No Bake Chocolate Cheesecake Dessert
Indulge your chocolate cravings with this decadent No Bake Chocolate Cheesecake Dessert, a velvety, rich treat that requires no oven! Featuring a buttery chocolate sandwich cookie crust and an airy chocolate cream cheese filling, this recipe combines effortless elegance with irresistible flavor. The creamy filling, made with melted semi-sweet chocolate and freshly whipped cream, is perfectly balanced by the crunchy, chocolatey base. Ready in just 25 minutes of hands-on prep, this cheesecake sets beautifully in the refrigerator, making it a stress-free option for entertaining or a simple yet impressive dessert for any occasion. Garnish with chocolate shavings or curls for that extra touch of sophistication. Dive into this no-bake masterpiece that transforms everyday ingredients into a show-stopping dessert perfect for chocolate lovers everywhere!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 8 ounces Semi-sweet chocolate, melted and slightly cooled
- 1.5 cups Heavy whipping cream, chilled
- 0.5 cup Chocolate shavings or curls (optional, for garnish)
Instructions
Prepare the crust: Place the chocolate sandwich cookies into a food processor and pulse until they form fine crumbs.
Transfer the cookie crumbs to a bowl and mix in the melted butter until well combined. The mixture should resemble wet sand.
Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
In a large bowl, beat the softened cream cheese and powdered sugar together with a hand or stand mixer until smooth and creamy.
Add the vanilla extract and melted chocolate to the cream cheese mixture and continue to mix until fully incorporated.
In a separate chilled bowl, whip the heavy cream until stiff peaks form, being careful not to overwhip.
Gently fold the whipped cream into the chocolate cream cheese mixture in batches, being careful not to deflate the mixture.
Remove the springform pan from the refrigerator and spoon the chocolate cheesecake filling over the chilled crust. Smooth the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow it to set.
Before serving, garnish the cheesecake with chocolate shavings or curls, if desired. Release the sides of the springform pan and slice into pieces. Serve chilled.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 79% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 47.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
