No Bake Chocolate Cheesecake

5 from 1 vote

This rich, decadent No Bake Chocolate Cheesecake has a delicious Oreo cookie crust, a chocolate mousse cheesecake filling made from scratch, and topped with a chocolate ganache.

Prep Time25

Cook Time0

Chill Time8

Total Time8 25

Servings: slices

Author: Miranda Couse

Ingredients

Crust

30 Oreos crushed
8 tablespoons butter melted

Cheesecake Filling

8 ounces semi-sweet baking chocolate chopped
1 1/2 cups heavy whipping cream divided
24 ounces cream cheese room temperature
1 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/3 cup full-fat sour cream

Ganache

1/2 cup semi-sweet chocolate chips
3 tablespoons heavy whipping cream

Instructions

Crust

Grease a 9 inch springform pan with nonstick cooking spray. Line the sides of the pan with a 3 inch wide strip of parchment paper. Set aside.
In a food processor, add in the 30 Oreos with filling still in them. Pulse until the oreos are worked into crumbs. If there are an large pieces, keep pulsing.
Add in the melted 8 tablespoons butter and pulse until the butter has coated all of the crumbs.
Pour the crust mixture into the prepared springform pan. Firmly and evenly press the crumbs into the bottom of the pan. You can use a flat bottom cup or your hands.
Place the crust in the fridge or freezer to firm up while preparing the cheesecake filling.

Cheesecake

In a microwave-safe bowl, add in the chopped 8 ounces semi-sweet baking chocolate and 1/4 cup heavy whipping cream. Microwave in 30 second increments and stir after each increment until the chocolate is completely smooth and creamy. Let cool to room temperature. *see notes
Once the chocolate mixture has cooled, add the remaining 1 1/4 cups heavy whipping cream in a large. Beat with a hand mixer on medium speed until stiff peaks form. Set aside.
In a separate large mixing bowl, add in the 24 ounces cream cheese. Beat with a hand mixer on medium until creamed. Scrape down the sides of the bowl.
Add in the chocolate mixture and beat until well blended. Scrape down the sides and bottom of the bowl.
Add in the 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, and 2 teaspoons vanilla extract. Beat until incorporated and scrape down the sides and bottom of the bowl.
Add in the 1/3 cup full-fat sour cream and mix until incorporated. Scrape down the sides of the bowl and beat in any remaining unmixed bits.
Fold in half of the whipped cream until the whipped cream is completely worked in and there are no streaks.
Fold in the remaining whipped cream until thoroughly incorporated.
Pour the cheesecake batter on top of the Oreo crust and spread out evenly with an angled spatula. Give the pan a few taps on the counter to remove any air bubbles in the cheesecake.
Place in the fridge to chill overnight.

Ganache

In a microwave-safe bowl, add in the 1/2 cup semi-sweet chocolate chips and 3 tablespoons heavy whipping cream. Microwave in 30 second increments and stir after each increment until smooth and creamy. Allow the ganache to cool to room temperature before pouring in on top of the chilled cheesecake.
Place the cheesecake back in the fridge to allow the ganache to firm up before serving.
Cut and serve.
Store in an airtight container in the refrigerator.

Notes

*You can speed up cooling the chocolate and heavy cream down by placing it in the fridge. Keep a close eye on it because it will set up and become spreadable instead of pourable in which case you’ll need to microwave it again to thin it back out.

Storage: Wrap the cheesecake in plastic wrap/aluminum foil or in a airtight container and store in the fridge for up to 5 days.

Freezing: Leave the cheesecake in the pan, wrap tightly in two layers of plastic wrap, a layer of heavy-duty aluminum foil, and freeze for up to 2 months in the freezer.

Thawing: Place in the fridge overnight to thaw before serving.

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