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Ultimate Triple Chocolate No-Bake Cheesecake

A decadent slice of chocolate cheesecake with a dark cookie crust, layered filling, and rich chocolate ganache dripping down the sides.
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A rich, creamy, and silky no-bake chocolate cheesecake featuring an Oreo crust and a dark chocolate ganache topping.

Ingredients

Scale
  • 1 3/4 cups crushed Oreo cookies (about 28 cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 4 ounces semi-sweet chocolate, chopped (for ganache)
  • 1/2 cup heavy whipping cream (for ganache)

Instructions

  1. Prepare the crust: Mix the crushed Oreos and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes.
  2. Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
  3. Sift in the cocoa powder and mix until just combined.
  4. Beat in the melted and cooled unsweetened chocolate and vanilla extract. Scrape down the sides of the bowl.
  5. In a separate bowl, whip the 1 1/2 cups of cold heavy cream and powdered sugar until stiff peaks form.
  6. Gently fold the whipped cream into the chocolate cream cheese mixture until no streaks remain. Do not overmix.
  7. Pour the filling over the chilled Oreo crust and smooth the top. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  8. Prepare the ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the 1/2 cup of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth.
  9. Let the ganache cool slightly (about 10 minutes) until it thickens to a spreadable consistency.
  10. Pour or spread the ganache evenly over the set cheesecake. Return to the refrigerator for 30 minutes to set the topping before serving.

Notes

  • For a darker crust flavor, use chocolate wafer cookies instead of Oreos.
  • If you prefer a baked version, bake at 325°F for 50-60 minutes using a water bath.
  • To release the cheesecake easily, run a thin knife dipped in hot water around the edge before releasing the springform side.

Nutrition

Find it online: https://kitchnkudos.com/chocolate-cheesecake-recipe-ultimate-no-bake/