No-Bake Double Chocolate Cheesecake – Deliciously creamy NO-BAKE chocolate cheesecake with an Oreo crust, and topped with chocolate ganache!
Chocolate lovers – you are going to LOVE today’s recipe. Today, I bring you the ultimate no-bake chocolate dessert. No-Bake Double Chocolate Cheesecake!
This no-bake cheesecake starts off with an Oreo crust. The best kind of crust! Simply crush your Oreos into fine crumbs, then mix in a little melted butter. Press the crumbs into a springform pan. Next up, the chocolate cheesecake. Deliciously creamy cheesecake made with melted dark chocolate – mmmmm.
Top this with a thick layer of chocolate ganache, a sprinkle of chocolate chips, and you have yourself the ultimate no-bake chocolate dessert!
- 25 Oreos processed into fine crumbs
- 1/4 cup unsalted butter 56g, melted
- 1 and 1/2 cups heavy cream 360ml
- 1 cup icing/powdered sugar 125g
- 1 teaspoon vanilla extract
- 24 oz cream cheese 680g, softened
- 1/2 cup caster/granulated sugar 100g
- 1 and 1/2 cups dark chocolate 265g, melted and cooled
- 1 cup dark chocolate 175g, coarsely chopped
- 1/4 cup unsalted butter 56g
- Grease the base and sides of a 9" springform pan and set aside.
Stir together the Oreo crumbs and melted butter until all the crumbs are moist. Press the mixture into the prepared pan and refrigerate while preparing the cheesecake.
Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until it starts to thicken. Add the icing sugar and vanilla and whip until stiff peeks form.
In a separate bowl, whisk together the cream cheese and sugar until smooth and combined. Add the cooled chocolate, and mix until combined. Gently fold in the whipped cream.
Spread the mixture evenly over the cooled crust and smooth out the top. Refrigerate for at least 6 hours - preferably overnight.
Microwave the chocolate and butter together in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes. Spread over the cheesecake, and serve!
Leftovers can be covered and stored in the fridge for up to 3 days. This cheesecake can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.
If freezing or making a day in advance, I would make the ganache the day it is being served.