream and beat on medium-high speed until stiff peaks form.
- Turn the mixer to low speed and pour the melted chocolate into the mixture. Beat until just combined.
- Spread the filling evenly into the pan over the Oreo crust.
- Refrigerate for 30-40 minutes.
Ganache:
- Melt the chocolate in a double-boiler or microwave on medium power, stopping to stir every 30 seconds until smooth.
- Add the milk and stir until smooth.
- Pour the ganache over the cheesecake and spread evenly with a spatula.
- Refrigerate for 6 hours or overnight.
Cocoa Whipped Cream:
- In the bowl of an electric mixer, sift the powdered sugar and cocoa powder.
- Add the cream cheese and beat on medium-high speed until smooth.
- Pour the heavy whipping cream into the mixture and beat on medium-high speed until stiff peaks form.
- Decorate the cheesecake with the cocoa whipped cream and Oreos and serve.
- Store in the fridge in an airtight container for up to 5 days.
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Gluten-Free Chocolate Ganache Cake
No-Bake 3-Ingredient Chocolate Tart
Super Chocolatey Fudge-Ganache Cake
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