No-Bake Chocolate Cheesecake Recipe
New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.
No-Bake Chocolate Cheesecake Recipe
Ingredients
For the crust:
- 200 g 7oz Oreo cookies
- ¼ cup 60g butter, melted
For the filling:
- 2 cups 450g Full fat Cream cheese, room temperature
- 9 oz 250g Dark chocolate
- 1 cup 240ml Heavy cream
- â…” cup 83g Powdered sugar
- 1 teaspoon Vanilla extract
For the ganache:
- 140 g 5oz milk chocolate
- ½ cup 120ml Heavy cream
Instructions
- DIRECTIONS1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling. 2. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler. 3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth. 4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture. 5. Pour the filling into the pan. Place in the freezer while making the topping. 6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake. 7. Refrigerate for at least 6 hours.
Do we have to keep the cake in the freezer or normal refrigerator? Also can u tell how long will the cheesecake last once taken out of the refrigerator without melting.
What is the plastic wrapped around the top of the pan?
You can use parchment paper
Amazing recipe.
Haven’t tried this yet, but am going to. It looks very scrumptious!!
Heavenly! I am a chocoholic with heart failure and type 2 diabetes. The Type 2 is controlled with diet only. My carbs are limited to about 30 per day. Cheesecake is much easier to convert than cookies or cake! For the crust, I used 1 3/4 cups of walnuts, pulsed in food processor until large crumbs, added 1/4 cup fine almond flour, 1 Tbsp powdered monkfruit/erythritol and 1/4 cup melted butter. I substituted powdered monkfruit/erythritol and sugar-free Lily’s chocolate chips in the cheesecake bat
The cake was delicious. I made it for my son’s birthday. The only thing that the family commented and I would change is the topping. Everyone said it was too sweet because of the milk chocolate. So I will replace it with semisweet chocolate.
Thanks.
What should I do if I have a 9inch pan?
Since you don’t bake this cake, a 9-inch pan will make no difference except that the cake will be very slightly thinner.
I’ve made this several times for friends and keep getting Great reviews. Thanks for this Delicious recipe.
Hi there, Can I add coffee to the cheesecake mixture just to add that flavour?
Four years later and I’m still using this recipe!
Hi do I have to use powdered sugar or can I use normal sugar?
Yes, in this recipe you have to use powdered sugar for a smooth texture.