This rich and creamy no-bake chocolate cheesecake features a buttery Oreo crust, silky chocolate filling, and smooth ganache topping—perfect for any chocolate lover!
In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into the bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
Make cheesecake filling:
Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
Pour the filling into the pan. Place in the freezer while making the topping.
Make the topping:
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.
Refrigerate for at least 6 hours.
Video
Notes
Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.