Description
This No Bake Chocolate Cheesecake is a luscious, creamy dessert combining a rich chocolate cookie crust with a smooth, velvety chocolate cream cheese filling. Perfect for chocolate lovers, this easy-to-make cheesecake requires no baking and sets beautifully in the refrigerator, making it ideal for any occasion or last-minute treat.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup unsalted butter (melted)
Filling
- 2 packages (8 oz each) cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (melted and slightly cooled)
- 1 1/2 cups heavy whipping cream (cold)
Optional Toppings
- Whipped cream
- Chocolate shavings
- Fresh berries
Instructions
- Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Place the crust in the refrigerator to chill while you make the filling.
- Make the filling base: In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy without any lumps.
- Add the chocolate: Stir the melted and slightly cooled semi-sweet chocolate chips into the cream cheese mixture until fully incorporated and uniform in color and texture.
- Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. This means the cream will hold its shape firmly when the whisk is lifted.
- Combine whipped cream and chocolate mixture: Gently fold the whipped cream into the chocolate cream cheese mixture using a spatula, taking care not to deflate the whipped cream. Continue folding until the mixture is evenly combined and fluffy.
- Assemble the cheesecake: Pour the creamy filling over the chilled crust in the springform pan and smooth the top with a spatula. Cover the cheesecake with plastic wrap or a lid.
- Chill to set: Refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to fully set and firm up.
- Serve: Before serving, optionally top with additional whipped cream, chocolate shavings, or fresh berries for added flavor and decoration. Slice and enjoy!
Notes
- Use high-quality chocolate for the richest and most intense flavor.
- For a firmer texture that’s easier to slice, freeze the cheesecake for 1 hour before serving.
- Store leftovers tightly covered in the refrigerator for up to 5 days to maintain freshness.
