No Bake Chocolate Cheesecake Recipe
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5
2 reviews
Excellent
No Bake Chocolate Cheesecake Recipe
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Rich and creamy, this No Bake Chocolate Cheesecake is the perfect weeknight dessert or holiday treat! Simple and delicious.
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Ingredients
For the crust
- 30 Oreo cookies about 2 3/4 cups
- 5 Tablespoon butter melted, unsalted
For the filling
- 1 cup chocolate chips semi-sweet
- 24 oz cream cheese 3 packages, softened
- ½ cup granulated sugar
- ¼ cup cocoa powder unsweetened
- 1 teaspoon vanilla extract
- 8 oz Cool Whip thawed
For the topping
- 1 cup heavy whipping cream
- 3 Tablespoons powdered sugar
- 2 Tablespoons chocolate chips semi-sweet
Instructions
Make the crust.
- In a food processor, pulse Oreo cookies until fine crumbs.
- Add melted butter to the crumbs and press into a 9-inch springform pan. Make sure to press the crumbs partly up the sides of the pan too.
- Freeze crust until filling is ready.
Cheesecake Filling.
- Melt semi sweet chocolate morsels in a microwave safe bowl for 1 minute. Stir until smooth (if needed, heat an additional 15-30 seconds). Set aside.
- In a mixing bowl, beat softened cream cheese with sugar, vanilla extract, and cocoa powder until fully combined (scrape down the sides of the bowl as needed).
- Add in melted chocolate and mix until smooth. Fold in Cool Whip.
- Pour cheesecake filling into prepared cookie crust.
- Refrigerate cheesecake for 4 hours, or overnight.
Topping
- For the whipped cream topping, beat cold heavy whipping cream with powdered sugar on high speed until stiff peaks form (about 3 minutes).
- Pipe onto the top of the cheesecake or spread it evenly and sprinkle with chocolate chips.
To serve
- Before removing the springform pan, slide a butter knife around the edge of the pan first.
- Slide the pan off and slice and serve. ENJOY.
Equipments used:
Notes
- Use regular Oreo cookies, not double stuff. Use the whole cookies, including the cream filling to help bind the crust!
- 8 ounce Cool Whip can be used instead of homemade whipped cream topping
- Swap out the Oreos for any other cookie you prefer. Nutter Butters, Grasshoppers, and Graham Crackers are all delicious options.
- Make sure your cream cheese has been softened. This helps the cream cheese blend smoothly with the sugar and cocoa.
- Plan ahead to chill the cheesecake for at least 4 hours.
- You can also make this cheesecake in a 9-inch square baking dish.
- Store this cheesecake in the refrigerator for up to 5 days.
- You can also freeze this cheesecake. After chilling for 4 hours, wrap in plastic wrap, then in foil for up to 60 days. Thaw in refrigerator overnight before serving.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1slice
Calories
628kcal
(31%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
47g
(72%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
12g
(71%)
Cholesterol
92mg
(31%)
Sodium
303mg
(13%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 628kcal | 31% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 92mg | 31% |
| Sodium | 303mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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