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No Bake Chocolate Cheesecake
This No Bake Chocolate Cheesecake is a simple and delicious chocolate lover's dream. It is super rich and creamy which makes every bite more and more addicting.
Prep Time
10 mins
Cook Time
40 mins
Additional Time
3 hrs
Total Time
3 hrs 50 mins
Servings:
12
slices
Calories:
407 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust:
- 2 cups Oreo cookie crumbs
- 5 Tbsp butter melted
Cheesecake Layer:
- 1 ¼ cups heavy whipping cream cold
- ¼ cup powdered sugar
- ½ cup cocoa powder unsweetened, divided
- 2 oz packs cream cheese softened
- 6 oz. semi-sweet chocolate melted and cooled
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 4 Tbsp heavy whipping cream
Topping:
- chocolate shavings
- Whipped Cream
Instructions
- Prepare a 9” springform pan by spraying generously with non-stick spray and place a parchment round in the bottom of the pan.
Cup of Yum
Crust:
- Add Oreo cookies into a food processor and pulse until you get approx. 2 cups of crumbs. Add the melted butter and pulse until combined.
- Pour the crumbs into the bottom of the prepared pan and use the back of a spoon or measuring cup to pack the crumbs down to form the crust. Place in the freezer while you prepare the cheesecake filling.
Cheesecake Filling:
- In a large bowl, add 1 ¼ cup heavy whipping cream, powdered sugar, and ¼ cup cocoa powder, and start mixing on low speed until combined. Slowly increase speed to high until stiff peaks form. Place in the refrigerator.
- Add the chocolate into a microwave-safe bowl and heat in 30-second increments, stirring in between, until fully melted and smooth. Set aside to cool.
- In a large bowl, cream the cream cheese for 4-5 minutes or until smooth and there are no lumps. Pour in the cooled chocolate and mix until combined.
- Add the sugar and vanilla and mix until combined.
- Add in the 4 Tbsp heavy cream last and mix until just combined.
- Pour the cream cheese mixture over the frozen crust and smooth.
- Place in the refrigerator and chill overnight to make sure the cheesecake is fully set.
- Remove the cheesecake from the springform (I find the best way to do this with no-bake cheesecakes is to run hot water over the OUTSIDE of the springform pan. After about two paces, the cheesecake should melt just enough to release easily from the springform).
Topping:
- Top with whipped cream, sprinkles, or chocolate shavings and serve.
Nutrition Information
Calories
407kcal
(20%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.2g
(10%)
Cholesterol
49mg
(16%)
Sodium
152mg
(6%)
Potassium
232mg
(5%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
611IU
(12%)
Vitamin C
0.2mg
(0%)
Calcium
43mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 407
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 152mg | 6% |
| Potassium | 232mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.