No-Bake Chocolate Cheesecake Recipe (Without Gelatin)

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

  1. Crushing the Cookies: In a food processor or a Ziploc bag, crush 200g of Oreo cookies into fine crumbs.
  2. Combining with Butter: Add 1/4 cup of melted butter to the cookie crumbs and pulse until well combined.
  3. 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

  1. 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.
  2. 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.
  3. Adding Melted Chocolate: Gradually add the melted dark chocolate to the cream cheese mixture, beating until fully combined and smooth.
  4. Whipping the Cream: In a separate bowl, whip 1 cup of heavy cream to medium peaks.
  5. Folding in Whipped Cream: Gradually fold the whipped cream into the chocolate cream cheese mixture until well combined.

Step 3: Assembling the Cheesecake

  1. Filling the Crust: Pour the chocolate cheesecake filling into the prepared crust. Smooth the top with a spatula.
  2. Freezing the Cheesecake: Place the cheesecake in the freezer to firm up while you prepare the ganache topping.

Step 4: Making the Ganache

  1. 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.
  2. Combining Chocolate and Cream: Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to melt.
  3. Stirring to Smooth: Stir the mixture until smooth and glossy.

Step 5: Finishing the Cheesecake

  1. Pouring the Ganache: Pour the chocolate ganache over the chilled cheesecake, spreading it evenly with a spatula.
  2. Chilling: Refrigerate the cheesecake for at least 6 hours, or until fully set.

Step 6: Serving

  1. Removing from Pan: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
  2. 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!