No Bake Dark Chocolate Cheesecake
This No Bake Chocolate Cheesecake is the ultimate decadent dessert! With a rich, creamy filling made from melted dark chocolate, all atop a crunchy chocolate cookie crust, it’s pure chocolate bliss in every bite. Perfect for satisfying your sweet tooth with minimal effort.
Equipment
- Stand Mixer
- 9 Inch Springform Pan
Ingredients
For the crust:
- 1 ½ cups Oreo cookie crumbs
- ⅓ cup Unsalted butter melted
For the Filling:
- 24 oz full fat cream cheese at room temperature
- 7 ounces Semi-sweet chocolate
- 1 ½ cup Heavy whipping cream cold
- 1 teaspoon Instant espresso/coffee powder
- ½ cup Confectioners' or icing sugar sifted
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 2 teaspoon unsweetened cocoa powder
Instructions
For The Base:
- Line the inside bottom of a 9-inch springform pan with parchment paper. Set aside.
- In a large bowl combine the melted butter and Oreo crumbs and mix until they resemble wet sand.
- Press the crumbs evenly into your prepared pan using a mug or a measuring cup and place in the freezer for 10 minutes or refrigerator for 30 minutes.
For the filling:
- Melt the chocolate in a double boiler, large heatproof bowl placed over a medium saucepan of simmering water or in a microwave in 30 second intervals. Set aside to cool slightly.
- In a large bowl, beat the softened cream cheese and confectioners' sugar on high speed for 4-5 mins until smooth and creamy.
- With the mixer on medium speed add the melted chocolate, instant coffee and vanilla extract, and mix until combined
- In a separate bowl, whip the cold heavy cream to stiff peaks.Gently fold the whipped cream into the chocolate mixture until fully incorporated and smooth.
- Pour the cheesecake mixture over the prepared crust. Use an offset spatula to smooth the top.
- Cover with plastic wrap and refrigerate for 5-6 hours ,preferably overnight.
- Dust the top with cocoa powder and serve!
Notes
Cream Cheese:Ensure the cream cheese is at room temperature to avoid lumps in your filling.
Mix thoroughly:Make sure to scrape sides of the bowl using a rubber spatula really well to ensure that you have a homogeneous mixture that has no cream cheese lumps.
Refrigerate:Make sure to refrigerate the cake for at least 5-6 hours to allow the cheesecake to set properly.
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