No Bake Chocolate Cheesecake
User Reviews
5
No Bake Chocolate Cheesecake
Description
No Bake Chocolate Cheesecake combines crushed Oreo cookies and melted butter to form a crisp, dense crust that anchors the creamy filling. The filling mixes softened cream cheese, chocolate syrup, and sweetened condensed milk to create a silky base. Whipped heavy cream folded in adds aeration and softness, resulting in a smooth, fluffy cheesecake. The recipe uses a springform pan to shape the dessert neatly, and chilling solidifies the cheesecake to a sliceable firmness. The contrast between the crunchy, chocolaty crust and the velvety chocolate filling defines the texture.
This cheesecake can be served chilled directly from the refrigerator. It works well after a meal or as a party dessert, cutting into approximately 16 slices. The Oreo topping reserved from crumbs adds an extra chocolate texture on top for presentation.
For best results, use regular Oreo cookies rather than Double Stuf to ensure the crust holds together properly. Thoroughly soften the cream cheese before mixing to avoid lumps and achieve a smooth filling. Leftovers are best stored in the freezer to keep texture and freshness intact.
Ingredients
For the crust:
- 24 Oreo cookies (see note 1)
- 5 tablespoons butter melted
For the cream cheese filling:
- 8 ounces cream cheese softened (see note 2)
- 3/4 cup chocolate syrup Hershey's brand
- 14 ounces sweetened condensed milk
- 16 ounces heavy whipping cream
Instructions
- For faster whipped cream, chill a metal mixing bowl and metal whisk in the freezer while preparing the crust and the filling.
For the crust:
- In a food processor or blender, process cookies (including the creamy filling) until coarsely ground, about 15 pulses.
- Continue processing until finely ground, about 10 seconds longer (you should have about 2 cups of crumbs). Drizzle in the butter and process until incorporated. Reserve 1/4 cup of the crumb mixture for topping.
- Pour the crumbs into the bottom of a springform pan. Use the bottom of a measuring cup to press the crumbs into an even, tightly-packed layer. Freeze or refrigerate while preparing the filling.
For the filling:
- In a large mixing bowl, whisk together the cream cheese, chocolate syrup and sweetened condensed milk and smooth, removing as many lumps as possible.
- In a stand mixer fitted with the chilled bowl and whisk attachment, whisk the whipping cream until stiff peaks form, about 6 to 8 minutes. Fold in the chocolate mixture by hand until no streaks remain.
- Pour chocolate mixture into the springform pan and top with reserved crumb mixture. Cover with plastic wrap and foil, and freeze at least 12 hours or overnight. Remove from freezer 10 minutes prior to serving. Store leftovers in the freezer.
Notes
- Use regular Oreo cookies instead of Double Stuf to ensure the crust has proper texture and binds well.
- Soften cream cheese completely before mixing to prevent lumps and create a smooth filling.
- The recipe yields one 9-inch cheesecake, providing about 16 slices depending on cut size.
- Store leftover cheesecake in the freezer to maintain freshness and texture for later serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 187kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 59mg | 2% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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