Description
Silky smooth no bake chocolate cheesecake delivers a luxurious dessert experience that melts effortlessly on your palate. Creamy chocolate layers promise pure indulgence without turning on the oven, making sweet satisfaction just moments away.
Ingredients
Scale
Chocolate Base:
- 25 Oreos or chocolate creme cookies (10 ounces / 285 grams)
- 5 tablespoons unsalted butter, melted (2.5 ounces / 70 grams)
Cheesecake Filling:
- 24 ounces cream cheese, room temperature (680 grams)
- 1 cup granulated sugar (200 grams)
- 250 grams dark chocolate
- 1 1/2 cups heavy cream, chilled and divided (360 grams)
- 1/2 teaspoon salt
- 1 teaspoon instant coffee (optional)
Chocolate Topping:
- 100 grams chocolate (dark, semi-sweet, or milk)
- 1/2 cup heavy cream (120 grams)
- 1 cup heavy cream, chilled (240 grams)
- 1/4 cup granulated sugar (50 grams)
- 3 tablespoons cocoa powder, sifted (25 grams)
Instructions
- Prepare the base by transforming Oreo cookies into fine, uniform crumbs using a food processor, creating a consistent texture for the foundation.
- Incorporate melted butter into the cookie crumbs, ensuring thorough and even distribution throughout the mixture.
- Transfer the moistened crumb mixture into a springform pan, pressing firmly with a spoon to create a compact, stable crust layer.
- Chill the crust in the refrigerator to solidify while preparing the filling.
- Create a double boiler setup by placing a heatproof bowl over simmering water, maintaining gentle heat.
- Melt dark chocolate with heavy cream, stirring continuously to develop a smooth, glossy ganache.
- Add instant coffee to the ganache for enhanced depth of flavor, stirring until completely integrated.
- Allow the chocolate mixture to cool slightly, preventing potential curdling when combined with other ingredients.
- Whip cream cheese with sugar and salt until achieving a silky, lump-free consistency.
- Gradually incorporate the cooled chocolate ganache into the cream cheese mixture, mixing at low speed to maintain a uniform texture.
- Whip remaining heavy cream until stiff peaks form, creating a light, airy volume.
- Delicately fold whipped cream into the chocolate cheesecake base, preserving the mixture’s airiness.
- Pour the finished filling over the chilled crust, smoothing the surface for an elegant presentation.
- Refrigerate the cheesecake for a minimum of 6 hours, allowing it to set completely and develop rich, complex flavors.
Notes
- Avoid overworking the crust by gently pressing the Oreo mixture to prevent a dense, hard base that can be difficult to cut through.
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends seamlessly with other ingredients.
- Opt for high-quality dark chocolate with 60-70% cocoa content to achieve a rich, intense chocolate flavor without overwhelming sweetness.
- Consider dairy-free alternatives by substituting cream cheese with cashew-based cream cheese and using coconut whipped cream for a vegan-friendly version of this decadent dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 564
- Sugar: 37 g
- Sodium: 246 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 109 mg