This easy no-bake chocolate cheesecake recipe needs very few ingredients. It is prepared without gelatin and cool whip and is not too sweet or too sugary. It goes well with any type of fruit toppings. Try out this no-bake chocolate cheesecake recipe and wow everyone with finger-licking delicious dessert servings.
No-Bake Chocolate Cheesecake
- ½ cup (8 tbsp) of unsalted melted butter
- 1 package (14.3 oz) of Oreos
- 1 cup of heavy whipping cream
- Fresh fruit
- ½ cup powdered sugar
Method Of Preparation
Grease edges of a 9-inch springform pan with cooking spray and gently wipe with the help of a paper towel. Line the base with parchment paper.
Blend the oreo cookies in fine crumb using blender or food processor. Melt the butter in a bowl and microwave for 30 to 40 seconds. Pour the melted butter on crumbs and stir continuously until crumbs are thoroughly coated.
Empty the crumbs in the prepared springform pan and firmly press into the base to form a thick layer of crust. Refrigerate cookie crust as you prepare the filling.
Mix 4 tbsp of heavy whipping cream and dark chocolate in microwave safe bowl. Microwave and stir in slots with 30 seconds increment at 50% power. Keep stirring until all the dark chocolate is melted and the resultant mixture is thoroughly smooth.
Whisk and place the bowl in the freezer attachment for about 5-10 mins to chill.
Prepare the whipped cream. Add 1 ½ cups of heavy whipping cream to the chilled mixture and beat with an electric grinder on medium-high setting. Continue beating until cream begins to thicken. Gently add powdered sugar and keep beating vigorously on high speed until you see stiff peaks. Place the whipped cream mixture bowl aside.
Beat soft cream cheese until it achieves a smooth texture. Scrape down edges of the pan if necessary. Add granulated sugar along with pure vanilla extract and keep beating until smooth.
Add melted chocolate. Continue beating until it’s well combined with the cream cheese.
Carefully fold the whipped cream in two separate batches until thoroughly smooth. Pour this filling onto the prepared crust and spread evenly with a spatula or wooden spoon. Refrigerate for minimum of 4 hours.
Make another batch of whipped cream and place bowl in the freezer for 5 to 10 mins. Pour the whipped cream to the refrigerated bowl and beat with an electric blender on medium-high setting until cream starts to thicken. Slowly mix powdered sugar and beat on high speed to achieve stiff peaks.
Pipe the rims of the cake with whipped cream by using a star tip. Garnish and decorate with fresh fruits.
This no-bake chocolate cheesecake can be made 2 days ahead of time and can be stored in the