No Bake Decadent Chocolate Cheesecake
Indulge in pure decadence with this No Bake Decadent Chocolate Cheesecake, a luscious dessert that’s as impressive as it is effortless to make. Featuring a buttery chocolate cookie crust, a silky-smooth chocolate cream cheese filling, and a glossy chocolate ganache topping, this no-bake cheesecake is a true showstopper. Perfect for any occasion, it requires just 25 minutes of prep and skips the oven altogether, making it a stress-free yet heavenly treat. With layers of rich, creamy chocolate flavor and an elegant presentation, this cheesecake is sure to dazzle at dinner parties or holiday celebrations. Serve chilled for the ultimate melt-in-your-mouth experience!
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Recipe Information
Ingredients
- 2 cups (crumbled) Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Semi-sweet chocolate (melted)
- 1 cup Heavy whipping cream
- 1 cup Semi-sweet chocolate chips (for ganache)
- 0.5 cup Heavy cream (for ganache)
Instructions
Prepare the crust: Place chocolate sandwich cookies in a food processor and pulse until finely crumbled. Mix cookie crumbs with melted butter until evenly combined.
Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate to set while preparing the filling.
Prepare the filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy (about 3-4 minutes). Mix in vanilla extract.
Melt the semi-sweet chocolate in a heatproof bowl over a pot of simmering water or in the microwave (in 20-second increments, stirring each time). Allow to cool slightly, then add the melted chocolate to the cream cheese mixture. Beat until fully incorporated.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate cheesecake mixture until evenly combined.
Spread the cheesecake filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 6 hours, or preferably overnight, to set fully.
Prepare the ganache topping: Heat 1/2 cup of heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then whisk until smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading it evenly to cover the surface. Allow the ganache to set in the refrigerator for 30 minutes.
Before serving, release the cheesecake from the springform pan. Slice and enjoy!
Nutrition Facts
Calories |
6840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.8 g | 648% | |
| Saturated Fat | 297.7 g | 1488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 557.7 g | 203% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 444.8 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 781 mg | 60% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2328 mg | 50% | |
*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.
