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Ultimate No-Bake Triple Chocolate Cheesecake with Oreo Crust

A rich slice of chocolate cheesecake with a thick, dark chocolate crust and a glossy chocolate ganache dripping down the sides.
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Make this rich, creamy, and decadent no-bake chocolate cheesecake. It features a simple Oreo crust, a velvety chocolate filling, and a glossy chocolate ganache topping for an easy, impressive dessert.

Ingredients

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  • 24 Oreo cookies
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 8 ounces semi-sweet chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy whipping cream, cold
  • 1 cup semi-sweet chocolate chips (for ganache)
  • 1/2 cup heavy whipping cream (for ganache)

Instructions

  1. Prepare the crust: Place the Oreo cookies in a food processor and pulse until fine crumbs form. Mix the crumbs with the melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese, granulated sugar, and cocoa powder with an electric mixer until smooth. Scrape down the sides of the bowl.
  3. Beat in the melted and cooled semi-sweet chocolate, vanilla extract, and salt until just combined. Do not overmix.
  4. In a separate, clean bowl, whip the 1 1/2 cups of cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture until no streaks remain. This creates the velvety cheesecake filling.
  5. Pour the filling over the chilled Oreo crust and spread it evenly. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm. This is the key to a creamy texture.
  6. Prepare the ganache topping: Place the 1 cup of chocolate chips in a heatproof bowl. Heat the 1/2 cup of heavy whipping cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy.
  7. Pour the chocolate ganache over the set cheesecake. Spread it evenly. Return the cheesecake to the refrigerator for another 30 minutes to allow the ganache to set slightly.
  8. When ready to serve, carefully release the springform side. Slice and serve this indulgent chocolate treat.

Notes

  • For a triple chocolate effect, you can drizzle melted white chocolate over the dark ganache before it sets.
  • If you prefer a baked chocolate cheesecake, you must use a water bath and bake at 325°F for about 60-70 minutes. This recipe focuses on the easy, no-bake method.
  • Ensure your melted chocolate is not hot when adding it to the cream cheese mixture, or it may cause the filling to curdle.

Nutrition

Find it online: https://cookingbyjade.com/chocolate-cheesecake-recipe-easy-no-bake/