Introduction
Indulge in the decadent richness of a No-Bake Chocolate Cheesecake without the need for gelatin. This luscious dessert combines a crunchy Oreo crust, creamy chocolate filling, and a smooth chocolate ganache topping. Perfect for any occasion, this cheesecake is sure to satisfy any chocolate lover’s cravings.
Ingredients
For the Crust:
- Oreo cookies: 200g (7oz)
- Butter, melted: 1/4 cup (60g)
For the Filling:
- Full-fat cream cheese, room temperature: 2 cups (450g)
- Dark chocolate: 9oz (250g)
- Heavy cream: 1 cup (240ml)
- Powdered sugar: 2/3 cup (83g)
- Vanilla extract: 1 teaspoon
For the Ganache:
- Milk chocolate: 140g (5oz)
- Heavy cream: 1/2 cup (120ml)
Directions
Step 1: Making the Crust
- Crushing the Cookies: In a food processor or a Ziploc bag, crush 200g of Oreo cookies into fine crumbs.
- Combining with Butter: Add 1/4 cup of melted butter to the cookie crumbs and pulse until well combined.
- Forming the Crust: Press the mixture into the bottom of an 8-inch (20cm) springform pan, creating an even layer. Refrigerate the crust while you prepare the filling.
Step 2: Preparing the Filling
- Melting the Chocolate: Chop 9oz of dark chocolate and melt it in the microwave in 30-second pulses or over a double boiler until smooth. Set aside to cool slightly.
- Mixing Cream Cheese and Sugar: In a large bowl, beat 2 cups of full-fat cream cheese, 2/3 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Adding Melted Chocolate: Gradually add the melted dark chocolate to the cream cheese mixture, beating until fully combined and smooth.
- Whipping the Cream: In a separate bowl, whip 1 cup of heavy cream to medium peaks.
- Folding in Whipped Cream: Gradually fold the whipped cream into the chocolate cream cheese mixture until well combined.
Step 3: Assembling the Cheesecake
- Filling the Crust: Pour the chocolate cheesecake filling into the prepared crust. Smooth the top with a spatula.
- Freezing the Cheesecake: Place the cheesecake in the freezer to firm up while you prepare the ganache topping.
Step 4: Making the Ganache
- Heating the Cream: Chop 140g of milk chocolate and place it in a large bowl. In a saucepan, bring 1/2 cup of heavy cream to a simmer.
- Combining Chocolate and Cream: Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to melt.
- Stirring to Smooth: Stir the mixture until smooth and glossy.
Step 5: Finishing the Cheesecake
- Pouring the Ganache: Pour the chocolate ganache over the chilled cheesecake, spreading it evenly with a spatula.
- Chilling: Refrigerate the cheesecake for at least 6 hours, or until fully set.
Step 6: Serving
- Removing from Pan: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slicing and Enjoying: Slice the cheesecake with a sharp knife, wiping the knife clean between cuts for neat slices. Serve and enjoy!
Nutrition Information (Per Serving)
- Calories: 480 kcal
- Carbohydrates: 36g
- Protein: 6g
- Fat: 36g
- Saturated Fat: 22g
- Cholesterol: 90mg
- Sodium: 280mg
- Potassium: 180mg
- Fiber: 2g
- Sugar: 26g
- Vitamin A: 500 IU
- Vitamin C: 0mg
- Calcium: 100mg
- Iron: 2.5mg
Conclusion
This No-Bake Chocolate Cheesecake is a perfect dessert for any occasion, offering a rich and creamy texture without the need for gelatin. The combination of a crunchy Oreo crust, smooth chocolate filling, and decadent ganache topping makes this cheesecake an irresistible treat. Enjoy the ease of preparation and the luxurious taste of this delightful dessert!